📝 Ingredients:

• 1.5 kg chicken, cut into pieces
• 750ml good red wine (Burgundy preferred)
• 200g bacon lardons
• 20 pearl onions, peeled
• 300g button mushrooms, halved
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 3 tbsp flour
• 2 cups chicken stock
• 3 bay leaves
• Fresh thyme sprigs
• 3 tbsp butter
• Fresh parsley for garnish

👨‍🍳 Instructions:

1. Marinate chicken in wine with bay leaves overnight
2. Remove chicken, pat dry, strain and reserve wine
3. Cook bacon until crispy, remove and set aside
4. Brown chicken pieces in bacon fat until golden
5. Remove chicken, sauté pearl onions until caramelized
6. Add garlic and mushrooms, cook until browned
7. Sprinkle flour over vegetables, stir to coat
8. Add reserved wine, tomato paste, and stock
9. Return chicken and bacon to pot with thyme
10. Braise covered for 1.5 hours, finish with butter and parsley

📝 Ingredients:

• 1.5 kg beef chuck, cut into 5cm cubes
• 750ml full-bodied red wine
• 200g thick-cut bacon, diced
• 2 large carrots, cut into chunks
• 2 onions, sliced
• 6 cloves garlic, crushed
• 3 tbsp flour
• 2 cups beef stock
• 2 tbsp tomato paste
• 400g small mushrooms
• Bouquet garni (thyme, parsley, bay leaf)
• 3 tbsp butter
• Fresh parsley

👨‍🍳 Instructions:

1. Preheat oven to 325°F (160°C)
2. Cook bacon until crispy, set aside with fat
3. Pat beef dry, season with salt and pepper
4. Brown beef in batches in bacon fat
5. Remove beef, sauté carrots and onions
6. Add garlic, cook 1 minute
7. Sprinkle flour, stir to coat vegetables
8. Add wine, stock, tomato paste, and bouquet garni
9. Return beef and bacon, bring to simmer
10. Cover, braise in oven 2.5-3 hours until tender
11. Sauté mushrooms in butter, add to stew
12. Garnish with fresh parsley before serving

📝 Ingredients:

• 2 eggplants, thinly sliced
• 4 zucchini, thinly sliced
• 5 tomatoes, thinly sliced
• 2 yellow squash, thinly sliced
• For sauce: 2 bell peppers, diced
• 1 onion, diced
• 4 cloves garlic, minced
• 1 can (400g) crushed tomatoes
• Fresh basil and thyme
• 1/4 cup olive oil
• Fresh parsley
• Salt and pepper

👨‍🍳 Instructions:

1. Preheat oven to 375°F (190°C)
2. Make sauce: sauté bell peppers and onion until soft
3. Add garlic, cook 1 minute
4. Stir in crushed tomatoes, simmer 10 minutes
5. Season with salt, pepper, and fresh herbs
6. Spread sauce in bottom of baking dish
7. Arrange vegetable slices in alternating pattern
8. Drizzle with olive oil, season with salt and pepper
9. Sprinkle with fresh thyme
10. Cover with foil, bake 40 minutes
11. Uncover, bake 20 more minutes until tender
12. Garnish with fresh basil and parsley

📝 Ingredients:

• 1.5 kg mixed fish (sea bass, monkfish, red mullet)
• 500g mussels, cleaned
• 300g shrimp
• 2 onions, chopped
• 4 tomatoes, chopped
• 1 fennel bulb, sliced
• 6 cloves garlic
• 1 cup white wine
• Large pinch saffron threads
• Zest of 1 orange
• Fresh thyme and bay leaves
• 1/2 cup olive oil
• Baguette slices and rouille for serving

👨‍🍳 Instructions:

1. Heat olive oil, sauté onions and fennel until soft
2. Add garlic, cook 1 minute
3. Add tomatoes, cook until broken down
4. Pour in wine, add saffron, orange zest, herbs
5. Add enough water to cover, simmer 20 minutes
6. Add firm fish first, cook 5 minutes
7. Add delicate fish, cook 5 more minutes
8. Add mussels and shrimp, cook until shells open
9. Season with salt and pepper
10. Toast baguette slices
11. Make rouille: blend garlic, saffron, egg yolk, olive oil
12. Serve soup in bowls with toasted bread and rouille

