Cooking Lessons

Every week, the Chef introduces 5 lessons.

Written, illustrated or filmed, they'll quickly make you a "Chef in your own home".

Filletting Sole Fish
Technique for filleting flat fish.
Lesson Illustrated Lesson
To whisk in Butter
Incorporation of fats (butter) cut into pieces in a sauce, either using a whisk or with the movement of the cooking pan to improve aspect and taste.
Lesson Illustrated Lesson
Cooking Eggs with the Shell on
To cook eggs in their shells in salted boiling water until the yolk is perfectly cooked.
Lesson Illustrated Lesson
To Make an Ornamental Cake with cream Puffs
Assembling of small stuffed buns stuck to each other with cooked sugar. This cake which is generally cone shaped always makes a sensation at dessert.
Illustrated Lesson
Instant Sauté
Sauté small pieces of meat and make a quick instant sauce with the cooking juices.
Lesson Illustrated Lesson

Cutting a Raw Fat Duck
This technique describes how to cut a fat duck in order to get the legs, magrets and thighs.
Lesson Illustrated Lesson
To skin a fish fillet
To remove the skin of a flat or round fish without waste or damage.
Lesson Filmed Lesson
Vegetable Subric
Making of a preparation molded and cooked in a bain-marie, based on vegetables cut in thin brunoise and a hardened cream mixture .
Lesson Illustrated Lesson
Spider Web
Decor made with pastry cone on a plate.
Lesson Illustrated Lesson
How to Slice a Flat Fish
To slice a large dressed flat fish into calibrated pieces. These pieces may generally be grilled or poached.
Lesson Illustrated Lesson