Classics, Family Food, Main Course, Poultry, Stews Francois de Melogue Classics, Family Food, Main Course, Poultry, Stews Francois de Melogue

A French Classic: Fricassée of Chicken with Morels and Vin Jaune

Once a year, I find myself drawn to making this dish—a harmonious symphony of wild mushrooms, chicken, and cream. What makes it truly special is the way the nutty, sherry-like notes of Vin Jaune dance with the earthy richness of morels, creating a flavor combination that feels both indulgent and deeply satisfying.

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Main Course, meat Francois de Melogue Main Course, meat Francois de Melogue

Rabbit Schnitzel

I'm quite fond of rabbit, though I don't cook it very often anymore. Preparing rabbit can be tricky as it tends to dry out with traditional cooking methods and can turn to mush when cooked in a circulator. A simple and virtually fail-safe method I enjoy is making Rabbit Schnitzel. This technique allows the rabbit to cook in just five minutes, resulting in a delightful crunch that nicely complements the tender meat. You can serve the schnitzel plain with a squeeze of lemon or pair it with your favorite sauce.

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Family Food, Main Course, Meats, Provençale Recipes Francois de Melogue Family Food, Main Course, Meats, Provençale Recipes Francois de Melogue

Daube of Pork Cheeks

This Provençal pork stew is ideal for chilly days when you crave a comforting meal. Traditionally, daubes were prepared in the fading embers of a wood fire using a distinctively shaped pot known as a daubière. The extended cooking time and the pot’s rounded form facilitate a convection process, where heat rising from the bottom transforms into steam, meets the cooler top, and condenses back down onto the simmering meat. This cycle helps the collagen in the braising meats convert to gelatin, giving the final dish a smooth and silky texture.

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