French RECIPe
CATALOGUE.
The book that makes French cooking accessible to anyone. Authentic dishes, clear steps, and results that transform any home cook into a home chef.
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What are we cooking today?
CREAMED CIDER-POACHED LEEKS
In this recipe we slowly cook leeks with shallots, butter, and a splash of dry alcoholic cider (very French!) until they collapse into a tender “fondue.”
Normandy Mussels with Cider Velouté
The flavors of Normandy are deeply rooted in the pillars of cream, cider, calvados, and apples. In this region of France, these ingredients grace almost every recipe, and this mussel recipe is no exception. It takes a unique approach by incorporating cider instead of wine to steam the mussels, enhancing their flavors.
NORMANDY PORK CHOPS
These Normandy-style chops are sautéed and served with a fragrant pan sauce flavored with apple cider and calvados. The garnish is also made of apples which are sautéed in butter, creating a finely balanced sweet and savory flavor that will light up your taste buds.
