Since its inception 100 years ago, Ferrandi Paris has earned an international reputation as one of the premier culinary and...
These extra-special oysters from Fruits and Nuts: Recipes and Techniques from The Ferrandi School of Culinary Arts are the perfect way to...
This indulgent take on a duck liver pâté from the world-famous Ferrandi School of Culinary Arts is finished with a glaze of port, making it a decadent and sophisticated starter for a dinner party
The legendary Ferrandi School of Culinary Arts – dubbed the ‘Harvard of gastronomy’ by Le Monde newspaper- turns its attention...
Makes: 56 Extracted from Fruits and Nuts: Recipes and Techniques from The Ferrandi School of Culinary Arts by FERRANDI Paris (Flammarion, 2021)....
Looking for a delicious and elegant appetiser for your next dinner party? This homemade pork liver pâté is sure to...
A showstopper both visually and on the palate, this exquisite dish from Fruits and Nuts: Recipes and Techniques from the...
Indulge in the savory and rich flavors of traditional French cuisine with this rabbit rillettes recipe. Slow-cooked to perfection, the...
Looking to have some delicious treats this festive season? These bonbons are perfect as a mini dessert to be served...
Serves: 6 Caramel pecan brownies are decadent and everything you want in a brownie and more. Ingredients For the soft...
The great thing about giving a cookery book as a Christmas present is that it just keeps on giving. With...
Serves: 5 This yellow plum clafoutis is an easy and classic French Dessert that will be ready to get in...
