Three Easy Ways to Cook with La Cuisine 1875 Paris

When we first developed La Cuisine 1875 Paris, butter was the obvious place to begin. Our research into nineteenth-century French cooking kept leading us back to a way of building flavor gradually through fat, aromatics, herbs, stock, wine, acidity, browning, and reduction.

But La Cuisine 1875 was never meant to be a “butter seasoning.”

Its parsley-forward combination of shallot, onion, garlic, black pepper, chives, thyme, and bay responds beautifully to different cooking fats and methods. Butter brings richness and roundness. Olive oil gives the herbs and aromatics room to open while keeping the finished dish lighter. Roasting creates yet another expression through browning and concentration.

These three easy recipes show three different ways to use the same seasoning and, more importantly, three different ways to build flavor in layers.

Butter-Braised Chicken with La Cuisine 1875

This is the recipe that started it all. La Cuisine 1875 blooms gently in butter before the chicken enters the pan. Browning creates another layer, white wine lifts those browned flavors from the skillet, stock adds savory depth, and a final touch of lemon and cold butter finishes the sauce.

Bloom Classification: Gentle + Butter

Why the Bloom Works

Briefly warming La Cuisine 1875 in butter begins drawing out and carrying the aromas of the herbs and dried alliums. But the bloom is only the beginning. Browning, wine, stock, gentle simmering, reduction, and finishing butter continue developing the flavor.

Ingredients

• 1 lb boneless, skinless chicken thighs (454 g)

• 1/2 tsp fine sea salt (3 g)

• 1 tbsp unsalted butter (14 g)

• 2 tsp La Cuisine 1875 Paris (about 3 g)

• 1/4 cup dry white wine (60 ml)

• 1/2 cup chicken stock (120 ml)

• 1 tsp fresh lemon juice (5 ml)

• 1 tbsp cold unsalted butter (14 g)

Method

1. Season the chicken. Pat the chicken dry and season lightly with salt.

2. Bloom the seasoning. Melt 1 tablespoon butter in a large skillet over medium-low heat. Add La Cuisine 1875 and stir continuously for 20 to 30 seconds, just until fragrant. Do not brown the herbs.

3. Brown the chicken. Increase the heat to medium. Add the chicken and brown for 2 to 3 minutes per side. The chicken does not need to be cooked through yet. Transfer to a plate.

4. Deglaze. Add the wine and scrape the browned bits from the bottom of the skillet. Simmer until the wine has reduced by roughly half.

5. Build the sauce. Add the stock and return the chicken and any accumulated juices to the skillet. Partially cover and simmer gently until the chicken reaches an internal temperature of 165°F (74°C).

6. Finish. Transfer the chicken to a plate and allow the sauce to reduce slightly. Remove the skillet from the heat and stir in the lemon juice and cold butter. Return the chicken and spoon the sauce over the top.

Best With

Rice, potatoes, green beans, or crusty bread. Anything that can catch that sauce is welcome here.

Blooming Notes

This recipe demonstrates the full layered method: butter → aromatics → browning → wine → stock → simmer → reduction → finish.

From the Spicekeeper

This was the dish that convinced me La Cuisine 1875 worked. The secret isn't using a large amount of seasoning. It's allowing a relatively small amount to develop through several stages of cooking.

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White Wine & Lemon Fish with La Cuisine 1875

Butter may have introduced us to La Cuisine 1875, but olive oil shows another side of it.

This is a lighter preparation in which the seasoning blooms gently in olive oil before white fish enters the pan. Wine, stock, and lemon build the remaining layers without overwhelming the fish.

Bloom Classification: Gentle + Olive Oil

Why the Bloom Works

Warm olive oil carries the aromas of the herbs and alliums without adding the richness of butter. White wine and lemon provide brightness, while stock supplies enough savory depth to bring the pan sauce together.

Ingredients

• 4 white fish fillets, about 5 oz each (567 g total)

• 2 tbsp olive oil (30 ml)

• 2 tsp La Cuisine 1875 Paris (about 3 g)

• 1/2 tsp fine sea salt (3 g)

• 1/4 cup dry white wine (60 ml)

• 1/4 cup chicken or vegetable stock (60 ml)

• 1 tbsp fresh lemon juice (15 ml)

Method

1. Season the fish. Pat the fillets dry and season lightly with salt.

2. Bloom the seasoning. Warm the olive oil in a large skillet over medium-low heat. Add La Cuisine 1875 and stir for 20 to 30 seconds, just until fragrant.

