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?
FRENCH GARDEN PEAS
Peas are cooked in a delicious quartet of butter, onions, lettuce and bacon.
EASY FRENCH EASTER CHOCOLATE TART
The base is crushed caramelised biscuits bound with butter, pressed into a tart ring and chilled until firm. The filling is a classic ganache.
FAMILY-SIZE CRÈME CARAMEL
In France, it is all about texture: that delicate, silky custard trembling under a glossy layer of amber caramel.
ŒUFS MIMOSA
This classic French hors d'œuvre is the spice-free answer to deviled eggs — and a more elegant one at that.
ASPARAGUS WITH MOUSSELINE SAUCE
Asparagus shines with a beautiful homemade mousseline sauce.
PASSIONFRUIT TARTLETS
The technique is the same principle as a lemon curd - eggs, sugar, fruit and butter, cooked gently over a double boiler and then whipped until silky and light.
homemade gin butter
Freshly churned butter flavored with gin, tarragon, and spices, the perfect accompaniment to grilled fish and seafood.
TRUFFLE CREAM SAUCE
Built from a well-reduced stock, a good pour of cream, slivers of pancetta, and a few careful drops of truffle oil, it is the kind of sauce that turns an ordinary Tuesday steak into something worth talking about.
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.
Potage CORMEILLES
A pureed soup using classic Escoffier technique with green beans and potatoes.
POT-AU-FEU
Today, pot-au-feu is served proudly on its own - an important technique in French cuisine and more than just a recipe.
ARTISAN CRUSTLESS CHEESECAKE
With its moist, creamy texture combined with a delicate taste, it’s sure to win over the pickiest of dinner guests.
CREAMED CIDER-POACHED LEEKS
slowly cook leeks with shallots, butter, and cider served on a black plate with a piece of seared salmon
MODERN VELOUTÉ
A modern, elegant take on the classic French velouté. This version is simple to master and can be easily flavored with all sort of flavourings to suit your any dish. The recipe below shows how to make the base velouté.
FOOL PROOF HOLLANDAISE
Learn how to make hollandaise sauce using a one-pot foolproof method. Once you master this technique, there’s no turning back