french RECIPe

CATALOGUE.

PEPPER SAUCE
Sauces FCA content editor Sauces FCA content editor

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.

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SALADE NIÇOISE
Salad FCA content editor Salad FCA content editor

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.

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PARISIAN SALAD
Salad FCA content editor Salad FCA content editor

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.

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TOMATO & MUSTARD TART
Starters FCA content editor Starters FCA content editor

TOMATO & MUSTARD TART

Meet your new all-round dish for summer entertaining. When friends are coming over for a spontaneous aperitif, this puff pastry tart is my go-to recipe. It’s quick and easy and will be devoured by guests at any type of gathering, from garden party to family lunch on a sunny terrace. What I love most about this recipe is that no tart or pie dish is required. Just roll out the premade puff pastry and top with the condiments, herbs and juicy ripe tomatoes. It’s like a slice of Provence on your plate.

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ŒUFS MAILLOTÉS
Starters FCA content editor Starters FCA content editor

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

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Gratin d’oeufs
Starters FCA content editor Starters FCA content editor

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

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CORDON BLEU TWO WAYS
Mains FCA content editor Mains FCA content editor

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.

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CORN VELOUTÉ SOUP
Soups FCA content editor Soups FCA content editor

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.

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GARLIC MOUSSE
Sauces FCA content editor Sauces FCA content editor

GARLIC MOUSSE

A technique to turn aoili into fluffy garlic mousse that you can use in all kinds of prepartions.

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Sauce Hachée
Sauces FCA content editor Sauces FCA content editor

Sauce Hachée

The Sauce Hachée is a classic sauce attributed to Escoffier, existing in two distinct versions, one for meat and one for fish. It is a tangy sauce based on a reduction of vinegar, shallots, onions, and mushrooms, which are then cooked with brown stock and some tomato sauce.

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CRÊPES FLAMBÉES
Baking & Desserts FCA content editor Baking & Desserts FCA content editor

CRÊPES FLAMBÉES

The iconic crêpes flambées are made à la minute, flambéed in a syrup of lemon and orange juice, sugar, Grand Marnier and cognac. Impress guests with this dessert by flambéing the crêpes on a trivet sur la table and wait for the applause.

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