RECIPe
CATALOGUE.
SAFFRON MUSSEL SOUP
The saffron and cream beautifully complement the natural richness of the mussels, resulting in a silky texture that you’ll want to savor.
LEMON & GARLIC CHICKEN
Despite its simplicity, the dish delivers an invigorating taste experience, achieved with just a handful of ingredients.
CORSICAN RAGOUT
First the beef is braised and slow-cooked in the oven, similar to the Beef Bourguignon. However, the sauce is then separated from the beef and stirred through macaroni, creating a pasta dish that is served alongside the ragout.
CHICKEN WITH CHORIZO
This recipe takes inspiration from the cuisine found in French towns along the Spanish border, where Spanish flavors have influenced the local cuisine. Classic ingredients like onions, garlic, bay leaves and tomatoes are paired with the smoky, spicy flavors of paprika and chorizo for a delicious combination that will take your taste buds to Basque country.
STUFFED BELL PEPPERS
Colourful bell peppers make perfect vessels for all sorts of stuffing, delicious served as a hearty side dish or satisfying vegetarian main.
BAKED SPICED COURGETTES
The baking technique used in this recipe ensures the courgettes turn out golden and crispy (sans sogginess), while the Moroccan spice mixture adds depth and complexity.
French Tabbouleh Salad
This healthy salad is versatile and can be served as a side dish to complement main courses like my confit leg of lamb recipe or paired with fish. It's the perfect addition to any Mediterranean-inspired meal.
CROQUE MONSIEUR
These sandwiches may have started as a simple combination of bread, ham, cheese, and egg, but over time they've evolved to include a range of exciting ingredients. However, one component that's often overlooked and underappreciated is the bechamel sauce - a tragedy in the world of sandwiches.
CONFIT LEG OF LAMB
The tender and juicy lamb is braised and then slowly cooked in a rich sauce made with Madeira wine, orange juice, and aromatic herbs.
Crème aux Oeufs
With just four basic ingredients and minimal prep time, you can create this creamy, sweet treat in just 30 minutes.
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.
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.
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.
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.
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.
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.
Boeuf Bourguignon
A one-pot wonder that provides a satisfying taste of traditional French cuisine.
CHICKEN FRICASSEE
A one-pot wonder that provides a satisfying taste of traditional French cuisine.
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.
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.