french RECIPe
CATALOGUE.
OEUFS EN MEURETTE
Oeufs en Meurette is a classic Burgundian starter where poached eggs take center stage, bathed in a rich sauce bourguignonne (red wine sauce). Traditionally served on golden, garlic-coated croutons and topped with crispy bacon and fresh parsley, this dish is a showcase of French culinary elegance.
Gratin d’oeufs
A legendary creation by Fernand Point, this unique recipe features sliced hard-boiled eggs arranged over a luxurious mixture of heavy cream, Béchamel sauce, and Hollandaise sauce
CLASSIC BÉCHAMEL
Master the art of making classic Béchamel sauce—a fundamental French mother sauce.
Eggs à la Florentine
In France, the term cooking “à la Florentine” refers to anything cooked with spinach and Mornay sauce. Chicken, fish or vegetables . . . almost anything will work well on a bed of sautéed spinach, doused in a homemade Mornay sauce and melted cheese. Broiled under the grill and served with toasted bread, this luscious, creamy egg dish will delight any spinach lover.
BISTRO STYLE EGG SALAD
Learn to make a classic French egg salad from scratch—complete with homemade mayonnaise.
CHOUX PASTRY
Be it baking or cooking, choux pastry is a staple in French cuisine, appearing in dozens of sweet and savory recipes.
CORDON BLEU TWO WAYS
I’m revisiting one of the ultimate French comfort foods—cordon bleu, two ways! First, we’ve got the classic chicken, ham, and cheese combo, and then a twist with veal, pancetta, and blue cheese.
gluten free ALMOND CAKE
This elegant dish is a great addition to any meal, embodying the finesse and precision of French cuisine. With layers of thinly sliced potatoes, rich cream, and a golden-brown crust, this potato pavé is sure to impress.
Skillet Soufflé
This creamy, cheesy skillet soufflé is the perfect comfort dish to share with friends or family. Light, airy, and full of flavor, it’s simple enough for a weeknight dinner but also impressive enough for guests.
POMME PAVÉ
This elegant dish is a great addition to any meal, embodying the finesse and precision of French cuisine. With layers of thinly sliced potatoes, rich cream, and a golden-brown crust, this potato pavé will impress as a sophisticated side.
FRENCH CARIBBEAN FRITTERS
French Carribbean-style fish fritters made from scratch paired with a homemade tangy, spicy sauce.
CORSICAN style RABBIT
The lapin à l’istrettu is a specialty from Corsica which can be loosely translated as a braised rabbit (cuisson a l’étouffée in French). In essence the rabbit is cooked in a casserole dish with a mixture of white wine, olives, capers, onion, and pancetta
RED TAPENADE
Flavorsome olive and tomato dip to serve with grilled meat, fish and vegetables.
Lenotre’s souffle OMELETTE
Learn to make this iconic sweet soufflé omelet from Gaston Lenotre at home
Bacon, Mushroom and Gruyere Quiche
Meet the Parisian style quiche: mushroom, gruyere, bacon and cheese
Normandy Mussels with Cider Velouté
The flavors of Normandy are deeply rooted in the pillars of cream, cider, calvados, and apples. In this region of France, these ingredients grace almost every recipe, and this mussel recipe is no exception. It takes a unique approach by incorporating cider instead of wine to steam the mussels, enhancing their flavors.
WARM GOATS CHEESE SALAD
This salad is a classic regional-style starter found in bistros all over France.