french RECIPe
CATALOGUE.
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.
PEPPER SAUCE
There’s just something about a good pepper sauce that makes a simple steak (or even chicken) feel like a real treat. Not every sauce has to be a pan sauce that needs steak juices. The real magic is in the quality of your beef stock and the pepper—splurge on some single-origin stuff if you can! With a splash of cognac, a touch of cream, and plenty of black pepper, you’ll be ready to drizzle restaurant-level sauce over your next meal.
Sautéed Chicken à la Ronsard
This recipe is inspired by a forgotten classic from an old Australian cookbook by Suzanne Gibbs, tracing its roots to a now-closed Parisian hotel, Hôtel du Rouge. It’s a humble yet elegant dish—chicken sautéed with a generous pour of cognac and white wine, gently simmered with shallots, garlic, carrots, and a touch of tomato, then finished with a cream-enriched sauce.
SAUTÉ LAMB WITH MUSHROOMS
This sautéed lamb recipe is a French bistro-style classic—quick to cook, rich in taste, and built on solid technique. It’s inspired by a traditional recipe from the Larousse Gastronomique, with a few modern swaps to make it accessible and adaptable, like using king oyster mushrooms instead of ceps.
HAM or MUSHROOM DUXELLE CRÊPES
Creamy, crispy, golden, and absolutely French—these savoury crêpes are filled with a smooth béchamel-style sauce and your choice of finely chopped ham or a rich mushroom duxelles.
BÉCHAMEL CROQUETTES
Learn to make a thick bechamel and use it to make delicious croquettes.
BÉCHAMEL SAUCE VARIATIONS
These classic home-cooking sauces are all derived from a Béchamel base and pair beautifully with chicken, salmon, vegetables, and pasta.
BÉCHAMEL SAUCE BASICS
Bechamel is considered a base preparation, and as one of the five French mother sauces, it plays an important role in a whole range of dishes.
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.
THE SAUCE ENTRECÔTE
Fat, umami, and a subtle seasoning—this is why this sauce is so addictive. Though it’s never been patented, LE RELAIS DE VENISE recipe has been carefully kept secret by the family, even though it is often said to contain chicken liver. An attempt was made to recreate its flavor without chicken liver, and… it was a success!
CLOVE BUTTER
This recipe takes inspiration from the Flavor Bible, an essential resource for any chef. I discovered that cloves beautifully enhance the natural richness of beef. This led to the creation of a clove and herb butter that melts over grilled beef and catapaults the flavor into wow territory.
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.
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
CLASSIC BÉCHAMEL
Master the art of making classic Béchamel sauce—a fundamental French mother sauce.
Eggs à la Florentine
In France, the term cooking “à la Florentine” refers to anything cooked with spinach and Mornay sauce. Chicken, fish or vegetables . . . almost anything will work well on a bed of sautéed spinach, doused in a homemade Mornay sauce and melted cheese. Broiled under the grill and served with toasted bread, this luscious, creamy egg dish will delight any spinach lover.
CORN VELOUTÉ SOUP
This flavorful cream of corn soup is a delightful glimpse into the classic French cuisine of the old days. By using a thin version of béchamel sauce as a base, this simple technique yields a rich and velvety smooth soup.
Bocuse POULET AU VINAIGRE
This Paul Bocuse version features a butter sauce made from a vinegar reduction, reminiscent of the technique used in a beurre blanc.
SWEET & SOUR GLAZE
This glaze is a 4-in-1 powerhouse: enjoy it on its own, drizzle or use it as a base to create three unique sauces.
