FRENCH RECIPE CATALOGUE
What are we cooking today?
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.
FRANCE’S MAC & CHEESE
The world-famous Gratin de Macaroni inspired by legendary French chef Paul Bocuse.
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
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.
