RECIPe
CATALOGUE.
ŒUFS MAILLOTÉS
Step back in time with Œufs Maillotés, an intriguing French recipe from the early 1900s that transforms simple eggs into an elegant culinary masterpiece. The name "maillotés" means "wrapped," and here, eggs are encased in buttery puff pastry
CLASSIC BÉCHAMEL
In France, the term cooking “à la Florentine” refers to anything cooked with spinach and Mornay sauce. Chicken, fish or vegetables . . . almost anything will work well on a bed of sautéed spinach, doused in a homemade Mornay sauce and melted cheese. Broiled under the grill and served with toasted bread, this luscious, creamy egg dish will delight any spinach lover.
Eggs à la Florentine
In France, the term cooking “à la Florentine” refers to anything cooked with spinach and Mornay sauce. Chicken, fish or vegetables . . . almost anything will work well on a bed of sautéed spinach, doused in a homemade Mornay sauce and melted cheese. Broiled under the grill and served with toasted bread, this luscious, creamy egg dish will delight any spinach lover.
CORN VELOUTÉ SOUP
This flavorful cream of corn soup is a delightful glimpse into the classic French cuisine of the old days. By using a thin version of béchamel sauce as a base, this simple technique yields a rich and velvety smooth soup.
Bocuse POULET AU VINAIGRE
This Paul Bocuse version features a butter sauce made from a vinegar reduction, reminiscent of the technique used in a beurre blanc.
SWEET & SOUR GLAZE
This glaze is a 4-in-1 powerhouse: enjoy it on its own, drizzle or use it as a base to create three unique sauces.
CHICKEN BERCY
Chicken Bercy is a lesson in basic sauce making used in French culinary schools.
Seafood a l’Armoricaine
Get ready to savor the flavors of Seafood à l’Armoricaine, a special Brittany-style seafood bisque.
LEMON & GARLIC CHICKEN
Despite its simplicity, the dish delivers an invigorating taste experience, achieved with just a handful of ingredients.
CORSICAN RAGOUT
First the beef is braised and slow-cooked in the oven, similar to the Beef Bourguignon. However, the sauce is then separated from the beef and stirred through macaroni, creating a pasta dish that is served alongside the ragout.
ESCOFFIER GOURMET CHICKEN
The chicken is stuffed with morel mushrooms and pot roasted which delivers a super moist and tender chicken infused with the smoky, earthy flavours of the mushrooms.
SAUCE CHIEN
The Sauce Chien (Dog Sauce) is one of the French West Indies best kept secrets.
POULET SAUTE ALICE
Sautéed chicken in butter served with a creamy mushroom sauce flavoured with white wine, cognac and mushrooms.