FCA content editor 29/8/25 FCA content editor 29/8/25

SALAD SAINT JEAN

Introducing Escoffier’s Salade Saint-Jean. This elegant recipe highlights mostly green vegetables, lightly coated in a tangy mayonnaise, and presented with a garnish of chopped hard-boiled egg, gherkins, and a touch of fresh tarragon.

FCA content editor 22/8/25 FCA content editor 22/8/25

FRENCH RICE SALAD TRIO

Rice salads hold a special place on the French table. They’re hearty enough to stand as a meal yet light and refreshing enough for summer picnics or quick lunches. Here are three classic examples taken from his guide culinaire — Catalane, Provençale, and Nantaise — each showing off a different regional flair.

FCA content editor 13/7/25 FCA content editor 13/7/25

MUSHROOM BORDELAISE

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.

FCA content editor 5/7/24 FCA content editor 5/7/24

MARINATED ZUCCHINI

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

FCA content editor 2/3/23 FCA content editor 2/3/23

RATATOUILLE WITH A TWIST

If you've been craving some French vegetarian cooking, you'll love this recipe. It includes all the classic ratatouille vegetables, along with some exciting new additions such as pine nuts, olives, raisins, and capers.

FCA content editor 10/11/22 FCA content editor 10/11/22

Asparagus Sauce Fleurette

Learn how to make the Asperges sauce Fleurette (asparagus with Sauce Fleurette). The Sauce Fleurette as one of the many daughter sauces born from the classic Hollandaise sauce, elevated by the introduction of cream for a lusciously smooth texture. The very term "Fleurette" draws inspiration from the use of a specific French cream—Creme Fleurette—a luxurious, full-fat cream celebrated throughout the culinary landscape of France.