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French

Gratin Savoyard with sausages

This lighter version of the classic Gratin Dauphinoise is made with stock instead of cream. It still uses a fair bit of butter and cheese though.
French

Café de Paris popcorn

Café de Paris butter, made with Dijon mustard, herbs, capers and anchovies, melted over fresh, hot popcorn.
French

Curry leaf and white wine mussels

If India fell in love with France, this dish would be its lovechild. Adding fresh curry leaf to this classic dish adds a sweet and fragrant softness...
French

Chicken sausage poule au pot

The poule au pot is a French favourite that packs quite a bit into the one pot, with chicken thighs, sausages and plenty of herbs and veggies, served with a...
French

Duck à l’orange

This is a dish best planned in advance, as it requires 2 days of marinading to give the duck the most intense orange flavour and such incredible tenderness. Well...
French

Roast chicken with whole mushroom sauce

A whole roast butterflied chook covered in Adam's rich, buttery mushroom sauce with white wine and cream.
French

Oeuffs en meurette with bone marrow and persillade

Sauce meurette is a classic French country sauce originating from Bourgogne. It is a dark concentrated essence of red wine and stock.
French

Guillaume's créme caramel

A classic, decadent French dessert with a rich vanilla caramel, chilled through and turned over to serve in its own sauce.
French

Roast leg of lamb with green beans, baby potatoes and tomatoes

One of the things France and Australia have in common is their love of lamb. Guillaume will have your taste buds tingling as he slow roasts a lamb leg over a...
French

Guillaume's pot au feu

Pot au feu or ‘pot in the fire’ pertains to the cooking method involved in making this dish. The type of meat and vegetables used may vary. Guillaume uses...
French

Veal blanquette

The French countryside offers lots of beautiful, rich farmland, where you can find some of the best veal in world. Guillaume is making a one of the most popular...
French

Tarte Bourdaloue

A classic French tart of pears and almond cream, Guillaume adds his own touch by finishing the tart with a glazing of honey.
French

Duck leg confit, Brussels sprouts and speck

This technique is all about pan frying the duck legs in their own fat until they are crispy on the outside and succulent in the middle.
French

Cassoulet

Although there are innumerable versions of cassoulet, most are based on a stew of white beans and various forms of pork. The dish gets its name from the pot it's...
French

Snapper baked in salt crust

The salt crust is made with egg whites and water as binders, and it hardens as it cooks, trapping all the juices inside and resulting in a very moist and...
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