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Program of the course
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1 Meet Hélène Darroze
02:21
2 Tomato burrata sweets
12:58
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
Teaches restaurant-style recipes Hélène Darroze
00:00
00:00
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