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?
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.
SWEET & SOUR GLAZE
This glaze is a 4-in-1 powerhouse: enjoy it on its own, drizzle or use it as a base to create three unique sauces.
GARLIC MOUSSE
A technique to turn aoili into fluffy garlic mousse that you can use in all kinds of prepartions.