Dominic Smith

Smoked bacon, Brussels sprouts and Puy lentils – a classic combination that makes a great accompaniment to any Parisian meal.

Keeping all the elements of what makes this dish a provincial family favourite, this recipe has been refined with a modern-day bistro interpretation.

Cheesy, creamy potatoes paired with fennel make for a standout side dish.

French onion soup is a bistro classic for good reason. For this recipe, we've given an already rich soup some extra luxe touches, because you may as well go all in on decadence.

Duck à l'orange is a classic that has evolved with an abundance of interpretations over the years. One thing that remains constant is the deep satisfaction that comes from cooking a whole duck. Begin this recipe a day ahead.

This recipe calls for a pear poaching syrup made with shiraz gin that flavours and colours the pears, but doubles as the base for the accompanying ice-cream.

With the option to make each element ahead of time, this stunning millefeuille practically assembles itself.

This vegan-friendly dish can be served individually as a main or as a side to share.

This light cheesecake pairs perfectly with sweet pan-roasted figs and Amaro di Angostura syrup.

In this recipe, we've combined red miso and Guinness to create an umami-rich sauce.