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TO onion soup

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FRENCH RECIPE CATALOGUE

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NAVARIN PRINTANIER

Lamb stew in a rich sauce surrounded by an array of colourful spring vegetables.

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watercress butter sauce

creamy watercress sauce over a chicken breast in a white plate

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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.

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CARROTS WITH CUMIN & ORANGE

Inspired by the legendary French chef Joël Robuchon, this fine-dining take on glazed carrots uses cumin and orange juice to create a dish that’s bursting with flavor.