Easy fish Quenelles with seafood sauce

This week we are making French bistrot (French café) style fish quenelles  with a langoustine and cognac cream sauce using a simple technique that will allow you to make restaurant quality quenelles of any type. the same technique can be used to make amazingly light and tasty fish or chicken quenelles depending on what you prefer. INGREDIENTS   Enough…

Easy puff pastry

This is by far the easiest puff pastry recipe you will find anywhere.  It takes less than an hour to be ready and can be used in all sorts of savoury puff pastry recipes.  Once you try it you will never buy pre-made puff pastry again.  INGREDIENTS   75 ml / 2.53 fl oz water  250 grams / 0.55 pound all purpose flour. …

White chocolate mousse with red fruit coulis.

Two ingredient dessert.  If you think making a dark chocolate mousse is too hard, then try a white chocolate mousse – only 2 ingredients and no eggs required.  In this video I will take you through the process from scratch, including a forest fruits coulis to go with it.  It is an easy dessert, fast to…

Baked Quinces With Apricot Caramel

An easy and delicious way to discover or re-discover quinces. They are a retro food which you do not often find in supermarkets.  You cannot eat them raw.  These quinces are baked and glazed with an apricot caramel sauce which goes perfectly with the acidity of the fruit.     INGREDIENTS   (baked quinces For 2 or 3 people)  2…

Poulet a la Briarde

Poulet a la Briarde  –  a delicious regional French recipe that celebrates sauted chicken, cider, mustard and cream.  This simple combination of ingredients yields a succulent one of a kind flavoursome sweet tangy mustard sauce.  The recipe comes from the Briard region east of Paris, famous for mustard (Moutarde de Meaux), cider and Brie cheese.    INGREDIENTS   1 whole chicken 1.4 kg (around 3 pounds) …

Oven baked pork chops with caramelised onions

A unique pork chop recipe with caramelised onions, garlic, thyme and sage.  First seared, then baked in the oven, covered with a layer of caramelised onions sprinkled with sage, garlic and thyme. If you are looking for a new way to cook pork chops then this recipe is a definite winner. INGREDIENTS   4 pork chops (loin or cutlets)  8 medium sized onions  2…

The 60 recipes that put French cuisine on the map

When it come to French cuisine and French food in general one can say that there is a mountain of recipes and knowing what to try or what to cook first is always difficult. Being French myself I can comfortably say that yes, not all recipes that exist on the French culinary catalogue would please…

Braised lamb shanks

Braised lamb shanks with rosemary and port wine sauce.  Learn to braise lamb shanks the easy way and serve them with a delicious rosemary and port wine sauce.  We will explain the braising cooking method and how to use this cooking technique at home to make lots of delicious recipes.  INGREDIENTS   1.2 kilos (roughly 2.5 lb) lamb shanks  1 white…

Lamb sauté chasseur

Sauté of lamb chasseur (using a professional copper pan).  Plus a copper cleaning trick.   Learn how to make a delicious sauté of lamb chasseur using a sauté pan.  This method of cooking is used extensively by professionals, who also use copper pans.  The versatility, heat and conductivity of the copper sauté pan makes it the perfect tool for any meat dishes in sauce. I am…

Daube Provençale (with wine)

This white wine daube Provencale is an easy and tasty recipe that can be cooked in a one pot style.  If you like you can even use your slow cooker.  Short marinating times and no searing involved makes this recipe a breeze to cook.  Flavours of orange peel, tomato and bacon really blend to create…

Soft and crunchy ham cheese croquettes

These classic French style ham and cheese croquettes are made with a thick bechamel sauce which is then flavoured with two types of cheese and some free range country ham.  Once done, the croquettes are shaped by hand, pane a l’anglaise and deep fried.  For the full Escoffier experience the croquettes are served on a plate with a side…

Potage Saint Germain

Potage Saint Germain is a classic French soup using pureed split green peas as a base.  It is cooked with pork belly, carrot, onions and leeks, simple ingredients that still manage to impress.  This soup is a French culinary school classic named after the Count of Saint Germain, minister of war under Louis XIV, who loved…

Chicken Gaston Gerard

Chicken Gaston Gerard (also known as chicken Dijon) is a famous French chicken recipe dating back to the 1930s that celebrates cheese, white wine and Dijon mustard.  It was created by accident (if we believe the story) by the wife of the mayor of Dijon during a dinner with the famous food critic of the time, Curnonsky, when a…

Salmon with Anise Cream Sauce

This is a recipe from the south of France.  It is great with cold fish, vegetables and hard boiled eggs.  The big thing about the sauce is that we are using some pastis which adds a real boost of anise flavour.  The sauce will be served with a locally caught Tasmanian salmon.  INGREDIENTS   100 grams fennel (bulb) …

French Cooking Academy New Kitchen Studio

The French cooking academy has relocated for a healthier and more sustainable way of living and working. and I will now start filming in a new kitchen studio with more space more light and in a more seaside rural location, a healthy move with access to freshly grown produce makes Things already looking brighter for…

