Starters
Vegetables & Salad
Eggs
Potatoes
Fish & Shellfish
Sweets
Meat & Poultry
Basics
RECIPES
SEARCH FOR YOUR FAVOURITE RECIPE
Leek vinaigrette
Leek vinaigrette is a classic French dish of tender leeks dressed in a tangy mustard vinaigrette, finished with herbs, croutons and chopped eggs, it’s an elegant starter or a great side dish.
Green salad with mustard vinaigrette
This is my perfect, zingy, mustard vinaigrette and perfect green salad. I always have a jar in my fridge!
How to cut a julienne and celeriac remoulade
A knife skill I learned back in college is the julienne cut. Sure, you could grate your celeriac for remoulade, but this will give you a much nicer finish.
Soup au pistou
A hearty Provençal vegetable soup enriched with a vibrant basil pistou sauce.
Potato soup or Vichyssoise
A classic potato and leek soup, served chilled or warm. Garnished with croûtons, sauce verte, and chives.
Shellfish cocktail
A medley of shellfish, prawns, langoustines and crab, (but you pick your favourites!) coated with in a tangy cocktail sauce with avocado and lettuce.
Pissaladière
A traditional Provençal tart topped with caramelised onions, anchovies, and niçoise olives, perfect with a glass of chilled rose.
Ham and cheese galette
A savoury buckwheat crepe filled with ham and cheese, topped with a fried egg. Perfect for a satisfying and comforting lunch.
Baked Mont d’or
A decadent Swiss cheese dish, baked until gooey and served with dippers - Roasted potatoes and crisp pancetta.
Cheese beignet
Deliciously light and fluffy fritters filled with gooey melted cheese, perfect for a snack to kick off any meal.
Beurre blanc
A classic French sauce made with white wine, vinegar, shallots, and butter, providing a rich and velvety accompaniment to fish or vegetable dishes.
Black olive tapenade
Tapenade is made by pounding black olives, capers, garlic, anchovies, parsley and olive oil, perfect for topping some baguette or served as a dip.
Cheese fondue
A delightfully decadent dish of melted cheese, served in a sharing pot over a low flame, accompanied by stale bread and other dipping items.
Béchamel sauce and Mornay sauce
Bechamel, a fundamental mother sauce, is elevated to Mornay with the addition of Gruyere cheese. This rich sauce is ideal for enhancing the flavor of a perfect pastry puff.
Country terrine
A rustic French country terrine made with minced pork, pistachios, and spices, cooked gently in a bain marie. Served with crusty bread.
Baked vacherin
A decadent Swiss cheese dish, baked until gooey and served with dippers - baguette, pigs in blankets and pickles!
Oeuf mimosa
Hard-boiled eggs filled with a spiced mixture of cooked egg yolks, mayonnaise, and cayenne, topped with chopped chives.
Comte gougère
A savoury choux pastry bun made with Comté cheese, baked, and filled with a rich and creamy cheese filling.