Pommes dauphine
Yes, that's mashed potato lightened with choux pastry, then deep-fried.
How to make a fine apple tart
Ultra-thin apple slices precisely arranged atop a puff pastry base equal simple, buttery perfection.
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Du Fermier’s daube of beef with root vegetables
The Provençal stew to cuddle up to.
France-Soir’s omelette au fromage
The secret to this cheesy omlette recipe starts with the quality and freshness of the eggs.
Marco Pierre White’s Hollandaise sauce
When you need a recipe for this staple French sauce, it's best to turn to those who know best.
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Coming soon: Porcine, a new-school French bistro in Sydney, without the steak frites
There’s a former Old Fitz chef in the kitchen, an ex-Don Peppino’s owner on the floor, a whole pig every fortnight, plus a seafood- and veg-focused menu. This piggy is going to market with a lighter and brighter style of Parisian cuisine.
Coming soon to Sydney: a new-wave French bistro from ex-Hubert chef Daniel Pepperell
Expect lobster frites, boudin-noir spring rolls and pasta with garlic butter and snails, plus a list of French and Australian wines.
Damien Pignolet’s guide to making gâteau Saint-Honoré
Bearing the name of the patron saint of French pâtissiers, this crown-like confection of pastry and crème is a cake in a venerable tradition.
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Khanh Nguyen’s pastry creations are the works of a culinary Christo
Bánh mì thịt. Mud crab. A whole chicken. No dish or creature of the land and sea is exempt from the Sunda chef’s "en croûte" treatment.
Ginger madeleines with spiced crème Anglaise
A luxurious take on the bite-sized sponge cakes.