French

Classic French coq au vin: chicken braised in red Burgundy wine with lardons, pearl onions and mushrooms.

Rich, slow-braised boeuf bourguignon with beef chuck, red wine, bacon, mushrooms and pearl onions.

Deeply caramelised French onion soup with beef stock and white wine, topped with toasted baguette and melted Gruyère.

Provençal ratatouille with aubergine, courgette, peppers and tomatoes, each cooked separately for the best texture.

Traditional quiche Lorraine with a crisp pastry case, smoked lardons and a silky egg and cream custard.

Thin, tender French crêpes made with a simple batter. Fill with lemon and sugar, jam, chocolate spread or ham and cheese.

The Parisian café classic: ham and Gruyère sandwich topped with béchamel and grilled until bubbling.

Classic vanilla crème brûlée with a silky baked custard and a crackly caramelised sugar top.

Salade Niçoise with tuna, new potatoes, green beans, eggs, tomatoes, olives and anchovies in a Dijon vinaigrette.

Light, intense French chocolate mousse made with dark chocolate, eggs and a little butter.

French moules marinières: mussels steamed in white wine with shallots, garlic, thyme and parsley. Ready in 30 minutes.

Salade Lyonnaise: frisée lettuce with crisp lardons, garlic croutons, a warm mustard vinaigrette and a poached egg.