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

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NAVARIN PRINTANIER

Lamb stew in a rich sauce surrounded by an array of colourful spring vegetables.

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GOLDEN COUSCOUS SALMON

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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.

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BEET SALAD WITH ORANGE, CHIVES & TARRAGON

This beet salad is all about bright, fresh flavors and a touch of elegance without the fuss. Earthy roasted beets meet juicy orange segments and the aniseed fragrance of tarragon, all tied together with a citrusy kick that makes every bite pop.