📝 Ingredients:

• 4 duck legs with thighs
• 1/4 cup coarse salt
• 6 cloves garlic, crushed
• 6 sprigs fresh thyme
• 4 bay leaves
• 1 tbsp black peppercorns
• 1 liter duck fat (or enough to cover)
• For serving: roasted potatoes
• Frisée salad
• Dijon mustard

👨‍🍳 Instructions:

1. Rub duck legs all over with salt, garlic, herbs
2. Place in dish, cover, refrigerate 24 hours
3. Rinse duck thoroughly, pat completely dry
4. Preheat oven to 225°F (105°C)
5. Place duck in deep baking dish
6. Melt duck fat, pour over to completely submerge duck
7. Add thyme sprigs and bay leaves to fat
8. Cover tightly with foil
9. Cook in oven 10-12 hours until very tender
10. Store in fat up to 1 month, or use immediately
11. To serve: remove from fat, crisp skin in hot pan
12. Serve with roasted potatoes and frisée salad

📝 Ingredients:

• For crust: 1.5 cups flour
• 125g cold butter, cubed
• 1 egg yolk
• 3-4 tbsp ice water
• For filling: 200g bacon lardons
• 5 large eggs
• 1.5 cups heavy cream
• 1/2 cup whole milk
• 150g Gruyère cheese, grated
• Pinch nutmeg
• Salt and white pepper
• Fresh chives

👨‍🍳 Instructions:

1. Make pastry: pulse flour and butter until crumbly
2. Add egg yolk and water, form into disk
3. Chill dough 30 minutes
4. Roll out, line 10-inch tart pan
5. Blind bake at 375°F for 15 minutes
6. Cook bacon lardons until crispy, drain
7. Whisk eggs, cream, milk, nutmeg, salt, pepper
8. Sprinkle bacon and half the cheese in crust
9. Pour egg mixture over
10. Top with remaining cheese
11. Bake 35-40 minutes until set and golden
12. Cool 10 minutes, garnish with chives

📝 Ingredients:

• 6 egg yolks
• 500ml heavy cream
• 100g sugar, plus extra for topping
• 1 vanilla bean, split and scraped
• Pinch of salt

👨‍🍳 Instructions:

1. Preheat oven to 325°F (160°C)
2. Heat cream with vanilla bean and seeds until steaming
3. Remove from heat, let steep 15 minutes
4. Whisk egg yolks with sugar and salt until pale
5. Slowly pour hot cream into yolks, whisking constantly
6. Strain mixture through fine sieve
7. Divide among 6 ramekins
8. Place ramekins in baking pan, add hot water halfway up sides
9. Bake 40-45 minutes until edges set but center jiggles
10. Chill at least 4 hours or overnight
11. Before serving, sprinkle thin layer of sugar on top
12. Caramelize with torch until golden and crackling

📝 Ingredients:

• 500g dried white beans, soaked overnight
• 4 duck confit legs
• 400g pork shoulder, cubed
• 400g Toulouse sausage
• 200g bacon, diced
• 2 onions, chopped
• 4 cloves garlic, minced
• 2 carrots, diced
• 2 cups chicken stock
• 1 can (400g) tomatoes
• Bouquet garni (thyme, bay, parsley)
• 2 cups breadcrumbs
• Fresh parsley

👨‍🍳 Instructions:

1. Drain soaked beans, place in large pot
2. Cover with water, add bouquet garni, simmer 1 hour
3. Brown pork shoulder in bacon fat
4. Add bacon, onions, carrots, cook until soft
5. Add garlic, cook 1 minute
6. Add tomatoes and stock, bring to simmer
7. Drain beans, add to pot with meat mixture
8. Nestle duck confit and sausages into beans
9. Transfer to large baking dish
10. Top with breadcrumbs, bake at 325°F for 2 hours
11. Break crust and stir every 30 minutes
12. Garnish with parsley before serving