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Course Content
Program of the course
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02:21
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12:58
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3 Smoked eel rillettes
09:07 -
4 Pea and mint soup
11:03 -
5 Garlic, parsley, soft-boiled egg and ham soup
14:46 -
6 Porcini pie with parsley and hazelnut pistou
14:42 -
7 Porcini pie with parsley and hazelnut pistou
12:33 -
8 Scallops, cauliflower couscous, parmesan emulsion
18:11 -
9 Cod, Coconut Beans and Clams in a Wilted Casserole
16:26 -
10 Spanish-style sea bream, chimichurri condiment
12:09 -
11 Shoulder of lamb, preserved lemons, tomatoes and olives
10:44 -
12 Roast chicken stuffed with foie gras brioche under the skin
25:03 -
13 Roasted carrots with honey and cumin
15:50 -
14 Puff pastry and apple tourtière
10:03 -
15 Brownie with chocolate cream and hazelnut caramel
09:24 -
16 Conclusion
00:47 -
17 Duck Pithiviers
20:11 -
18 Bonus How do I create a new dish
07:02
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