RECIPe
CATALOGUE.
Madeira short - RIBS
Braising short ribs marinated in Madeira wine offers a delicious alternative to the traditional red wine marinade, turning the meat into succulent, candied pieces of goodness.
GARLIC MOUSSE
A technique to turn aoili into fluffy garlic mousse that you can use in all kinds of prepartions.
CLASSIC FRENCH RAGOUT
This recipe is all about nailing the classic sauce à la minute, a reduction of white wine, shallots, and tarragon that’s finished with cream and a touch of butter.
THE CLOUD EGG
Chicken Bercy is a lesson in basic sauce making used in French culinary schools.
Sauce Hachée
The Sauce Hachée is a classic sauce attributed to Escoffier, existing in two distinct versions, one for meat and one for fish. It is a tangy sauce based on a reduction of vinegar, shallots, onions, and mushrooms, which are then cooked with brown stock and some tomato sauce.
CRÊPES FLAMBÉES
The iconic crêpes flambées are made à la minute, flambéed in a syrup of lemon and orange juice, sugar, Grand Marnier and cognac. Impress guests with this dessert by flambéing the crêpes on a trivet sur la table and wait for the applause.
CHICKEN BERCY
Chicken Bercy is a lesson in basic sauce making used in French culinary schools.
POTAGE DUBARRY
Portage Dubarry (Cauliflower Cream Soup) is a French classic. A creamy, rich soup with an interesting backstory.
BASQUE-STYLE TERRINE
This delicious terrine is inspired by the Basque country which is located in the south west of France near the Pyrenees.
A French Christmas Menu
It won’t come as a surprise that we go all out for food at Christmas. The menu is an elaborate affair, a series of courses that focus on quality ingredients and flavors. People don’t think twice about splurging on quality products like foie gras, cheese, wine, and Champagne to celebrate the occasion.
GRATIN DAUPHINOIS
The gratin Dauphinois (potato gratin) is French specialty from the town of Grenoble and it is made out of top quality potatoes thinly sliced evenly, garlic and cream.
CHICKEN & MUSHROOM PÂTÉ
Indulge in the exquisite flavors of our chicken and mushroom pâté, a culinary masterpiece great for special occasions that combines traditional richness with a contemporary twist.
LYONNAISE GREEN BEANS
This regional method of cooking green beans is popular in the town of Lyon in southeast France.
CLASSIC SALMON TARTARE
Walk in the footsteps of the many chefs who learned how to prepare salmon tartare in French culinary school.
QUICHE AU FROMAGE
This triple cheese quiche is simply sensational. I carefully chose three styles of cheese (hard, soft, and a blue cheese) to create a fine balance of flavors. The nuttiness of the Comté contrasts beautifully with the soft, creamy texture of Fontina, and the addition of pieces of blue cheese on top delivers a little nugget of treasure every now and then.
CLASSIC SHORTCRUST
If you want to make shortcrust in 10 minutes without breaking a sweat, using a food processor is the way to go. This technique is employed by chefs and is even featured in French culinary schoolbooks, so don’t feel guilty about utilizing a food processor. This recipe is extremely popular because it yields a perfect result every time, and the dough is easy to work with. But wait, there’s more! It can be prepared as either a savory or sweet crust, making it versatile for savory tarts, quiches, fruit tarts, and custard tarts.
All Purpose SHORTCRUST
Contrary to what people think, making short crust pastry by hand is straightforward and fast. This recipe is a classic from culinary schools that yields a perfect result every time. The dough is easy to roll out, which is great for building confidence in working with pastry. Even better, this dough can be made with and without sugar, making it suitable for both sweet and savory delights, such as quiches, fruit tarts and custard flan.