Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain) Posted on: Wednesday June 26, 2019  

Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)

Course: First Course, Soup

Difficulty: Intermediate

Chef: Thomas Keller

Book: Ad Hoc At Home

Staples : Louis Xiv

Languages:  English  |   Français

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

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

Languages:  English  |   Français

Julia Child’s Brown Sauce [BASE] Posted on: Monday July 31, 2017  

A beautiful sauce that Julia claimed was one of the best savory sauces

Course: Base, Savory Base, Sauce, Brown Sauce

Difficulty: Easy

Preparation Time: 30 Minutes

Cooking Time: 2 H

Chef: Julia Child

Book: Mastering The Art Of French Cooking, Vol.1

Languages:  English  |   Français

Rabbit Stew, a French delicacy Posted on: Monday August 15, 2016  

The rabbit stew, a French delicacy recipe that Madame d'Aubery taught me

Course: Main Dish, Meat Stew, Meat

Difficulty: Intermediate

Yield: 3 to 4

Preparation Time: 30 Minutes

Cooking Time: 2 H

Chef: Madame D'aubéry

Languages:  English  |   Français