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RECIPES
SEARCH FOR YOUR FAVOURITE RECIPE
SEARCH FOR YOUR FAVOURITE RECIPE
A rich sauce made with red wine, bone marrow, shallots, and demi-glace, served with a grilled steak.
A Provencal dip made with anchovies, garlic and olive oil, ideal for spreading on bread or classically used as a dip for raw vegetables.
Theres only one thing that tops a whole baked camembert, and its this deep fried version. Served with roasted pumpkin and green sauce.
A vibrant and fresh sauce made with chopped tomatoes, herbs, lemon juice, and olive oil, perfect for accompanying grilled fish or meat.
Blood orange is added to hollandaise sauce to make maltaise sauce, typically served with fish or vegetables.
A zingy herb sauce made with vinegar, mustard, capers, herbs, and shallots, perfect for dressing salads or accompanying grilled meats, fish or vegetables.
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.
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.
Slow-cooked beef stew in red wine with mushrooms, onions, and bacon, a comforting French classic. My version uses ox cheeks for added luxury.