French Cooking Academy
9 recipes converted from their YouTube cooking videos.
Shallow Poached Fish with White Wine Cream Sauce
A classic French technique for perfectly moist fish: shallow poach the fillet in butter, shallot and white wine, then finish with a silky white wine cream sauce. Simple, quick, and adaptable to any firm white fish.
Mustard Beer Pork Chops
Quick and easy oven‑baked pork chops coated in Dijon mustard and finished with a splash of light lager. Inspired by the French Cooking Academy's "cuisine rapide" concept, this recipe delivers French‑style flavor in under 30 minutes of cooking with only five minutes of prep.
Lazy Sunday Beef Bourguignon
A comforting French beef bourguignon perfect for a lazy Sunday. Chuck steak is seared, braised in red wine and beef stock, and finished with a rich flour‑based sauce. Served with buttery garlic‑herb potatoes, crispy bacon, sautéed mushrooms and sweet caramelized onions.
How to make creamy savory French crepes like in France : Ham cheese & mushroom filling (vegetarian)
Classic French savory crêpes filled with smoky ham, melted Gruyère cheese and a rich mushroom duxelles, finished with a thickened cream béchamel. The crepes are made from a fresh batter, rested, cooked thin, filled, frozen and later reheated for a perfect snack or appetizer.
How to Make Pie Crust by Hand - Great for Pies & Quiches
A simple, no‑processor shortcrust pastry made entirely by hand. This versatile salty dough is perfect for quiches, pies, tarts and small pâtés. The dough is mixed, rested for two hours in the fridge, then brought to room temperature before rolling out.
How to Master Real Chocolat Chaud at Home
A silky, aromatic French hot chocolate made from scratch with full‑cream milk, 70% dark chocolate, vanilla, cinnamon bark, cocoa powder, a pinch of sugar and salt. Perfect for a luxurious breakfast or a cozy treat.
How to Make a French style mayonnaise sauce (in just a few minutes)
A quick, authentic French mayonnaise made with just one egg yolk, Dijon mustard, a splash of vinegar, and 150 ml of neutral oil. The technique is simple, takes only a few minutes, and never fails when you add the oil slowly and whisk with love.
Delicious Provence-Style Garlic Lemon Chicken Recipe
A simple yet elegant French provincial dish that celebrates the bright flavors of lemon and garlic. Bone‑in chicken pieces are lightly dusted with flour, browned, then braised with white wine, chicken stock, skinless lemon slices and herbs. Finish the sauce with a splash of cream for extra richness or serve it pure for a clean, citrus‑forward taste.
Salad of Grated Carrot with Vinaigrette ( french dressing) - Parisian Classic
A classic Parisian starter of finely grated raw carrots tossed in a bright lemon‑olive oil or red‑wine‑vinegar vinaigrette, finished with fresh parsley. Simple, fresh, and full of vitamin‑rich goodness, this dish is a staple in French households.