In the past decade, it has become more and more popular to see people cooking the signature dishes of world-famous chefs at home. Being able to prepare these restaurant-quality meals in the comfort of your own home is a deliciously rewarding hobby. To feed this passion, we’ve turned to the nation that is the master of sophisticated and elite cuisine, France! We want to show that you can make first-class dishes, from some of France’s best chefs, in your own kitchen. Whether you want starters, mains or dessert, you can easily reproduce these and feel like a top chef!
📸 Don’t forget to tag Hosco on social media when sharing your magnificent dishes!
1. Yannick Alléno’s Stir-fried Lettuce
2 lettuce hearths
2 spring onions
2 celery ribs
4 egg yolks
35g of butter
3 tbsp. chicken broth (prepared from a cube) or water.
Cut the lettuce hearts in half. Peel carrots and onions, rinse along with celery, and cut into very small cubes.
Sweat the small vegetables in a large skillet in butter, add the lettuce halves and let them steam for 4 minutes, adding broth as you go. Place one egg yolk in the center of each lettuce heart and serve immediately. Delicious!
2. Anne-Sophie Pic’s Marinated Chicken Wing Skewers
16 poultry wings
40g semi-salted butter
1 dash of olive oil
Salt & pepper
8 small bamboo skewers
3 tbsp. honey
5 cl soy sauce
7.5 cl sherry vinegar
5 cl olive oil
2 tsp. sesame seed oil
Peel the onion and carrots. Wash the zucchini and remove ends. Cut the carrots and zucchini into thin sticks then cut the onion into thin slices. In a salad bowl, combine soy sauce with vinegar, honey, and olive oil. Mix well enough to dissolve the honey, then add pepper and sesame oil.
Put two wings on each skewer. In a large dish, place the vegetables (the carrots, the onion, and the zucchini) and the skewers. Cover generously with your marinade, then leave in the fridge for about 30 minutes.
Drain the skewers and the vegetables to remove the juice. Season the skewers to your taste and cook with butter in a pan for 10 minutes over a medium heat. Brown them off then lower the heat to let them cook through. In the meantime, in another pan, stir-fry the vegetables (the carrots, the onion, and the zucchini) in olive oil for about 5 minutes. Warning: do not add salt, because the soy sauce does the job. Plate up and enjoy!
3. Guy Savoy’s Lentil Curry
1 tsp. curry powder
15 cl fresh cream
Knob of butter
Salt & pepper
Wash the lentils several times in plenty of water and soak them for 45 minutes, then drain.
Peel onions and carrots and cut into very small cubes. Place in a frying pan over a low heat with a knob of butter, just long enough to allow them to release their water. Add the lentils and twice their volume of water. Put a lid on and cook over a low heat for 45 minutes. In the meantime, check from time to time that there is enough liquid in the pan so that it doesn’t stick and, if necessary, add water.
After 45 minutes of cooking, add 15 cl of fresh cream and a teaspoon of curry powder. The cream will first liquefy, then when the boiling resumes, it will start to reduce.
Meanwhile, take a small sharp knife and cut a cone around the top of the tomato to remove the hard part of the flesh. To peel the tomato, cut a small cross at the base, then plunge it in boiling water for 12 seconds and then 15 seconds in cold water. Cut the tomato widthwise, remove the seeds and pulp so that you’re left with the flesh. Cut the tomato into small cubes.
Pour the lentils into an ovenproof serving dish. Add the diced tomato and bake in the oven for three minutes until the tomato is heated. Voila!
4. Hélène Darroze’s Chicken Stuffed With Pasta and Foie Gras
1 chicken weighing about 1.8 kg
4 cloves of garlic
2 sprigs of thyme
5 branches of tarragon
5 cl poultry juice (or water)
50 g duck fat
400g fresh duck foie gras
450g bird tongue pasta (or shells)
2 branches of tarragon
5 cl poultry juice (optional)
3 cloves of new garlic
Salt & pepper
Cut foie gras into 2cm cubes on each side. Put them in a steaming hot, non-stick frying pan. As soon as they are colored on all sides, drain them on absorbent paper. Season them with salt and pepper. Degrease the pan, then deglaze with the poultry juice (optional).
Cook the bird tongues for 5 minutes in boiling salted water. Pour the bird tongues, peeled garlic cloves, and diced foie gras into a salad bowl. Add the de-icing juice (optional) then at the last moment the tarragon. Mix well and adjust the seasoning with salt and pepper.
Season the inside and outside then stuff it with the bird tongues pasta and foie gras, then truss the chicken. Set aside the remaining stuffing. Place the chicken in a baking dish with the garlic cloves, herbs, and duck fat. Place the dish in a preheated oven at 210°C. Leave to cook, basting for about 15 minutes until the chicken is golden brown, then lower the oven to 170°C and finish cooking in the oven for 35 to 45 minutes depending on the size, basting often.
Once cooked, remove the chicken and let it rest. Slightly remove grease from the baking dish and then deglaze with the chicken juice (or water). Remove all juices, reduce, and filter. Pour the juice in a sauce boat and serve the remaining stuffing in a dish.
5. Alain Ducasse’s Pastry Flan
400g pastry flour (type 45)
100g potato starch
13g caster sugar
10 cl water
1 tsp. liquid vanilla,
50 cl milk,
50 cl fresh cream,
Cut the butter into pieces and mash it on a plate until smooth. Sift flour and starch onto the work surface. Add salt and sugar, stir and make a whole in the center. Add butter and with your fingertips, mix it with flour. Add the eggs and stir, pouring in the water little by little and knead until everything is combined. At this point, stop working the dough and shape it into a ball. Cover it with film and leave to rest in the fridge.
In a saucepan, bring the milk and cream to a boil. At the same time, in a bowl, whisk eggs and sugar, and add the liquid and powdered vanilla. Add the cornflour, stir vigorously – there should be no lumps.
Combine it with the milk and cream mixture, whisk vigorously. Return to a low heat and stir constantly. When the mixture starts to boil and thicken, turn off the heat. Heat the oven to 210°C and pour the mixture over the shortcrust pastry that has just been taken out of the refrigerator. Bake for 20 minutes. Leave to cool and enjoy!
Our stomachs are rumbling right now, all five of these fantastic French recipes sound appetizing, right? We’re sure that you’ll love whichever one you decide to take on at home. We know that there are plenty more legendary chefs and signature French dishes that we could add to our list. So, if you hear about one in particular or have a family favourite you think the Hosco community would like, let us know in the comments below!
All five of these fantastic French recipes sound appetizing, right? Our stomachs are rumbling. We’re sure that you’ll love whichever one you decide to take on at home. We know that there are plenty more legendary chefs and signature French dishes that we could add to our list. So, if you hear about one in particular or have a family favorite you think the Hosco community would like, let us know in the comments below! 👇