FCA content editor 29/2/24 FCA content editor 29/2/24

THE CLOUD EGG

Chicken Bercy is a lesson in basic sauce making used in French culinary schools.

FCA content editor 8/12/23 FCA content editor 8/12/23

BASQUE-STYLE TERRINE

This delicious terrine is inspired by the Basque country which is located in the south west of France near the Pyrenees. One of the most famous products in this region is the pâté Basque, a spicy pâté made with local French chili pepper. This is a twist on this traditional pâté recipe which is transformed into a terrine by replacing livers with pork scotch and belly. A touch of sweet and spice is added with blach cherry jam and the famous French Espelette chili.

FCA content editor 1/12/23 FCA content editor 1/12/23

CHICKEN & MUSHROOM PÂTÉ

Indulge in the exquisite flavors of our chicken and mushroom pâté, a culinary masterpiece great for special occasions that combines traditional richness with a contemporary twist. In this recipe, we've incorporated a modern technique to achieve a smoother texture and a lighter color, that elevates the delicacy.

FCA content editor 22/11/23 FCA content editor 22/11/23

QUICHE AU FROMAGE

This triple cheese quiche is simply sensational. I carefully chose three styles of cheese (hard, soft, and a blue cheese) to create a fine balance of flavors. The nuttiness of the Comté contrasts beautifully with the soft, creamy texture of Fontina, and the addition of pieces of blue cheese on top delivers a little nugget of treasure every now and then.

FCA content editor 6/7/23 FCA content editor 6/7/23

SUN TART

The Sun Tart is not just a treat for the taste buds; it's also a visual delight. Shaped like a radiant sun, each slice represents a sun ray that twists off for easy snacking.

FCA content editor 22/6/23 FCA content editor 22/6/23

COURGETTE WITH CHORIZO

This recipe for sautéed courgettes with onions, cumin, lemon, and chorizo is a perfect example of how a few ingredients can come together to create a flavorful meal, allowing the natural flavors of the ingredients to shine through. It is great as a side dish or a tapas-style appetizer.

FCA content editor 5/6/23 FCA content editor 5/6/23

ONION CONFIT TART

This zesty tart combines the rich flavors of a red wine onion confit, a crispy pastry base, and a savory topping of goat cheese, pine nuts, and chives.

FCA content editor 25/5/23 FCA content editor 25/5/23

SAFFRON MUSSEL SOUP

The saffron and cream beautifully complement the natural richness of the mussels, resulting in a silky texture that you’ll want to savor.

FCA content editor 5/12/22 FCA content editor 5/12/22

French meatballs

Dip your toe into charcuterie making and taste our authentic chipolatas (pork) and merguez sausages (spicy lamb), in the form of munchable meatballs. I used the forcemeat to make meatballs, instead of fiddling around with a sausage maker. It’s so much easier and tastes crazy delicious. ⁠

FCA content editor 10/11/22 FCA content editor 10/11/22

Asparagus Sauce Fleurette

Learn how to make the Asperges sauce Fleurette (asparagus with Sauce Fleurette). The Sauce Fleurette as one of the many daughter sauces born from the classic Hollandaise sauce, elevated by the introduction of cream for a lusciously smooth texture. The very term "Fleurette" draws inspiration from the use of a specific French cream—Creme Fleurette—a luxurious, full-fat cream celebrated throughout the culinary landscape of France.