French RECIPe
CATALOGUE.
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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.
