Recipes from : Paul Bocuse
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
Difficulty: Intermediate
Chef: Paul Bocuse
Ingredients : Beef, Carrots, Bordelaise sauce,
Languages: English |
Français
Paul Bocuse’ Sauce Bordelaise
Course: Base, Savory Base, Sauce
Difficulty: Easy
Chef: Paul Bocuse
Book: Paul Bocuse: The Complete Recipes
Ingredients : Shallots, Beef stock, Laurel (bay) leaves, Thyme, Red wine,
Languages: English |
Français

Paul Bocuse’s Boeuf Bourguignon
Course: Main Dish, Meat Stew, Meat
Difficulty: Intermediate
Servings: 8
Preparation Time: 30 Minutes
Cooking Time: 3 H
Chef: Paul Bocuse
Book: Paul Bocuse: The Complete Recipes
Ingredients : Garlic, Beef, Carrots, Celery, Mushrooms, Cognac, Tomato paste, Shallots, Diced bacon, Laurel (bay) leaves, Parsley, Red wine, Orange zests,
Languages: English |
Français
A recipe from the acclaimed chef of the century, a quiche lorraine is a French classic
Difficulty: Easy
Servings: 6
Preparation Time: 30 Minutes
Cooking Time: 20 Minutes
Chef: Paul Bocuse
Book: Paul Bocuse: The Complete Recipes
Ingredients : Whipping cream, Nutmeg, Eggs, Pastry dough,
Languages: English |
Français

