All recipes
Filter recipes by category, time, difficulty, source, ingredient, and situation tag.
All times
All difficulties
Search results
10 recipes found.
YOOXICMAN's Steak au Poivre
Generously coating a tender beef ribeye steak with coarsely ground four-color whole pepper, then finishing it with a rich cognac and cream sauce—this is a classic French pepper steak recipe.
YOOXICMAN's Turndu Rosini
A world-class luxury French steak dish inspired by the great composer Rossini, featuring premium beef tenderloin paired with foie gras, fresh truffle, and a refined Madeira wine sauce.
YOOXICMAN's Homemade Jambon Blanc
A traditional French sandwich made with tender homemade sous-vide jambon blanc and artisanal butter, layered between crispy baguette slices.
Kim Ho-yoon's Ratatouille
A traditional French home-style dish where colorful sliced vegetables are neatly layered over a rich tomato sauce and baked in the oven.
YOOXICMAN's French-Style Duck Leg Confit
A classic French gourmet dish that achieves an exquisite crisp exterior and tender interior by slowly cooking duck legs in their own fat at low temperature, then crisping the skin to perfection.
YOOXICMAN's Cocobang
A traditional French home-style stew based on the recipe of Paul Bocuse, the Pope of French cuisine. A native rooster is marinated overnight in red wine and herbs, then slowly simmered for a long time in bacon fat, creating deep and delicate French flavors.
Kang Leo's Brandade
A French-style fish dish made by gently cooking dried sturgeon with soft potatoes in milk, then mashing it into a rich, savory spread.
Park Joon-woo's Lavender Forest
A sophisticated French dessert praised on the show 'Please Take Care of My Refrigerator,' featuring a delicate harmony of apple and lavender aromas.
YOOXICMAN's Gratin D'Opinel
A French-style gourmet potato gratin made by simmering thinly sliced potatoes in heavy cream and spices, then baking with a generous layer of cheese until golden.
YOOXICMAN Pâté en Croûte
A traditional French culinary art dish, filled with tender meat and rich foie gras inside a crispy pastry crust, then chilled and served cold.