FCA content editor 13/7/25 FCA content editor 13/7/25

vegetarian BORDELAISE SAUCE

A lighter, plant-based take on the classic French Bordelaise sauce that doesn’t compromise on depth nor flavour. This modern version keeps its roots with a rich Bordeaux red wine reduction infused with shallots, herbs, and aromatics. Instead of using the traditional reduced veal or beef stock, we use a deeply savory mushroom jus with some modern touches by adding a touch of fermented soy sauce and a hint of cocoa powder for earthy complexity.

FCA content editor 8/4/25 FCA content editor 8/4/25

CHICKEN PILAF RICE

This light and fluffy pilaf is a simple, reliable side that pairs beautifully with saucy dishes like sautéed chicken. Gently cooked in the oven with aromatic herbs and chicken stock, each grain stays separate and full of flavour. Once you’ve tried this method, you might not go back to stovetop rice again.

FCA content editor 6/3/25 FCA content editor 6/3/25

SAUTÉED POTATOES WITH OLIVES & TARRAGON

Classic saute potatoes revisited and improved by adding two simple ingredients.

FCA content editor 27/11/24 FCA content editor 27/11/24

SALMON COULIBIAC

Salmon coulibiac (sometimes spelled "Koulibiac") is a traditional Russian dish that has gained popularity in French cuisine for its elaborate and elegant presentation.

FCA content editor 15/11/24 FCA content editor 15/11/24

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

FCA content editor 1/11/24 FCA content editor 1/11/24

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

FCA content editor 12/10/23 FCA content editor 12/10/23

CHICKEN VELOUTE SAUCE

The principles and techniques for making a velouté are nearly identical to those for béchamel. For instance, the thickness of the velouté depends on the amount of roux used with the stock. It's as simple as that and incredibly effective. Velouté sauces offer versatility, as you can use various cooking stocks to impart specific flavors. Chicken stock yields a chicken velouté, fish stock results in a fish velouté, and so forth.

FCA content editor 28/9/23 FCA content editor 28/9/23

EASY DEMI GLACE

The demi-glace is a valuable shortcut for crafting mouthwatering sauces that can save you hours in the kitchen. It’s created by enhancing stock with meat trimmings, aromatics, wine, and thickening with flour. I'll share a home-friendly method that maintains quality and efficiency, allowing you to prepare a homemade demi-glace effortlessly. Once you master this technique, you'll never look back.

FCA content editor 22/9/23 FCA content editor 22/9/23

PERFECT PAN SAUCE

Crafting a pan sauce is one of the techniques French culinary students learn early in their training, and for a very good reason; this is one of the key techniques that pave the way to the art of sauce making. Let’s look at this technique in detail and discover the 3-step process known as sauté déglacer.

FCA content editor 9/2/23 FCA content editor 9/2/23

CHICKEN FRICASSEE

A one-pot wonder that provides a satisfying taste of traditional French cuisine.

FCA content editor 17/12/22 FCA content editor 17/12/22

ESCOFFIER GOURMET CHICKEN

The chicken is stuffed with morel mushrooms and pot roasted which delivers a super moist and tender chicken infused with the smoky, earthy flavours of the mushrooms.