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?
RED WINE LAMB STEW
Lamb marinated with onion, tomato, aromatics, bacon and pork rind, then sealed into the pot with a simple bread dough before being slow cooked.
CORSICAN style RABBIT
The lapin à l’istrettu is a specialty from Corsica which can be loosely translated as a braised rabbit (cuisson a l’étouffée in French). In essence the rabbit is cooked in a casserole dish with a mixture of white wine, olives, capers, onion, and pancetta
CORSICAN RAGOUT
First the beef is braised and slow-cooked in the oven, similar to the Beef Bourguignon. However, the sauce is then separated from the beef and stirred through macaroni, creating a pasta dish that is served alongside the ragout.