Artichokes Barigoule

Artichokes a la Barigoule is a specialty from the south of France that is perfect for vegetarians looking for something versatile and tasty.  The recipe consists of small purple artichokes cooked with onion, carrot, white wine and olive oil and then mixed with fresh herbs (parsley, basil, garlic) at the end. This is a classic version from…

Bistrot pepper steak

How to make a pan sauce for steak.  If you have been to France and ordered a pepper steak in Paris they always seem to taste that little bit different.  In this recipe I am sharing the secrets of the Parisian style pepper steak.  INGREDIENTS (SERVES 2)  Multiply the ingredients if you make more. It is best to…

Gougeres in 3 simple steps

Gougeres are delicious cheese choux puffs that can be served as an appetizer for friends and family. Making Choux pastry is in fact very simple and actually works most of the time when using the proper technique and respect cooking temperatures. in this recipe, I am giving you 3 simple steps to get it right…

Crispy ham rolls with sunset sauce

A recipe that brings back memories, this crispy cheesy Ham Rolls with Sunset Sauce was one of my childhood favorites made with simple ham rolls covered with a tomato based béchamel sauce, covered with cheese and broiled in the oven. You can serve it with pasta – great for kids. INGREDIENTS (serves 4)Béchamel Sauce⦁ 500…

Beef Stroganoff with cognac

Beef Stroganoff (or Stroganov) is one of the first recipes that is taught in modern French culinary school, and for good reasons.  It is simple, it uses some useful cooking techniques and it tastes great.  It is not a French recipe but a bit of a mystery recipe coming from Russia. the modern version of…

Salade Lyonnaise

The Salade Lyonnaise is a simple French entrée made with endive lettuce, bacon, croutons and medium boiled eggs. This salad shines when using really good quality ingredients. The dressing using walnut oil makes it special. This salad can also be served with cold meats or slices of cold sausages if eaten as a main course…

Get a free patisserie course trial.

If you are keen on learning how to make French desserts then you maybe interested in our latest course French Dessert essentials. the good news is that we just introduced a free trial feature and you can now get free access to the course for a 48 hours test drive.

Pan Bagnat the healthy French sandwich

If you Like food from the south of France or perhaps are following a Mediterranean diet, then this Pan Bagnat is for you. Pan Bagnat (also called Pain Bagnat) – “The Wet Bread” – is a classic sandwich from the south of France Nice region.  It is one of the most popular sandwiches in France and its secret lies in using the best…

Braised Pork with Apples and Prunes

This recipe, braised pork with apples and prunes (Épaule de porc braisée aux pommes et pruneaux) teaches you how to braise a pork shoulder in cider with apples and prunes.  Learn how to truss the meat, stuff and braise a pork shoulder French style. if you like braised pork recipes you may like that one Braised…

Escalopes Lyonnaise

In this video we learn how to make a quick and easy bistrot recipe called Escalopes Lyonnaise – veal steaks with an onion and vinegar sauce. This simple recipe can be made for lunch or dinner in no time. When talking about Escalopes “Lyonnaise”, we refer to the way the dish is cooked (in this…

New French Patisserie Course

French desserts always have been cherished by many people around the world and anyone that went to France would never deny that French patisseries are just a delight. so many things to try and so little time, this is the dilemma we all face when going to France on  holidays isn’t it. to make things…

How to make Dijon mustard

Mustard is an old spice that has been around since the 13th century.  Dijon is a town in Burgundy where mustard is made. There are dozens of different of types of mustard.  The recipes are guarded by the Order of Mustard and Vinegar Makers.  In 1996 purists created The Fellowship of Dijon Mustard to protect original recipes so they…

Crème Vichyssoise

The Crème Vichyssoise is an old classic cold soup of potato and leek made famous in America in the 1900s.  It is similar to another soup called the potage parmentier, which is served hot.  Potage Parmentier was named in memory of Antoine Augustin Parmentier, who promoted potatoes as a food to solve the famine in France in the 1700s.  One version…

Beef Ragout with Honey, Orange and Cloves

This dish is a modern French take on a traditional beef ragout using a variety of different and interesting flavours and ingredients. INGREDIENTS (serves 4)⦁ Around 1 kg of veal or beef shanks or other meat suited for slow cooking (in the latter case cut the meat into steaks of around 200g-300g (about ½ lb…

Mushroom royales

The mushroom royale is one of the many vegetable royales that can be made. Royales are simple escoffier style vegetable preparation that can be served as a starter, side or garnish. it is made of a blend of pureed vegetable (or a duxelle of mushrooms) mixed with a silky savory custard. the royales are then…

Far breton

The far breton is a delicious and easy to make prunes pudding from Brittany. it is so good in fact that it became a French staple everybody loves. it is to be enjoyed slightly warm with a coffee on your own or with friends and family. put simply this pudding is one of the best…

Learn French cooking from home

Enrollments in our latest online French cooking course  “Get Started With French Cooking”  are now open: This course is the ultimate starting point if you ever wanted to learn french cooking, the way it is taught in French culinary schools. It is a course that has been designed specifically for home cooks. Everything you will…

