FCA content editor 24/3/23 FCA content editor 24/3/23

Provençal Baked Fish

Savor the freshness of freshly caught fish by baking it whole Provençal style, on a succulent bed of garnish made up of fennel, onions, tomatoes, and potatoes.

FCA content editor 17/3/23 FCA content editor 17/3/23

30 CLOVES GARLIC CHICKEN

In my signature dish, garlics are slow cooked in their sleeves along with chicken, wine, and cognac. To finish, I add cream to create a delicious instant sauce that complements the dish perfectly.

FCA content editor 8/3/23 FCA content editor 8/3/23

LA BOURRIde DE LOTTE

This classic French Provencal one-pot recipe features succulent pieces of monkfish swimming in a savory broth of white wine and aromatic vegetables, topped with a creamy aioli sauce.

FCA content editor 2/3/23 FCA content editor 2/3/23

RATATOUILLE WITH A TWIST

If you've been craving some French vegetarian cooking, you'll love this recipe. It includes all the classic ratatouille vegetables, along with some exciting new additions such as pine nuts, olives, raisins, and capers.

FCA content editor 23/2/23 FCA content editor 23/2/23

ALSATIAN BAECKEOFFE

The "Baeckeoffe” is an Alsatian specialty made with Riesling wine, three types of meat, onions, and potatoes. The pot is sealed with baker’s dough and cooked in the oven for 3 hours.

FCA content editor 20/2/23 FCA content editor 20/2/23

PERFECT crêpes

Having experimented with various methods of making crêpes over the years, this is my foolproof recipe that captures those delicious memories of the perfect crêpe.

FCA content editor 16/2/23 FCA content editor 16/2/23

Boeuf Bourguignon

A one-pot wonder that provides a satisfying taste of traditional French cuisine.

FCA content editor 9/2/23 FCA content editor 9/2/23

CHICKEN FRICASSEE

A one-pot wonder that provides a satisfying taste of traditional French cuisine.

FCA content editor 17/12/22 FCA content editor 17/12/22

ESCOFFIER GOURMET CHICKEN

The chicken is stuffed with morel mushrooms and pot roasted which delivers a super moist and tender chicken infused with the smoky, earthy flavours of the mushrooms.

FCA content editor 16/12/22 FCA content editor 16/12/22

CHAMPAGNE SABAYON

This simple, luscious dessert sauce is made with just egg yolks, sugar and champagne (for a splash of extravagance). Make it in minutes and serve it warm right off the stove with berries or your favourite fruit.

FCA content editor 8/12/22 FCA content editor 8/12/22

POMMES MONT D’OR

If you’re looking for a side dish for Christmas the Pommes Mont D'or, is a great choice. This ‘Golden Mount of Potatoes’ is a mashed potato soufflé that requires just a few simple ingredients with a result that’s crusty on the outside and light and fluffy on the inside.

FCA content editor 5/12/22 FCA content editor 5/12/22

French meatballs

Dip your toe into charcuterie making and taste our authentic chipolatas (pork) and merguez sausages (spicy lamb), in the form of munchable meatballs. I used the forcemeat to make meatballs, instead of fiddling around with a sausage maker. It’s so much easier and tastes crazy delicious. ⁠

FCA content editor 28/11/22 FCA content editor 28/11/22

French Custard

The range of French desserts you can make with this sweet yellow sauce is astonishing. So, it’s an important technique to get right in French baking.

FCA content editor 17/11/22 FCA content editor 17/11/22

SAUCE BERCY

Create a Sauce Bercy using the sauté deglazing technique to create an instant pan sauce.

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.