french RECIPe
CATALOGUE.
BÉCHAMEL SAUCE BASICS
Bechamel is considered a base preparation, and as one of the five French mother sauces, it plays an important role in a whole range of dishes.
CHICKEN PILAF RICE
This light and fluffy pilaf is a simple, reliable side that pairs beautifully with saucy dishes like sautéed chicken. Gently cooked in the oven with aromatic herbs and chicken stock, each grain stays separate and full of flavour. Once you’ve tried this method, you might not go back to stovetop rice again.
QUICHE LORRAINE MASTERCLASS
Want to make the perfect Quiche Lorraine at home? This is the ultimate masterclass
GLUTEN-FREE SHORTCRUST
There are plenty of ways to replace wheat flour in shortcrust pastry. After some testing, I’ve landed on an easy, tasty gluten-free version you can serve to everyone—no need to make two separate quiches.
SHORTCRUST PASTRY
An super easy method to make a shortcrust pastry with food processor. ready in 5 minutes
THE SAUCE ENTRECÔTE
Fat, umami, and a subtle seasoning—this is why this sauce is so addictive. Though it’s never been patented, LE RELAIS DE VENISE recipe has been carefully kept secret by the family, even though it is often said to contain chicken liver. An attempt was made to recreate its flavor without chicken liver, and… it was a success!
STRAWBERRIES WITH BALSAMIC GLAZE & MASCARPONE CReam
Simple yet sophisticated, this dish takes the timeless pairing of strawberries and balsamic vinegar to a Michelin-starred level.
SAUTÉED POTATOES WITH OLIVES & TARRAGON
Classic saute potatoes revisited and improved by adding two simple ingredients.
PARISIAN SALAD
The so-called Parisian salad was born out of the bourgeoning tourism trade in Paris, created from the need for cafés to offer a quick bite for foreigners near the busy train and metro stations. All you need to re-create this Parisian icon is butter lettuce, ham, Emmentaler cheese, boiled eggs and a mustard vinaigrette.
BRAISED SHORT RIBS WITH PORT WINE, STAR ANISE & CINNAMON
Another recipe inspired by The Flavor Bible, which explores how certain ingredients (often unexpectedly) come together to create harmonious, layered flavors. Here, the combination of port wine, star anise, and cinnamon brings warmth, depth, and a touch of intrigue to classic braised short ribs.
SEARED SCALLOPS WITH CRÈME D’ÉCHALOTES
This recipe is all about nailing the classic sauce à la minute, a reduction of white wine, shallots, and tarragon that’s finished with cream and a touch of butter.
BEET SALAD WITH ORANGE, CHIVES & TARRAGON
This beet salad is all about bright, fresh flavors and a touch of elegance without the fuss. Earthy roasted beets meet juicy orange segments and the aniseed fragrance of tarragon, all tied together with a citrusy kick that makes every bite pop.
ROASTED BEET SALAD WITH HAZELNUT, GORGONZOLA, AGED RED WINE VINEGAR
Roasted Beet Salad with Hazelnut, Gorgonzola, and aged red wine Vinegar and rocket
CLOVE BUTTER
This recipe takes inspiration from the Flavor Bible, an essential resource for any chef. I discovered that cloves beautifully enhance the natural richness of beef. This led to the creation of a clove and herb butter that melts over grilled beef and catapaults the flavor into wow territory.
SALMON COULIBIAC
Salmon coulibiac (sometimes spelled "Koulibiac") is a traditional Russian dish that has gained popularity in French cuisine for its elaborate and elegant presentation.
TOMATO & MUSTARD TART
Meet your new all-round dish for summer entertaining. When friends are coming over for a spontaneous aperitif, this puff pastry tart is my go-to recipe. It’s quick and easy and will be devoured by guests at any type of gathering, from garden party to family lunch on a sunny terrace. What I love most about this recipe is that no tart or pie dish is required. Just roll out the premade puff pastry and top with the condiments, herbs and juicy ripe tomatoes. It’s like a slice of Provence on your plate.
ŒUFS MAILLOTÉS
Step back in time with Œufs Maillotés, an intriguing French recipe from the early 1900s that transforms simple eggs into an elegant culinary masterpiece. The name "maillotés" means "wrapped," and here, eggs are encased in buttery puff pastry
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.