Le Gourmet French Chef: The French Rice Pudding You’ll Make Again and Again — Riz au lait

Sep 2, 2026 | There’s a reason the French have been making riz au lait for generations. Creamy, delicate, infused with real vanilla and made with just a handful of simple ingredients, French rice pudding is the kind of dessert that proves you don’t need complicated techniques to make something extraordinary.

In this recipe, Chef Eric shows you how to make classic French riz au lait — and the little details that make all the difference between ordinary rice pudding and a beautifully creamy French dessert.


For the full recipe, click here »

LE GOURMET FRENCH CHEF: Chicken Chasseur | Classic French Hunter’s Chicken Recipe

Aug 26, 2026 | Also known as ‘Hunter’s Chicken’, this rustic dish is all about turning simple ingredients into something deeply comforting and full of flavor. Tender chicken is beautifully browned before being slowly cooked with mushrooms, tomatoes, wine, shallots, herbs, and a rich, savory sauce. The result? Juicy chicken, earthy mushrooms, and a sauce so delicious you’ll want plenty of crusty bread to soak up every last drop. 🍷🍄

In this recipe, Chef Eric takes you through the traditional French technique behind chicken chasseur — from properly browning the chicken to building layers of flavor in the sauce. This is the kind of French cooking we love: simple ingredients, proper technique, and incredible flavor. If you’ve never made chicken chasseur before, this is the perfect recipe to add to your French cooking repertoire. 🇫🇷


Click here for the full recipe.

Matthew Ryle: This Is How French Restaurants Make Tarte Tatin (without It Going Watery)

Jul 24, 2026 | Tarte Tatin is one of the most famous French desserts — and one of the most commonly ruined. The number one reason? A watery, pale caramel.

In this video I'll show you exactly why that happens and give you a foolproof, restaurant-tested method that's been on our menu since the day we opened. The secret is building the caramel IN the pan, directly on the apples — not making it separately. That, plus one simple apple prep trick, is the difference between a soggy disappointment and a deep, dark, perfectly caramelised tart.


For the full recipe, click here. Then click on ‘more’.

Poulet sauté Bercy | ‘Chicken Bercy’ — A French Bistro Classic

June 14, 2026 | 🇫🇷 Poulet sauté Bercy is a forgotten Parisian classic. It is named after the historic wine markets of the Bercy quarter in Paris.

This dish is pure French elegance in one pan. Crispy golden chicken in a silky white wine and shallot sauce, finished with butter and parsley — nothing more, nothing less.

This is the recipe Auguste Escoffier codified in Le Guide Culinaire (1903), and it remains one of the most underrated classics in all of French cuisine.

French Cooking Academy: Stop Ignoring Fennel! Try This Easy French Braised Fennel Recipe: Fenouil braisé au gras

May 27, 2026 | Fennel is one of the most underrated vegetables, but when cooked using classic French techniques, it becomes incredibly tender, sweet, and mild.

In this video, a step by step tutorial, we are making a classic French braised fennel (fenouil braisé), that is sure to please everyone. By par-cooking, searing, and slowly baking the fennel quarters over a bed of carrots, onions, pork belly, and rich stock, the strong anise flavour softens, and the fennel takes on a melt-in-your-mouth, buttery texture.

It is a versatile side dish that pairs wonderfully with roast pork, chicken, or fish. If you want a vegetarian version, simply omit the pork belly and swap the beef stock for a high-quality vegetable stock.


For the full recipe, please click here/ Then click on ‘more’.

Jacques Pépin Makes ‘30-Minute Cassoulet’ | An Easy Weeknight Meal

May 25, 2026 | Jacques Pépin shows how to make a rich, comforting cassoulet in just 30 minutes, an easy meal perfect for weeknights or cold evenings.

Italia Squisita : Pepper Steak Recipe by 2-Michelin-Star Chef Giuliano Sperandio | Le Taillevent

May 22, 2026 | Giuliano Sperandio presents another French cuisine classic – steak au poivre (pepper steak) – combining his unmistakable mastery and knowledge of ingredients with the joy of cooking à la minute dishes. The side dish? An opulent gratin dauphinois (potato gratin), the historic and quintessentially French recipe for potatoes gratinéed with cream, butter, and milk. In collaboration with Berkel, which for the first time has created a special discount dedicated to our community.

How to Make a True French Croque Monsieur (Bistro Style)

March 22, 2026

Fillet Steak with Bordelaise Done Right with Pierre Koffmann | Meet Your Maestro | BBC Maestro

Apr 8, 2026 | Watch renowned French chef Pierre Koffmann prepare fillet steak with Bordelaise sauce, demonstrating the precision and technique behind this classic French dish.

