All the recipes of a Michelin-starred Chef

More than 3,000 authentic French recipes, sorted into starters, fish, meats, vegetables, sauces, desserts, breads and the great regional classics. Each recipe has been cooked, tasted and adjusted by a Michelin-starred chef — never invented for the camera, never copied. Find what you need, when you need it, with the certainty that it works.

Starters

Cheese Fishes and Shellfish With vegetables Meat Pâté and terrine Aperitif Soups Salad Drink Salt Cakes Glass pot

Meat

Beef Pork The poultry Lamb and Mutton Veal Wild boar Rabbits Cailles Duck Foie gras Pintades Turkey Biche

Fishes

Shellfish Fishes Trout Cod Thon Red mullet Spotted dogfish Ray Pike Salmon Herring Mackerel Monkfish Sole Codfish Daurade Pike-perch Whiting Brill St pierre octopus and calmar Mussels Shell Gambas Lobster Oysters Abalone Crayfish Praires Loup - Bar Turbot Merlu - Colin

Other dishes

Traditionals orient dishes Pasta Other dishes Crepes et galettes Cheeses Sanswichs Eggs Gnocchi salt tarts Gratins with fish

Desserts

Doughs Cakes creams entremets ice cream Suggar Restaurants desserts Fruit Desserts Tarts Brioches Cakes suggar dry cakes mousse Yule Log Cupcakes Cheesecakes Brownies Crumbles Galettes Muffins Macarons

Sauces

Brown sauces Mayonnaise Vinegar sauces Butter Spices Mustard

Vegetables

Mushrooms Green vegetables Potatoes Forgotten vegetables Tomatos Aubergines Poivron

3,000 recipes, one promise: every dish has been cooked

Behind every recipe of AFTouch Cuisine, there is a kitchen. A real one. Chef Patrick Asfaux, a Michelin-starred chef, has built this collection over the years, dish after dish, with the same demand he applies to his own table. Nothing has been generated by an algorithm, nothing has been borrowed without being remade — each recipe has been cooked, tasted, and corrected.

You will find here the great pillars of French cuisine: starters and entries, soups and broths, fish and shellfish, meats from butcher and game, vegetables and grains, sauces and stocks, breads and viennoiseries, desserts and pastries, and the regional specialities that make French gastronomy alive — from Alsatian choucroute to Provencal ratatouille, from Burgundian boeuf bourguignon to Basque piperade.

Each recipe is given with its proper proportions, its real cooking times, its honest difficulty. Cook with the Chef Mode step by step, find the right wine pairing, discover the producers of the terroir, and share your tries on the forum. A cuisine that respects you enough to tell you the truth.