Foie Gras Sauce Recipe

A creamy, festive sauce ready in 25 minutes with a simple block of foie gras: perfect on beef tenderloin, duck breast, poultry or pasta.

Homemade Foie Gras Terrine (Mi-Cuit) Recipe

Deveining, seasoning, gentle water-bath cooking and resting: the recipe for a mi-cuit foie gras terrine, the great holiday classic.

Homemade Foie Gras au Torchon Recipe

The purist's method: a seasoned lobe, rolled in a cloth and poached for a few minutes. The foie gras au torchon recipe, step by step.

Pan-Seared Foie Gras with Figs Recipe

A golden crust, a melting centre and honey-caramelized figs: the pan-seared foie gras recipe, with every technique to get it right the first time.

Duck Confit with Sarladaise Potatoes Recipe

Crispy skin, tender meat and potatoes golden in duck fat: the great Périgord classic, ready in 45 minutes.

Baked Canned Cassoulet: The Quick Recipe

Three simple steps and 30 minutes in the oven are all it takes to turn canned cassoulet into a true homemade-style cassoulet, with a golden, crunchy crust.

Slow Cooker Cassoulet Recipe

Long, gentle, hands-off cooking: our slow cooker cassoulet recipe for 4 people, with the right habits for creamy beans and a golden crust.

Toulouse Cassoulet Recipe

Toulouse sausage in the spotlight, duck confit, pork belly, lamb and a golden breadcrumb crust: the Toulouse cassoulet recipe step by step, for 6 people.

Traditional French Cassoulet Recipe with Duck Confit

Lingot beans, duck confit, Toulouse sausage and a long, slow bake: the traditional cassoulet recipe step by step, with all the techniques that make the difference.

Black garlic in cooking: simple and gourmet recipes

Black garlic fits just as well into everyday cooking as onto a gourmet table. Discover all the ways to use it, from the simplest preparations to the most refined pairings.