LMM designs 12/6/20 LMM designs 12/6/20

FAR BRETON.

FCA content editor 5/6/20 FCA content editor 5/6/20

POTATO GRATIN.

7/5/20 7/5/20

omelette Mère Poulard

FCA content editor 7/5/20 FCA content editor 7/5/20

POTAGE CRECY

Potage Puree Crecy a la Briarde is a vegetarian French style carrot soup.

9/4/20 9/4/20

Braised Pork with Prunes

Learn how to stuff, truss and braise a pork shoulder.

13/3/20 13/3/20

GOUGÈRES

20/8/19 20/8/19

cream of mushroom

Learn to make escoffier’s mushroom cream soup which is similar to a velouté but uses a bechamel base

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ESPAGNOLE SAUCE

Sauce Espagnole (Spanish Sauce) is one of the 5 French mother sauces that exist, and has been around for centuries. Knowing how to make the Sauce Espagnole is a must when you are learning French cooking. The sauce is sometimes called brown sauce and has strong beef and tomato flavours with a hint of bacon in the background.

FCA content editor 1/8/19 FCA content editor 1/8/19

Cervelle de canut

10/5/19 10/5/19

French garlic soup

9/5/19 9/5/19

Poulet au vinaigre

FCA content editor 24/11/18 FCA content editor 24/11/18

french cabbage soup

Try this all time French classic and discover how simple fresh ingredients can really yield a tasty and hearty soup

FCA content editor 16/11/18 FCA content editor 16/11/18

Marengo Chicken

Kate Blenkiron 8/11/18 Kate Blenkiron 8/11/18

BOEUF BOURGUIGNON

Red wine beef stew.

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Fish Dugléré

Fish Dugléré is freshly filleted fish cooked in a fish stock made from the fish bones produced during filleting. The fish is then served with a classic sauce vin blanc (white wine sauce) with diced tomatoes and parsley.