FCA content editor 10/11/22 FCA content editor 10/11/22

Asparagus Sauce Fleurette

Learn how to make the Asperges sauce Fleurette (asparagus with Sauce Fleurette). The Sauce Fleurette as one of the many daughter sauces born from the classic Hollandaise sauce, elevated by the introduction of cream for a lusciously smooth texture. The very term "Fleurette" draws inspiration from the use of a specific French cream—Creme Fleurette—a luxurious, full-fat cream celebrated throughout the culinary landscape of France.

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BRAISED FENNEL

How to prepare, cut, grill and braise fennel provence style with wine, lemon, coriander and olive oil.

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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.