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PITHIVIER

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

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GRAND MARNIER SOUFFLE

Learn how to master the making of an Escoffier style Grand Marnier Soufflé.

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FISH QUENELLES

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

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SAUCE PIQUANTE

This French version of the sauce piquante is a tangy sauce with tomato, gherkins and fresh herbs.

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OLD-STYLE MACARONS

Old fashioned macarons existed before the modern Parisian style and they are simpler to make. All you need to do is mix 3 ingredients in a bowl with a spoon.

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NORMANDY PORK CHOPS

These Normandy-style chops are sautéed and served with a fragrant pan sauce flavored with apple cider and calvados. The garnish is also made of apples which are sautéed in butter, creating a finely balanced sweet and savory flavor that will light up your taste buds.

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BRIOCHE

Unlike the croissant, making your own brioche can be easy. So easy in fact, it’s pretty hard to fail provided you follow these simple steps. The result is a buttery, golden brioche with a thin crust and the texture of a fluffy cloud on the inside. Satisfaction guaranteed.

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easy CHOCOLATE TRUFFLES

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HAY BAKED CHICKEN.

Learn to transform a simple chicken into a show stopping recipe with this chicken cooked in hay. This recipe will give your chicken a one of a kind taste with zero fat or salt added.

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CREAMY CHICKEN SOUP

Stephane’s signature chicken soup, to be enjoyed on a cold winter day.

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CINDERELLA POTATOES

Pommes Cendrillon (Cinderella Potatoes) is a recipe from famous French chef Roger Verge, a haute cuisine version of the humble jacket potato. A simple potato side dish typically served with grilled meats.

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CHICKEN POJARSKY

The ancestor of chicken nuggets, these delicious chicken snacks can also be made with fish. Chicken cutlets Pojarsky (Pozharsky in Russian) are the perfect finger food to serve to adults and kids alike. They have a delicious soft texture that resembles chicken nuggets, are very easy to make and only require a few ingredients.

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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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GREEK-STYLE MUSHROOMS

Champignons a la Greque, a greek style mushroom recipe, is a cold starter that will surprise you.

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BURGUNDY SALAD

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BRITTANY QUATRE QUARTS

Brittany’s Quatre Quarts (Four Quarters) cake is a French version of the pound cake – a cake for total beginners and a great place to start if you have no knowledge of baking. All you need is 4 simple ingredients plus one flavouring of your choice.