Artichoke hearts forestier

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This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just...
260K5 1 hour 47 min. May 10^th 2023

Fish petals, vegetables julienne, and beurre blanc

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This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.
249K4.3 1 hour 34 min. December 31^th 2013

Poached eggs

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Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points.
305K5 2 hours 40 min. January 8^th 2013

Eggs Benedict

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Soft-boiled eggs, served on toast with a slice of fried smoked ham, and the whole covered with Hollandaise sauce.
218K4 1 hour 4 min. April 8^th 2023

Poaching syrup

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Less sweet than normal sugar syrup, poaching syrup is specially for slow cooking fruits to be used in other recipes.
283K5 14 min. September 2^nd 2012

Salmon chard rolls

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For this dish only the green part of the chard is used. The blanched leaves are rolled around grilled salmon portions. The rolls are served coated with a savoury lemon sabayon, or the sauce of your choice.
163K3.8 1 hour 21 min. August 8^th 2010

Eggs meurette

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Eggs meurette or "œufs à la bourguignonne" is a great classic of French cooking, and of Burgundy in particular. It consists of poached eggs on a bed of fondue onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce.
193K 14.1 1 hour 11 min. March 29^th 2020

Sausage with duchess potatoes and a Mont d'Or fondue

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The duchess potatoes are poached in a roll before being sliced and fried. They are served in alternate layers with slices of sausage, also cooked in two stages (boiled then fried), then topped with a fondue of Mont d'Or cheese.
188K3.9 2 hours 13 min. December 12^th 2010

How to poach peaches

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To poach peaches, we begin rather like for tomatoes. To peel them, we boil them for a few seconds, then plunge them into cold water. Once the skin has been removed, they are poached gently in a light syrup.
221K3 1 hour 49 min. September 6^th 2012

Peach Melba

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Peach Melba is a famous dessert created in 1893 by an equally famous chef, Auguste Escoffier, and inspired by the singer Nellie Melba. There have been many versions of this well-known dish but, in principal, it consists of vanilla ice cream, poached peaches, raspberry coulis and sweetened whipped...
118K3.9 2 hours 20 min. September 9^th 2012

Coupe Augustin

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A "coupe Augustin" is a kind of sundae made with mint ice cream, slices of white peach poached in a light syrup, Chantilly cream, raspberry coulis and topped with toasted flaked almonds.
73K4.7 28 min. September 8^th 2013

Poire Belle Hélène

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Poire Belle Hélène is a fairly simple cold dessert. The pears are poached in a vanilla-flavoured syrup, then served on top of vanilla ice cream with hot chocolate sauce poured over.
72K4.7 16 min. November 22^th 2023

Turban of sole with langoustines

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The turban is made from a rolled fillet of sole poached in fish stock. Each turban is then filled with sautéed langoustines and a tasty cream sauce, flavoured with langoustine stock. This dish takes quite a long time to make because of the langoustine stock, but you will really impress your guests.
89K4.1 1 hour 44 min. November 23^th 2014

Polenta with spinach and soft-poached egg

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A "cake" of fried polenta, blanched spinach and a soft-poached egg on top, with a cream, shallot and white-wine sauce poured over just before serving.
66K5 1 hour 11 min. June 3^rd 2018

Mackerel Fillets in White Wine

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Mackerel fillets in white wine are the kind of thing we normally buy ready-made in a tin, as a quick snack. But preparing them at home is straightforward and so much better. Here is how to create this classic yourself, step by step.
53K3.7 2 hours 26 min. October 28^th 2015

Layered Leek and Egg Gratin

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This gratin combines parboiled leeks with chopped hard-boiled eggs in thin layers.
56K4.1 49 min. January 10^th 2016

Fish Mousselines

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Mousselines are a lighter version of the classic French quenelles, but without breadcrumbs. They are poached first in fumet (fish stock), then served "en gratin" in sauce normande.
79K 24.3 38 min. December 29^th 2018

Tartine du pêcheur

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This is a French twist on that store-cupboard basic, sardines on toast: sardine fillets in oil and sliced spring onion, topped with a poached egg.
43K4.7 15 min. June 1^st 2016

Fried bread with leek and poached egg

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A slice of fried buttered bread with fried sliced leek, topped with a poached egg. For the best effect, split the egg open just before serving.
43K4.8 31 min. September 18^th 2016

Peach and green tea tart

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This refined tart combines peaches with the delicate flavour of green tea. The sweetcrust pastry case is baked blind, then filled with a green-tea custard and topped with slices of poached white peaches.
43K5 1 hour 11 min. October 2^nd 2016

The painter, the restaurant owners and the opera singer

You might well have noticed that there are recipes involving names that have been so overused (often for any old thing) that they have almost become common nouns.
17K4.4 September 25^th 2012

Different kinds of pastry and dough

When cooking in general, and particularly in baking, we can make and use many different kinds of pastry and dough. All built on the same "base": flour - a powder to which we add fat, liquid or both to produce the dough which is then cooked. .
105K 14.0 November 6^th 2012

The different cooking modes

In cooking, cooking means bringing food into contact with a source of heat, to transform it: improving its taste, and sometimes its texture. This contact with the heat source can be achieved in a number of ways: these are the cooking methods, and let's take a look at the main ones.
3045 July 24^th 2024

Perpetual stock

It's something you have probably have done yourself: cooked or pre-cooked vegetables before adding them to a recipe. This is almost always done the same way: peel the chosen vegetables (carrots, for example), cut them up, boil them in salted water (using a tablespoon or so of coarse salt per litre),...
23K5 November 22^th 2016

Should a sausage be pricked before cooking?

If you are using sausages in a recipe, you may have already asked yourself the question: Should you prick it before cooking it, or not? You will certainly find as many opinions "you should prick" as "you should not". Let's try to untangle all this.
42K4.1 September 29^th 2018

The proper use of a pastry bag

Ever used a pastry bag? Handy, isn't it, but unfortunately not very easy to fill. In fact, to be comfortable with this tool, you'd need 3 or 4 arms, which isn't very common. Does that mean it's a goner? No, of course not. Here are 2 or 3 tips to help you get comfortable with it.
4,9484.7 December 5^th 2020

The "caves" in the bakery and pastry shop

Maybe you've already done this? You want to make a brioche or a cake with fruit inside, you decide to proceed with your usual recipe, but also to add in the dough pieces of fresh and raw fruit, or whole fruit, for example pieces of apples or pears, good idea. When you bake it, everything seems to...
7,0334.9 March 27^th 2021

Cooking scallops

We are, as I write these lines, in the season of the scallops, if you like that it is necessary to benefit from it as much as possible, although it is alas not cheap. I like scallops a lot, but I have to admit that it has naturally little taste, or, said differently, it takes the taste of what...
8,5995 November 23^th 2021

Sugar syrups

In cooking, and especially in pastry, we often use sugar syrups, a simple mixture of water and sugar in varying proportions. Here is a presentation of their differences. .
6,6304.8 January 17^th 2023

Sausage broth

I've already talked to you about vegetable cooking water, which becomes a precious broth after cooking that would be a shame to throw away. Now let's look at the special case of meat cooking broth, and in particular sausages, which are often poached.
5,6105 June 28^th 2023

Don't throw away disposable piping bags

Nowadays, it's fairly easy to find what professionals use as piping bags, i.e. disposable or "single-use" plastic ones. They're practical, functional and inexpensive, but disposable? That's debatable...
3,7885 May 28^th 2024