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?

FCA content editor 5/8/26 FCA content editor 5/8/26

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.

FCA content editor 11/6/25 FCA content editor 11/6/25

MULLED WINE

If you’ve never made mulled wine before, this is a perfect starting point. We’re building a deeply spiced syrup first—this step keeps the alcohol from evaporating and ensures every glass is rich, warming, and packed with flavour. With citrus, vanilla, bay, and a few well-chosen spices, this version is comforting without being overly sweet or cloying.

FCA content editor 14/9/21 FCA content editor 14/9/21

POIRE A LA BEAUJOLAIS

Poire a la Beaujolais is an old recipe for poached pears dating from the 19th century.