from pot au feu

TO onion soup

free course

stop just following recipes and Learn the secret chefs use to make this ultimate French classic.

FRENCH RECIPE CATALOGUE

What are we cooking today?

FCA content editor 10/7/26 FCA content editor 10/7/26

STEAK HERB BUTTER

Steak herb butter

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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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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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POMME FRITES

hand cut golden French fries served in a metal basket

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LE PÂTÉ DU DEJEUNER ROYAL

An authentic and traditional pate for beginners. Great for the Christmas table.