Guérard, like other modern-day French chefs, sometimes uses prepared ingredients, including Tabasco and even ketchup, in his sauces.
Baby goat, or kid, is the best type of meat for this dish.
Beef stock is the classic building block of many signature Burgundian recipes.
Brown stocks, such as this one made with veal, are the basis for many classic sauces and stews.
The secrets to making an authentic bouillabaisse are few, but inviolable—use a good variety of fish, and a good fish stock.
This is Brittany's most famous seafood dish—every Breton chef has a favorite version.
Though purists prefer a different stuffing for each vegetable, this one is good for all.
This is a favorite stew among the locals in Nice, France.