Simple Côte de Boeuf Recipe

Ever been to a restaurant in France and the waiter recommends you a “côte de boeuf”? This is a very popular and excellent cut of beef, and is commonly served along a variety of specialty sauce. However, do you know what cut of meat does “côte de boeuf” refer to? It is actually a thick-cut rib eye steak on the bone that has a fairly high fat content so this ensures maximum juiciness! But how do you prepare this quality meat at home? In this article, we share a simple recipe.

Here are the ingredients you need:

Preparation Method:

If your côte de boeuf is frozen, remove it from the refrigerator and let it thaw in room temperature until it is ready to use. Next, preheat your oven to 200 degrees Celsius.

Now slather extra virgin olive oil over the côte de boeuf and season it generously with salt and pepper. Put a frying pan over medium heat and get it up to a good temperature before adding olive oil. You can now place the côte de boeuf in the pan and sear it for about 3 minutes. Remember, don’t move the meat until the bottom is gently browned. Then flip over and sear for another 3 minutes. Once both sides are done, place the thyme, rosemary and chopped garlic around the meat for their fragrance to permeate.

The final step is to transfer the pan into the pre-heated oven for about 20 minutes. You can insert a thermometer to measure the doneness of your preference. Voilà, a simple côte de boeuf recipe that you can try at home!

Lamb Meat in Focus

This month, The French Grocer is all about the beautiful and succulent lamb meat. That’s why we have prepared for you a wonderful selection of lamb meats on our online shop including rack of lamb, lamb tenderloin, lamb leg bone and of course, lamb shank. In this article, we are going to share a simple but absolutely delicious lamb shank recipe that you can prepare and dazzle guests at the dining table!

There are so many parts of a lamb that we could enjoy but lamb shank stands out as the part that melts and falls off into tender portions after slow cooking. This makes it a hot favourite among many aspiring chefs! You could serve it over a side of mashed potatoes or even spinach and garnish with herbs.

Slow-Cooked Red Wine Lamb Shank Recipe

For slow-cooked red wine braised lamb shank, you would need to first season the lamb shank in salt and pepper and brown it by cooking on one side for about 7 minutes and the other side for another 7 minutes. Then remove the shank and put it aside. Now add carrots, onions and celery to the pot and sautée them. Lastly, add some garlic and continue cooking for a minute or two.

And now for the star of the dish: red wine. Add it together with some beef broth into the pot as well as herbs (rosemary, thyme, etc). Then add some tomato paste and stir them all together. Finally, put in the lamb shank and make sure the gravy covers the meat. Bring the content to a boil and reduce the heat to a slow simmer and cook for another 2 hours. And the final step, which is also the most rewarding, is to open the lid and check if your lamb shank has become tender and soft!

For the best selection of lamb shank and other lamb cuts, visit:

Enjoy Your Rum The French Grocer Way

We all love a drink or two after work at our favourite watering hole and there is a huge variety of alcoholic beverages that we can choose from. Whenever the topic of having a drink comes up, rum is surely one of the popular options because it is so versatile. It is simply perfect for any occasion; from a sunny outdoor picnic to a cold evening when you need something warmish to unwind. But do you know the different ways to mix rum for a refreshing pick-me-up? In this article, we guide you through some beverages that work miraculously to create a simple but refreshing rum cocktail!

Rum and Tonic Water

Let’s start with a common one. With its characteristic bittersweet quality, tonic is actually a versatile mixer that goes well with rum. Add a splash of tonic to rum and it will develop something that is sweet and full of depth. Simply fill a highball glass with ice and use one part rum to four parts tonic. Then shake it well and add some mint leaves to garnish. Voilà!

Rum and Lime Juice

Now let’s go to the zesty one. The uplifting notes of lemon and lime contrast perfectly with the spiced tones of rum to create a wonderful concoction that will have you returning for more! To make a simple mixture, add lime juice, some mint leaves and sugar into a cocktail shaker and shake it up for a good 30 seconds. After that, add in about 150ml of rum and shake again until they’re fully mixed. Finally, add a dash of soda water if you prefer.

