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CHICKEN OTERO

Escoffier’s Chicken Ottero - a French classic and a close cousin to the famous Poulet Chasseaur.

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CHICKEN SAUTE WITH MUSHROOM & MADEIRA SAUCE

Chicken Sauté with Mushroom and Madeira Sauce

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braised fish with vermouth sauce

Fish baked in a vermouth sauce

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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.

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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.

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FRANCE’S MAC & CHEESE

The world-famous Gratin de Macaroni inspired by legendary French chef Paul Bocuse.

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STEAK HERB BUTTER

Steak herb butter

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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.

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PROVENCE MARINATED EGGPLANT

A simple, traditional recipe from Provence for marinated eggplant (aubergine) cooked with French rosé wine.

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RUSTIC BRAISED FENNEL

Braised fennel with bacon

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SARDINE AU PLAT

Light, summer-style sardines grlled with a shallot garnish.

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Flambéed Apple Tart with Calvados

Normandy-style apple galette with calvados

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CORSICAN CHICKEN with lemon & sage

A Corsican-style one pot chicken with lemon, sage and cream.

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Normandy-Style Fish with Cider

This is one of those recipes that perfectly sums up the Normandy kitchen

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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.

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NAVARIN PRINTANIER

Lamb stew in a rich sauce surrounded by an array of colourful spring vegetables.

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PÂTÉ DE PÂQUES

Every region of France has its Easter traditions, and in the Berry and Indre regions of Central France, the pâté de Pâques is the undisputed star of the Easter table.

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FRENCH GARDEN PEAS

Peas are cooked in a delicious quartet of butter, onions, lettuce and bacon.

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EASY FRENCH EASTER CHOCOLATE TART

The base is crushed caramelised biscuits bound with butter, pressed into a tart ring and chilled until firm. The filling is a classic ganache.

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FAMILY-SIZE CRÈME CARAMEL

In France, it is all about texture: that delicate, silky custard trembling under a glossy layer of amber caramel.

FRENCH RECIPE CATALOGUE