Cooking Lessons

Every week, the Chef introduces 5 new lessons.

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

To form Sugar Flowers
Making of cooked sugar flowers by simple molding.
Lesson Illustrated Lesson Filmed Lesson
Folding napkinss Mandarin style
Technique for folding linen napkins
Illustrated Lesson
Marinade for Cold Cooking
To marinate thinly sliced raw fish with aromatics and acid products to give it the aspect of a product that has been exposed to heat, thus slightly cooked.
Lesson Illustrated Lesson
Scrambled Eggs
To cook beaten eggs on very low heat to make a smooth cream.
Lesson Illustrated Lesson
Pommes a l'Anglaise
A potato trimming technique.
Lesson Illustrated Lesson Filmed Lesson

Cutting a Jardinière
Particular cutting technique to make vegetable sticks.
Lesson Illustrated Lesson
How to wash whole lettuce
Technique for cleaning whole lettuce.
Illustrated Lesson Filmed Lesson
Turning Vegetables
Trimming technique to give a vegetable a very particular shape.
Lesson Illustrated Lesson Filmed Lesson
To Bind using Kneaded Butter
To give a more or less thick consistency to a liquid using a raw mix of flour and butter in equal quantity to obtain a quick binding.
Lesson Illustrated Lesson
To Bind using Roasted Flour
To give a somewhat thick consistency to a liquid by adding "cooked" flour to obtain a stable binding.
Lesson Illustrated Lesson