VIP Sunday Cooking Program: French-Italian Fusion Cuisine

Congratulations! You are part of my VIP Sunday Cooking Program, an exclusive culinary journey reserved for the discerning few. An Exclusive French-Italian Culinary Experience at Chez François: This October, indulge in an elite culinary journey through the refined fusion of French and Italian gastronomy. These culinary masterpieces are unique to this program and will remain hidden from the general public at Chez François. This page is shrouded in secrecy and inaccessible from my website, accessible solely to you, my esteemed VIP guests, through this exclusive link.

Over four immersive, hands-on classes, you’ll perfect four exquisite dishes, crafted especially for this program and never revealed to the regular public menu at Chez François. Each recipe marries the elegance of French cuisine with the soul of Italian tradition — a rare harmony reserved for the elite.

🧑‍🍳 October 5 — Lasagna al Forno
Layered with Chez François' signature Bolognese, creamy béchamel, and melted mozzarella — no ricotta, only refinement.

Olive oil – 2 tbsp
Unsalted butter – 6 tbsp (total)
Yellow onion – 1, finely chopped
Carrot – 1, finely diced
Celery stalks – 2, finely diced
Garlic – 6 cloves, minced
Ground beef – approx 1 lb
Ground pork – approx 1 lb
Tomato paste – 2 tbsp
Fresh tomatoes – 10
Bay leaf
Salt and Black pepper
Fresh basil – handful
Fresh parsley – handful
Dried herbs
Mushrooms – optional
Whole milk – 3 cups, warmed
Flour
1/2 cup heavy cream
Nutmeg – a pinch
Lasagna sheets – about 12
Mozzarella balls – 2
Parmigiano-Reggiano – 1 cup, freshly grated
Gruyere or Cheddar grated cheese, 3 cups

October 12 — Tiramisu with a French Twist
Made with house-made boudoirs (French ladyfingers) and a generous touch of Grand Marnier.

You will need 1 set of piping bags and piping tips

Eggs – 4 whole + 5 yolks
Granulated sugar – ½ cup + 2 tbsp (total ~120g)
All-purpose flour – 100g (¾ cup), sifted
Salt – a pinch
Vanilla extract – 1 tsp (plus extra as needed)
Powdered sugar – for dusting
Freshly brewed espresso – 1¼ cups (300 ml)
Grand Marnier – ¼ cup + 2 tbsp (total 6 tbsp / 90 ml)
Mascarpone cheese – 500g (about 2 cups)
Heavy cream (cold) – ¾ cup (180 ml)
Orange zest – from ½ an orange (optional)
Dark cocoa powder – for dusting

October 19 — Provençale Turkey Meatballs
Garlic-herb turkey meatballs, seared and oven-finished, served with a zesty dipping Provençale sauce.

Ground turkey – approx 1 lb
Garlic – 3–4 cloves, minced
Fresh parsley – chopped
Fresh thyme – chopped
Fresh rosemary – chopped (optional)
Egg – 1
Breadcrumbs – ½ cup
Salt & Black pepper
Olive oil – for searing
Garlic – 2 cloves, minced
1 Onion/or Shallot
Tomatoes – 4–5, finely chopped
Red pepper flakes
Capers – 1 tbsp
Kalamata olives – ¼ cup, chopped
Fresh basil or parsley – chopped
Lemon zest – optional, for brightness

October 26 — Saffron-Infused Seafood Risotto
Delicately prepared with a rich bouillabaisse stock, a luxurious blend of land and sea.

Arborio rice – 1½ cups
Saffron threads – a generous pinch
Olive oil – 2 tbsp
Unsalted butter – 2 tbsp
Shallots – 2, finely chopped
Garlic – 3 cloves, minced
Dry white wine – ½ cup
Shrimp – ½ lb, peeled and deveined
Scallops – ½ lb
Optional: small clams – 1 lb, scrubbed
Salt & Black pepper
Fresh parsley – chopped, for garnish
Bouillabaisse stock :
- 2 lbs of Fish Bones/Heads/ Shrimps shells
- 2 Leeks thinly sliced
- Cup Diced Onions & shallots &1 Cup Chopped Celery
- 1 Bouquet Garni (Bunch of Fresh Thyme/Tarragon/Herbes de Provence) & 2 Bay Leaves
- 6 Cloves Garlic & 1 Chopped
- Fennel Bulb (Reserve fronds)
- 2 Diced Tomatoes
- 3 tbsp Olive Oil, Salt & Pepper
- 1 pinch of Saffron Threads
- 8 Cups of Fish Stock (Use 2 Fish Cubes in Water)