Sven Kocht.
Culinary world tour · France
A pot gently simmering, vegetables fragrant with summer, a dessert everyone saves room for: French cooking offers little everyday pleasures and dishes for a special evening.
Discover all 14 recipesMore than a recipe
A pot gently simmering, vegetables fragrant with summer, a dessert everyone saves room for: French cooking offers little everyday pleasures and dishes for a special evening.
Hearty braises such as Boeuf Bourguignon and Coq au Vin sit alongside ratatouille, seafood and sweet classics. French regions have different flavours; our selection offers several ways in, rather than one picture of France.
The collection combines classic references and personal variations. Origin labels follow the existing cookbook and do not claim an exclusive origin.
A first look into the kitchen
14 dishes are waiting for you. Here your first discoveries begin.
Fish & Seafood
Mussels in white wine, tomato and butter sauce look elegant, but are surprisingly easy to prepare. Together with…
Get to know the recipe →Fast cuisine
Ratatouille with polenta is exactly the kind of vegetable dish that doesn't taste like sacrifice. The braised…
Get to know the recipe →Culinary World Tour
Sven's hearty take on the French classic: beef shoulder braised in a dark red wine sauce with vegetables and…
Get to know the recipe →France in your kitchen
Cooking should feel good
Browned flavours, the right amount of liquid and patience make a braise a good choice for guests. You don’t need to stand at the stove constantly; each step tells you when attention is needed.
The cooking guide keeps the ingredients and instructions at hand in each recipe. You decide when to move on.
Open recipe & cooking guideAtmosphere image: AI illustration. AI-generated recipe images are labelled as serving suggestions.
Let’s get cooking
Recipes in this collection: 14. Classics, modern interpretations and Sven’s variations retain their original names.
Recipes: 14 of 14
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Fish & Seafood / Stir-Fried Dishes
Mussels in white wine, tomato and butter sauce look elegant, but are surprisingly easy to prepare. Together with…
Origin in the recipe: France
Fast cuisine
Ratatouille with polenta is exactly the kind of vegetable dish that doesn't taste like sacrifice. The braised…
Origin in the recipe: France
Fish & Seafood / Oven Dishes
These oven-baked prawns have exactly the mix that I like in such dishes: white wine, tomatoes and feta bring a lot of…
Origin in the recipe: France
Culinary World Tour / Europe
Sven's hearty take on the French classic: beef shoulder braised in a dark red wine sauce with vegetables and…
Origin in the recipe: France
Culinary World Tour / Europe
Upside-down apple tart with glossy caramel – Sven's version of a French classic. Sweet, buttery and especially…
Origin in the recipe: France
Culinary World Tour / Mediterranean & North Africa
Provençal seafood soup without fish fillets – Sven's version with mussels and prawns. Aromatic, Mediterranean and…
Origin in the recipe: France
Braised dishes / Holiday meals
Chicken slowly braised in red wine – a Burgundian classic for special occasions. Sven's family-friendly version with…
Origin in the recipe: France
Oven dishes
Creamy bacon quiche from Lorraine – hearty, straightforward and perfect for guests or Sunday brunch. Sven's version…
Origin in the recipe: France
Soups
Slowly caramelised onions in rich beef stock – the Parisian icon, topped with cheese and baguette at Sven's table…
Origin in the recipe: France
Side dishes / Oven dishes
Potato gratin from the Dauphiné – thinly sliced, covered with cream and baked slowly. Creamy, hearty and the perfect…
Origin in the recipe: France
Quick weeknight cooking / Oven dishes
The croque monsieur is the quintessential French bistro snack. Crisp toast, ham and melted cheese make a simple but…
Origin in the recipe: France
Oven dishes
From the French Alps: potatoes, bacon and Reblochon in creamy cream – hearty, warming and perfect for cold days.
Origin in the recipe: France
Baking & sweets
Thin crêpes in a buttery orange-lemon sauce – a classic French dessert that impresses served warm at the table.
Origin in the recipe: France
Pizza & basics
Thin crisp dough with crème fraîche, bacon and onions – the Alsatian oven classic, quick to make and perfect for…
Origin in the recipe: France
A little cooking know-how
Three tips to get you started. Each recipe gives its precise quantities, cooking times and variations.
A gentle simmer helps meat cook evenly. Cooking time and piece size go together.
Thyme and bay can often cook with the dish. Add delicate herbs later, as the recipe specifies.
Wine contributes acidity and aroma. Cooking doesn’t always remove all the alcohol; use an explicitly suitable alcohol-free variation if needed.
The journey continues
