The cervelle de canut is a cheese specialty from Lyon (usually made by the cheese shops) made of fromage blanc en faisselle (similar to cottage cheese) mixed with crème fraiche and the addition of fresh herbs, garlic and shallots. Get the recipe: https://bit.ly/357L0Ml It is usually served as a snack on fresh or toasted bread, it's a perfect summer appetizer. The cervelle de canut marries well with a good white Beaujolais or Chablis wine. Each version can vary slightly. For example, I have added a small amount of fresh goat's cheese in this recipe. Ingredients: 200 grams of fromage blanc or cottage cheese 50 grams of fresh goat'S cheese 100 ml of creme fraiche 2 teaspoons of finely chopped shallots 2 garlic cloves finely chopped 2 teaspoons of chopped parsley 2 tablespoons of finely chopped chives 1 small fresh onion (spring salad onion) finely chopped 2 tablespoons of walnut oil 1 tablespoon of a vinegar of your choice Salt and pepper to taste. I found this amazing gourmet delicatessen shop (epicerie) in Lyon which I highly recommend for top quality produce (e.g. walnut oil for this recipe). If you find yourself in Lyon it's worth checking out. Epicerie sur cours 72 cours docteur long 69003 lyon http://www.epiceriesurcours.com/ ************************************************************ IF YOU LIKE WATCHING MY VIDEOS PLEASE SUPPORT MY CHANNEL *Become a subscriber and click the bell icon so you never miss a cooking tutorial *Sign up to my Patreon page and join the FCA community: https://bit.ly/2XaXw3F *Spread the word about the channel and the website *Check out my Amazon cookware page (affiliate link) https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: *********************************************************** Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Set a quality fine mesh sieve: https://amzn.to/2vIpM21 Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84 MY FILMING EQUIPMENT: ************************************ VIDEO CAMERA: https://amzn.to/2x5MDox MICROPHONE: https://amzn.to/2Oclckm HANDHELD CAMERA: https://amzn.to/2Sy0EEi DSLR PHOTO CAMERA: https://amzn.to/2Xq0Hpr PORTRAIT LENS: https://amzn.to/2EFbSTG MACRO LENS: https://amzn.to/2Nzwm37

Take away in France can be pretty unique. I'm passing through Carcassonne in the south of France and discovered freshly prepared take-away cassoulet. Served in a earthware dish, you can buy this meal for up to eight people to take home. I just had to try this out while visiting "Les Halles Prosper Montagné". In this video I show you how good these take-away cassoulets can be! If visiting Carcassonne: Don't miss Les Halles Centrales Place d’Eggenfelden 11000 Carcassonne: A great central market to buy fresh meats and fish. Great quality at a great price. MY FILMING EQUIPMENT: ************************************ VIDEO CAMERA: https://amzn.to/2x5MDox MICROPHONE: https://amzn.to/2Oclckm HANDHELD CAMERA: https://amzn.to/2Sy0EEi DSLR PHOTO CAMERA: https://amzn.to/2Xq0Hpr PORTRAIT LENS: https://amzn.to/2EFbSTG MACRO LENS: https://amzn.to/2Nzwm37 (Affiliate links) IF YOU LIKE WATCHING MY VIDEOS PLEASE CONSIDER ONE OF THE OPTIONS BELOW ( It really helps support the channel) * Spread the word about the channel and the website. * Check my Amazon cookware page ( affiliate link) https://amzn.to/2sQZd9z

