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FISH A LA MINUTE
Fish and Seafood FCA content editor Fish and Seafood FCA content editor

FISH A LA MINUTE

In home cooking, à la minute refers to a recipe that can be made in a flash, and this recipe is a fine example. Fish à la minute is a gratifying way to cook fresh fish filets in a one-pot fashion without sacrificing taste. Use any fish with a flaky texture (e.g., cod, halibut or seabass) and bake in the winning combination of shallots, white vermouth, white wine, parsley and olive oil with a sprinkle of bread crumbs. It’s the answer to those long days where you need something fast but tasty.

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LE POULET A La BIERE
Mains FCA content editor Mains FCA content editor

LE POULET A La BIERE

Known as Coq à la Bière, this dish is typically made with rooster in France, which is hard to come by these days. Therefore, I recommend using a high-quality chicken as a substitute. Coq à la Bière is the North's response to the famous Coq au Vin, with beer taking center stage instead of wine. To ensure a perfect result, it's essential to use a fine-quality amber Belgian beer, infusing the dish with a distinctive malty flavor and a rich color that sets it apart from the traditional Coq au Vin.

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CHICKEN IN CREAM BOCUSE STYLE
Mains FCA content editor Mains FCA content editor

CHICKEN IN CREAM BOCUSE STYLE

The Paul Bocuse method uses an entire chicken, including the offcuts and carcass, to create a chicken dish with a sauce. Everything gets cooked together. This approach not only eliminates waste but also imparts additional flavor, avoiding the need for stock.

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CHICKEN VELOUTE SAUCE
Sauces FCA content editor Sauces FCA content editor

CHICKEN VELOUTE SAUCE

The principles and techniques for making a velouté are nearly identical to those for béchamel. For instance, the thickness of the velouté depends on the amount of roux used with the stock. It's as simple as that and incredibly effective. Velouté sauces offer versatility, as you can use various cooking stocks to impart specific flavors. Chicken stock yields a chicken velouté, fish stock results in a fish velouté, and so forth.

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SAUCE LYONNAISE
Sauces FCA content editor Sauces FCA content editor

SAUCE LYONNAISE

This classic sauce uses homemade demi-glace as a base, combined with an onion, wine, and vinegar reduction.

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EASY DEMI GLACE
Sauces FCA content editor Sauces FCA content editor

EASY DEMI GLACE

The demi-glace is a valuable shortcut for crafting mouthwatering sauces that can save you hours in the kitchen. It’s created by enhancing stock with meat trimmings, aromatics, wine, and thickening with flour. I'll share a home-friendly method that maintains quality and efficiency, allowing you to prepare a homemade demi-glace effortlessly. Once you master this technique, you'll never look back.

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PERFECT PAN SAUCE
Sauces FCA content editor Sauces FCA content editor

PERFECT PAN SAUCE

Crafting a pan sauce is one of the techniques French culinary students learn early in their training, and for a very good reason; this is one of the key techniques that pave the way to the art of sauce making. Let’s look at this technique in detail and discover the 3-step process known as sauté déglacer.

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MACARONI AU GRATIN
Sides FCA content editor Sides FCA content editor

MACARONI AU GRATIN

Macaroni au gratin, is a renowned dish embraced across the globe, including France. I believe that having diverse versions from various countries offers a delicious opportunity to explore and appreciate the nuances. So, let's delve into the French take on this comforting classic.

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DUCK LEG CONFIT
Mains FCA content editor Mains FCA content editor

DUCK LEG CONFIT

Today, though, we're focusing our lens on the marvellous world of duck leg confit, or as the French elegantly put it, "cuisses de canards confites." But don't let the fancy name throw you off. This culinary journey is all about embracing simplicity.

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ESCOFFIER  CHICKEN marseillaise
Mains FCA content editor Mains FCA content editor

ESCOFFIER CHICKEN marseillaise

Poulet Sauté a la Marseillaise is highly unusual in traditional French cuisine. This chicken dish beautifully blends chili with classic French techniques to create a fiery flavor profile.

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CHEESE BEIGNETS
Baking & Desserts FCA content editor Baking & Desserts FCA content editor

CHEESE BEIGNETS

These Cheese Beignets are easy to make and require just four essential ingredients. They are the ideal sweet treats for those who appreciate delicousness with straightforward preparation.

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SUN TART
Starters FCA content editor Starters FCA content editor

SUN TART

The Sun Tart is not just a treat for the taste buds; it's also a visual delight. Shaped like a radiant sun, each slice represents a sun ray that twists off for easy snacking.

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AUBERGINE CAVIAR
Small Bites FCA content editor Small Bites FCA content editor

AUBERGINE CAVIAR

Beyond its delicious taste, French Aubergine Caviar (aubergine dip) offers a valuable lesson in how to cook aubergines to perfection. By following these simple steps, you can transform this oblong purple vegetable (also known as eggplant) into a creamy, smoky spread that is perfect as an appetizer or a side dish.

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COURGETTE WITH CHORIZO
Starters FCA content editor Starters FCA content editor

COURGETTE WITH CHORIZO

This recipe for sautéed courgettes with onions, cumin, lemon, and chorizo is a perfect example of how a few ingredients can come together to create a flavorful meal, allowing the natural flavors of the ingredients to shine through. It is great as a side dish or a tapas-style appetizer.

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 Marinated Aubergine
Small Bites FCA content editor Small Bites FCA content editor

Marinated Aubergine

This simple speciality is enjoyed as an aperitif in the South of France. The aubergines are grilled and then marinated in a sweet and sour combination of oil, balsamic vinegar, brown sugar and lemon juice. Grilling the aubergines adds a smoky flavor and charred texture to the dish, while the marinade infuses the slices with a delicious blend of sweet and savory flavors.

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TOMATO TIAN
Sides FCA content editor Sides FCA content editor

TOMATO TIAN

This recipe is a delicious way to savor the flavors of fresh, ripe tomatoes in season. A 'tian' is a French term used to describe an earthenware baking dish traditionally used for preparing and serving savory vegetable dishes. In this recipe, we use a small baking dish to create a beautiful and flavorful tomato tian that is easy to make with a vibrant, tasty result.

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ONION CONFIT TART
Starters FCA content editor Starters FCA content editor

ONION CONFIT TART

This zesty tart combines the rich flavors of a red wine onion confit, a crispy pastry base, and a savory topping of goat cheese, pine nuts, and chives.

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