french RECIPe
CATALOGUE.
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.
POMME PAVÉ
This elegant dish is a great addition to any meal, embodying the finesse and precision of French cuisine. With layers of thinly sliced potatoes, rich cream, and a golden-brown crust, this potato pavé will impress as a sophisticated side.
CLASSIC PILAF RICE
An easy method to ensure perfectly cooked rice every time. This recipe is foolproof, and with just a hint of savory fragrance, it complements most French mains without competing for flavor.
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.
WARM GOATS CHEESE SALAD
This salad is a classic regional-style starter found in bistros all over France.
MARINATED ZUCCHINI
If you like your zucchinis with a bit of crunch, you will love this summery marinated zucchini salad with lemon and coriander.
CORN VELOUTÉ SOUP
This flavorful cream of corn soup is a delightful glimpse into the classic French cuisine of the old days. By using a thin version of béchamel sauce as a base, this simple technique yields a rich and velvety smooth soup.
Bocuse POULET AU VINAIGRE
This Paul Bocuse version features a butter sauce made from a vinegar reduction, reminiscent of the technique used in a beurre blanc.