Discover how to cook the French way with using our exclusive Côte recipes. French cuisine is built on tradition, and some recipes never go out of style. These dishes have stood the test of time, bringing warmth and comfort to tables across France, not to mention in our restaurants across the UK.
Learn from the best as our Executive Chef Steve shares his favourite tips, tricks & hacks to improve your French culinary skills. No matter if you’re a beginner or a well seasoned cook, you’ll find inspiration and guidance to create delicious French dishes at home.
French onion soup is a cherished classic in French cuisine, renowned for its rich, deep flavours and comforting warmth. At Côte Brasserie, we bring a touch of elegance to this timeless dish, using the same beloved recipe from our very first restaurant, which opened in 2007!
Enjoy our Executive Chef Steve Allen’s top tips for cooking an excellent steak, every time.
Let us transport you to Toulouse with our Breakfast Cassoulet. Our take on this classic slow-cooked bean stew, with the addition of smoky harissa, baked eggs and, of course, Toulouse sausage. Parfait!
View our recipe from our Executive Chef, Steve Allen.
A little technique goes a long way in French cooking. Master the basics, and you’ll be well on your way to perfecting everything from a silky béchamel to the flakiest pastry.
A good roux is the foundation of so many French food recipes, lending richness and depth to everything from velvety sauces to hearty stews. If you’ve ever wondered why French pastries taste so impossibly light, the secret is in the butter and a few key tricks.
Did you know we offer a delicious Patisserie Menu? It has the perfect sweet treat to enjoy with your morning coffee.
Executive Chef Steve Allen shares his fail-safe recipe for these thin, French-style pancakes along with a host of delicious toppings.
Love our classic sea bream dish? Steve has shared a home recipe so you can recreate yourself at home for friends and family!
Our Executive Chef, Steve, teams up with renowned French home cook, Manon Lagrève, to cook a typically French cassoulet.
