french RECIPe

CATALOGUE.

Sautéed Chicken à la Ronsard
Mains FCA content editor Mains FCA content editor

Sautéed Chicken à la Ronsard

This recipe is inspired by a forgotten classic from an old Australian cookbook by Suzanne Gibbs, tracing its roots to a now-closed Parisian hotel, Hôtel du Rouge. It’s a humble yet elegant dish—chicken sautéed with a generous pour of cognac and white wine, gently simmered with shallots, garlic, carrots, and a touch of tomato, then finished with a cream-enriched sauce.

Read More
MULLED WINE
Drinks FCA content editor Drinks FCA content editor

MULLED WINE

If you’ve never made mulled wine before, this is a perfect starting point. We’re building a deeply spiced syrup first—this step keeps the alcohol from evaporating and ensures every glass is rich, warming, and packed with flavour. With citrus, vanilla, bay, and a few well-chosen spices, this version is comforting without being overly sweet or cloying.

Read More
SAUTÉ LAMB WITH MUSHROOMS
Mains FCA content editor Mains FCA content editor

SAUTÉ LAMB WITH MUSHROOMS

This sautéed lamb recipe is a French bistro-style classic—quick to cook, rich in taste, and built on solid technique. It’s inspired by a traditional recipe from the Larousse Gastronomique, with a few modern swaps to make it accessible and adaptable, like using king oyster mushrooms instead of ceps.

Read More
SALTED CARAMEL ICE CREAM
Baking & Desserts FCA content editor Baking & Desserts FCA content editor

SALTED CARAMEL ICE CREAM

This flavour is rich, nostalgic, and seriously addictive. Buttery salted caramel made from scratch, giving the ice cream its signature golden colour and that unmistakable deep, toasty flavour. This recipe is simple, elegant, and a perfect example of how French-style natural ice cream should be.

Read More
BÉCHAMEL SAUCE BASICS
Sauces FCA content editor Sauces FCA content editor

BÉCHAMEL SAUCE BASICS

Bechamel is considered a base preparation, and as one of the five French mother sauces, it plays an important role in a whole range of dishes.

Read More
CHICKEN PILAF RICE
Mains FCA content editor Mains FCA content editor

CHICKEN PILAF RICE

This light and fluffy pilaf is a simple, reliable side that pairs beautifully with saucy dishes like sautéed chicken. Gently cooked in the oven with aromatic herbs and chicken stock, each grain stays separate and full of flavour. Once you’ve tried this method, you might not go back to stovetop rice again.

Read More
THE SAUCE ENTRECÔTE
Mains FCA content editor Mains FCA content editor

THE SAUCE ENTRECÔTE

Fat, umami, and a subtle seasoning—this is why this sauce is so addictive. Though it’s never been patented, LE RELAIS DE VENISE recipe has been carefully kept secret by the family, even though it is often said to contain chicken liver. An attempt was made to recreate its flavor without chicken liver, and… it was a success!

Read More
BRAISED SHORT RIBS WITH PORT WINE, STAR ANISE & CINNAMON
Mains FCA content editor Mains FCA content editor

BRAISED SHORT RIBS WITH PORT WINE, STAR ANISE & CINNAMON

Another recipe inspired by The Flavor Bible, which explores how certain ingredients (often unexpectedly) come together to create harmonious, layered flavors. Here, the combination of port wine, star anise, and cinnamon brings warmth, depth, and a touch of intrigue to classic braised short ribs.

Read More
BEET SALAD WITH ORANGE, CHIVES & TARRAGON
Salad FCA content editor Salad FCA content editor

BEET SALAD WITH ORANGE, CHIVES & TARRAGON

This beet salad is all about bright, fresh flavors and a touch of elegance without the fuss. Earthy roasted beets meet juicy orange segments and the aniseed fragrance of tarragon, all tied together with a citrusy kick that makes every bite pop.

Read More