from pot au feu

TO onion soup

free course

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FRENCH RECIPE CATALOGUE

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FCA content editor 3/8/24 FCA content editor 3/8/24

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

FCA content editor 22/2/24 FCA content editor 22/2/24

Sauce Hachée

The Sauce Hachée is a classic sauce attributed to Escoffier, existing in two distinct versions, one for meat and one for fish. It is a tangy sauce based on a reduction of vinegar, shallots, onions, and mushrooms, which are then cooked with brown stock and some tomato sauce.

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SAUCE GRENOBLOISE

Fish served with meunière-style sauce with capers, diced lemon, and croutons.

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STEAK TARTARE

This Bocuse-style steak tartare is one of the best steak tartare recipes I have tried in a long time.