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

An old-school vegetable preparation, turned vegetables evoke memories of college days. Slow-cooked lamb pieces with vegetables in a rich meat jus.

Sundays never tasted so good with this proper joint of roast beef, served alongside a glossy red wine jus.

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.

A rustic French country terrine made with minced pork, pistachios, and spices, cooked gently in a bain marie. Served with crusty bread.

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

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

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

Decadent sandwich filled with salty ham, melting cheese, covered with cheese sauce and crowned with a perfectly fried egg.

A hearty dish of sliced potatoes cooked with cheese, garlic, and lardons. Perfect side dish or a stand alone rich and comforting meal.

An alpine speciality - gratined potatoes, bacon, onions, white wine with generous amounts of Reblouchon cheese. A meal in itself or the perfect sharing side.

Cassoulet is rich and warming, this classic French casserole which contains confit duck, white beans, pork and sausages slow cooked in a meat stock.

A classic French dish featuring a delicate poached egg encased in a savoury aspic jelly, offering a delightful combination of textures and flavours.

Finely chopped raw beef, seasoned to perfection with capers, shallots, gherkins, and a spiced beef tartare sauce.

Snails in garlic butter: A famous French starter of escargot baked in their shell with a garlic and parsley butter.

Peppercorn-crusted steak served with a rich and creamy peppercorn and cognac sauce, and a pile of crisp pommes frites.