RECIPe
CATALOGUE.
Fish Dugléré
Fish Dugléré is freshly filleted fish cooked in a fish stock made from the fish bones produced during filleting. The fish is then served with a classic sauce vin blanc (white wine sauce) with diced tomatoes and parsley.
CHICKEN STOCK
Escoffier style white chicken stock – a good all around stock with subtle flavors to use at home
COQ AU VIN
Coq au vin “rooster with wine” is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.
TARTE TATIN
The Tarte Tatin, or the “upside down apple tart”, is one of the most famous French apple based desserts.
Escoffier Brown Stock
This recipe will take you through the entire process of making a brown beef stock in the style of Auguste Escoffier (hailed as the king of French chefs)
Madeleines
I’ve never met a person who didn’t like Madeleines. Did you know that madeleines have been mass produced in France since the end of the 19th century and were at the height of popularity during the second world war?
CHICKEN CHASSEUR.
The chicken chasseur also called the hunter’s chicken (poulet sauté chasseur) is a classic French recipe sauté chicken served with a Fragrant sauce flavored with, cognac tomato sauce, mushrooms, tarragon and parsley.