finally
french cooking.
properly taught
The French Cooking Academy is an online culinary school built on classical French technique adapted for home cooks. With self paced courses that fits your lifestyle plus a thriving community, we make online learning fun and rewarding.
DONT KNOW WHERE TO START?
we CAN help you!
Everyone arrives here from a different place. Some of you have been cooking for years and want to finally fill the gaps. Others are starting from scratch and want a proper structure. Some simply want to master one thing - sauces perhaps, or charcuterie - and do it properly. Let us point you in the right direction.
“I want a complete culinary education I can work through at my own pace”
THE FCA CLUB
The FCA Club gives you every course. The private community. Monthly workshops and seasonal content. New courses every year. Direct access to Stephane for advice. All at your own pace - for less than the cost of a bistro lunch each month.
“I want to master a specific area - sauces, soups, desserts, charcuterie ect”
INDIVIDUAL COURSES
Not ready for a full membership? Start with one course. Deeply structured, technique focused and with lifetime access. 11+ courses available each with a focused way into French culinary technique.
“I’m curious but I’d like to see what proper French technique feels like first”
FREE MINI-COURSE
Start with our free mini-course to experience how we teach. Our free mini-course, Pot-au-Feu to French Onion Soup, walks you through one of France’s most beloved techniques. The lesson that shows you exactly what proper French cooking feels like.
HOW WE TEACH
A structured pathway to French Cooking confidence.
BUILD THE FOUNDATIONS
Learn the classical techniques that underpin everything in French cooking - stocks, sauces, knife skills, cooking methods. The foundations most home cooks have never been properly taught.
GO DEEPER
With the foundations in place, move into more advanced territory - classic dishes, refined techniques, the kind of cooking that produces restaurant quality results and feels accomplished.
COOK WHAT INSPIRES YOU
From classic soups and charcuterie to patisserie and regional preparations - once you have the foundational skills the world of French cuisine opens up to you. Follow your curiosity.
Our approach
we don’t believe
in just following recipes
In the first part of the course, you'll discover how pot-au-feu - a dish that was once both the meal and the soup - evolved into the rich bouillon that became the foundation of all French soup-making.
You'll learn:
The origins of this iconic yet humble French dish
How to select the right cuts of beef, build layers of flavour with aromatics and gentle heat, and achieve a beautifully clear bouillon
How to prepare an authentic pot-au-feu and extract a rich, flavourful broth to use as the base for your next dishes
“It truly felt like having a professional chef guiding me right in my own kitchen”
In a recent survey of FCA students: 98% said they would recommend our courses to a friend.
100% said their cooking skills significantly improved.
MEET YOUR INSTRUCTOR
Stéphane
When I first moved from France to Australia, I thought I could rely on my heritage for good food. But when friends asked me to make a classic French dish, I realised (to my shock) that I had no idea how.
I didn’t want to be that Frenchman who didn’t know how to cook. So I made a decision: I would teach myself French cooking properly, not by trial and error, but by studying the same textbooks used in culinary schools in France.
For two years, I trained myself at home recording my progress on an iPhone. My first videos were as simple as “how to peel and cut vegetables.” But little by little, I built confidence. And I realised: French cooking isn’t impossible, it’s a step-by-step path that anyone can follow. Once you understand the why behind each technique, confidence follows naturally.
That’s why I built the French Cooking Academy: to give home cooks the same path I wish I had - structured, step-by-step lessons that take you from your first sauce to confidently serving full French dinners at home.
I promise this: our courses won’t leave gaps or guesswork. We begin with the essentials, like knife skills, stocks and sauces, and stack skills step by step. Technique by technique, dish by dish, you’ll feel completely at ease cooking and hosting French meals at home.
Join me in the kitchen
Stephane teaches alongside his partner Kate Blenkiron, creative director, food photographer, and the person who keeps everything running smoothly behind the scenes.
READ OUR FULL STORY
Techniques in practicea taste of what we teach
FRENCH CUSTARD MASTERCLASS. Learn 3 easy custard techniques that will allow you to make dozens of French desserts.
ALL PURPOSE SHORTCRUST. The recipe taught in French culinary schools that yields a perfect result every time. The dough can be made with and without sugar, making it suitable for both sweet and savory delights.
THE SAUCE ENTRECÔTE. The world famous green sauce recipe from the famous Entrecôte restaurant in Paris.
EASY DEMI GLACE A valuable shortcut for crafting mouthwatering sauces that can save you hours in the kitchen. My secret weapon to craft excellent classic sauces.
CLASSIC BECHAMEL. If there’s one sauce you should master at home, it’s béchamel. The list of things you can do with this silky white sauce is almost endless.
PERFECT CREPES. Having experimented with various methods of making crêpes over the years, this is my foolproof recipe that everyone can make.
BOEUF BOURGUIGNON. I revisit our national dish to transform it into a one-pot recipe that will save you a lot of kitchen labor and dish cleaning. No sacrifice on the taste front.
every techniques, taught with the home cook in mind.
