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
What are we cooking today?
PROVENCE MARINATED EGGPLANT
A simple, traditional recipe from Provence for marinated eggplant (aubergine) cooked with French rosé wine.
CORSICAN CHICKEN with lemon & sage
A Corsican-style one pot chicken with lemon, sage and cream.
Normandy-Style Fish with Cider
This is one of those recipes that perfectly sums up the Normandy kitchen
Sauce Hachée
The Sauce Hachée is a classic sauce attributed to Escoffier, existing in two distinct versions, one for meat and one for fish. It is a tangy sauce based on a reduction of vinegar, shallots, onions, and mushrooms, which are then cooked with brown stock and some tomato sauce.
FISH A LA MINUTE
In home cooking, à la minute refers to a recipe that can be made in a flash, and this recipe is a fine example. Fish à la minute is a gratifying way to cook fresh fish filets in a one-pot fashion without sacrificing taste. Use any fish with a flaky texture (e.g., cod, halibut or seabass) and bake in the winning combination of shallots, white vermouth, white wine, parsley and olive oil with a sprinkle of bread crumbs. It’s the answer to those long days where you need something fast but tasty.
LEMON & GARLIC CHICKEN
Despite its simplicity, the dish delivers an invigorating taste experience, achieved with just a handful of ingredients.
