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FRENCH RECIPE CATALOGUE
What are we cooking today?
MEDIEVAL PORK STEW
Medieval Pork Stew by Taillevent, a master cook to the kings of France in the fourteenth century.
CLASSIC CHICKEN TERRINE
Old-fashioned chicken terrine: strips of chicken layered through a pork farce, with a line of golden mushrooms through the centre.
SAUCE TOMATE
Tomato-flavoured roux enriched with bacon, carrot and onion, loosened with stock before the tomatoes go in.
CHICKEN OTERO
Escoffier’s Chicken Ottero - a French classic and a close cousin to the famous Poulet Chasseaur.
RED WINE LAMB STEW
Lamb marinated with onion, tomato, aromatics, bacon and pork rind, then sealed into the pot with a simple bread dough before being slow cooked.
BOCUSE PASTA SIDE DISH
A pasta side dish, made to soak up the sauce from a stew or a piece of meat cooked in its jus.
FRANCE’S MAC & CHEESE
The world-famous Gratin de Macaroni inspired by legendary French chef Paul Bocuse.
CLASSIC POTATO SALAD WITH WHITE WINE
Marinate freshly cooked, still-warm potatoes in wine before the dressing ever touches them. The secret to an excellent potato salad.
PROVENCE MARINATED EGGPLANT
A simple, traditional recipe from Provence for marinated eggplant (aubergine) cooked with French rosé wine.
CORSICAN CHICKEN with lemon & sage
A Corsican-style one pot chicken with lemon, sage and cream.
Normandy-Style Fish with Cider
This is one of those recipes that perfectly sums up the Normandy kitchen
PORK FILLET NORMANDY STYLE
The sauce for this Normandy dish is sweet, a little tangy, and has that gentle background richness from the pork and mushrooms.
NAVARIN PRINTANIER
Lamb stew in a rich sauce surrounded by an array of colourful spring vegetables.