Tiramisu Cake with Cocoa Crêpes
A tiramisu assembled in a loaf pan, with mascarpone cream and layers of ladyfingers and cocoa crêpes. The assembled dessert is refrigerated for one hour before being turned out.
Ingredients and stepsFrench recipes
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Beef Tongue with Tangy Sauce
Beef tongue simmered with vegetables and aromatics, then served in thin slices with its cooking vegetables and a creamy sauce made with wine vinegar and pickles.
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Old-Fashioned Braised Pork Shank
A pork shank slowly braised in the oven with potatoes, carrots, and onions. White wine, mustard, and herbs flavor the cooking juices, while an uncovered finishing stage browns the
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Double Dark Chocolate Banana Bread with Fleur de Sel
A very chocolatey banana bread made with ripe bananas, cocoa, and dark chocolate, then enhanced with a touch of fleur de sel. With no added sugar or added fat, it stays moist and i
Ingredients and stepsHomemade Marinated Chicken
Seasoned chicken fillets baked in the oven, then sliced and ready to use hot or cold. Convenient for salads, sandwiches, pasta, rice, and wraps throughout the week.
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Eggless Cookies
Quick eggless butter cookies flavored with vanilla and filled with chocolate pieces. The dough makes about six large cookies that bake quickly in the oven.
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Michelin Star Mousse Base
A professional-grade, versatile mousse base used in Michelin-starred kitchens. This stable custard-based mousse is perfect for silicone moulds and can be flavored with chocolate, f
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Homemade Dijon Mustard
A simple homemade mustard made by soaking mustard seeds in white wine vinegar, then blending them into a smooth or slightly grainy condiment. Refrigerating it for a few days helps
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Dover Sole à la Bonne Femme with Fish Fumet
A classic-style Dover sole braised in a rich liquor made with mushroom and fish stocks, truffle juice, and thyme. The reduced, cream-enriched sauce is spooned over the boned fish a
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Beef Bourguignon
A slow-braised beef cheek stew with bacon, mushrooms, pearl onions and Burgundian Pinot Noir. The wine is reduced while retaining some acidity, then the dish is gently oven-braised
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Duchesse Potatoes with Garlic Butter
Classic duchesse potatoes are passed through a fine sieve, enriched with butter, cream, and egg yolks, then piped and baked until crisp and golden. A chilled garlic-parsley butter
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Creamy Tagliatelle with Mushrooms and Miso
Tagliatelle coated in a creamy miso sauce made with several varieties of mushrooms, shallots, and garlic. The mushrooms, browned beforehand, are added when serving to provide contr
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Chicken Blanquette
A comforting blanquette made with chicken breast, vegetables, and a creamy sauce thickened with a roux, egg yolk, and lemon. Served with rice.
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Cheese Soufflé
A light, golden savory soufflé made with a cheese béchamel base and stiffly beaten egg whites. Serve it immediately after taking it out of the oven, before it collapses.
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Creamy Roasted Eggplant with Pesto
A whole eggplant is roasted until tender and creamy, then opened and seasoned with lemon, olive oil, flaky salt, and pesto. Served in its own skin with a parsley garnish, it makes
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Pear Tatin
A caramelized pear tart tatin baked beneath a sheet of puff pastry, then turned out and finished with savory and sweet garnishes. The buttery balsamic-sugar base complements the pe
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Potato Gratin
Thinly sliced potatoes baked until tender in a creamy, savory cheese sauce with onion, garlic, and thyme. Gruyère melts into the sauce and forms a cheesy topping.
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Crêpe Layer Cake
A delicate cake made from thin, tender crêpes layered with vanilla-bean whipped cream. The finished cake is coated in cream, chilled overnight, and decorated with blueberries and m
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French Onion and Gruyère Puff Pastry Bites
Flaky puff pastry rounds are filled with soft, stock-simmered onions and melted Gruyère, then finished with thyme and honey. A festive, savory-sweet appetizer for entertaining.
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Chocolate Fondant for Two
Rich individual chocolate cakes with a lightly set exterior and a gooey center. Serve warm with whipped cream or ice cream and a dusting of cocoa powder or icing sugar.
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Macarons with White Chocolate Ganache
Almond flour macaron shells filled with whipped white chocolate ganache. The recipe details macaronage, resting the shells to form a skin, and preparing the ganache the day before.
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Mushroom Cheese Crepes
Savory crepes filled with caramelized chestnut mushrooms, garlic, spinach, and a creamy cheese mixture, then topped with a mozzarella-cheddar blend and grilled until golden.
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Lemon and Sugar Crepes
Thin, tender crepes served with the classic bright, tangy-sweet combination of lemon and sugar. The batter rests briefly before being cooked in a hot pan, then each crepe is filled
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Potato Dauphinoise
Thinly sliced potatoes baked in herb- and garlic-infused cream, finished with a generous layer of cheese until golden and bubbling. A rich, comforting side dish for a roast dinner
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