American cooking is generous and direct: fire, smoke, bold seasoning, and food meant to be shared. Christophe keeps that spirit and slips French technique underneath.
4 recipes
This ultimate bacon mac and cheese builds a rich three-cheese sauce on a hybrid béchamel-velouté made with both chicken stock and whole milk. Crispy smoked bacon lardons fold through the pasta, and a panko-Parmesan crust bakes to a golden crunch. Ready in about 60 minutes and serves 4 to 6.
60 min · Intermediate
This crisp salad combines paper-thin fennel with sweet apples and fresh dill, all dressed in a bright citrus vinaigrette. The key trick is shaving the fennel super thin so it's delicate, not overpowering. Ready in just 20 minutes and serves 4 as a refreshing starter.
20 min · Easy
This British classic uses professional secrets to create an ultra-crispy coating that stays crunchy for hours. The key is ultra-cold fish, rice flour coating, and a vodka-spiked batter that puffs up light and airy. Takes about 45 minutes and serves 4 people with restaurant-quality results.
45 min · Intermediate
These scrambled eggs combine French low-and-slow cooking with bold Asian flavors like fish sauce and sesame oil. The gentle heat creates creamy, custard-like eggs while crispy bacon adds smoky crunch. Ready in 20 minutes, this fusion breakfast serves 1 but scales easily for weekend brunch.
20 min · Easy
His work has taken him across North America as well as Europe and Asia. What he took from American cooking is confidence — big flavour, practical portions, and the grill as a real kitchen tool. French training gives the sauces structure and the timing discipline that keeps comfort food from tipping into chaos.
Fire-cooked mains, rich sides, and dishes built for the table. A small collection, growing over time. Browse the American recipes above, or find dishes ready to heat in the shop.
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