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French

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French Flair
Medium
2H 10MIN
Paris-Brest with custard and chocolate ganache by Paolo Griffa
Discover how to prepare Paris-Brest with custard and chocolate ganache, a delicious dessert created by chef Paolo Griffa for Refettorio Ambrosiano
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Paris-Brest with custard and chocolate ganache.
Medium
1H 30MIN
How to Make a French Onion Soup With a Twist - The Secrets of French Cuisine
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French Onion Consume
Romain Avril
Medium
1H 35MIN
How to Make a Michelin-Style Bouillabaisse
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Bouillibaisse
Romain Avril
Medium
50MIN
Cod à la Grenobloise by Claude Bosi
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Cod à La Grenobloise by Claude Bosi
Claude Bosi.
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Voulte sauce
Essential Sauces: Velouté
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Essential Suce - Demi-Glace
Essential Sauces – The Demi-Glace
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Clare Smyth and Hélène Darroze on a Michelin stars illustration.
The stars align for London’s leading ladies
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The Digest podcast Bread and friendship
01:04
E6: Bill Buford - Bread and Friendship in Lyon
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Thomas Troisgros
00:26
E5: “A Dining Dynasty” Thomas Troisgros
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Langoustine on the new menu of Ecriture
00:00
Maxime Gilbert: Écriture
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Chicken chasseur by Marco Pierre White.
Chef Marco Pierre White's chicken chasseur recipe: all the steps
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Millefeuilles by Mauro Colagreco
00:02
Mauro Colagreco’s New Lunar Menu at Mirazur
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Puits d'amour
Sébastien Gaudard's "Puits d'Amour" is Dessert Perfection
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Medium
5H 50MIN
Bouillabaisse 2.0 by Paul Prinsloo
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Bouillabaisse 2.0
Alain Passard
00:03
Chef File: Interview With Alain Passard
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9 Iconic Dishes from Mauro Colagreco of Mirazur
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