10 Recipes
Bœuf Bourguignon
Beef braised low and slow in Burgundy red wine with lardons, pearl onions, and mushrooms until deeply tender.
Coq au Vin
Chicken slowly braised in red wine with mushrooms, lardons, and thyme until the sauce is glossy and intense.
Duck Confit
Duck legs cured overnight in salt and herbs then slow-cooked submerged in their own fat until silky and rich.
Sole Meunière
Dover sole dusted in flour and pan-fried in clarified butter, finished with lemon juice and fresh parsley.
Cassoulet
A slow-baked Languedoc casserole of white beans, duck confit, Toulouse sausages, and pork under a golden crust.
Blanquette de Veau
Veal and vegetables poached in a pale broth enriched with cream and egg yolks for a delicate white stew.
Steak Frites
Entrecôte steak cooked to a perfect medium-rare in sizzling butter with thyme, served alongside crispy twice-fried chips.
Quiche Lorraine
A buttery shortcrust tart filled with a custard of eggs, cream, and smoked lardons, baked until just set.
Ratatouille
A Provençal vegetable braise of aubergine, courgette, tomato, and peppers in olive oil and fresh herbs.
Bouillabaisse
A Marseillaise seafood stew of multiple fish and shellfish in saffron-scented broth, served with rouille and toasted bread.