France
A cooking app that talks you through dinner the way a French home cook would — one pan, one step, no rush.
Photographs from the everyday cooking the recipes are written in.
Each step is a single screen with its own timing and the thing to watch for — the colour of the onions, the sound of the butter. No scrolling back up mid-cook.
Seven dinners that share ingredients, so the half bunch of parsley from Monday has somewhere to go on Thursday.
Pick your recipes and the list adds up duplicates, keeps the quantities together and groups everything by aisle.
Save what worked, tag it how you like — weeknight, children, one pan — and find it again without hunting.
Short plain explanations of the moves that keep coming back: deglazing, resting meat, salting pasta water, saving a split sauce.
Tell us which of these fits your kitchen and we'll take it from there.
For one or two people cooking after work, with thirty to forty minutes and ordinary cupboards.
Bigger quantities, fewer surprises: dishes that scale and reheat, plus what to do with what's left.
For someone who has never really cooked: knife grip, heat, seasoning, and ten dishes to build on.
Details and availability are confirmed in our reply — nothing is charged from this page.
Every recipe here is cooked in a home kitchen before it is written: one hob, one oven, the pans most people own. If a step needs a tool nobody has, we find another way round it.
The writing follows the same idea. We say what the pan should look like, not only how many minutes have passed, because hobs lie and ovens disagree. We tell you what can be done the night before, what can wait, and what you can safely walk away from.
And we assume you are tired. That is the whole brief: dinner you can manage on an ordinary evening, and a few dishes worth taking your time over at the weekend.
The one-step-per-screen thing sounds small and it changed my evenings. I stopped losing my place and burning the garlic.
I pick four dinners on Sunday and the list comes out sorted by aisle. I shop once and I stop buying parsley I already have.
I cooked almost nothing before this. The technique notes are written like someone standing next to you, not like a textbook.
Mostly weeknight: dishes you can get on the table after work with one board and one or two pans. There is a smaller set of slower things — stocks, braises, pastry — kept clearly apart so you don't start one at seven on a Tuesday.
No. The recipes are built around a knife, a heavy pan, a pot and an oven dish, and around ingredients you can find in an ordinary supermarket. Where a French ingredient has no easy equivalent, we write the swap into the recipe.
It merges them. Pick four dinners and the list combines repeated ingredients into one line with the quantities added up, then groups everything by aisle so you cross the shop once.
That is what the step view is for: big type, one step at a time, the screen stays awake while you cook, and you move on with a tap rather than a scroll.
Recipes carry notes on the obvious substitutions — meat-free versions, dairy swaps, what changes in the cooking when you make them. We don't give dietary or medical advice; the notes are cooking notes.
Tell us what you cook on an ordinary evening and we'll tell you how Demaison Marie would fit around it.
Thank you — someone will get in touch shortly, with an answer rather than a form letter.
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