“Canelés are a traditional pastry from the Bordeaux region of France and are traditionally baked in little copper moulds specific to this pastry. The outside of the pastry is nicely browned and caramelised, and the inside remains soft and custard-like. They are best when eaten the day they are made.” – Marjorie Taylor and Kendall Smith Franchini from The Cook's Atelier

“Our autumn market is full of crisp chicory, endive, frisée and escarole. We prefer to select small tender heads, as the flavour is less bitter. As lettuce becomes scarce in the cooler months, chicory makes for a beautiful salad, especially when paired with sweet pear and toasted hazelnuts. We like to make this salad with a white wine shallot vinaigrette.” Recipe by Marjorie Taylor and Kendall Smith Franchini from The Cook's Atelier.

“Coq au vin is a classic Burgundian preparation. Originally a peasant dish, it was traditionally made using a rooster and red wine. We lighten up this dish by using dry white wine, such as a Burgundy chardonnay, and finish the dish with barely blanched vegetables and small new potatoes.” Recipe by Marjorie Taylor and Kendall Smith Franchini from The Cook's Atelier.

“During the winter months, the market is full of beautiful citrus fruits from Italy and Corsica, and we enjoy using fresh oranges in everything from salads to desserts. This elegant, orange-infused cake is topped with a drizzle of candied orange syrup, fresh whipped cream, candied orange slices and a sprinkling of orange sugar.” – Marjorie Taylor and Kendall Smith Franchini from The Cook's Atelier, Beaune, France.

“Gougères are part of a classic Burgundian apéritif, served with a glass of bubbly or wine. Our recipe was mastered at La Varenne and is adapted from Anne Willan’s classic version. These airy little cheese puffs are made from savoury pâte à choux dough, utilising the same technique used to make sweet eclairs and profiteroles.” – Marjorie Taylor and Kendall Smith Franchini from The Cook's Atelier, France

“This autumn soup highlights the abundance of potimarron (French heirloom pumpkin) in our market. It has a beautiful orange colour and velvety texture, and we garnish it with a dollop of creme fraiche, fresh parsley, a few shavings of Burgundy truffle and a drizzle of beurre noisette (brown butter). This recipe can be adapted to use other pumpkin varieties at your own market, such as butternut. Feel free to substitute vegetable stock for the chicken stock for a lighter version.” Recipe by Marjorie Taylor and Kendall Smith Franchini from The Cook's Atelier.