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?

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FRENCH GARDEN PEAS

Peas are cooked in a delicious quartet of butter, onions, lettuce and bacon.

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watercress butter sauce

creamy watercress sauce over a chicken breast in a white plate

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CREAMED CIDER-POACHED LEEKS

slowly cook leeks with shallots, butter, and cider served on a black plate with a piece of seared salmon

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Soupe Bonne Femme

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MARINATED ZUCCHINI

If you like your zucchinis with a bit of crunch, you will love this summery marinated zucchini salad with lemon and coriander.

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AUBERGINE CAVIAR

Beyond its delicious taste, French Aubergine Caviar (aubergine dip) offers a valuable lesson in how to cook aubergines to perfection. By following these simple steps, you can transform this oblong purple vegetable (also known as eggplant) into a creamy, smoky spread that is perfect as an appetizer or a side dish.

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COURGETTE WITH CHORIZO

This recipe for sautéed courgettes with onions, cumin, lemon, and chorizo is a perfect example of how a few ingredients can come together to create a flavorful meal, allowing the natural flavors of the ingredients to shine through. It is great as a side dish or a tapas-style appetizer.

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CINDERELLA POTATOES

Pommes Cendrillon (Cinderella Potatoes) is a recipe from famous French chef Roger Verge, a haute cuisine version of the humble jacket potato. A simple potato side dish typically served with grilled meats.