At The French Grocer, we offer a small but interesting section of rums and spirits. In this article, we’re excited to introduce Trois Rivières Rum from French Martinique. When the generous nature of Southern Martinique expresses itself, this signature smooth rum is born. Bursting with amazing aromas, it has an amazing fullness with mineral and seawater notes, and a beautiful finish with tones of black and white pepper! Get it here at:

New Product In-Store: Stracciatella Cheese


What is Stracciatella cheese? The name may not be too common in the world of cheese that we normally see in supermarkets like cheddar, brie or mozzarella but it can certainly be an interesting addition to your culinary ideas! So what exactly is Stracciatella cheese? It is actually a traditional type of Italian cheese that is made from pulled mozzarella curds mixed with some fresh cream. This cheese is in fact the filling of a Burrata (an Italian cow milk cheese with a solid outer casing) so it has a semi-liquid consistency therefore spooning it out will be easier.

Stracciatella is made using fresh fresh mozzarella shreds and is becoming popular as a topping for pizzas, salads or an appetizer with freshly-baked breads. It tastes similar to mozzarella but just a little milder and acidic. However, the texture is incredible – it is buttery smooth, creamy and divinely silky!

The biggest question is: how should we appreciate Straticciatella cheese? It is a very versatile cheese and because of its subtle depth, it complements many foods without overpowering them. You can spread this cheese on warm toast and drizzle it with extra virgin olive oil then grind some fresh black pepper to finish off on an earthy note. You can also use it as a topping for pizza that is piping hot from the oven. It will serve as a magnificent topping as it slowly melts to form a delicious sticky gooey layer. You can also serve it with roasted root vegetables and some tomatoes before drizzling balsamic vinegar.

At The French Grocer, we have newly introduced this product that comes in a 200g tub (frozen) for your convenience. Simply perfect on its own but you can enjoy it with other ingredients for many recipes. Get it here at:

New Caledonia: Cultivation of Exceptional Vanilla

New Caledonia has a special place in our heart because this beautiful island is where we source the world-famous vanilla pods and flowery honey. The vanilla, for example, is of such exceptional grading that even Michelin-restaurants in Singapore partner with us to feature it in their dessert creations! So you can tell that we only offer you the finest standards of vanilla in our online shop. But how much do you know about New Caledonia and why does this island in the South Pacific offer such a diverse range of natural foods?

New Caledonia is a French territory that comprises of a dozen islands and its capital is Noumea. It is world renowned for its sandy beaches lined with palm trees that sway gently in the wind and a lagoon that’s teeming with marine life. Incidentally, the lagoon is the world’s largest which also means it is a haven for scuba diving enthusiasts! And here’s the best part: because of its relative seclusion and efforts put in to ensure protection of its flora and fauna, much of the biodiversity on the island remains natural and pure. Evidently, this is why we insist on sourcing our vanilla pods and honey from New Caledonia!

Take for instance, Vanilla. It was introduced on the island of Lifou in 1860 by Pastor Marc Fariane from Madagascar. However, it was only until 1980 that real cultivation efforts were undertaken to turn it into the thriving industry that we know of today. Typically, it takes at least 3 years for the vanilla plant start producing and after the annual flowering, the beans reach maturity in about 9 months before being harvested by hand with extreme care because this critical stage determines the eventual quality of the pod. We are impressed by this extra attention to harvesting the plant because vanilla is delicate and how it’s being cultivated (by hand or by machine) could make a difference in the subtlety of its taste. Most importantly, the islands on which the vanilla is cultivated are free from agricultural diseases and the farmers do not use any pesticides or fertilisers. In their place, natural compost made of coconut and vegetables are used instead.

Find all the unique flavours and fragrances of our vanilla at established cafes and restaurants today. You can also visit for the complete experience: available in pods, extracts, pastes and powders.

