FRENCH RECIPE CATALOGUE
What are we cooking today?
PASSIONFRUIT TARTLETS
The technique is the same principle as a lemon curd - eggs, sugar, fruit and butter, cooked gently over a double boiler and then whipped until silky and light.
homemade gin butter
Freshly churned butter flavored with gin, tarragon, and spices, the perfect accompaniment to grilled fish and seafood.
TRUFFLE CREAM SAUCE
Built from a well-reduced stock, a good pour of cream, slivers of pancetta, and a few careful drops of truffle oil, it is the kind of sauce that turns an ordinary Tuesday steak into something worth talking about.
PERFECT crêpes
Having experimented with various methods of making crêpes over the years, this is my foolproof recipe that captures those delicious memories of the perfect crêpe.
Potage CORMEILLES
A pureed soup using classic Escoffier technique with green beans and potatoes.
POT-AU-FEU
Today, pot-au-feu is served proudly on its own - an important technique in French cuisine and more than just a recipe.
ARTISAN CRUSTLESS CHEESECAKE
With its moist, creamy texture combined with a delicate taste, it’s sure to win over the pickiest of dinner guests.
CREAMED CIDER-POACHED LEEKS
slowly cook leeks with shallots, butter, and cider served on a black plate with a piece of seared salmon
MODERN VELOUTÉ
A modern, elegant take on the classic French velouté. This version is simple to master and can be easily flavored with all sort of flavourings to suit your any dish. The recipe below shows how to make the base velouté.
FOOL PROOF HOLLANDAISE
Learn how to make hollandaise sauce using a one-pot foolproof method. Once you master this technique, there’s no turning back
SALAD SAINT JEAN
Introducing Escoffier’s Salade Saint-Jean. This elegant recipe highlights mostly green vegetables, lightly coated in a tangy mayonnaise, and presented with a garnish of chopped hard-boiled egg, gherkins, and a touch of fresh tarragon.
FRENCH RICE SALAD TRIO
Rice salads hold a special place on the French table. They’re hearty enough to stand as a meal yet light and refreshing enough for summer picnics or quick lunches. Here are three classic examples taken from his guide culinaire — Catalane, Provençale, and Nantaise — each showing off a different regional flair.
Radicchio with Horseradish Dressing
In this salad, radicchio (or “trévise” as the French call it) gets a quick blast under the grill to wilt and char just slightly which brings out its natural sweetness. A creamy horseradish dressing adds punch, and toasted walnuts and pine nuts bring crunch. It’s simple, striking, and exactly what you want on a hot day when cooking feels like too much effort.
