french RECIPe
CATALOGUE.
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.
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.
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.
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!
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.
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.
CORDON BLEU TWO WAYS
I’m revisiting one of the ultimate French comfort foods—cordon bleu, two ways! First, we’ve got the classic chicken, ham, and cheese combo, and then a twist with veal, pancetta, and blue cheese.
CORSICAN style RABBIT
The lapin à l’istrettu is a specialty from Corsica which can be loosely translated as a braised rabbit (cuisson a l’étouffée in French). In essence the rabbit is cooked in a casserole dish with a mixture of white wine, olives, capers, onion, and pancetta
Bocuse POULET AU VINAIGRE
This Paul Bocuse version features a butter sauce made from a vinegar reduction, reminiscent of the technique used in a beurre blanc.
Madeira short - RIBS
Braising short ribs marinated in Madeira wine offers a delicious alternative to the traditional red wine marinade, turning the meat into succulent, candied pieces of goodness.
CHICKEN BERCY
Chicken Bercy is a lesson in basic sauce making used in French culinary schools.
LE POULET A La BIERE
Known as Coq à la Bière, this dish is typically made with rooster in France, which is hard to come by these days. Therefore, I recommend using a high-quality chicken as a substitute. Coq à la Bière is the North's response to the famous Coq au Vin, with beer taking center stage instead of wine. To ensure a perfect result, it's essential to use a fine-quality amber Belgian beer, infusing the dish with a distinctive malty flavor and a rich color that sets it apart from the traditional Coq au Vin.
CHICKEN IN CREAM BOCUSE STYLE
The Paul Bocuse method uses an entire chicken, including the offcuts and carcass, to create a chicken dish with a sauce. Everything gets cooked together. This approach not only eliminates waste but also imparts additional flavor, avoiding the need for stock.
DUCK LEG CONFIT
Today, though, we're focusing our lens on the marvellous world of duck leg confit, or as the French elegantly put it, "cuisses de canards confites." But don't let the fancy name throw you off. This culinary journey is all about embracing simplicity.
ESCOFFIER CHICKEN marseillaise
Poulet Sauté a la Marseillaise is highly unusual in traditional French cuisine. This chicken dish beautifully blends chili with classic French techniques to create a fiery flavor profile.
LEMON & GARLIC CHICKEN
Despite its simplicity, the dish delivers an invigorating taste experience, achieved with just a handful of ingredients.