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Bocuse POULET AU VINAIGRE

This Paul Bocuse version features a butter sauce made from a vinegar reduction, reminiscent of the technique used in a beurre blanc.

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SAVOURY PUFFs

Savoury puff — flaky, buttery puff pastry filled with cheese and ham

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SWEET & SOUR GLAZE

This glaze is a 4-in-1 powerhouse: enjoy it on its own, drizzle or use it as a base to create three unique sauces.

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POMME FRITES

hand cut golden French fries served in a metal basket

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Madeira short - RIBS

Braising short ribs marinated in Madeira wine offers a delicious alternative to the traditional red wine marinade, turning the meat into succulent, candied pieces of goodness.

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GARLIC MOUSSE

A technique to turn aoili into fluffy garlic mousse that you can use in all kinds of prepartions.

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LANDAISE POTATOES

Saute potatoes with onion, bacon and mushrooms.

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DIJON CHICKEN

Dijon Chicken in mustard sauce

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CLASSIC FRENCH RAGOUT

This is the method used as a base to make any French ragout

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THE CLOUD EGG

Experience the delicate elegance of the Cloud Egg, inspired by Claude Monet's Egg Orsini.

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Sauce Hachée

The Sauce Hachée is a classic sauce attributed to Escoffier, existing in two distinct versions, one for meat and one for fish. It is a tangy sauce based on a reduction of vinegar, shallots, onions, and mushrooms, which are then cooked with brown stock and some tomato sauce.

FCA content editor 12/2/24 FCA content editor 12/2/24

CRÊPES FLAMBÉES

The iconic crêpes flambées are made à la minute, flambéed in a syrup of lemon and orange juice, sugar, Grand Marnier and cognac. Impress guests with this dessert by flambéing the crêpes on a trivet sur la table and wait for the applause.

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CHICKEN BERCY

Chicken Bercy is a lesson in basic sauce making used in French culinary schools.

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POTAGE DUBARRY

Portage Dubarry (Cauliflower Cream Soup) is a French classic. A creamy, rich soup with an interesting backstory.

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KING CAKE

Also known as the king cake, this sweet pie of almond cream sandwiched in a warm butter puff pastry is traditionally enjoyed during Epiphany in France.

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A French Christmas Menu

It won’t come as a surprise that we go all out for food at Christmas. The menu is an elaborate affair, a series of courses that focus on quality ingredients and flavors. People don’t think twice about splurging on quality products like foie gras, cheese, wine, and Champagne to celebrate the occasion.

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GRATIN DAUPHINOIS

The gratin Dauphinois (potato gratin) is French specialty from the town of Grenoble and it is made out of top quality potatoes thinly sliced evenly, garlic and cream.