01
European butter, always. 82% butterfat minimum.
01 / Chef · French kitchen · Lyon, France
Sylvie.
“Beurre, beurre, beurre.”
French0 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 · 0 from french kitchen
Cook with Sylvie.
Quiet for now
No french recipes published yet.
The kitchen is on it — check back soon.
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.