Potage Crecy (french style carrot soup)

Potage Crecy a la briarde is a french soup made mainly with pureed fresh carrots, onions and a bit of potatoes and of course cream and butter. This soup is part of the escoffier puree based soup which use pureed vegetables. It is a must try vegetarian soup recipe to try anytime of the year. …

Mussels with creamy chorizo sauce

If you are looking for an easy and tasty recipe to impress someone then look no further. this recipe is made with large blue Tasmanian mussels (you can use any mussels you like), cooked in a creamy white wine, tomato and chorizo sauce. It’s a dish that brings the best of both worlds; seafood on…

Pork Shoulder braised in milk

This week we are revisiting an old French classic which is pork braised in a mix of cream , milk garlic thym and nutmeg. Once cook we will learn how to create a bread sauce to go with the meat.One of a kind recipe SUBSCRIBE: https://bit.ly/2Of3oJD NEWSLETTER►https://bit.ly/2lNomli INGREDIENTS: 1 pork shoulder (scotch) 300 ml cream…

Our online French culinary school is now open.

Hi everyone I am thrilled to announced that after month of work at the French cooking Academy, our Online French cooking school for home cooks is now open. We had an amazing response so far with more that 700 hundred new students registered at the school. Enrollments for our latest course “Get started with French…

Mastering the mushroom cream soup

Master mushroom cream soup making with this recipe. the cream soups in french cuisine are similar to veloute soup but use a light bechamel sauce as a base. Learning the fundamental technique of making cream soups will allow to experience with many other vegetables and make dozens of other cream soups. Ingredients/Shopping List (makes 3-4 servings) …

The classic French mixed salad

Today we explore the several French dressings from the Escoffier culinary guide and recreate a classic French mixed salad platter using 3 of those dressings. for this particular platter we will combine beetroots, celeriac, lettuce and tomatoes to create a delicious and colorful starter or side dish to share with friends and family. Keep in mind…

How to make Cervelle de canut

The cervelle de canut is a cheese specialty from Lyon (usually made by the cheese shops) made of fromage blanc en faisselle (similar to cottage cheese) mixed with creme fraiche and the addition of fresh herbs, garlic and shallots. To finish it off, it’s seasoned with salt, pepper, walnut oil and vinegar. It is usually…

Poulet au vinaigre ( chicken in vinegar sauce)

Today we learn how to make the French bistro classic, poulet au vinaigre (creamy chicken in vinegar sauce). This is a classic recipe from city of Lyon which is known as the gastronomical capital of France. The dish consists of sauteed chicken cuts cooked in a sauce made with red wine vinegar, white burgundy wine…

How to make a Garlic velouté

This French garlic soup (velouté) is something you must try at least once in your life; it’s creamy, silky and flavorsome. Surprisingly, the garlic taste is not as strong as you would expect. On top of all this, it’s super healthy. According to some health pundits garlic soup is more potent than antibiotics. As far…

Pan fried scallops with Crème d’échalote

Seared scallops with crème d’échalote is a delicious and simple sauce. With a base of butter and cream blended with shallots, tarragon and wine reduction it’s very similar to beurre blanc. The crème d’échalote goes well with any white fish or, as shown in today’s recipe, with seared scallops. A perfect match! This recipe will…

Mackerel escabèche

In this tutorial we learn how to make the warm marinade called escabèche and create a beautiful and tasty cold starter: Mackerel escabèche. Ingredients needed for this recipe: 400 grams of fish fillets 100 ml of olive oil 500 ml of white wine (Sauvigon blanc or muscadet wine) 50 ml of sherry vinegar 50 ml…

Asparagus sauce Fleurette

In this recipe we will learn how to make a dish called Asperges sauce Fleurette (asparagus with a sauce Fleurette). This is one of the many derivative sauces based on a the mother sauce Hollandaise with the addition of cream to provide a silkier texture. In contrast to the Hollandaise, this is a one pot…

Tagliatelle sauce Foie gras

In this video tutorial you will learn how to make an authentic sauce foie gras (foie gras sauce). This delicious sauce is built on a base of reduced brown chicken stock and flavored with port and Madeira wine along with cream. Once the sauce base has been reduced, foie gras butter is added to create…

Ham Cheese & Mushroom Savory Crepes

French savoury crepes are usually known as standard large crepes or “gallettes” which are topped up with various ingredients, folded and then served to customers. And this is actually what you will find most of the time in Creperies of you travel though France. However there is another type of savoury crepes that are extremely…

Franginane Slice

The Frangipane is an almond filling use in France to make the  famous “Galette des rois” ( translated king cake) this simple pastry item is made out of a thick layer of creme Frangipane ( which is in fact an almond cream mixed with pastry cream) sandwiched between 2 layer of pure butter puff pastry….

How to make Duck Legs confit at home

While it is made across France, the duck confit it is seen as a specialty of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then cooking it in its own fat. In today’s recipe we will concentrate…