french RECIPe
CATALOGUE.
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.
ONION CONFIT TART
This zesty tart combines the rich flavors of a red wine onion confit, a crispy pastry base, and a savory topping of goat cheese, pine nuts, and chives.
SAFFRON MUSSEL SOUP
The saffron and cream beautifully complement the natural richness of the mussels, resulting in a silky texture that you’ll want to savor.
French meatballs
Dip your toe into charcuterie making and taste our authentic chipolatas (pork) and merguez sausages (spicy lamb), in the form of munchable meatballs. I used the forcemeat to make meatballs, instead of fiddling around with a sausage maker. It’s so much easier and tastes crazy delicious.
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.
BRAISED FENNEL
How to prepare, cut, grill and braise fennel provence style with wine, lemon, coriander and olive oil.
DAUPHINOISE SOUP
Hearty vegetable soup from the Province Dauphinoise in south eastern France where Gratin Dauphinoise is only one of many specialities.
HAM AND CHEESE TART
Serrano ham and blue cheese puff pastry tart – a duo of ham with gorgonzola.
STEAK TARTARE
This Bocuse-style steak tartare is one of the best steak tartare recipes I have tried in a long time.
FISH QUENELLES
French bistro (French café) style fish quenelles with a langoustine and cognac cream sauce
ONION AND MEAT TART
The meat used in this dish typically consists of leftover cooked meats sitting in the fridge or even meat salvaged from a batch of brown stock you have just made.
