RECIPe
CATALOGUE.
CORSICAN style RABBIT
The lapin à l’istrettu is a specialty from Corsica which can be loosely translated as a braised rabbit (cuisson a l’étouffée in French). In essence the rabbit is cooked in a casserole dish with a mixture of white wine, olives, capers, onion, and pancetta
RED TAPENADE
Flavorsome olive and tomato dip to serve with grilled meat, fish and vegetables.
Lenotre’s souffle OMELETTE
Learn to make this iconic sweet soufflé omelet from Gaston Lenotre at home
Bacon, Mushroom and Gruyere Quiche
The flavors of Normandy are deeply rooted in the pillars of cream, cider, calvados, and apples. In this region of France, these ingredients grace almost every recipe, and this mussel recipe is no exception. It takes a unique approach by incorporating cider instead of wine to steam the mussels, enhancing their flavors.
Normandy Mussels with Cider Velouté
The flavors of Normandy are deeply rooted in the pillars of cream, cider, calvados, and apples. In this region of France, these ingredients grace almost every recipe, and this mussel recipe is no exception. It takes a unique approach by incorporating cider instead of wine to steam the mussels, enhancing their flavors.
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.
CARROTS WITH CUMIN & ORANGE
Inspired by the legendary French chef Joël Robuchon, this fine-dining take on glazed carrots uses cumin and orange juice to create a dish that’s bursting with flavor.
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.
