Apple Tatin
Apple tatin is a traditional pie from France and one of the most popular French desserts. This caramelized apple pie is baked upside down and flipped right after. It is...
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Cuisine: French Recipes
For the connoisseur in French cuisine; after tasting these dishes you’ll feel like your floating on the Rhine. Simply scroll to find the right one for you.
Choux Au Craquelin
Choux au Craquelin is a classic French dessert made with choux pastry that is both crunchy on the outside and super creamy inside. This recipe has been provided by French...
Buche de Noel
How to Make Buche de Noel: Preheat your oven to 425° F and line a half sheet baking pan with parchment paper. Cut a slit in the parchment paper in...
Chocolate Mousse with Oranges
We’ve very excited to share this chocolate mousse recipe by French-born chef and published cookbook author Dominique Heitz. Chocolate Mousse Recipe In a large bowl, melt chocolate with butter, set...
Leek Gratin with Lemon Béchamel and Beaufort Cheese
Contrary to popular belief, leeks are not always a “strong” tasting vegetable. On the contrary, the taste can be delicate and refined. Here, I prepare it au gratin with a...
Poached Guinea Fowl Supreme with Wakame Seaweed Cream
I love to cook seaweed: it has an original flavor, a unique texture and brings a lot of freshness to the dishes in which it is incorporated. You can find...
Tarte Bourdaloue (French Pear Tarte)
How to Make the Dough: Work the butter until it is soft, add the icing sugar and mix well. Add salt, flour, and almond powder. Finish by adding the eggs....
White Chocolate Fondant, Exotic Chocolate Coulis
This very popular recipe, a dark chocolate fondant with its famous flowing heart invented by Michel Bras, can also be prepared with white chocolate… create a surprise and serve it...
Creamy Mushroom Soup with Cinnamon, Royal with Coffee Salt and Crunchy Chanterelle Salt
A new exclusive recipe from my cooking school, Scook, with a must-have of the season: mushrooms. How to Make a Velvety Soup of Ceps: Sweat the chopped shallots in butter...
Pumpkin Cream Soup with Saffron & Melting Chestnuts
This delicate and creamy soup is a real childhood memory! Typical of my region, la Drôme, I used to eat it with delight at my grandmother’s house. The pumpkin gives...
Moelleux aux Framboises Façon Crumble (RASPBERRY MOLTEN CAKE)
How to Make the Moelleux: Mix the eggs with the sugar and salt. Then add the almond powder and the cream. Finish with the cornstarch and baking powder previously mixed...
Poached Pear with Vanilla, Blackcurrant and Coffee Fondant
This pear is served with an amazing coffee fondant that you can prepare the day before, to save time on the day of the meal. To be made in autumn,...
Gluten-Free Tiramisu
Tiramisu from the Italian language meaning “cheer me up” so needed right now! I made it gluten and alcohol free. How to Make Gluten Free Ladyfingers: Make a meringue with...
Orange and Almond Fondant (Gluten Free)
How to Make the Fondant: Start by mixing the butter (room temperature) and brown sugar. Add the almond powder then the eggs one by one. Finish with the cornstarch and...
Small Raspberry-Verbena Pie
My first raspberries just prior to the end of lockdown… what a delight! How to Make the Almond Cream: Mix 50 g of fresh almond powder, 50 g of sugar...
Lemon Tart by Nicolas Lambert
We’re thrilled to feature this delicious recipe by one of the best pastry chefs in the world. Meet French-born Nicolas Lambert, voted as Asia’s Best Pastry Chef in 2018, and...
Cheese Flan by Chef Kévin Ketkaew
We are thrilled to feature a delicious recipe by Kévin Ketkaew, chef, consultant and culinary instructor. Kévin has been ranked as one of the most talented chefs in the world....
Cherry Pie
Quantities are enough for 6 small pies. For the whipped ganache, I suggest you cut the quantity by half, else you’ll end up with a bit more ganache to my...
Chocolate Hazelnut Pie
How to Make Ganache: Melt 100g of milk chocolate 40% cacao, and bring 66 g of cream at 30% MG to a boil with 11 g of honey. Pour the...
Confit Duck Leg Recipe By Chef Simon Moss
This delicious confit duck leg recipe was provided by Chef Simon Moss, the Head Chef at Melbourne’s Grosvenor Hotel. Check out our interview with Simon to learn more about his career,...
Canard à la Presse (Pressed Duck)
Canard à la Presse or Pressed Duck is a traditional French dish that provides an extraordinary culinary experience. The dish was created in the 19th century by Parisian restaurant La...
French Salad Niçoise
This can all be pre prepared apart from the tuna which should be done last minute. Set yourself up a pot on the stove with water and an ice bath....
ASPARAGUS, MUSHROOM, CHORIZO, BRIE AND DILL FRITTATA
Frittata is one of those items you can make when all you have in the fridge are eggs and a few bits and pieces; it’s entirely welcoming to your creativity....
BEURRE BLANC
I know some people who say “any idiot can cook; it’s the sauces that make the meal!” Of course most of these people are Saucier Chefs and I’ve only heard...