Cream of mushroom soup
Master mushroom cream soup making with this recipe. the cream soups in french cuisine are similar to veloute soup but use a light bechamel sauce as a base. Learning the...
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How To Recipes
How to recipes: in this category you will find a selection of recipes that demonstrate how to apply a range of French culinary techniques like making a roux, a mayonnaise or a stock from scratch for example.
How to make Poulet au vinaigre
Today we learn how to make the French bistro classic, poulet au vinaigre (creamy chicken in vinegar sauce). This is a classic recipe from city of Lyon which is known...
How to make a garlic soup
This French garlic soup (velouté) is something you must try at least once in your life; it’s creamy, silky and flavorsome. Surprisingly, the garlic taste is not as strong as...
Mackerel escabeche
In this tutorial we learn how to make the warm marinade called escabèche and create a beautiful and tasty cold starter: Mackerel escabèche.This particular marinade is used to “cook” fish...
Cookware essentials: what I found work best in my home kitchen
Cookware or more precisely pots and pans is always a difficult topic to treat and to know exactly what to buy for your kitchen can be even harder, especially when...
Christmas Frangipane Almond Cake
The Frangipane is an almond filling use in France to make the famous “Galette des rois” ( translated king cake) this simple pastry item is made out of a thick...
Classic Soupe aux Choux (cabbage and pork soup)
This is a classic French version of the cabbage soup ( soupe aux choux ). Fresh cabbages are blanched, sliced and cook with smoked pork belly and chicken stock. The...
Financiers cakes Tutorial
Financiers (formerly known as a visitandines) are small bite size almond cake which are flavored with a beurre noisette ( translated as Hazelnut butter because of its color) and topped...
Beef Consommé with Deslignac Royales
The consommé is the evolution or shall I say transformation of freshly made broth (usually beef or chicken) into a clear soup that is actually called a consommé. Consommé in...
Fish Filet With Dugléré Sauce
This classic French fish recipe was a creation of Adolphe Dugléré which was renowned French head chef working at the Cafe Anglais in 1866 which became the most famous Paris...
Trout Meuniere (with toasted almonds)
The trout Meuniere with almond ( truite aux amandes) is a classic french recipe that uses the Meuniere style of cooking, where The fish is first coated in flour then...
How To Make & Use Court bouillon
The court- bouillon is a liquid used for short cooking, by poaching , of certain fish and crustaceans composed of salt water and pepper moistened with white wine or vinegar,...
Croquembouche: the how to guide
Where does the croquembouche comes from? The invention of the croquembouche ( also named croque-en-bouche in French which could be translated as “a crunchy bite”) is often attributed to Antonin...
How to make Espagnole sauce
The Espagnole sauce is one of the 5 french mother sauces that exist and has been around for centuries. knowing how to make that sauce is a must when you...
Escoffier Method Brown Stock
Escoffier brown stock or (estouffade) is the recipe I am trying today. This brown cooking stock is realised in 2 stages. Where the beef bones are first cooked to create...
Madeleines: All the secrets to get them perfect
If you have you ever wanted to know how to make the real and authentic looking french madeleines then this recipe is for you. in order to get those perfect...
French Style Lemon Tart ( Tarte au citron)
The French Style Lemon Tart is another delicious dessert whose popularity extends beyond French borders. It is made out of a creamy and buttery cream infused with a sharp lemon...
How to Make a French Chocolate Mousse
French chocolate mousse is one recipe with true universal appeal. It is sweet, light and fluffy and has that intense chocolate taste that appeals to almost anyone. But as delicious...
Croque monsieur and Croque Madame Secrets
The famous French croque monsieur and Croque madame story. Did you know that those toasted sandwiches first appeared in Paris in the 1900’s. A simple formula that used sliced bread...