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…

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…

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) …

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…

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…

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…

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. …

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…

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…

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…

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…

Poulet Marengo a recipe for Napoleon.

Many of you must have heard of Napoleon Bonaparte and perhaps also his victory over the Austrian army in Italy near the village of Marengo on the 14th of June 1800. But did you know that the recipe called the Poulet Marengo (Marengo chicken) was actually created as a celebration dish for napoleon at the…

Croquembouche How-To Guide

Where does the croquembouche comes from? The invention of the croquembouche ( also named croque-en-bouche in French which could be translated as “a crunchy bite”) is often attributed to Antonin Carême,who includes it in his 1815 cookbook Le Pâtissier royal parisien, but it is mentioned as early as 1806, in André Viard’s culinary encyclopedia Le…

The essential guide to Crème Brûlée

Crème Brûlée By French Cooking Academy  – Edited by Greg Hanlon 8-10-2018 (see the video – Crème Brûlée: The Essential Guide) Crème brûlée (also known as Cambridge burnt cream, crema catalana or Trinity cream) is a dessert consisting of a rich custard base topped with a layer of crispy caramel. It is normally served cold and…

French Madeleines

If you have you ever wanted to know how to make the real and authentic looking french madeleines then this recipe is for you. in order to get those perfect looking little madeleine cake you need know a few little secrets, use the right madeleine and have a recipe that works. and this is exactly…

French Style Lemon Tart

The French Style Lemon Tart is another delicious dessert whose popularity extends beyond French borders. It is made out of a creamy and buttery cream infused with a sharp lemon flavour. The  filling (similar to a lemon custard) is typically poured into a pre-baked homemade sweet and biscuity shortcrust pastry shell. However, we shouldn’t forget…

Croque monsieur and Croque Madame Secrets

The famous French croque monsieur and Croque madame story. Did you know that those toasted sandwiches first appeared in Paris in the 1900’s. A simple formula that used sliced bread ham, cheese plus an egg for the croque madame. Of course in modern time some other ingredients have been added and one of the most…

Macaroni and Cheese French Style

Macaroni and cheese or Mac and Cheese is a world famous recipe that exist all over the planet, france included. and as you would expect, yes, the French version is somehow different. however, I believe that it is really great to have a version from every country to be able to try it out for…

Duck a l’orange Recipe

Canard à l’Orange also called Duck l’Orange is a classic French dish in which a duck is roasted and served with a bigarade sauce. (The name bigarade derives from the type of oranges that are typically used to make that duck recipe). the canard a l’orange recipe is part French cuisine but various country such…

30 Cloves Garlic Chicken

Pieces of chicken braised in wine and cognac with 30 cloves of garlic (no peeling involved). This French Bistro chicken recipe packs a punch of flavors and is really easy to make. If you like garlic this is one dish you really have to try. ingredients: for 4 to 6 people 1kg of chicken pieces…

Coq au vin recipe

Coq au vin “rooster with wine” is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used though many regions of France. Ingredients for 4 people: (based on 1 kg of chicken pieces) Cooking time 25 to 30 minutes in the oven at 200 C…

Braised Pork in veloute sauce (Blanquette)

This one pot Braised Pork or French ragout (Blanquette) is the perfect autumn dish to try. Tender pork filet cooked in a voluptuous creamy veloute Sauce with pancetta, onions and carrot. A one pot dish that is relatively easy to make with a 1h 30 minutes cooking time. This recipe use a braising technique (a…

Chicken Chasseur (Hunter’s chicken)

The chicken chasseur (poulet sauté chasseur) is a classic French stew made with pieces of chicken, which are braised in brown chicken stock, tomato sauce, mushrooms, shallots, tarragon and parsley. It is best made using a cast iron dutch oven. Serve with a side of potatoes or quality tagliatelli, and a dry white Muscadet wine. 1.Prepare…

The simple but delicious French yoghurt cake

If you feel like baking something that’s easy and fun where your kids can join in, but don’t know what well.. Why don’t you make a delicious French yoghurt cake? It is a simple fool proof recipe that takes 15 minutes to make and only 30 minutes to bake. for a bit of history, that cake…

Simple and easy Beef Bourguignon

The Beef bourguignon is a simple family dish that is known in many countries around the world for its unforgettable red wine sauce with Mushrooms, bacon combined with tender pieces of stewed beef. In a nutshell its simply a typical French classic. Today i will share the a version of that recipe that is done…

The French Hot Chocolate

If you have ever been to paris or somewhere in France and had that delicious Hot Chocolate I am sure that will enjoy making that simple recipe. the hot chocolate or “chocolat chaud” in france is a great breakfast or winter warmer beverage that simply has to be made from scratch if you really want…

Moule Marinieres Recipe

This classic recipe originated from the Vendee region in France and is one of those that anyone that is keen on seafood should know. being for yourself or for friends and family that versatile dish never failed to impress with its simplicity and fabulous flavour from sea. To make that recipe for two starter size…

The Tarte Flambee recipe

If you are tired of eating pizza and are looking for something similar but that taste radically different then you have to try the Tarte Flambee (Flammekueche). this Franco- german recipe is perfect for a quick snack and can be served as an aperitif for your guest with a nice glass white wine from Alsace….

Poire belle helene

This week recipe is the Poire belle helene which a simple dessert made out of poached pears in a delicious clear syrup infused with vanilla and lemon zest. The poached pear is served with a chocolate sauce and vanilla ice cream which is then covered with toasted flaked almonds. For this recipe you will need…

The French Cooking Academy Store is now open

If you are looking for good quality cookware and knives don’t look any further. The French Cooking Academy online store has just open its doors and I have selected for you the best French made equipment pots, pans, knives, and utensils at the cheapest possible price. All the items you’ll find in my store are…

The Rough Guide to the French Tarte Tatin

The famous Tarte Tatin or the “upside down Apple Tart” is one of the most loved french dessert around the world. it is actually very simple to make but for some reason people tends to get scared or think you need amazing baking skills to make one. So for everyone viewing pleasure and if you…