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The fundamentals of French cuisine with easy-to-make recipes Pierre Gagnaire
About Course
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Course Content
Program of the Course
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25:23
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28:53
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3 Baie des Anges oysters
26:36 -
4 Saint-Jacques Yosuke
18:36 -
5 Saint-Jacques Sketch
32:23 -
6 Fish stock (fumet)
17:52 -
7 Whole Sole with Jean Vignard Sauce
40:07 -
8 Haddock Atlantic Coast
26:10 -
9 Mayonnaise with Seaweed
10:09 -
10 Lamb Juice and Mint Sauce
20:41 -
11 Milanese Saddle of Lamb
37:26 -
12 Beef Youpala
20:36 -
13 Potatoe Cracotte
05:37
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