FCA content editor 5/3/26 FCA content editor 5/3/26

TRUFFLE CREAM SAUCE

Built from a well-reduced stock, a good pour of cream, slivers of pancetta, and a few careful drops of truffle oil, it is the kind of sauce that turns an ordinary Tuesday steak into something worth talking about.

FCA content editor 27/2/26 FCA content editor 27/2/26

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.”

FCA content editor 20/2/26 FCA content editor 20/2/26

Poulet Sacha Guitry

Chicken Breasts with Prawn Butter Sauce, Madeira and Morels

FCA content editor 3/12/25 FCA content editor 3/12/25

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.”

FCA content editor 20/6/25 FCA content editor 20/6/25

Sautéed Chicken à la Ronsard

This recipe is inspired by a forgotten classic from an old Australian cookbook by Suzanne Gibbs, tracing its roots to a now-closed Parisian hotel, Hôtel du Rouge. It’s a humble yet elegant dish—chicken sautéed with a generous pour of cognac and white wine, gently simmered with shallots, garlic, carrots, and a touch of tomato, then finished with a cream-enriched sauce.

FCA content editor 28/5/25 FCA content editor 28/5/25

SALTED CARAMEL ICE CREAM

This flavour is rich, nostalgic, and seriously addictive. Buttery salted caramel made from scratch, giving the ice cream its signature golden colour and that unmistakable deep, toasty flavour. This recipe is simple, elegant, and a perfect example of how French-style natural ice cream should be.

FCA content editor 19/2/25 FCA content editor 19/2/25

SEARED SCALLOPS WITH CRÈME D’ÉCHALOTES

This recipe is all about nailing the classic sauce à la minute, a reduction of white wine, shallots, and tarragon that’s finished with cream and a touch of butter.

FCA content editor 20/9/24 FCA content editor 20/9/24

gluten free ALMOND CAKE

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 is sure to impress.

FCA content editor 7/9/24 FCA content editor 7/9/24

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.

FCA content editor 11/8/24 FCA content editor 11/8/24

CHOCOLAT LIÉGEOIS

Chocolate Liegois

FCA content editor 10/7/24 FCA content editor 10/7/24

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.

FCA content editor 9/3/24 FCA content editor 9/3/24

DIJON CHICKEN

Dijon Chicken in mustard sauce

FCA content editor 29/2/24 FCA content editor 29/2/24

THE CLOUD EGG

Experience the delicate elegance of the Cloud Egg, inspired by Claude Monet's Egg Orsini.

FCA content editor 1/2/24 FCA content editor 1/2/24

POTAGE DUBARRY

Portage Dubarry (Cauliflower Cream Soup) is a French classic. A creamy, rich soup with an interesting backstory.

FCA content editor 5/1/24 FCA content editor 5/1/24

KING CAKE

Also known as the king cake, this sweet pie of almond cream sandwiched in a warm butter puff pastry is traditionally enjoyed during Epiphany in France.

FCA content editor 31/3/23 FCA content editor 31/3/23

Crème aux Oeufs

With just four basic ingredients and minimal prep time, you can create this creamy, sweet treat in just 30 minutes.

FCA content editor 17/3/23 FCA content editor 17/3/23

30 CLOVES GARLIC CHICKEN

In my signature dish, garlics are slow cooked in their sleeves along with chicken, wine, and cognac. To finish, I add cream to create a delicious instant sauce that complements the dish perfectly.