Demonstrating with a variety of fillings and toppings Laura uses Choux Pastry as the base for sweet afternoon Coffee Éclairs; chocolate covered ice cream stuffed Profiteroles; and an unforgettable Croquembouche.

Laura creates a variety of dishes that are ideal for dining alone. A simple Pork Chop topped with Red Onion Confit accompanied by a Parsley Salad; hearty Bacon and Egg Salad; crispy Potato Omelet; and tastily topped Tartines, proves to be perfect options for a meal made for one.

Laura prepares a French-African inspired dinner for friends with bright Minty Couscous; savoury Salt Cod Beignets; Chicken Tagine with Olives and Preserved Lemons; exotic Marinated Vegetable Salad; and to finish, a spongy Orange Almond Cake.

Wine is an indispensable ingredient in all French kitchens. Demonstrating with reds and whites, Laura makes Eggs in a Burgundian Wine Sauce; creamy Coq au Riesling; pale sweet Orange Peel Wine; brilliant Red Cabbage with Red Wine; and a fresh and fizzy Champagne Berry Soup.

Laura shows how stocking your pantry with just a few French staples, dishes like tangy Chicken in Vinegar; Mustard Pork; Fish topped with Tapenade; Beef Tenderloin topped with classic Remoulade Sauce; and Frenchy Popcorn can come together easily, any day of the week.

Bread is one of the most famous French staples and the French are devoted to it. Laura shows her bread allegiance by creating an incredibly airy Miracle Boule; soothing Bread Soup; dense Walnut Cake; sweet Pain Perdu; and Pan Bagnat, the favourite French picnic sandwich.

Laura gives ‘everyday’ vegetables the French treatment creating a warming Red Pepper Mousse; crunchy Cauliflower Salad; stunning Pistou Soup; springy Pumpkin Cake; silky Sautéed Cucumbers; and Glazed Pink Radishes.

Laura invites you to taste the many flavours of France as she creates delicious, regional specialities: Crayfish Sauce from Nantes on Fish Mousseline; Flemish inspired Beef in Beer; classic Salad Nicoise from Nice; Vichyssoise - a cool potato and leek soup made with the cooling waters from Vichy; and from Strasbourg, a subtle Onion Tart.

The time for fruit in France is in dessert and always best when in season. Laura creates the famous Tarte Tatin; regal Winter Fruit Compote; summery Baked Stone Fruits; Berry Gratin with Ice Wine Sabayon; and finishes with a few simple ways to serve it up, all on its own.

Among the many great French pastries is the irresistible, light and buttery Puff Pastry. Laura shows it off by making tangy Salmon en Croute; creamy Vol au Vents; a festive Gallette des Rois; and sweet Chaussons au Pommes.

Laura proves that butter is one of nature’s delicious miracles preparing Artichokes with a creamy Brown Butter Hollandaise sauce; a variety of Compound Butters infused with flavour; an elegant Beurre Blanc sauce; and for your sweet tooth, smooth and glossy Butterscotch Sauce to top whatever suits your fancy.

Laura shows how easy, stylish and social Terrines can be with, pretty pots of Salmon Rillettes; an ideal year round Vegetable Terrine with a ham mousseline base; a hearty Country Terrine; a refreshing layered Fruit Terrine; and an easy ‘cheaters’ Terrine with blue cheese and dried fruit.

Conquering French clichés, Laura prepares a menu for friends with the Bourgeous restaurant favourite Duck a l’Orange; Petit Pois a la Francaise; Potatoes Anna; and a really easy chilled Strawberry Souffle.

Celebrating the fine fruit of the olive tree Laura creates an entirely olive feast, starting with Olive and Nut Tartines; followed by tender Halibut poached in Olive Oil with Pureed Squash; tasty Olive Potatoes; and a sweet and juicy Olive Oil and Red Grape Cake.

Laura prepares healthy, simple French dishes that aid weightloss: hearty Poule au Pot; nutritious Tizza soup; luxurious Halibut en Papilotte; fresh Orange Sections in Syrup with chewy Candied Zest; and Laura’s fast slimming tactic - Carrot –Cabbage-Fennel Slaw.

The perfect thing for special occasions is chocolate. Laura makes a magical Chocolate Cream Cake; a double-decker Chocolate Tart; a decadent Chocolate Framboise; and Chocolate Crepes stuffed with bananas and cream.

Laura prepares her favourite French- style travellers food; slow-cooked Potatoes and Pork Chops; cheesy Cauliflower Gratin; boozy French Onion Soup; creamy Quiche Lorraine; and satisfying Baguette Sandwiches. All good homey meals that make ‘getting there’ half the fun.

Laura demonstrates how French food expresses itself in Canada by making a savoury Tourtiere; juicy Blueberry Grumble; fluffy Maple Mousse; comforting Soupe aux Pois; and Ployes - buckwheat griddle cakes.

Laura reveals how a meatless meal is as French a feast as any, with a layered Tomato and Aubergine Gratin; earthy Shepards Pie with mushrooms; nutty Lentils with Walnuts and Goat Cheese; and caramelized Roasted Beetroot.

Laura prepares for dinner outdoors with friends and a menu perfect for picnics: French-style Tabbouleh; Piedmont Eggs with anchovies tomato and garlic; citrusy Lobster and Grapefruit Salad; Green Bean Salad with Shallot and Toasted Almond; and a high-sided rustic Cherry Tart.

Laura throws a dinner party where everything on the menu is stuffed! - savoury Stuffed Cabbage; basil and tomato Stuffed Peppers; vegetable stuffed Tied Fish; sweet and sticky Stuffed Prunes; and butter and pistachio Stuffed Figs.

With a group of girlfriends coming to dinner Laura makes classic Lemon Scented Madeleines; syrupy Strawberries macerated in Orange Juice; satisfying sauté of Tarragon Chicken; crisp Flattened New Potatoes; and succulent Shrimp with Garlic and Basil Oil served with Pan Fried Fennel.

Laura re-creates her favourite French reunion food to share with her brother and his wife - zesty Lemon Asparagus Risotto; Lamb slow cooked in a colourful Ratatouille; summery Strawberry Gallette; and an easy bubbly aperitif.

Inspired by the flavours from the southwestern part of France Laura prepares dinner for a friend. To start: Oysters on the half shell with Pickled Shallot, followed by slowly simmered Milk Pork; golden Roasted Squash with Thyme; crispy Duck Fat Potatoes; and a delectable Prune and Apple Croustade.

Laura crafts a garden feast for an old friend with a green thumb, serving colourful Tender Baby Vegetables; juicy Herb-Crusted Lamb Cutlets with Accordion Potatoes; crisp deep-fried Zucchini Blossoms, a salad topped with Nasturtiums; and finishes with a lemony Couer a la Crème.

The flavours of salt & pepper lead the way for Laura as she makes a moist and flakey Fish in a Salt Crust; Steak seared on a bed of Sea Salt; peppery Eggs Basquasie, a Duck Breast coated in a light green-peppercorn sauce; and Salt & Savoury Biscuits.