3. Begin the fish. Add the fillets and cook for about 2 minutes on the first side. Turn gently.

4. Build the cooking liquid. Pour the wine and stock around the fish. Simmer gently until the thickest part of the fish reaches 145°F (63°C), about 3 to 5 minutes more depending on the thickness of the fillets.

5. Finish the sauce. Transfer the fish to plates. If necessary, allow the pan liquid to simmer briefly until slightly concentrated. Remove from the heat and stir in the lemon juice. Spoon the sauce over the fish.

Best With

Cod, haddock, tilapia, or flounder. Serve with green beans, couscous, boiled potatoes, or crusty bread.

Blooming Notes

This is our lighter bloom. Olive oil opens and distributes the aromatics, while wine, stock, and lemon create the same relationship of fat + savory depth + acidity that we explored in the butter-braised chicken.

From the Spicekeeper

If you don't cook with much butter, start here. La Cuisine 1875 doesn't need butter to taste like itself. What it needs is an opportunity for its aromatics to meet fat, gentle heat, moisture, and time.

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Crispy La Cuisine 1875 Roasted Potatoes

No wine. No stock. No pan sauce.

Sometimes dinner just needs to be easy.

These potatoes demonstrate a different way of working with La Cuisine 1875. Instead of blooming the seasoning in warm fat before the food is added, we distribute it in olive oil and allow the bloom to happen during roasting.

Bloom Classification: Roasting + Olive Oil

Why the Bloom Works

Olive oil carries the seasoning across the surface of the potatoes. As everything heats together in the oven, the herbs and aromatics warm in the oil while the potatoes brown and develop deeper roasted flavors.

This isn't the same process as a quick stovetop bloom, and that's exactly the point. There is more than one way to use fat and heat to develop a seasoning.

Ingredients

• 1 1/2 lb baby or Yukon Gold potatoes (680 g)

• 2 tbsp olive oil (30 ml)

• 1 tbsp La Cuisine 1875 Paris (about 4.5 g)

• 1/2 tsp fine sea salt (3 g)

• 1 tsp fresh lemon juice (5 ml), optional

Method

1. Prepare the potatoes. Heat the oven to 425°F (220°C). Cut the potatoes into approximately 1-inch pieces and pat them dry.

2. Season. Stir the olive oil and La Cuisine 1875 together in a large bowl. Add the potatoes and salt and toss until evenly coated.

3. Roast. Arrange the potatoes cut-side down on a sheet pan. Roast for 30 to 35 minutes, turning once, until deeply golden and tender.

4. Finish. Add a little fresh lemon juice, if desired, and serve hot.

Best With

Roast chicken, pork, fish, eggs, or alongside a simple salad. They're also quite capable of disappearing directly from the sheet pan.

Blooming Notes

Here the seasoning develops as the oil heats during roasting. The olive oil distributes the aromatics, while high oven heat brings something our gentler preparations don't: browning and concentration.

From the Spicekeeper

If the Butter-Braised Chicken shows you where La Cuisine 1875 came from, these potatoes show you where it can go.

Historical inspiration shouldn't make today's cooking more complicated. Sometimes the lesson from an old kitchen can be carried into ours with nothing more than potatoes, olive oil, seasoning, and a hot oven.

One Seasoning, Three Different Blooms

Butter-Braised Chicken gives us a gentle butter bloom followed by layers of wine, stock, reduction, and finishing butter.

White Wine & Lemon Fish gives us a gentle olive-oil bloom followed by wine, stock, and acidity.

Roasted Potatoes give us a roasting bloom, where olive oil, seasoning, food, and heat work together in the oven.

Same seasoning. Three different cooking methods. Three different expressions of the flavor.

And that's really the point of La Cuisine 1875 Paris.

La Cuisine 1875 Paris is a modern seasoning inspired by the recurring aromatic vocabulary and flavor-building methods documented in French culinary sources of the late nineteenth century. It does not reproduce a historical seasoning mixture, and these recipes are modern applications.

La Cuisine 1875 Paris

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