Cook Like A French Chef

Cook Like A French Chef 🇫🇷 French cooking made simple. Learn the techniques, chef reflexes, and culinary principles taught in professional kitchens.

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26/08/2026

Before making Sauce Meurette, decide what each ingredient must become in the finished dish.
Carrots are cut on the bias so they retain texture. Shallot and red onion are finely diced so they distribute their flavor throughout the sauce. Bacon is cut into lardons to provide richness and a satisfying bite.
Same knife. Different cuts. Different jobs.
A garnish is not merely added at the end. It helps build the character of the sauce from the beginning.

25/08/2026

Yesterday’s cannelloni filling.
Today’s curry meatballs.
Reshape it, brown it and give it a new flavor with coconut milk. The leftovers have not been reheated. They have been given a new job.
Cook smarter and waste less.
Get Chef Édouard’s free guide through the link in bio.

24/08/2026

Flour has one job here: help the meatballs brown.
A moist surface slows down coloration. Roll each meatball in a very light dusting of flour, then shake off every bit of excess.
The coating should be almost invisible. If your meatballs look ready for a snowball fight, you have gone too far.
A drier surface browns more evenly while the inside stays tender.
Save this technique for your next batch of meatballs.
Download free guide through the link in bio.

23/08/2026

The easiest coconut curry sauce is not made by adding everything at once.

Start with the onion. Add the curry and cook it briefly before pouring in any liquid. This allows the spices to release their aromas instead of disappearing into the sauce.

Then add the chicken stock, followed by the coconut milk. Let it reduce until the sauce coats your spatula.

Few ingredients. The right order. Real flavor.

Download free guide through the link in bio.

22/08/2026

A great salad is built on contrast.
Fresh leaves provide lightness. Juicy tomatoes bring freshness. Toasted walnuts add crunch. Warm goat cheese creates a creamy contrast against the cold salad.
Then comes a small touch of honey to balance the tanginess of the cheese.
Dress the leaves lightly and build height on the plate. A salad should look alive, not as though someone sat on it.
Once you understand contrast, you can apply the same principle to countless dishes.

21/08/2026

More filling does not make better cannelloni.
It usually makes a mess.
Fill each tube gently and leave a little space at both ends. During cooking, the filling shifts and the pasta softens. If the cannelloni are packed too tightly, the filling escapes and the tubes may split.
The goal is an evenly filled cannelloni that keeps its shape from oven to plate.
Download my free guide through the link in bio and learn the principles behind better cooking.

20/08/2026

It looks like shakshuka. It contains peppers and tomatoes. But this is something entirely different.
This is Moroccan taktouka.
The peppers are charred, peeled and sliced thinly. They go into the pan first, followed by pressed garlic and blended tomatoes. Then the mixture cooks slowly until the water evaporates and the flavors concentrate.
No eggs. No quick cooking.
Serve it cold with good bread and let the vegetables do the talking.
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Link in bio

19/08/2026

Your cannelloni are falling apart because you serve them too soon.
Let them rest for 10 minutes. Then slide, support and lift. Never press or drag.
One small chef reflex. A much cleaner plate.
Get my free guide through the link in bio.

18/08/2026

Cream sauce tastes too heavy?
Don’t add more salt. Try a few drops of lemon juice.
The acid cuts through the richness of the cream and Gorgonzola, making the sauce taste brighter and more balanced.
Add it gradually. You want clarity, not lemonade.
Free French Chef Guide in bio.

17/08/2026

If your garlic tastes bitter, the problem may have started with the order of your ingredients.
Peppers need time to soften. Pressed garlic cooks much faster, so adding both at the same moment can leave you with undercooked peppers and burnt garlic.
Cook the peppers first. Add the garlic later and let it release its aroma briefly. Then add the tomatoes, whose moisture helps lower the heat in the pan.
Good cooking is often about sequence, not complexity.
Learn six more chef decisions in my free guide.

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