RECIPe
CATALOGUE.
WARM GOATS CHEESE SALAD
This salad is a classic regional-style starter found in bistros all over France.
MARINATED ZUCCHINI
If you like your zucchinis with a bit of crunch, you will love this summery marinated zucchini salad with lemon and coriander.
CORN VELOUTÉ SOUP
This flavorful cream of corn soup is a delightful glimpse into the classic French cuisine of the old days. By using a thin version of béchamel sauce as a base, this simple technique yields a rich and velvety smooth soup.
BEURRE ROUGE
Based on a rich red wine reduction, this velvety, deep dark red sauce can be paired with both fish and meats.
Bocuse POULET AU VINAIGRE
This Paul Bocuse version features a butter sauce made from a vinegar reduction, reminiscent of the technique used in a beurre blanc.
SAVOURY PUFFs
Follow these instructions to make three different cuts popular in bistros across France.
SWEET & SOUR GLAZE
This glaze is a 4-in-1 powerhouse: enjoy it on its own, drizzle or use it as a base to create three unique sauces.
POMME FRITES
Follow these instructions to make three different cuts popular in bistros across France.
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.
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.