French RECIPe

CATALOGUE.

French cooking academy cookbook - 100 essential recipe for the home cook

Master the art of French cooking with ease! This isn't just another cookbook—it's your passport to authentic, unique French dishes you won't find anywhere else. With clear and simple instructions, ingredients used that are readily available at your local supermarket, you'll transform from home cook to home chef in no time. If you love French cuisine, this book is an absolute must-have for your collection.

Peek inside

What are we cooking today?

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CONFIT LEG OF LAMB

The tender and juicy lamb is braised and then slowly cooked in a rich sauce made with Madeira wine, orange juice, and aromatic herbs.

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Crème aux Oeufs

With just four basic ingredients and minimal prep time, you can create this creamy, sweet treat in just 30 minutes.

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Provençal Baked Fish

Savor the freshness of freshly caught fish by baking it whole Provençal style, on a succulent bed of garnish made up of fennel, onions, tomatoes, and potatoes.

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30 CLOVES GARLIC CHICKEN

In my signature dish, garlics are slow cooked in their sleeves along with chicken, wine, and cognac. To finish, I add cream to create a delicious instant sauce that complements the dish perfectly.

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LA BOURRIde DE LOTTE

This classic French Provencal one-pot recipe features succulent pieces of monkfish swimming in a savory broth of white wine and aromatic vegetables, topped with a creamy aioli sauce.

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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.

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ALSATIAN BAECKEOFFE

The "Baeckeoffe” is an Alsatian specialty made with Riesling wine, three types of meat, onions, and potatoes. The pot is sealed with baker’s dough and cooked in the oven for 3 hours.

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PERFECT crêpes

Having experimented with various methods of making crêpes over the years, this is my foolproof recipe that captures those delicious memories of the perfect crêpe.

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Boeuf Bourguignon

The easy version on how to make a boeuf bourguignon at home

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CHICKEN FRICASSEE

A one-pot wonder that provides a satisfying taste of traditional French cuisine.

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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.

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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.

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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.

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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. ⁠