A Pop of Champagne to Usher in 2023

Premier Cru, Grand Cru, Autre Cru…we might see these labels often when we shop for a bottle of champagne, and they look professional but what do they exactly mean? In this article, we are going to shed light on how to choose the perfect champagne and understand some commonly used terms in the industry. And hopefully with that, you can apply this newfound knowledge to pick up some champagne to usher in 2023 with family and friends!

Let’s start with the labels. The three terms that we mentioned above are simply an indication of how the vineyards are classified according to their capability to produce excellent-category grapes used to make champagne. As the name implies, Premier Cru and Grand Cru naturally mean that the categories are ranked higher than Autre Cru but generally all standards are of a reasonable quality so don’t be too concerned about these labels…we aren’t all connoisseurs!

The next thing we are going to look at is the “style” which we can sometimes see on the bottle such as “Blanc de Blancs”, “Blanc de Noirs” and “Rosé”. The first one translates directly into “White of Whites” which means that the champagne is made using 100% white grapes. They usually present citrusy or apple-like notes that might please those who are inclined towards fruity champagnes. For Blanc de Noirs, it translates into “White of Blacks” – and you guessed it, such champagnes are made from a 100% concentration of black grapes.

Therefore they typically present a berry-like depth that can be rather refreshing. The last term is Rosé which we assume most readers are familiar with – they are made by combining white champagne with a small amount of red wine to give it that elegant pink hue and subtle fruit flavour.

And finally, the sweetness level. If you’re leaning on the sweet side when it comes to wines, look for labels that have the term “Doux” as they are generally more sweet-tasting. On the other end is “Brut Nature” which is more controlled in its sweetness. Now that you know these basic terms, why not consider our Roger Coulon Heri-Hodie Brut champagne at     to usher in 2023? This white-golden coloured wine has a delicate and elegant bouquet of flavours that’s absolutely charming and stimulating!

A Festive Menu Like No Other

Christmas is soon upon us and what’s a jolly good season without a feast to mark the end of the year? At The French Grocer, we have put together a very special festive menu that you can order from the comfort of your home. From mustard raclette to premium truffle ham, we have it all. Read on to see how our menu can feature on your festive dining table!

Mustard Raclette

We know it’s that magical season again so how about adding some jazz to the raclette cheese that we are so familiar with? At The French grocer, we present this very special Mustard Raclette that will certainly spice up your cheese platter! Raclette comes from the French word that means “to scrape”. It is made from raw cow’s milk that gives it a distinctive rural note and rich flavours. Its slow maturation in caves also helps to develop the powerful flavours of the Franche-Comté pastures, known throughout the world for their specially raised cows.

There are many ways to enjoy this lovely cheese from the Jura Mountains but we are going simply with the classic favourite…over pickled onions and hot potatoes! Looking for a good wine to pair with raclette? We recommend white wine as the acid helps to overcome the fat of the cheese and adds a little touch of freshness. Apart from mustard raclette, we also offer to you in the menu, peppered raclette and raw milk raclette, two versions that are equally delicious whichever way you prepare them.

And what’s Christmas without a mouth-watering selection of hams? We have also put together an ensemble of hams that will be an excellent feature together with the spread you have on the festive table! First among which is the premium truffle ham specially selected by our Master Butcher for its unique flavour and guaranteed quality, free from protein fillers artificial flavourings. We have also in store for you honey glazed ham, Christmas ham pork shoulder and smoked gammon ham so take a look at our festive menu today to make it a feast! Click here for the festive menu:

Christmas With A Chef’s Touch

Come home for Christmas at The French Grocer this festive period as we assemble the finest foods and ingredients for you in a very special menu. Sourced from near and afar, we have curated a delectable variety of foods that will surely delight your family and friends at the dining table! Here’s a quick look at what we have prepared for you.

