Soufflé Au Fromage (Cheese Soufflé) www.chezfrancois.net

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🇫🇷 Master the Art of the Perfect French Cheese Soufflé! 👨‍🍳

Join Chef François on Saturday, September 26th for a live interactive French cooking class and discover the secrets to making the iconic Soufflé au Fromage (Cheese Soufflé).

Light, airy, and beautifully golden, a perfect soufflé is easier than you think when you know the right techniques! During this hands-on class, you’ll learn how to transform simple ingredients—eggs, milk, nutmeg, and freshly grated Gruyère cheese—into one of France’s most elegant dishes. Chef François will share his expert tips to help your soufflé rise beautifully every time.Continue Reading

cooking tips www.chezfrancois.net

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In: Articles, Cooking Tips

Tip For Removing Tomato Skins Easily! When you prepare a dish with tomato sauce such as pasta, ratatouille, or even for fresh salads or pico de gallo, flavors will always be stronger when using fresh tomatoes. Clearly, there is absolutely no comparison possible between using fresh tomatoes instead of cannedContinue Reading

MADELEINES www.chezfrancois.net

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In: Cooking Videos, Recipes

My own delicious recipe of the traditional French Madeleines! Delicious little bites!  Watch my cooking video and learn how to bake Madeleines! Click HERE for the ingredients and baking cookware required. Madeleines, originally from North-Eastern France, are very small sponge cakes with a distinctive shell-like shape acquired from being bakedContinue Reading

pot au feu www.chezfrancois.net

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US Eastern Time. During this class, we will cook together the famous and classic Pot-au-feu, a feast of slow-cooked pieces of beef (various parts) in its delicious broth, served with root vegetables also cooked in the broth but separately. This dish is one of the most traditional recipes from France.Continue Reading

pot au feu www.chezfrancois.net

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US Eastern Time. During this class, we will cook together the famous and classic Pot-au-feu, a feast of slow-cooked pieces of beef (various parts) in its delicious broth, served with root vegetables also cooked in the broth but separately. This dish is one of the most traditional recipes from France.Continue Reading

Tarte Tatin Tomates Cerises www.chezfrancois.net

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US Eastern Time. During this class, we will cook “Cherry Tomatoes in Tartes Tatin! These delicious little bites will be the stars of your cocktail party when served as hors d’oeuvres. Light and crispy, the cherry tomatoes are cooked and mixed with caramelized balsamic vinegar. Ideal as a starter, they can also be served with a fresh arugula salad.Continue Reading

CRISPY SKIN SALMON www.chezfrancois.net

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In this class, we’ll embark on a culinary journey to create a delightful dish that combines the rich flavors of crispy-skin salmon with the wholesome goodness of a healthy mash made from root vegetables. The salmon will be pan-fried to perfection, ensuring that the skin is crispy and the flesh is tender and juicy. To complement this, we’ll prepare a vibrant mash using a variety of root vegetables, including turnips, carrots, celeriac root, and golden potatoes. Continue Reading