9:31
3 Sauces for a Duck Breast
Pete's Pans
8:38
Rules for the Perfect French Lamb Stew - Le Navarin d'Agneau.
4:21
Legendary Pot Roast Chicken with Unlimited Vegetables!
5:51
The Ultimate Guide to Rabbit Casserole
4:01
Juicy Braised Pork Cheeks. Classic French Recipe.
4:38
Lamb Shanks glazed with Honey and Balsamic
5:27
Legendary Kidneys in Madeira Sauce from France.
6:01
La Bouillabaisse: Unlocking the Secrets in Marseille
5:53
The Legendary "Chicken in a Pot" from France
4:45
Culinary Bliss: Fillet Steak with Chasseur Sauce from 1927
3:34
Rustic Vegetable Soup from 1927
4:47
The Ultimate Demi-Glace Sauce for Home Cooking.
4:07
Reviving the Flavors of a Vintage French Beef Stock
6:59
French Pepper Sauce | a Sumptuous Classic for my Tenderloins
4:53
A Classic Beef Consommé - Cooked at it's Place of Origin.
0:59
A classic French onion sauce, SAUCE SOUBISE, from 1927.
5:11
Poulet Jardiniere. Chicken Stew with Garden Vegetables.
3:46
The Authentic Basque Chicken, (Poulet Basquaise) cooked on location in the French Basque Country.
6:23
The authentic Pot au Feu from 1927.
7:24
Guinea Fowl with Cabbage - Pintade au Chou - a classic combination from France.
Hunter Chicken - The authentic Poulet Sauté Chasseur from France.
8:00
Perfect Duck Breasts from the perfect French village in the heart of Gascony, South West France .
13:03
Rabbit Fricassé and " a la Cortijera": French and Spanish styles, on location in the Pyrenees.
5:00
Cabbage Soup, The Genuine "Soupe aux Choux" from France.
9:15
Duck Breast with Green Peppercorn Sauce.
8:50
French Stuffed Mussels from Sète - Moules Farcies à la Sétoise.
5:33
Quail with Rice (Cailles au Riz).
6:58
French Onion Soup (1927) - Soupe à l'Oignon Gratinée.
12:27
Salmi de Pigeon, Roasted Pigeon in Game Sauce
11:42
Pigeon with Peas. (Pigeon aux Petits Pois)
4:05
Mussels in a cream sauce, the genuine Moules à la Crème from Leucate, FRANCE.
8:55
Fish Soup. The authentic Soupe de Poissons, cooked "on location" in Collioure, France
2:53
Trout with Almonds - the classic Truite Amandine, cooked "on location" in the Pyrenees
3:13
Poulet Basquaise - The genuine Basque chicken from France
Duck a l'orange - the classic duck breast (magret), sauce bigarade, from the south west of France
4:14
La Bourride - How to cook the authentic French fish stew recipe from Provence and le Languedoc
2:30
DUCK CONFIT Confit de Canard from south west France
2:21
The classic, French OXTAIL STEW - Ragoût de Queue de Beouf
3:26
Veal Blanquette stew. The genuine, classic French Blanquette de Veau.
2:28
Brown Stock. The genuine 'Fond Brun' of classic cuisine.
1:43
Cooking Duck Confit on location in Gascony. CONFIT DE CANARD
1:58
Authentic chicken liver paté - PATE DE FOIE DE VOLAILLE
2:16
Breast of Pigeon with red wine sauce
2:49
Garbure, a country soup from the south-west of France
4:29
Duck stew with prunes (Civet de canard aux pruneaux)
