Introducing The Secrets of French Cuisine

Since the 18th century, French foods and French cuisine have been the gold standard for cooking. The brigade system developed for French restaurants by Auguste Escoffier became the structure of every restaurant kitchen and is still adhered to today. The techniques employed by French chef Marie-Antoine Carême is still seen on plates in every country of the world.

While there are many national cuisines that can be proud of their heritage and ingredients, it was the French chefs that first codified the art of gastronomy. French technique is still taught in cooking schools and remains the foundation of most fine-dining. The country’s cultural heritage of haute cuisine is still as fresh, surprising and absolutely delicious today as it was when nouvelle cuisine rocked the world of gastronomy in the 20th century.

French cuisine has given us such enduring classics as salade niçoise, coq au vin, tarte tatin and confit de canard, to name just a few, cooked with red wine, white wine, butter and olive oil. The classic French dishes should be part of everyone’s oeuvre, whether they are professional chefs or enthusiastic home cooks, and it needn’t be daunting. So Fine Dining Lovers has developed a series of online cooking tutorials called The Secrets of French Cuisine: an introduction to the techniques and treatments that make these dishes so delicious and classic.

These step-by-step recipes and videos open up the world of French cuisine by explaining how to employ classic techniques. We’ve also added a handy guide to building your pantry, so you’ll have everything to hand you’ll need.

How to make the ultimate pastrami croque monsieur 

This classic sandwich could be called the king of toasted cheese and elevates the humble snack to high art. Follow this recipe for pastrami croque monsieur and serve with triple-cooked duck fat fries for a deliciously warming and comforting dish that hits the spot at lunch or dinner.

Extravagant way to cook escargot

When you think of classic French cuisine of course you can’t skip escargot. This lesson shows you two ways to prepare the French classic, one modern and one traditional. Don’t be afraid of escargot, they are incredibly delicious and about as French as you can get.

How to make a French-style steak tartare

Deceptively complex this dish represents the epitome of classic French cuisine with layers of texture and flavour without inhibiting the ingredients’ natural properties. Choose the best quality veal you can and the results will astound your taste buds.

How to make a French onion soup with a twist

A piece of French kitchen alchemy turns the humble onion into an exquisite dish that personifies French culinary elegance. This is all about technique and the more times you practice it the better it will get.

Bouillabaisse

This classic Provençal fish stew is absolutely spectacular and involves quite a long and involved process however it is more than worth it. This one takes a little more expertise so it’s available to FDL+ readers so make sure you sign up for the recipe.