RECIPe

CATALOGUE.

MARINATED ZUCCHINI
Sides FCA content editor Sides FCA content editor

MARINATED ZUCCHINI

If you like your zucchinis with a bit of crunch, you will love this summery marinated zucchini salad with lemon and coriander.

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Bocuse POULET AU VINAIGRE
Mains FCA content editor Mains FCA content editor

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.

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GARLIC MOUSSE
Sauces FCA content editor Sauces FCA content editor

GARLIC MOUSSE

A technique to turn aoili into fluffy garlic mousse that you can use in all kinds of prepartions.

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QUICHE AU FROMAGE
Starters FCA content editor Starters FCA content editor

QUICHE AU FROMAGE

This triple cheese quiche is simply sensational. I carefully chose three styles of cheese (hard, soft, and a blue cheese) to create a fine balance of flavors. The nuttiness of the Comté contrasts beautifully with the soft, creamy texture of Fontina, and the addition of pieces of blue cheese on top delivers a little nugget of treasure every now and then.

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FISH A LA MINUTE
Fish and Seafood FCA content editor Fish and Seafood FCA content editor

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.

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CHICKEN VELOUTE SAUCE
Sauces FCA content editor Sauces FCA content editor

CHICKEN VELOUTE SAUCE

The principles and techniques for making a velouté are nearly identical to those for béchamel. For instance, the thickness of the velouté depends on the amount of roux used with the stock. It's as simple as that and incredibly effective. Velouté sauces offer versatility, as you can use various cooking stocks to impart specific flavors. Chicken stock yields a chicken velouté, fish stock results in a fish velouté, and so forth.

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EASY DEMI GLACE
Sauces FCA content editor Sauces FCA content editor

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.

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ESCOFFIER  CHICKEN marseillaise
Mains FCA content editor Mains FCA content editor

ESCOFFIER CHICKEN marseillaise

Poulet Sauté a la Marseillaise is highly unusual in traditional French cuisine. This chicken dish beautifully blends chili with classic French techniques to create a fiery flavor profile.

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