French RECIPe
CATALOGUE.
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What are we cooking today?
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.
CLASSIC SALMON TARTARE
Walk in the footsteps of the many chefs who learned how to prepare salmon tartare in French culinary school.
TOMATO TIAN
This recipe is a delicious way to savor the flavors of fresh, ripe tomatoes in season. A 'tian' is a French term used to describe an earthenware baking dish traditionally used for preparing and serving savory vegetable dishes. In this recipe, we use a small baking dish to create a beautiful and flavorful tomato tian that is easy to make with a vibrant, tasty result.
LEMON & GARLIC CHICKEN
Despite its simplicity, the dish delivers an invigorating taste experience, achieved with just a handful of ingredients.
CORSICAN RAGOUT
First the beef is braised and slow-cooked in the oven, similar to the Beef Bourguignon. However, the sauce is then separated from the beef and stirred through macaroni, creating a pasta dish that is served alongside the ragout.
STEAK TARTARE
This Bocuse-style steak tartare is one of the best steak tartare recipes I have tried in a long time.