#foie gras #sauce #frenchcookingacademy WRITTEN RECIPE: https://bit.ly/2P2zeq1 In this video tutorial you will learn how to make an authentic sauce foie gras (foie gras sauce). This delicious sauce is built on a base of reduced brown chicken stock and flavored with port and Madeira wine along with cream. Once the sauce base has been reduced, foie gras butter is added to create a silky and flavorsome sauce. The sauce foie gras can be used with poultry, white meats and pigeons or simply served with fresh pastas (e.g. tagliatelle). Ingredients needed: - 50 grams foie gras (cooked) - 50 grams unsalted baratte butter (french style butter) - 150 ml of homemade brown chicken stock (heavily reduced) - 50 ml of Madeira wine - 50 ml of port wine - 150 ml of liquid cream 30 % fat (heavy whipping cream) - salt and pepper. - Optional: 2 tablespoons of dried Cepes mushrooms (forest mushrooms) - For the garnish: Walnuts and parsley In my video I added dried mushrooms to the sauce to enhance the flavour but this is optional. If you decide to add dried mushrooms read the instructions below: -Instructions for the mushrooms: Soak in warm water for 15 minutes and keep some of the juice for the sauce. -After 15 minutes drain the mushrooms and plunge them in boiling water for 1 minute before adding them to the sauce. Note for the sauce making: Start with 250 ml of liquid (includes the 150 ml brown stock, the 50 ml Madeira wine and the 50 ml of port wine) then reduce until you're left with 200 ml of liquid. When adding the cream, leave to reduce until the sauce coats the spoon (as shown in the video). This delicious sauce can be served with: - White meats - Poultry - Light game meats: Pigeons and duck breasts MY FILMING EQUIPMENT: ************************************ VIDEO CAMERA: https://amzn.to/2x5MDox MICROPHONE: https://amzn.to/2Oclckm HANDHELD CAMERA: https://amzn.to/2Sy0EEi DSLR PHOTO CAMERA: https://amzn.to/2Xq0Hpr PORTRAIT LENS: https://amzn.to/2EFbSTG MACRO LENS: https://amzn.to/2Nzwm37 (Affiliate links) IF YOU LIKE WATCHING MY VIDEOS PLEASE CONSIDER ONE OF THE OPTIONS BELOW ( It really helps support the channel) * Spread the word about the channel and the website. * Check my Amazon cookware page ( affiliate link) https://amzn.to/2sQZd9z

Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking Learn to make lyon city specialty, the pink praline tart at home with that recipe. pink pralines are sugar coated almonds and hazelnuts covered in pink sugar that has been caramelised. there are two version of the praline tart: one version is thick and the other as made in this video recipe is thin. ingredients for a tart for 4 to 6 people: 150 grams of pink praline crushed in small bits or in powder (can be found online) 150 grams of crème fraîche or double cream ( heavy whipping cream) 250 grams of sweet shortcrust pastry see link below to make it: Sweet Shortcrust Pastry Tutorial (using a food processor) https://youtu.be/jvTl8nLvKL4 equipment: an 18cm diameter tart tin important when you mix the praline to the cream, make sure the cream boils first then add the praline. once mixed together cook the pralines in the cream until the temperature reaches 113 degrees celsius. then turn the heat off and leave to rest for a few minutes before pouring over the the tart base IF YOU LIKE WATCHING MY VIDEOS PLEASE SUPPORT MY CHANNEL *Become a subscriber and click the bell icon so you never miss a cooking tutorial *Sign up to my Patreon page and join the FCA community: https://bit.ly/2XaXw3F *Spread the word about the channel and the website *Check out my Amazon cookware page (affiliate link) https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Set a quality fine mesh sieve: https://amzn.to/2vIpM21 Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84 MY FILMING EQUIPMENT: ************************************ VIDEO CAMERA: https://amzn.to/2x5MDox MICROPHONE: https://amzn.to/2Oclckm HANDHELD CAMERA: https://amzn.to/2Sy0EEi DSLR PHOTO CAMERA: https://amzn.to/2Xq0Hpr PORTRAIT LENS: https://amzn.to/2EFbSTG MACRO LENS: https://amzn.to/2Nzwm37

