A classic French sandwich featuring cooked ham and cheese, panfried in butter and topped with a creamy béchamel sauce.

This classic pan sauce is one of the most famous. Piquant green peppercorns in a rich creamy meat jus.

The true test for any cook - eggs gently cooked, folded and served. Chopped herbs are a must have skill in your arsenal.

Once you know how, this becomes an easy task. Master the perfect poached egg technique with these simple steps.

This is how to prepare a whole flat fish. My favorite method is breading and deep-frying, served with homemade tartare sauce for a delicious meal.

A simple chicken stock is a staple in my fridge, ensuring perfect rice every time. This foolproof method guarantees deliciously fluffy rice.

Learn the art of properly prepping a chicken and crafting a flavorful fricassee. This creamy chicken stew features a velvety white sauce infused with mushrooms and fragrant herbs.

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.

One of the basics all cooks must conquer, dicing a shallot. Then a simple butter sauce perfect with simply cooked fish or vegetables.

A decadent Swiss cheese dish, baked until gooey and served with dippers - baguette, pigs in blankets and pickles!

Slow-cooked beef stew in red wine with mushrooms, onions, and bacon, a comforting French classic. My version uses ox cheeks for added luxury.

Roasted Brussel sprouts, covered with a savoury anchovy dressing, crisp pancetta and chestnuts. The ultimate winter side dish.

Shredded confit duck leg and caramelised onions. Topped with mashed potato and baked in the oven. Like a duck cottage pie.

Hard-boiled eggs filled with a spiced mixture of cooked egg yolks, mayonnaise, and cayenne, topped with chopped chives.

A savoury choux pastry bun made with Comté cheese, baked, and filled with a rich and creamy cheese filling.

Floating islands of poached meringue in a vanilla creme anglaise topped with a crunchy caramel.

Brioche soaked in a rich vanilla custard, sprinkled with brown sugar and caramelised to perfection.

A renowned specialty Lorraine, boasting a buttery pastry filled with creamy custard, savoury bacon, and cheese, baked until golden.

Creamy scrambled eggs, cooked with generous amounts of butter and creme fraiche until just set.

The true test of skill for any cook - eggs gently cooked, folded and served.