from pot au feu

TO onion soup

What are we cooking today?

FCA content editor 12/10/26 FCA content editor 12/10/26

Antonin Carême’s bechamel sauce - the original.

FCA content editor 21/9/26 FCA content editor 21/9/26

Tomato-flavoured roux enriched with bacon, carrot and onion, loosened with stock before the tomatoes go in.

FCA content editor 11/4/25 FCA content editor 11/4/25

Bechamel is considered a base preparation, and as one of the five French mother sauces, it plays an important role in a whole range of dishes.

FCA content editor 4/8/23 FCA content editor 4/8/23

Get ready to savor the flavors of Seafood à l’Armoricaine, a special Brittany-style seafood bisque.

FCA content editor 23/5/22 FCA content editor 23/5/22

perfect for chicken or toasted sandwiches