Beef Bourguignon, the French beef stew originating from the Burgundy region (Bourgogne). Traditionally, beef and vegetables should be marinated in red wine and aromatics overnight. The marinated meat is slowly cooked in a rich red wine sauce filled with carrots, mushrooms, bacon, and pearl onions. Please note that you should allow at least 3 to 4 hours for the stew to be ready to serve to get tender meat!Continue Reading
Learn how to bake the Ham and Olive Cake with Chez François. One of my Mum’s favorite recipes! A tasty savory cake made with olives, cooked ham, Gruyère cheese, white wine, olive oil, flour, and eggs. A slice can be served with a fresh lettuce salad or you can also serve it as hors d’oeuvre during one of your evening or garden parties.Continue Reading
The Kale (Green Cabbage) Soup is Ideal for winter days when you are looking for something healthy, hearty, and comforting. The chorizo slices are lightly pan-fried, giving the soup an amazing smoky taste. This dish can be served as a light course for dinner or as an appetizer.Continue Reading
Stuffed Tomatoes are really delicious, versatile, and fun to prepare. The tomatoes are hollowed out and can be stuffed with any savory mixture you decide to use. Once baked, they can be served as a perfect hors d’oeuvre or colorful side dish to rice or potatoes. 2 options will be available: Vegetarian stuffed tomatoes and Beef/Pork stuffed tomatoes.Continue Reading
THE ULTIMATE CREAMY AND CHEESY SIDE POTATO DISH! This traditional and indulgent dish of sliced potatoes infused with melted cheese and cream is the most satisfying way of baking potatoes. Originally from the Dauphiné, region of south-east France, this flavorful gratin has been cooked for generations and now appears in all classic french restaurant menus!Continue Reading
Learn how to cook Chestnut and Wild Mushrooms Soup with Chez François! Perfect Fall recipe with this Chestnut and Wild Mushrooms Soup to warm you up after a walk in the forest. The soup is prepared with pre-cooked chestnuts, shallots, a gourmet mix of Hen-of-the wood, King Trumpet, Silver Oyster, Lion’s Mane, Poplar, and Shiitake mushrooms. For extra flavor, we add a shot of whisky and serve it with our homemade parmesan cream and roasted chestnut bits!Continue Reading
Learn how to cook Cassoulet with Chez François! Cassoulet is certainly one of the most iconic stew from Southern France typically made of white beans, lard, meats, and duck confit. Continue Reading
Vegetable Stock: the flavor base for many French stews, braises, sauces, or soups! Make your own vegetable stock with Chez François. Book your private French cooking class and learn French cuisine online. Live video cooking lesson! Read more In a large saucepan or dutch oven, bring to boil 4 cupsContinue Reading
The cherry tomato Tartes Tatin are light and delicious hors d’oeuvres, the cherry tomatoes are cooked and mixed with caramelized balsamic vinegarContinue Reading
Crispy on the outside and amazingly soft on the inside, the Salt Codfish fritters (or also called “cakes” or “croquettes”) are delicious served with creamy dipping sauce or just with lemon and a salad. Hot or cold, light and heavenly, these little bites will become the stars of your garden party or tapas night!Continue Reading
