RECIPe
CATALOGUE.
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.
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.
SAUCE LYONNAISE
This classic sauce uses homemade demi-glace as a base, combined with an onion, wine, and vinegar reduction.
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
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.
ONION CONFIT TART
This zesty tart combines the rich flavors of a red wine onion confit, a crispy pastry base, and a savory topping of goat cheese, pine nuts, and chives.
SAFFRON MUSSEL SOUP
The saffron and cream beautifully complement the natural richness of the mussels, resulting in a silky texture that you’ll want to savor.
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.
CHICKEN WITH CHORIZO
This recipe takes inspiration from the cuisine found in French towns along the Spanish border, where Spanish flavors have influenced the local cuisine. Classic ingredients like onions, garlic, bay leaves and tomatoes are paired with the smoky, spicy flavors of paprika and chorizo for a delicious combination that will take your taste buds to Basque country.
Provençal Baked Fish
Savor the freshness of freshly caught fish by baking it whole Provençal style, on a succulent bed of garnish made up of fennel, onions, tomatoes, and potatoes.
30 CLOVES GARLIC CHICKEN
In my signature dish, garlics are slow cooked in their sleeves along with chicken, wine, and cognac. To finish, I add cream to create a delicious instant sauce that complements the dish perfectly.
LA BOURRIde DE LOTTE
This classic French Provencal one-pot recipe features succulent pieces of monkfish swimming in a savory broth of white wine and aromatic vegetables, topped with a creamy aioli sauce.
SAUCE BERCY
Create a Sauce Bercy using the sauté deglazing technique to create an instant pan sauce.
