Philippe Etchebest
25 recipes converted from their YouTube cooking videos.
Creamy Parmesan and Mascarpone Risotto
A classic Italian risotto, quick and economical, prepared in a single pot. Arborio rice becomes creamy thanks to the gradual addition of broth, a splash of white wine and a touch of mascarpone, then is lifted with parmesan and a drizzle of lime juice for an unexpected freshness. Ideal for a convivial weekday dinner.
Traditional Quiche Lorraine
A classic Quiche Lorraine, with homemade or store‑bought shortcrust pastry, smoked bacon lardons, Comté cheese and a silky custard made from eggs, cream and milk. Ideal for lunch, dinner or brunch, this simple and economical recipe follows the culinary rules taught by Philippe Etchebest.
Traditional floating island
Classic French dessert consisting of a light poached meringue on a bed of caramel, topped with a silky custard. Family recipe by Philippe Etchebest, quick (30 min) and economical, using everyday ingredients.
Classic French Crepe Batter
A simple, inexpensive French crepe batter made with pantry staples. Perfect for a family breakfast or snack, the batter is smooth, lump‑free, and can be rested for extra fluffiness before cooking thin, golden crepes.
Pancakes (Cake Bread)
Light and airy pancakes, inspired by Anglo‑Saxon traditions, perfect for breakfast or a snack. The batter rests for 30 minutes, the egg whites are beaten to stiff peaks for an airy texture, and everything is cooked over medium heat to achieve a beautiful golden color. Served with maple syrup or apricot jam, they are enjoyed warm, with buttered fingers.
Traditional Ratatouille
Simple, quick and economical ratatouille, inspired by the culinary film. Summer vegetables sautéed separately then simmered with aromatic herbs to obtain a flavorful compote, ideal as a side dish or vegetarian main course.
Pumpkin Velvet Soup
Creamy pumpkin velvet soup, spiced with a hint of Espelette pepper and served with garlic croutons. A simple, economical winter soup full of flavor, ideal for 4 people.
Red Wine Sauce
Classic red wine sauce, inspired by bordelaise sauce but without marrow. Ideal to accompany red meats, poultry or fish. Red wine reduction, beef stock and butter mounting for a velvety texture.
Classic Galette des Rois with Homemade Puff Pastry and Frangipane
A traditional French Galette des Rois made for Epiphany, featuring buttery homemade puff pastry, rich almond frangipane, and the classic hidden fève. Follow Chef Philippe Etchebest's step‑by‑step method for a perfectly flaky, golden cake that will impress family and friends.
Pear Bourdalou Tart
A classic Bourdalou tart, combining a silky almond cream, lightly sweet poached pears and a reduced-syrup glaze, all on a crisp crust. Easy, economical and perfect for a homemade dessert.
Breaded Fish 2.0
Revisited version of breaded fish: hake fillet stuffed with a light mousse, breaded, oven-cooked, served with a fish stock risotto and a creamy shallot sauce. Advanced technique (filleting, stock, stuffing, breading) for a refined result.
Marengo Veal Sauté
A classic of French cuisine, the Marengo veal sauté, revisited with carrots and steamed potatoes. This convivial, economical and flavorful dish is prepared in a single pot and recalls the recipes taught at cooking school. Ideal for a family meal or a dinner with friends.
Ultra Simple No-Bake Cheesecake
A no-bake cheesecake, egg-free and flour-free, made with a speculoos biscuit base and a silky filling of Philadelphia, mascarpone and liquid cream. Ideal for a quick, light and indulgent dessert.
🎅 Mes biscuits de Noël
A festive French shortbread cookie recipe perfect for the holidays. The buttery dough is flavored with orange and lemon zest, honey, and a pinch of salt, then cut into shapes, baked until crisp, and decorated with smooth royal icing. Fun to make with kids and ideal for gifting or serving with coffee.
Orange Soufflé
A light, orange‑flavored soufflé, a non‑alcoholic version of the classic Grand Marnier soufflé. Ideal at the end of a meal, it is made with simple, accessible ingredients.
Preserved Lemons in Brine (Philippe Etchebest style)
Learn how to prepare preserved lemons in brine using Philippe Etchebest's method, with blanching, pricking, sweet‑salty brine and one‑hour pasteurization for long‑term storage. Ideal as a condiment for tagines, lemon chicken, tabbouleh or salads.
Deviled Eggs with Chives and Tarragon
Simple and tasty version of deviled eggs, a classic French appetizer. Hard-boiled eggs filled with a creamy mayonnaise, mustard, chives and tarragon cream, presented in their whites for an elegant and flavorful result.
Knife-Chopped Pâté Terrine
Homemade terrine made with pork, liver, shallots and herbs, hand-chopped with a sharp knife then pasteurized in glass jars. An artisanal, economical and flavorful technique, ideal for winter meals or appetizers. The terrine keeps for several months and is enjoyed on toasted bread with a bit of mustard and pickles.
Christmas Yule Log with Praline and White Chocolate Ganache
A traditional Christmas Yule Log, moist with sponge cake, filled with a white chocolate ganache flavored with praline, with caramelized almonds and a light orange syrup. Ideal for impressing your guests during the holiday season.
Red Onion Pickles
Learn how to make violet red onion pickles at home using a simple technique from Philippe Etchebest. This vinegar-based preservation will let you have tangy onions ready to enhance salads, sandwiches, or dishes for several months.
Cod Brandade the Etchebest Way
A creamy and fragrant cod brandade, made with fresh cod, potatoes, garlic, fresh herbs and a touch of Espelette pepper. Easy, economical and full of character, perfect for a convivial meal.
Onion Gratin (Gratinated Onion Soup)
A richly caramelized onion soup, topped with golden croutons and a generous layer of melted cheese, gratiné in the oven. A comforting version of the French classic, easy to prepare with everyday ingredients.
Lemon and Olive Chicken
A tender chicken thigh dish, flavored with blanched lemon, garlic, onion, ginger, green olives and fresh coriander. A simple, economical recipe full of Mediterranean flavors, perfect for a convivial dinner.
🎅 Ma bûche de Noël
A festive French Christmas dessert – a light chocolate sponge rolled with rich chocolate ganache, studded with toasted almond sablé, and decorated with chocolate shavings and a dusting of powdered "snow". The ganache is prepared the night before for optimal texture, and the log is chilled before slicing for clean, elegant servings.
🎅 Mon pain d'épices
A classic French Christmas gingerbread cake made by Philippe Etchebest. Warm spices, honey, and a light royal icing give this cake a festive flavor and a beautiful finish. Perfect for holiday gatherings or a cozy treat.