FRENCH RECIPE CATALOGUE
What are we cooking today?
CHICKEN & WATERCRESS SAUCE
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.”
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
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.”
MODERN VELOUTÉ
A modern, elegant take on the classic French velouté. This version is simple to master and can be easily flavored with all sort of flavourings to suit your any dish. The recipe below shows how to make the base velouté.
FOOL PROOF HOLLANDAISE
Learn how to make hollandaise sauce using a one-pot foolproof method. Once you master this technique, there’s no turning back
PEPPER SAUCE
There’s just something about a good pepper sauce that makes a simple steak (or even chicken) feel like a real treat. Not every sauce has to be a pan sauce that needs steak juices. The real magic is in the quality of your beef stock and the pepper—splurge on some single-origin stuff if you can! With a splash of cognac, a touch of cream, and plenty of black pepper, you’ll be ready to drizzle restaurant-level sauce over your next meal.
SALADE NIÇOISE
The hearty French salad that needs no introduction. I use green beans and a vinaigrette dressing in my recipe to vary the original recipe.
SAUTÉ LAMB WITH MUSHROOMS
This sautéed lamb recipe is a French bistro-style classic—quick to cook, rich in taste, and built on solid technique. It’s inspired by a traditional recipe from the Larousse Gastronomique, with a few modern swaps to make it accessible and adaptable, like using king oyster mushrooms instead of ceps.
PARISIAN SALAD
The so-called Parisian salad was born out of the bourgeoning tourism trade in Paris, created from the need for cafés to offer a quick bite for foreigners near the busy train and metro stations. All you need to re-create this Parisian icon is butter lettuce, ham, Emmentaler cheese, boiled eggs and a mustard vinaigrette.
CLOVE BUTTER
This recipe takes inspiration from the Flavor Bible, an essential resource for any chef. I discovered that cloves beautifully enhance the natural richness of beef. This led to the creation of a clove and herb butter that melts over grilled beef and catapaults the flavor into wow territory.
SALMON COULIBIAC
Salmon coulibiac (sometimes spelled "Koulibiac") is a traditional Russian dish that has gained popularity in French cuisine for its elaborate and elegant presentation.
ŒUFS MAILLOTÉS
Step back in time with Œufs Maillotés, an intriguing French recipe from the early 1900s that transforms simple eggs into an elegant culinary masterpiece. The name "maillotés" means "wrapped," and here, eggs are encased in buttery puff pastry
Gratin d’oeufs
A legendary creation by Fernand Point, this unique recipe features sliced hard-boiled eggs arranged over a luxurious mixture of heavy cream, Béchamel sauce, and Hollandaise sauce
CLASSIC BÉCHAMEL
Master the art of making classic Béchamel sauce—a fundamental French mother sauce.
BISTRO STYLE EGG SALAD
Learn to make a classic French egg salad from scratch—complete with homemade mayonnaise.
CORDON BLEU TWO WAYS
I’m revisiting one of the ultimate French comfort foods—cordon bleu, two ways! First, we’ve got the classic chicken, ham, and cheese combo, and then a twist with veal, pancetta, and blue cheese.