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

What Makes a Real French Croissant? | DW Food

Jan 27, 2024 | Croissants are a staple in French pastry. A fresh coffee and a croissant create the perfect breakfast combination. So, how are perfect French croissants made? How did they become so popular in France, and how were they invented in the first place? Legend has it that the croissant wasn't even invented in France. To answer these questions, we went to Paris, France, and visited a classic boulangerie – a French bakery – to find out.

Italia Squisita: Cordon Bleu and Mashed Potatoes in a French Michelin Two-Star Restaurant with Giuliano Sperandio

Jul 14, 2023 | After a year-long journey into mother sauces, Giuliano Sperandio is back on ItaliaSquisita to illustrate two other French classics, two timeless comfort foods: cordon bleu and puree. The Taillevent chef's execution techniques and choice of ingredients fully enter the story of two recipes that have put generations of chefs to the test all over the world.

Click here for the full recipe and then click on ‘show more’.

Claudia Roden's Mediterranean Cooking (c.1986)

May 9, 2016 | As randomly found at the end of a Betamax tape! – Xanthein

French Cooking Academy: Tomato Tian (Tomato Bake) – A Simple Summer Dish Made with Ripe, Juicy Tomatoes

Tian de tomates
Jun 8, 2023

Get the recipe here.

French Cooking Academy: Delicious Provence-style Garlic Lemon Chicken Recipe

May 18, 2023

Get the recipe here.

Doctissimo : Recette de crème de laitue

Jun 15, 2013 | Le chef italien Alessandro Dal Degan vous propose de réaliser une recette typique de son pays : une crème de laitue avec des petits canederlis à la ricotta et à la confiture de citrons ! Découvrez la vidéo et toutes les étapes de cette recette, qui va ensoleiller vos assiettes

Traditional French Ratatouille? Do It Yourself! with This Easy-to-follow Recipe | A Typical Dish

Feb 25, 2023 #ratatouille #howtocook #frenchcuisine Ratatouille is made only from vegetables and is said to have been served for the first time in the 18th century, in Nice, Southern France. We travelled to Provence to meet Viktorija Todorovska. She works at cooking school Les Petits Farcis and shows you how to prepare traditional ratatouille.

CREDITS:
Report: Gönna Ketels
Camera: Robert Richter
Edit: Josi Funck

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

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: Omelette in a 3 Michelin Star French Restaurant with Donato Russo - Mirazur***

Omelette is the best known and most widely reproduced French comfort food. Two ingredients for a recipe as simple as full of pitfalls. To learn its secrets, we have been to Menton, inside Mauro Colagreco's 3 Michelin star restaurant Mirazur. The young (and very excited) chef de cuisine Donato Russo started with the classic recipe of the French omelette, and then presented a soft and delicious variant created with the soufflé technique. To combine the two recipes a touch of Italian style given by the original use of a great Italian cheese.

In collaboration with the Parmigiano Reggiano Consortium, which for the occasion created a discount code valid in all European countries where the shop is present (Italy, Austria, Belgium, France, Germany, Luxembourg and Holland). The code is PRITALIASQUISITA. Visit the shop here.


For the ingredients used in this recipe in both Italian and English, click here. The method of preparation is as shown in the video above.

How to Make Steak au poivre | A Classic French Recipe

Chef note: oven at 325F (170C) for 15 minutes for medium rare (130 F). Feelin' saucy? Enhance the flavor of tenderloin steaks with a luscious cream and brandy sauce. Sear the pepper-crusted steaks in a hot skillet. While steaks rest, combine shallots, brandy, green peppercorns and heavy cream. Steak au poivre is the perfect recipe for a special occasion celebrated at home.

Ingredients:

4 (6-ounce) Certified Angus Beef ® tenderloin filet steaks (filet mignon)
2 teaspoons coarse kosher salt, divided
2 tablespoons peppercorn trio
2 teaspoons canola oil
2 tablespoons unsalted butter
3 tablespoons brined green peppercorns
1/4 cup cognac or brandy
1 cup salt-free beef stock
1 cup heavy cream [double cream]

Learn more about filet mignon here.

French Cooking Academy with Stephane : Humble but Tasty Sautéed Chicken in Tomato Sauce

Poulet à la tomate

Ingredients for 4 people:

4 to 6 pieces chicken (thighs and breast)
2 tbsp flour to coat the chicken
2 tbsp olive oil
20 g butter
1 bay leaf
1 sprig of thyme
1 large onion
3 garlic cloves
50 ml white wine or red wine if you prefer
100 to 150 ml white chicken stock
1 can chopped tomatoes
salt and pepper to season
chopped parsley plus a few slices of lemon to
decoration for the grilled tomatoes (only do this if you have ripe tomatoes that are in season)
salt and pepper
a drizzle of olive oil on each half tomato
1 tsp. dry oregano
1 tsp. per half tomato
1 pinch of chopped parsley per half tomato

Method:

As shown in video.

FRENCH COOKING ACADEMY : Click here.

The Barefoot Contessa: croques monsieur

Get the recipe here.

French Cooking Academy with Stephane: Typical French Home Cooking – Broccoli, Cauliflower and Almond Custard Bake

La cuisine (française) de ménage.

INGREDIENTS:

300g cauliflower florets
300g broccoli florets
2 eggs
250ml cream
3 tbsp almond meal (ground almonds)
2 pinches of nutmeg
salt and pepper to season (according to taste)
50 – 100g grated cheese (according to taste)

METHOD:

As shown in video.

French Cooking Academy – Stephane: Leek and Potato Soup

Potage Parmentier

INGREDIENTS:

1 tablespoon olive oil
1 onion
200 grams leeks
200 grams potato
1 teaspoon cumin powder
1 teaspoon saffron threads
salt and pepper to taste
1 litre white chicken stock
3 tablespoons cream
20 ml white wine
finely chopped chives
some extra drops of olive oil to decorate

Potage Parmentier or Potage à la Parmentier after Antoine-Augustin Parmentier [F], the French nutritionist and scholar who popularized the use of potatoes in France in the 18th Century.

Source: WIKIPEDIA