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Tomates farcies is a Provençal classic built on using what’s on hand: a hollowed tomato packed with a savory meat filling and baked until golden. Here’s the story behind the dish and the full recipe from our chefs in Paris.
Shallots are foundational in French cooking, not a garnish. The flavour is more refined than onion and it builds a dish rather than dominating it. Our chefs explain why you slice a shallot instead of chopping it, how to find the better varieties in Paris markets, and when an onion can reasonably take its place.
Learn how to make a roux with Chef Fabrice from Cook’n With Class Paris: butter, flour, and the technique that unlocks French sauce-making.
Learn how to make a classic French omelette with Chef Eric, founder of Cook’n With Class Paris. Master the smooth, golden finish and discover why this simple dish defines true French cooking.
This classic dessert has made plenty of appearances in our French Desserts class, and it’s been a hit with beginners looking to master their first tart as well as seasoned bakers craving a return to the basics.
Looking for an easy and delicious recipe that brings a touch of French cuisine to your table? This leek and goat cheese quiche is just the thing. It’s light yet satisfying, packed with flavor, and perfect for lunch, brunch, or a cozy dinner.
Looking for an easy and delicious recipe that brings a touch of French cuisine to your table? This leek and goat cheese quiche is just the thing. It’s light yet satisfying, packed with flavor, and perfect for lunch, brunch, or a cozy dinner.
French desserts don’t have to be intimidating. Discover how easily you can create classic crème brûlée at home, perfect for beginners.
Sablé Breton, apricots, and mascarpone cream are the perfect summertime combination! Try out this recipe and delight your friends.
Sablé Breton is a classic French buttery and crumbly biscuit from Brittany, perfect as a base for tarts, and cakes.
