RECIPe
CATALOGUE.
BREADING TECHNIQUES
Simple breading (crumbing) methods to make your meat, fish and vegetables more enjoyable.
APRICOT ALMOND TART
Apricot Almond Tart made without a tart pan. Learn how to use puff pastry as a tart pan.
DAUBE PROVENCALE
This white wine daube Provencale is an easy and tasty recipe that can be cooked in a one pot style.
SAUCE VIERGE
The sauce vierge is a classic tomato based dressing filled with fresh herbs that will go perfectly with many dishes for the warmer days. It can be served cold or warm.
STEAK TARTARE
This Bocuse-style steak tartare is one of the best steak tartare recipes I have tried in a long time.
EASY PUFF PASTRY
This is by far the easiest puff pastry recipe you will find anywhere. It takes less than an hour to be ready and can be used in all sorts of savoury puff pastry recipes.
GRAND MARNIER SOUFFLE
Learn how to master the making of an Escoffier style Grand Marnier Soufflé.
FISH QUENELLES
French bistro (French café) style fish quenelles with a langoustine and cognac cream sauce
SAUCE PIQUANTE
This French version of the sauce piquante is a tangy sauce with tomato, gherkins and fresh herbs.
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.
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.
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.
CREAMY CHICKEN SOUP
Stephane’s signature chicken soup, to be enjoyed on a cold winter day.