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Program of the Course
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1 Meet Pierre Gagnaire
25:23
2 Gaya oysters
28:53
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
The fundamentals of French cuisine with easy-to-make recipes Pierre Gagnaire
00:00
00:00
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