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French (Haute’ Cuisine)

  • There are simpler ways to make Au Jus, and I'll offer a few of those elsewhere on this site, but my favorite is the method I employ using the pan drippings from a freshly roasted beef product, i.e. Pr...

  • One of the Culinary World's classic sauces; Béarnaise Sauce is excellent on Meat dishes and other full bodied fare. The heart of this sauce is the Tarragon Reduction used as a flavor base. A link to...

  • Over the years I've prepared Clams Casino using a variety of recipes, each a favorite of the House, management or Chef, but my all time favorite is the first I as introduced to - the Clams Casino at T...

  • This is a basic Crepe batter for use with Savory Crepe recipes. For best results, use a large blender to process the ingredients....

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  • I made several versions of this classic (I think), with slightly different sauces, and with different spellings... I think this is the correct spelling for the dish - Crepes le Soir, but I've see it s...

  • This is one of my favorite things in the World, after Jennifer, but this is not entirely my recipe; it is a hybrid of an old Jacques Pepin recipe crossed with a recipe from luv-a-duck.com. Reason bei...

  • Essentially a pate, Duxelles is an Old School appetizer, and often used as an ingredient in other Haute' Cuisine offerings. The recipe here is from memory, since I needed one quick for the Filet Béar...

  • This is what happens when you give me a kitchen all to myself during a period of burst creativity. I'm pretty sure this entrée I came up with as a Special for the Backstage Restaurant. It was succes...

  • French Onion Soup. You could easily write an entire, publishable, usable cookbook about nothing but French Onion Soup recipes. Personally, I make about 10 versions, but only 2 or 3 are favorites. ...