France
Mother sauces, patisserie precision and bistro classics.
Iconic recipes
Provençal Ratatouille
Sun-soaked Provençal vegetable stew of eggplant, courgette, peppers and tomato finished with herbs.
Crusty Sourdough Loaf
An open-crumb country loaf built on a lively starter, long fermentation and a hot Dutch oven.
Bœuf Bourguignon
Burgundian beef braised in red wine with lardons, mushrooms and pearl onions.
Coq au Vin
Chicken slow-braised in red wine with lardons, mushrooms and pearl onions.
Ratatouille
Provençal stew of eggplant, zucchini, peppers and tomato perfumed with herbes de Provence.
Quiche Lorraine
Buttery shortcrust filled with smoky bacon, cream and egg custard.
Croissant
Laminated viennoiserie with crisp shatter and honeycomb interior.
Soupe à l'Oignon
Caramelized onion soup gratinéed with Comté over toasted baguette.
Crêpes Suzette
Thin crêpes flambéed in orange-butter sauce with Grand Marnier.
Cassoulet
Slow-baked Languedoc casserole of white beans, duck confit, sausage and pork.
Bouillabaisse
Marseille fisherman's stew of rockfish and shellfish in saffron-tomato broth, served with rouille.
Steak Frites
Pan-seared entrecôte with a peppery pan sauce and crisp twice-fried pommes frites.
Tarte Tatin
Upside-down caramelized apple tart from the Loire, baked over a dark butter caramel.
Salade Niçoise
Composed Riviera salad of tuna, green beans, tomato, olives, anchovy and egg.
Confit de Canard
Gascony duck legs cured with salt and thyme, then poached slowly in their own fat until silky.
Crème Brûlée
Silky vanilla custard under a shattering torched-sugar crust.