FCA content editor 21/3/25 FCA content editor 21/3/25

THE SAUCE ENTRECÔTE

Fat, umami, and a subtle seasoning—this is why this sauce is so addictive. Though it’s never been patented, LE RELAIS DE VENISE recipe has been carefully kept secret by the family, even though it is often said to contain chicken liver. An attempt was made to recreate its flavor without chicken liver, and… it was a success!

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 20/10/23 FCA content editor 20/10/23

CHICKEN IN CREAM BOCUSE STYLE

The Paul Bocuse method uses an entire chicken, including the offcuts and carcass, to create a chicken dish with a sauce. Everything gets cooked together. This approach not only eliminates waste but also imparts additional flavor, avoiding the need for stock.

FCA content editor 1/10/23 FCA content editor 1/10/23

SAUCE LYONNAISE

This classic sauce uses homemade demi-glace as a base, combined with an onion, wine, and vinegar reduction.

FCA content editor 28/9/23 FCA content editor 28/9/23

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.

FCA content editor 22/9/23 FCA content editor 22/9/23

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.