![](https://images.squarespace-cdn.com/content/v1/6109e64cfe878a0cad199515/a55f24e0-62e7-44f7-84b2-5bc48cf3197a/welcome+to+the+french+cooking+academy+SCHOOL+%281%29.jpg)
RECIPe
CATALOGUE.
![FISH A LA MINUTE](https://images.squarespace-cdn.com/content/v1/6109e64cfe878a0cad199515/1700005983694-0PJVWN6RT3OTCFKEISD0/Fish%2Ba%2Bla%2Bminute-1.jpg)
FISH A LA MINUTE
In home cooking, à la minute refers to a recipe that can be made in a flash, and this recipe is a fine example. Fish à la minute is a gratifying way to cook fresh fish filets in a one-pot fashion without sacrificing taste. Use any fish with a flaky texture (e.g., cod, halibut or seabass) and bake in the winning combination of shallots, white vermouth, white wine, parsley and olive oil with a sprinkle of bread crumbs. It’s the answer to those long days where you need something fast but tasty.
![SAUCE LYONNAISE](https://images.squarespace-cdn.com/content/v1/6109e64cfe878a0cad199515/1696124368066-24NZ5P4DMJJRSYJ4UJC5/Lyonnaise%2BSauce-2.jpg)
SAUCE LYONNAISE
This classic sauce uses homemade demi-glace as a base, combined with an onion, wine, and vinegar reduction.
![EASY DEMI GLACE](https://images.squarespace-cdn.com/content/v1/6109e64cfe878a0cad199515/1695897374699-R6ZO5XQTSL8RZAMGG01A/Book%2BPhotos-84.jpg)
EASY DEMI GLACE
The demi-glace is a valuable shortcut for crafting mouthwatering sauces that can save you hours in the kitchen. It’s created by enhancing stock with meat trimmings, aromatics, wine, and thickening with flour. I'll share a home-friendly method that maintains quality and efficiency, allowing you to prepare a homemade demi-glace effortlessly. Once you master this technique, you'll never look back.
![PERFECT PAN SAUCE](https://images.squarespace-cdn.com/content/v1/6109e64cfe878a0cad199515/1695358495122-3DHZNYOVTUIBU0WTNLY6/Saute%2BDeglacer%2Btechnique-1.jpg)
PERFECT PAN SAUCE
Crafting a pan sauce is one of the techniques French culinary students learn early in their training, and for a very good reason; this is one of the key techniques that pave the way to the art of sauce making. Let’s look at this technique in detail and discover the 3-step process known as sauté déglacer.
![SAUCE BERCY](https://images.squarespace-cdn.com/content/v1/6109e64cfe878a0cad199515/1693533920262-0ZXLAUOT1EAV1WKCOOOF/Recipe+thumbnail-2.png)
SAUCE BERCY
Create a Sauce Bercy using the sauté deglazing technique to create an instant pan sauce.