FCA content editor 9/5/25 FCA content editor 9/5/25

HAM or MUSHROOM DUXELLE CRÊPES

Creamy, crispy, golden, and absolutely French—these savoury crêpes are filled with a smooth béchamel-style sauce and your choice of finely chopped ham or a rich mushroom duxelles.

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

BÉCHAMEL CROQUETTES

Learn to make a thick bechamel and use it to make delicious croquettes.

FCA content editor 5/3/25 FCA content editor 5/3/25

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.

FCA content editor 30/9/24 FCA content editor 30/9/24

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.

FCA content editor 3/5/24 FCA content editor 3/5/24

SAVOURY PUFFs

Follow these instructions to make three different cuts popular in bistros across France.

FCA content editor 6/7/23 FCA content editor 6/7/23

SUN TART

The Sun Tart is not just a treat for the taste buds; it's also a visual delight. Shaped like a radiant sun, each slice represents a sun ray that twists off for easy snacking.

FCA content editor 11/4/23 FCA content editor 11/4/23

CROQUE MONSIEUR

These sandwiches may have started as a simple combination of bread, ham, cheese, and egg, but over time they've evolved to include a range of exciting ingredients. However, one component that's often overlooked and underappreciated is the bechamel sauce - a tragedy in the world of sandwiches.