FRENCH CUISINE

French Cuisine upgrade my cooking skills, knife skills and taught me exceptional technique and flair for rich, decadent flavors. I learn the main ingredients in French kitchen like bread, cheese, wine, butter, fresh herbs, shallots and more. All recipe we cooked is based on our chef notes.

Ris De Veau Braises ( Braised Calf's Sweetbreads)

A well-seasoned calf’s sweetbreads (a pancreas gland from a young calf) braised with white wine, Madeira and beef stock. The dish is garnish with mixed vegetables sautéed with butter and a side of roasted baby carrots.

Cuisses De Grenouilles A La Provencale (Frogs Legs)

A tasty pan fried frog legs with a beautiful sauce made from cherry tomatoes, anchovies and olives topped with herbs salad drizzle with olive oil and serve with a crispy garlic croutons.

Beouf Bourguignon

A beef stew braised in red wine and beef stock flavored with carrots, onions, garlic and bouquet garni and garnish it with pearl onions, mushroom and bacon.

Tartare De Filet De Boeuf

Steak tartare a meat dish made from minced raw beef mixed it with capers, parsley, shallots, cornichons, dijon mustard and horseradish. It is served with undercooked eggyolks and sliced croutons

Carre De Porc Roti Au Jus Lie / Roasted Pork loin

A well-seasoned piece of pork loin roasted with bed of vegetables serve it with veal glaze sauce . The sauce is extracted from the vegetables and been reduced until the desired consistency then whisk in Dijon mustard.

Piece D’ Agneau “Provencale”

A well-seasoned lamb brushed with Dijon mustard with sautéed garlic and breadcrumbs on top roasted serve demi-glace with red wine. A side of roasted baby carrots and garlic chive whipped potatoes.

Paupiettes De Sole A’La Mousse De Saumon with Julienne De Legumes

Sole Filet spread with salmon mousseline (slice salmon, eggs, heavy cream and mascarpone) with cream tomato butter sauce. Garnish it with fresh herbs and side with well-seasoned julienne De legumes

Filet De Truite Poelee’ Aux Amandes (Pan-Fried Trout, Toasted Almonds)

Pan-dressed and butterflied trout pan fried with almond sauce cooked in butter,nutty flavor, cherry tomatoes which is enhanced by garnishing toasted almonds and fresh herbs.

Coq Au Vin

A classical French stew in which the chicken is slowly braised in red wine with mushroom and crispy bacon. Side it with crispy roasted baby carrots . Serve it with well-seasoned mashed potatoes

Haricots Verts Au Beurre

Green beans bundled with prosciutto (Italian dry-cured ham that is usually thinly sliced and served uncooked) this dish is seared in hot oil just to make the prosciutto crispy to pair it with freshness of the green beans.

Oeufs En Cocotte ‘Florentine’ (Eggs baked en cocotte with spinach and Mornay sauce

A creamy baked egg dish with sautéed spinach and mornay sauce. A mornay sauce is a béchamel sauce with grated gruyere cheese. This dish is good pair with garlic and cheese toasted bread.

Bisque De Crevettes

A French style soup that was made from shrimp. The shrimp shells are used to make a stock and the meat is blend into it. A creamy and heavily seasoned soup that was good pair with toasted bread.

Consommé Royale

Royale is an egg custard, baked in water bath and then shape it into fancy shape or sliced then pour the well seasoned clear consommé soup into it.

Tarte Des Demoiselles Tatin (Upside-Down Apple Tart)

Upside-down apple tart that was flavored with caramel and garnish with fresh fruits and flambé juice

Blackberry, Blueberry and peach Flambé

A combination of fresh fruits sweetened with sugar and flambé it with brandy