French

In this series, we explore the basic stocks that every great cuisine is built on. First up: French Veal Bouillon.

Behind the restaurant is a chef who speaks of mentorship and camaraderie with some of the biggest names in food.

Chefs are redefining favourite classic dishes for this year's MICHELIN guide Singapore 2017 Star Event.

Flowers may add vigour to a dish but serving them up is by no means straightforward; Chef Kirk Westaway of Jaan explains.

French for “under vacuum”, this is a simple cooking technique where food is sealed in a bag and placed in a water bath to cook low and slow.

Jean-Georges Vongerichten, one of New York’s most celebrated culinary stars says chefs have to innovate, be creative, and "come up with your own combination".

Dstllry par Christophe Lerouy is an edgy new space where a French culinary base meets Asian touches on the plate.

Leave no stone unturned and no pan unscraped to get the most flavourful sauce

The grandmother of European sauces is the essential building block for many a soup and gravy.

In French cuisine, cooking au jus is a natural way to enhance the flavour of meat by serving it the light gravy that is given off by the meat as it cooks.

One of these five French mother sauces is at the foundation of nearly every sauce you will make or taste in French cuisine.

There are more to truffles than their astounding price tag, we check in with chefs from Singapore's Michelin-starred restaurants and French truffle producer Plantin on how to get the most out of the coveted 'diamonds of the kitchen'