Roast Stuffed Chicken With Pumpkin and a Side of Roasted Vegetables

Bored of the usual turkey for Christmas? Why not switch it up for something more interesting like this unique creation from Chef Julien Bompard of Restaurant Saint Julien? This stuffed whole chicken is conveniently deboned for preparation and best of all, you only need to reheat it…no additional cooking required! This wonderful recipe is complemented with a generous serving of roasted vegetables and also comes with herbs, spinach, garlic, onions, carrots and seasonings for that specially infused flavour. Simply perfect for up to 6 guests, we’re sure this creation will be the conversation of the evening!

Reheating Instructions:

  • Thaw the whole chicken and accompaniment (vegetables) for an hour before reheating
  • Remove plastic lid before reheating
  • Put the chicken and vegetables together with an aluminium tray into the oven and set it to 160C /356F for 45 (Take note that the temperature may have to be adjusted slightly according to size and model of oven)
  • Your Christmas meal is now ready to serve! If you wish to wait for guests to be ready, you may keep it in the oven at 90C.

Remember to consume it within 3 days upon thawing.

We hope you will enjoy this very special recipe from Chef Julien Bompard while we bring you more amazing collaborations with other big names in the culinary world. To make an order for this item, simply visit:

How to Cook Al Dente Pasta

Pasta is a common go-to meal for many of us because it is easy to prepare (even in bigger portions) and also because there are so many types of meat protein to add for enhanced nutrition. But do you know how to get that perfect plate of al dente pasta that springs delightfully in the mouth? Read on to get a few easy pointers!

Pasta is easy to cook and so we need not fuss over the type of pot—it can be small or large depending on what you have in the kitchen but many chefs prefer a deep pot because long strands of spaghetti can sink to the bottom more quickly. Do remember, however, that you would require more salt if you’re starting out with more water in a big pot. We’re going to toss in some salt next as soon as the water is boiling. You should have heard of this “allimportant” step because it helps to give flavour to the pasta other than the sauce, which you stir in at the end. Aim for 1 tablespoon of salt for every 16 cups of water, which works out to about 500g of pasta.

Stir the boiling water as soon as you put the pasta in. This prevents them from sticking to one another or to the side of the pot. Taste the pasta soon so that you have time to adjust the cooking time if it has not yet reached a level of al dente. It should be chewy and slightly firm at the core. Finally, stir in your sauce of choice and garnish!

Did you know that at The French Grocer, we have an Italian Corner that offers a small but well-stocked range of pastas? From spaghetti to ravioli and even to ready meals that you can pop into the oven for a quick lunch, we have it all. Visit for the complete selection!

The Acclaimed Mont d’Or Vacherin Cheese

Often celebrated as the “holy grail” of cheese, the Vacherin Mont d’Or is an exquisite type of cheese that comes from the Haut-Doubs region of France. Enjoyed either cold or warm, its rich, creamy consistency truly pleases the palette after a quick warm-up in the oven. What makes this cheese so exclusive is also the fact that it is seasonal—available only through the months of September to March of the following year, it is made from milk of cows that has gently changed after autumn, giving it its characteristic fatty taste.

The changing of season and how it affects the cow’s milk is of particular interest here. During the warmer spring and summer months, the herd graze on high alpine pastures and produce greater quantities of milk for their offspring during this period. As autumn nears, the cows stop having calves thus reducing their milk production. This is why the milk extracted during this period is richer and creamier, rendering it less suitable for other types of cheese such as Gruyère. However, the milk quality is simply perfect for making Mont d’Or Vacherin cheese!

This special cheese is ripened and encased in a spruce container thus giving it a unique “woodsy” fragrance. There are many ways to enjoy this cheese and it’s certainly up to individual preference but we recommend two broad and simple methods to get the most out of this exquisite cheese. You could simply spoon it out and eat it on its own or go for the heated option (which is also the most flavoursome!) For this method, add a dash of white wine and grind some black pepper over the cheese before popping it into the oven.

We love it over hot potatoes or green pickles but in all honesty, just pick your favourite food and drizzle this cheese over it…you won’t go wrong! We are taking orders now so head on down to to indicate your interest today