RECIPe
CATALOGUE.
DIJON CHICKEN
Dijon Chicken in mustard sauce
A French Christmas Menu
It won’t come as a surprise that we go all out for food at Christmas. The menu is an elaborate affair, a series of courses that focus on quality ingredients and flavors. People don’t think twice about splurging on quality products like foie gras, cheese, wine, and Champagne to celebrate the occasion.
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.
CHICKEN VELOUTE SAUCE
The principles and techniques for making a velouté are nearly identical to those for béchamel. For instance, the thickness of the velouté depends on the amount of roux used with the stock. It's as simple as that and incredibly effective. Velouté sauces offer versatility, as you can use various cooking stocks to impart specific flavors. Chicken stock yields a chicken velouté, fish stock results in a fish velouté, and so forth.
SAUCE LYONNAISE
This classic sauce uses homemade demi-glace as a base, combined with an onion, wine, and vinegar reduction, resulting in a delightful, tangy, and flavorful brown sauce that you can easily prepare at home to serve with chicken, pork, or veal.
EASY DEMI GLACE
The demi-glace is a valuable shortcut for crafting mouthwatering sauces that can save you hours in the kitchen. It’s created by enhancing stock with meat trimmings, aromatics, wine, and thickening with flour. I'll share a home-friendly method that maintains quality and efficiency, allowing you to prepare a homemade demi-glace effortlessly. Once you master this technique, you'll never look back.
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.
30 CLOVES GARLIC CHICKEN
In my signature dish, garlics are slow cooked in their sleeves along with chicken, wine, and cognac. To finish, I add cream to create a delicious instant sauce that complements the dish perfectly.
CHICKEN FRICASSEE
A one-pot wonder that provides a satisfying taste of traditional French cuisine.
ESCOFFIER GOURMET CHICKEN
The chicken is stuffed with morel mushrooms and pot roasted which delivers a super moist and tender chicken infused with the smoky, earthy flavours of the mushrooms.
CHICKEN BAKE
Chicken Bake recipe by renowned chef George Blanc. Discover how a Michelin chef makes a simple chicken bake.
CHICKEN PAPILLOTES
Chicken Papillotes (parcels) with cream, mustard and thyme sauce.
CREME AGNES SOREL
A chicken and mushroom velouté style cream soup inspired by Auguste Escoffier called the Crème Agnes Sorel.
EASY sauté CHICKEN
Tangy saute chicken ready in 30 minutes
Chicken in riesling
A regional dish from Alsace, chicken sautéed in stock and Riesling.
Chicken in Tarragon Sauce
CHICKEN STOCK
Escoffier style white chicken stock – a good all around stock with subtle flavors to use at home