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?
CHICKEN FRICASSEE
A one-pot wonder that provides a satisfying taste of traditional French cuisine.
ESCOFFIER GOURMET CHICKEN
The chicken is stuffed with morel mushrooms and pot roasted which delivers a super moist and tender chicken infused with the smoky, earthy flavours of the mushrooms.
CHAMPAGNE SABAYON
This simple, luscious dessert sauce is made with just egg yolks, sugar and champagne (for a splash of extravagance). Make it in minutes and serve it warm right off the stove with berries or your favourite fruit.
POMMES MONT D’OR
If you’re looking for a side dish for Christmas the Pommes Mont D'or, is a great choice. This ‘Golden Mount of Potatoes’ is a mashed potato soufflé that requires just a few simple ingredients with a result that’s crusty on the outside and light and fluffy on the inside.
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.
French Custard
The range of French desserts you can make with this sweet yellow sauce is astonishing. So, it’s an important technique to get right in French baking.
SAUCE BERCY
Create a Sauce Bercy using the sauté deglazing technique to create an instant pan sauce.
MALTESE SAUCE
How to make a Maltese sauce. The journey from mother sauce to daughter sauce.
CHICKEN BAKE
Chicken Bake recipe by renowned chef George Blanc. Discover how a Michelin chef makes a simple chicken bake.
POULET A LA TOMATE
Humble but tasty saute chicken in tomato sauce. A surprisingly easy recipe that celebrates tomatoes and punches above its weight.
BRAISED FENNEL
How to prepare, cut, grill and braise fennel provence style with wine, lemon, coriander and olive oil.
