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Welcome to the epicenter of the vibrant gourmet food scene! Here’s your exclusive pass to explore traditional Bulgarian and international recipes, master cooking techniques, and indulge in a mouthwatering journey across the diverse flavors of Bulgaria. It’s a gastronomic adventure you won’t want to miss to bring back home!

Bulgarian Traditional

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Merlot Thracian Lowlands

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Merlot

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Gergana

Sauce à la Financière

Parisian Haute Cuisine Gourmet
Learn how to make Sauce à la financière, the classic French demi-glace sauce enriched with truffle, ham, mushrooms, and Madeira. A 19th-century gala dish from the heart of Parisian haute cuisine.
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Blanquette de Veau à l’Ancienne

Bourgeois Cuisine Gourmet
Make Blanquette de veau à l’ancienne, the traditional French white veal stew with cream and velouté. A classic of French home cooking, refined and comforting.
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Riz au gras à la mode de Lorraine

Cuisine Bourgeoise Gourmet
Learn how to make Riz au gras à la mode de Lorraine - a French pilaf-style rice dish simmered in meat stock with vegetables. A rustic, elegant recipe from classical French home cuisine.
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Potage à la Chantilly (Asparagus Soup)

Parisian Haute Cuisine Gourmet
A graceful variation of asparagus soup, elevated by a final touch of lightly whipped cream. This delicate and refined potage once appeared on the spring menus of elegant households, where cuisine and presentation were equally prized.
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Potage aux petits pois (Pea Soup)

Bourgeois Cuisine Gourmet
A soft and sweet green purée, this delicate soup captures the freshness of young peas simmered in stock and bound gently with butter and flour, a springtime staple from both rural and noble French tables.
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Potage bisque de crevettes (Shrimp Bisque)

Coastal Haute Cuisine Gourmet
A richly aromatic shellfish soup, this traditional shrimp bisque is thickened with flour and butter, gently blended with a strained purée of shrimp and cream, and finished with a whisper of fortified wine—classic refinement from the French coastal repertoire.
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Potage à la Jardinière (Garden Vegetable Soup)

Bourgeois Cuisine Gourmet
A delicate and comforting soup made from tender spring vegetables sautéed in butter and simmered in a light broth, just as served in French country kitchens and elegant 19th-century dining rooms.
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Potage crème d’asperges (Cream of Asparagus Soup)

Haute Cuisine Gourmet
A refined and velvety soup celebrating the tender flavor of asparagus, enriched with cream and delicately bound with a traditional liaison. A dish once favored on springtime menus of elegant French tables.
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The French Mother Sauces: Foundations of Classic Cuisine

Gourmet
Discover the five French mother sauces—Béchamel, Velouté, Espagnole, Hollandaise, and Tomate—and their most beloved derivative sauces. Explore this essential culinary foundation in just 5 minutes.
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Sauce Hollandaise

Haute Cuisine Gourmet
Make classic Sauce Hollandaise the French way - an elegant emulsion of egg yolk, butter, and lemon. A cornerstone of haute cuisine, perfect for fish, eggs, and vegetables.
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