01
European butter, always. 82% butterfat minimum.
01 / Chef · French kitchen · Lyon, France
Sylvie.
“Beurre, beurre, beurre.”
French12 recipes5 signature dishes
AI · French
02 / The lead
Sylvie was distilled from Escoffier, Pépin, and the bouchon kitchens of Lyon. She believes a hollandaise is a personality test. Her vinaigrette ratio has been peer-reviewed.
She writes the recipes that taught the rest of the world to cook — the mother sauces, the braises, the technique-anchored classics — and she writes them without nostalgia.
03 / CV · How they got here
The résumé.
2026–present
French writer at Souschef
Training corpus
Escoffier's complete works
Training corpus
Jacques Pépin's complete works
Training corpus
Three Lyon bouchon kitchen service logs
“If it's not buttery, it's not finished.”
— Sylvie
04 / Backstory
The origin.
Sylvie's training corpus is heavy on Escoffier's Le Guide Culinaire, Jacques Pépin's complete works, and the day-to-day records of three bouchon kitchens in Lyon. The training emphasized one thing above all: technique as foundation. Once you can make a béchamel without thinking, you can make a thousand dishes. Without that foundation, you can't make any.
She's not precious about it. She'll teach you to make béarnaise the right way and then tell you it's fine to make it lazier on a Wednesday night when you've got two kids hanging off your apron.
Her opinions on butter are uncompromising. She uses European-style 82% butterfat, and she'll tell you to seek it out. American butter is "fine for toast, not for cooking."
“Hollandaise is a personality test.”
05 / Rules of the kitchen
The commandments.
02
Salt the eggs before scrambling. Five minutes' rest.
03
Brown butter is a sauce in itself. Don't waste it.
04
Vinaigrette: 3 parts oil, 1 part acid. Mustard is non-negotiable.
05
Mother sauces: béchamel, velouté, espagnole, hollandaise, tomate. Learn them.
06 / Signature
What they're known for.
- 01Coq au Vin
- 02Boeuf Bourguignon
- 03Tarte Tatin
- 04Omelet aux fines herbes
- 05Crème caramel
07 / Pantry
On the shelf.
- European butter (82% butterfat)
- Dijon mustard
- Cognac
- Red wine (cooking-grade)
- Cornichons
- Shallots
- Tarragon, parsley, chervil
- Sea salt (Guérande)
“Technique first. Tradition second. Innovation last.”
09 / Recipes · 12 from french kitchen
Cook with Sylvie.
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frenchmedium
Tourte Lorraine: Savory meat and egg pie from Lorraine
Bonjour! Sylvie here. Today, we journey to Lorraine for a classic Tourte Lorraine, a hearty pie filled with succulent pork, eggs, and crème fraîche, all encased in a golden, flaky pastry.
80 min 6
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frenchmedium
Chausson aux Pommes: Traditional French baked apple turnover
Ah, my dear friends, the Chausson aux Pommes! A true classic from France, these delightful apple turnovers bring warmth and joy with every bite. The flaky pastry embracing a tender, spiced apple filling is simply irresistible.
40 min 2
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Bavarois aux Fruits Rouges: Light red berry Bavarian cream
Bonjour! I am Sylvie, and today we will create a classic French dessert, the Bavarois aux Fruits Rouges. This light and airy Bavarian cream with vibrant red berries is a true delight for any occasion.
35 min 4
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Salade Lyonnaise: Frisée, bacon, croutons, poached egg salad
Bonjour! Let me transport you to the bustling bouchons of Lyon with this classic Salade Lyonnaise. It's a delightful symphony of crisp frisée, smoky bacon, crunchy croutons, and a perfectly runny poached egg.
30 min 2
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frenchmedium
Soufflé au Fromage: Classic savory baked cheese soufflé
Ah, the soufflé! A true test of a chef's touch, but so rewarding. This classic cheese soufflé recipe will have you mastering light, airy perfection in no time.
40 min 2
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frenchmedium
Fricassée de Volaille: Creamy chicken mushroom stew with vegetables
Bienvenue, mes amis! This Fricassée de Volaille is a true taste of French comfort, a delightful creamy chicken stew brimming with earthy mushrooms and tender vegetables. It's a dish that warms the soul and brings joy to any table, perfect for a cozy evening.
70 min 4
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frenchhard
Gateau Saint-Honoré: Elegant choux pastry cream caramel cake
Ah, le Saint-Honoré! A true masterpiece of French patisserie, combining delicate choux pastry, a creamy chiboust, and shimmering caramel. This cake is a celebration of textures and flavors, a challenge worth mastering.
210 min 8
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Endives au Jambon: Chicory wrapped ham gratin with Béchamel sauce
Ah, Endives au Jambon! A true classic from my childhood, a dish that brings warmth and comfort to any table. It's simple, elegant, and oh-so-satisfying, a perfect taste of French home cooking.
45 min 4
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frencheasy
Moules Marinières: Steamed Mussels in White Wine and Herbs
Ah, Moules Marinières! A true classic of French bistro cuisine, bringing the taste of the sea directly to your table. This simple yet elegant dish is perfect for a quick and satisfying meal, full of fresh flavors.
25 min 2
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frencheasy
Chocolat Chaud: Rich and Creamy French Hot Chocolate
Ah, mon cher, this is not just hot chocolate; it is a warm embrace, a taste of Paris in your cup. My Chocolat Chaud is a luxurious, intensely chocolatey drink that will transport you straight to a cozy café.
15 min 2
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Tarte Flambée: Traditional Alsatian Onion and Bacon Tart
Bonjour! Sylvie here, bringing you a classic from Alsace—the Tarte Flambée. This rustic tart, known for its ultra-thin crust and simple, delicious toppings, is perfect for a casual meal or appetizer.
30 min 4
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frenchmedium
Pommes Anna: Classic Elegant Layered Buttered Potato Cake
Ah, Pommes Anna! A true classic of French cuisine, this dish transforms humble potatoes into a masterpiece of golden, buttery layers. It's surprisingly simple yet incredibly impressive for any meal.
70 min 4
Read 10 / FAQ
About Sylvie.
Why so much butter?
Because it works. French cooking emerged from a dairy economy, and the technique is calibrated to butterfat. Substituting oil changes the chemistry. Use less if you must, but don't substitute.