Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots Posted on: Thursday May 30, 2019  

Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots

Course: Main Dish, Meat

Difficulty: Intermediate

Chef: Paul Bocuse

Ingredients : Beef, Carrots, Bordelaise sauce,

Languages:  English  |   Français

Paul Bocuse’ Sauce Bordelaise [BASE] Posted on: Thursday May 30, 2019  

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 Posted on: Friday May 31, 2019  

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

Paul Bocuse’s Quiche Lorraine (the chef of the century) Posted on: Saturday July 28, 2018  

A recipe from the acclaimed chef of the century, a quiche lorraine is a French classic

Course: Main Dish, Quiche

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