Category: French Classics

Watercress Soup
Wash the leek and cut it in small pieces, sweat with butter on medium heat. Peel and wash the potatoes, cut them…
Brioche au Praline
In a stand-up mixer with a dough hook attachment, mix salt, flour, and sugar. Dilute the yeast in the water, add it…
Pommes Cocottes Fondantes
Wash and peel the potatoes. Using a pairing knife, ”turn” them according to the picture. You want to have 7 identical side…
Oeuf Cocotte à la Crème, Wild mushrooms
Clean the mushrooms & sauté them lightly with the chopped shallot and 1 TBS butter; add salt and pepper. Reserve and drain…
Veal Paupiette with herb filling and Sautéed Oyster mushrooms
Wash and cut the mushrooms. Grind the chicken breast in a blender, season with salt and pepper, add the egg white and…
Rum Baba with Fresh Seasonal Fruits
In class, we do this recipe in one day but for even better results, you should try to do it over two…
Blueberry Tart Savoie Style
Roll out a pie crust big enough to fill up a pie shell mold, with borders. blank cook the pie for 20…
Basil Beurre Blanc Sauce
You can use basil or any other fresh herbs that you choose to accompany different meats or vegetables. Peel and mince the…
Caramelized Hazelnuts
Roast the nuts in an oven 5 minutes at 160ºC or 300ºF. Cool them down completely at room temperature on a large…
Caramelized Poached Pears
Enjoy these pears alone with ice-cream and whipped cream or in a chocolate tart in cubes. Peel the pears cut them in…
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