french RECIPe

CATALOGUE.

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.

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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.

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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.

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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!

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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.

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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.

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CLOVE  BUTTER
Sauces FCA content editor Sauces FCA content editor

CLOVE BUTTER

This recipe takes inspiration from the Flavor Bible, an essential resource for any chef. I discovered that cloves beautifully enhance the natural richness of beef. This led to the creation of a clove and herb butter that melts over grilled beef and catapaults the flavor into wow territory.

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SALMON COULIBIAC
Mains FCA content editor Mains FCA content editor

SALMON COULIBIAC

Salmon coulibiac (sometimes spelled "Koulibiac") is a traditional Russian dish that has gained popularity in French cuisine for its elaborate and elegant presentation.

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TOMATO & MUSTARD TART
Starters FCA content editor Starters FCA content editor

TOMATO & MUSTARD TART

Meet your new all-round dish for summer entertaining. When friends are coming over for a spontaneous aperitif, this puff pastry tart is my go-to recipe. It’s quick and easy and will be devoured by guests at any type of gathering, from garden party to family lunch on a sunny terrace. What I love most about this recipe is that no tart or pie dish is required. Just roll out the premade puff pastry and top with the condiments, herbs and juicy ripe tomatoes. It’s like a slice of Provence on your plate.

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ŒUFS MAILLOTÉS
Starters FCA content editor Starters FCA content editor

ŒUFS MAILLOTÉS

Step back in time with Œufs Maillotés, an intriguing French recipe from the early 1900s that transforms simple eggs into an elegant culinary masterpiece. The name "maillotés" means "wrapped," and here, eggs are encased in buttery puff pastry

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