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ESCARGOTS

Snails in garlic butter – the all time French classic.

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DAUPHINOISE SOUP

Hearty vegetable soup from the Province Dauphinoise in south eastern France where Gratin Dauphinoise is only one of many specialities.

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HAM AND CHEESE TART

Serrano ham and blue cheese puff pastry tart – a duo of ham with gorgonzola.

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PETIT FLAN

Bacon and eggs cooked in a pot.

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QUICHE LORRAINE

The classic French version of the famous quiche with bacon and cheese.

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LA MOUCLADE

Mussels in a saffron veloute sauce.

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TIAN PROVENCALE

The tian provencale is in essence a confit of zucchini and tomato.

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STEAK TARTARE

This Bocuse-style steak tartare is one of the best steak tartare recipes I have tried in a long time.

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PITHIVIER

Creamy ham and cheese Pithivier made with an easy home made puff pastry.

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FISH QUENELLES

French bistro (French café) style fish quenelles with a langoustine and cognac cream sauce

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ONION AND MEAT TART

The meat used in this dish typically consists of leftover cooked meats sitting in the fridge or even meat salvaged from a batch of brown stock you have just made.

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BURGUNDY SALAD

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POTAGE SAINT GERMAIN

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HAM & CHEESE CROQUETTES

Classic French-style ham and cheese croquettes with a béchamel sauce.

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SALADE LYONNAISE

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omelette Mère Poulard

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POTAGE CRECY

Potage Puree Crecy a la Briarde is a vegetarian French style carrot soup.

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GOUGÈRES

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cream of mushroom

Learn to make escoffier’s mushroom cream soup which is similar to a velouté but uses a bechamel base

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Cervelle de canut

RECIPe

CATALOGUE.

ESCARGOTS

DAUPHINOISE SOUP

HAM AND CHEESE TART

PETIT FLAN

QUICHE LORRAINE

LA MOUCLADE

TIAN PROVENCALE

STEAK TARTARE

PITHIVIER

FISH QUENELLES

ONION AND MEAT TART

BURGUNDY SALAD

POTAGE SAINT GERMAIN

HAM & CHEESE CROQUETTES

SALADE LYONNAISE

omelette Mère Poulard

POTAGE CRECY

GOUGÈRES

cream of mushroom

Cervelle de canut