from pot au feu
TO onion soup
free course
stop just following recipes and Learn the secret chefs use to make this ultimate French classic.
FRENCH RECIPE CATALOGUE
What are we cooking today?
CLASSIC CHICKEN TERRINE
Old-fashioned chicken terrine: strips of chicken layered through a pork farce, with a line of golden mushrooms through the centre.
SAUCE TOMATE
Tomato-flavoured roux enriched with bacon, carrot and onion, loosened with stock before the tomatoes go in.
CHICKEN OTERO
Escoffier’s Chicken Ottero - a French classic and a close cousin to the famous Poulet Chasseaur.
RED WINE LAMB STEW
Lamb marinated with onion, tomato, aromatics, bacon and pork rind, then sealed into the pot with a simple bread dough before being slow cooked.
CLASSIC POTATO SALAD WITH WHITE WINE
Marinate freshly cooked, still-warm potatoes in wine before the dressing ever touches them. The secret to an excellent potato salad.
Normandy-Style Fish with Cider
This is one of those recipes that perfectly sums up the Normandy kitchen
PORK FILLET NORMANDY STYLE
The sauce for this Normandy dish is sweet, a little tangy, and has that gentle background richness from the pork and mushrooms.
FRENCH GARDEN PEAS
Peas are cooked in a delicious quartet of butter, onions, lettuce and bacon.
FAMILY-SIZE CRÈME CARAMEL
In France, it is all about texture: that delicate, silky custard trembling under a glossy layer of amber caramel.
ŒUFS MIMOSA
This classic French hors d'œuvre is the spice-free answer to deviled eggs — and a more elegant one at that.
Potage CORMEILLES
A pureed soup using classic Escoffier technique with green beans and potatoes.
POT-AU-FEU
Today, pot-au-feu is served proudly on its own - an important technique in French cuisine and more than just a recipe.
CREAMED CIDER-POACHED LEEKS
slowly cook leeks with shallots, butter, and cider served on a black plate with a piece of seared salmon
