RECIPe
CATALOGUE.
Bocuse POULET AU VINAIGRE
The poulet au vinaigre from Paul Bocuse is one of the simplest versions there is for this recipe. Originating from the town of Lyon this recipe can be made in a variety of ways and many chefs have added their own twist over the years.
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.
CRÊPES FLAMBÉES
The iconic crêpes flambées are made à la minute, flambéed in a syrup of lemon and orange juice, sugar, Grand Marnier and cognac. Impress guests with this dessert by flambéing the crêpes on a trivet sur la table and wait for the applause.
CHICKEN BERCY
Chicken Bercy is a lesson in basic sauce making used in French culinary schools.
POTAGE DUBARRY
Portage Dubarry (Cauliflower Cream Soup) is a French classic. A creamy, rich soup with an interesting backstory.
KING CAKE
Also known as the king cake, this sweet pie of almond cream sandwiched in a warm butter puff pastry is traditionally enjoyed during Epiphany in France. The ritual is to hide a fève (little figurine) inside the frangipane cream and serve the cake cut into slices covered with a clean tea towel. The lucky person who draws the slice with the fève is crowned king or queen and gets to wear a cardboard crown for the night. This is my no-fuss recipe that uses premade puff pastry and an almond filling. You can also add pastry cream to the almond paste for a true crème frangipane.
BASQUE-STYLE TERRINE
This delicious terrine is inspired by the Basque country which is located in the south west of France near the Pyrenees. One of the most famous products in this region is the pâté Basque, a spicy pâté made with local French chili pepper. This is a twist on this traditional pâté recipe which is transformed into a terrine by replacing livers with pork scotch and belly. A touch of sweet and spice is added with blach cherry jam and the famous French Espelette chili.
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.
CHICKEN & MUSHROOM PÂTÉ
Indulge in the exquisite flavors of our chicken and mushroom pâté, a culinary masterpiece great for special occasions that combines traditional richness with a contemporary twist. In this recipe, we've incorporated a modern technique to achieve a smoother texture and a lighter color, that elevates the delicacy.
LYONNAISE GREEN BEANS
This regional method of cooking green beans is popular in the town of Lyon in southeast France. Commonly paired with steaks, this recipe demonstrates just how simple and flavorful French side dishes can be. The green beans are first boiled, then sautéed in onion and butter and finished with a splash of vinegar. It’s a refreshing way to serve green beans with just a hint of tartness to help cut through a heartier main dish.
CLASSIC SALMON TARTARE
Walk in the footsteps of the many chefs who learned how to prepare salmon tartare in French culinary school. Beautifully plated in a food ring, minced raw salmon filet is combined with an olive oil–based mayonnaise, chopped fresh herbs, capers and a touch of Tabasco for some punch. Served for brunch or as a light lunch, this small dish will make your guests feel special with its restaurant presentation. For this recipe, use the freshest wild or farmed salmon you can find and buy and consume it on the same day.
All Purpose SHORTCRUST
Contrary to what people think, making short crust pastry by hand is straightforward and fast. This recipe is a classic from culinary schools that yields a perfect result every time. The dough is easy to roll out, which is great for building confidence in working with pastry. Even better, this dough can be made with and without sugar, making it suitable for both sweet and savory delights, such as quiches, fruit tarts and custard flan.
FISH A LA MINUTE
In home cooking, à la minute refers to a recipe that can be made in a flash, and this recipe is a fine example. Fish à la minute is a gratifying way to cook fresh fish filets in a one-pot fashion without sacrificing taste. Use any fish with a flaky texture (e.g., cod, halibut or seabass) and bake in the winning combination of shallots, white vermouth, white wine, parsley and olive oil with a sprinkle of bread crumbs. It’s the answer to those long days where you need something fast but tasty.
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.
