FCA content editor 7/2/25 FCA content editor 7/2/25

CLOVE BUTTER

This recipe takes inspiration from the Flavor Bible, an essential resource for any chef. I discovered that cloves beautifully enhance the natural richness of beef. This led to the creation of a clove and herb butter that melts over grilled beef and catapaults the flavor into wow territory.

FCA content editor 27/11/24 FCA content editor 27/11/24

SALMON COULIBIAC

Salmon coulibiac (sometimes spelled "Koulibiac") is a traditional Russian dish that has gained popularity in French cuisine for its elaborate and elegant presentation.

FCA content editor 15/11/24 FCA content editor 15/11/24

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

FCA content editor 1/11/24 FCA content editor 1/11/24

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.

FCA content editor 25/10/24 FCA content editor 25/10/24

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.

FCA content editor 30/8/24 FCA content editor 30/8/24

FIVE easy SPREADS

5 easy spread made with my Magimix micro food processor

FCA content editor 13/6/24 FCA content editor 13/6/24

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.

FCA content editor 10/5/24 FCA content editor 10/5/24

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.

FCA content editor 26/4/24 FCA content editor 26/4/24

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.

FCA content editor 9/3/24 FCA content editor 9/3/24

DIJON CHICKEN

Dijon Chicken in mustard sauce

FCA content editor 8/2/24 FCA content editor 8/2/24

CHICKEN BERCY

Chicken Bercy is a lesson in basic sauce making used in French culinary schools.

FCA content editor 4/8/23 FCA content editor 4/8/23

Seafood a l’Armoricaine

Get ready to savor the flavors of Seafood à l’Armoricaine, a special Brittany-style seafood bisque.

FCA content editor 18/5/23 FCA content editor 18/5/23

LEMON & GARLIC CHICKEN

Despite its simplicity, the dish delivers an invigorating taste experience, achieved with just a handful of ingredients.

FCA content editor 11/5/23 FCA content editor 11/5/23

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.

FCA content editor 17/12/22 FCA content editor 17/12/22

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.