Steak Tartare Perfected with Pierre Koffmann | Meet Your Maestro | BBC Maestro

Mar 13, 2026 | Pierre Koffmann reveals the key steps behind a perfectly balanced steak tartare, showing how quality ingredients and precise technique make all the difference.

Coq au Vin : The French Slow Food Classic

Nov 8, 2025 | Coq au vin isn’t just chicken in wine – it’s a symbol of French tradition and pride. In the Bresse region, poultry farmer Cyril Dégluaire explains why rooster meat is key. At “Le Coq” restaurant in Juliénas, chef Marie Dias shares how this slow-cooked dish brings together local wine, heritage ingredients, and childhood memories. Discover why coq au vin is more than a recipe.

Venison with Pierre Koffmann: A Family Recipe Perfected | Meet Your Maestro | BBC Maestro

Oct 10, 2025 | Pierre Koffmann prepares a dish close to his heart: venison with red wine and raspberry sauce, served with red cabbage. Inspired by his grandmother’s cooking, this recipe blends French tradition with rich, seasonal flavours.

Italia Squisita: Tournedos Rossini in a 3 Michelin Stars French Restaurant with Martino Ruggieri - Allenò Paris

Dec 17, 2021 | Filet mignon, black truffle and foie gras are the basic ingredients of Tournedos Rossini or Filet Rossini-style, a classic of French cuisine whose invention is attributable, however, to the Italian composer Gioachino Rossini, one of the greatest opera writers of all time as well as a extreme lover of good food. Martino Ruggieri, chef of the 3 Michelin stars restaurant Allenò Paris au Pavillon Ledoyen, after recounting us the Ratatouille recipe, re-enacts with charm and competence the story of one of the richest and most opulent French steak, through the choral interpretation of his very young brigade. Let the show begin!

Italia Squisita: Pâté en Croûte in a Two-star Michelin French Restaurant with Giuliano Sperandio and Grant Waller

Jan 10, 2025 | We’re back to Paris in the historical restaurant Le Taillevent to film one of the most complex creations of all the French cuisine, the pâté en croute (forcedmeats pie).

Chef Giuliano Sperandio and Grant Waller retrace step by step the different recipes underlying this monumental dish: a shortcrust pastry that contains a multitude of fillings, consumed by the French in restaurants, during holidays but also as a snack.


Get the full recipe by clicking here and then by clicking on ‘more’.

British Journalist Anne Diamond Interviews French Chef Raymond Blanc

Oct 17, 2024 | We invite you to join journalist Anne Diamond as she interviews celebrated French chef Raymond Blanc. In this episode of Extraordinary Lives, enhance your understanding of French cuisine and discover Chef Blanc’s journey from a restaurant waiter and self-taught cook to one of the world’s leading culinary experts with a double Michelin-starred restaurant in Oxfordshire, England. In this conversation with Anne, Chef Blanc reflects on his many contributions to gastronomy that have made him the world’s only chef honored with both an OBE from Great Britain and the equivalent of a knighthood from France.

Broadcast on Viking.TV on October 17, 2024.

Ina Garten's 4-Hour Lamb | Barefoot Contessa | Food Network

Aug 2, 2024 | Ina is joined by her friend, Barbara Liberman, who challenges her to recreate an incredible lamb dish from France. Served over her Provencal French Beans, Ina's 4-Hour lamb falls right off the bone for an incredibly delicious bite!

To get the full recipe, please click here, and then click on ‘more’.

French Cooking Academy: Le Steak Tartare – “The Best Steak Tartare I Have Tried So Far.” – Stephane

May 27, 2021

Get the recipe here.

French Cooking Academy: Bastille Day Special: Lenotre’s Soufflé Omelette

Jul 13, 2024 | Brighten up your Bastille Day with this cloud of goodness flambéed with liqueur.

For the full recipe, please click here.

If you would like membership of the ‘French Cooking Academy’, please click here.

WIKIPEDIA: Bastille Day »

French Cooking Academy: Meet the Cold Start Roast Chicken Method

Jun 27, 2024 | The simplest no effort method to use for a perfect roast chicken every time.

Get the recipe here.

Stephane : Crêpes flambées

Feb 12, 2024 | The iconic crêpes flambées are prepared a la minute, flambéed in a syrup of lemon and orange juice, sugar, Grand Marnier, and cognac.

Bon appétit !
Get the recipe here.

Order Stephane’s French Cooking Academy book here