French RECIPe
CATALOGUE.
The book that makes French cooking accessible to anyone. Authentic dishes, clear steps, and results that transform any home cook into a home chef.
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CHICKEN IN CREAM BOCUSE STYLE
The Paul Bocuse method uses an entire chicken, including the offcuts and carcass, to create a chicken dish with a sauce. Everything gets cooked together. This approach not only eliminates waste but also imparts additional flavor, avoiding the need for stock.