#stuffedtomatoes #recipe Provence style stuffed tomatoes are delicious and easy to make, but you need to make sure you choose the 'right' tomatoes. At the vegetable market in the Place Richelme in Aix en Provence, I picked a variety of large tomatoes that looked perfect for stuffed tomatoes. However by the looks of my final product, while delicious, I may have selected the wrong type! I was after the Marmande variety hailed as the king category for stuffed tomato recipes. So, the lesson learned: look for the label of origin that certifies where your product is from or ask the stall owner. Ingredients to make Provence style tomatoes: 4 large tomatoes (select a variety that remain sturdy in high heat and that don't render to much juice) 400 grams of stuffing 1 garlic clove 3 tablespoons of fresh tomato flesh 1 tablespoon of either cognac, Armagnac or Madeira wine 4 teaspoon of butter 2 tablespoon of olive oil 4 tablespoons of breadcrumbs Salt and pepper. For the Duxelle of mushroom: 250 grams of button mushroom 1 tablespoon of shallots (finely chopped) 1 tablespoon of onions (finely chopped) 2 tablespoon of chopped parsley Salt and pepper for seasoning duxelle video recipe https://youtu.be/G-QFb58RUSU Optional lamb jus: 4 pieces of fatty lamb meat trimming 100 ml of vegetable stock 50 ml of fresh pulp from the tomatoes you use Half a teaspoon of rosemary A pinch of black pepper Note for the stuffing: The stuffing for the tomatoes can be made with any left over roasted meats (pork, chicken, veal or beef). You can also buy pre-made stuffing at your local butcher. Another option is to buy french style pure pork sausages, extract the meat and mix with a premium lean beef mince along with a small amount of finely diced raw ham. MY FILMING EQUIPMENT: ************************************ VIDEO CAMERA: https://amzn.to/2x5MDox MICROPHONE: https://amzn.to/2Oclckm HANDHELD CAMERA: https://amzn.to/2Sy0EEi DSLR PHOTO CAMERA: https://amzn.to/2Xq0Hpr PORTRAIT LENS: https://amzn.to/2EFbSTG MACRO LENS: https://amzn.to/2Nzwm37 (Affiliate links) IF YOU ENJOY WATCHING MY VIDEOS PLEASE CONSIDER THE OPTIONS BELOW TO SUPPORT MY CHANNEL (this ensures I can continue making content for you!) * Spread the word about the channel and the website. * Check my Amazon cookware page (affiliate link) https://amzn.to/2sQZd9z * Become a channel supporter on Patreon: https://bit.ly/2XaXw3F

Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking If you've ever held a curiosity about how the French actually cook and eat frog legs, this is the video for you. This one of a kind cooking tutorial includes step by step instructions on how to prepare, cook and eat French style frog legs. Ingredients: 10 fresh frog legs A handful of chopped parsley 3 garlic cloves (finely chopped) Salt and black pepper (for the seasoning) 50 grams of plain butter 3 tablespoons of sunflower or rapeseed oil In Lyon (the gastronomic capital of France) frog legs are not a gimmick to pique the interest of tourists. They are actually an expensive delicacy and it's important to know how to prepare them properly to avoid disappointment. In this recipe we cook frog legs Lyonnaise style; a simple but efficient recipe where the frog legs are seasoned, pan fried in butter and then tossed in a persillade (a mix of finely chopped garlic and parsley.). They are generally served on plate with a side of fresh lemon. If you've never tasted frog legs before, watch the video to find out. ************************************************************** IF YOU LIKE WATCHING MY VIDEOS PLEASE SUPPORT MY CHANNEL *Become a subscriber and click the bell icon so you never miss a cooking tutorial *Sign up to my Patreon page and join the FCA community: https://bit.ly/2XaXw3F *Spread the word about the channel and the website *Check out my Amazon cookware page (affiliate link) https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Set a quality fine mesh sieve: https://amzn.to/2vIpM21 Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84 MY FILMING EQUIPMENT: ************************************ VIDEO CAMERA: https://amzn.to/2x5MDox MICROPHONE: https://amzn.to/2Oclckm HANDHELD CAMERA: https://amzn.to/2Sy0EEi DSLR PHOTO CAMERA: https://amzn.to/2Xq0Hpr PORTRAIT LENS: https://amzn.to/2EFbSTG MACRO LENS: https://amzn.to/2Nzwm37

Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking In this video tutorial we learn how to make Asparagus sauce Fleurette (asparagus with a sauce Fleurette). This is one of the many derivative sauces based on a the mother sauce Hollandaise with the addition of cream to provide a silkier texture. In contrast to the Hollandaise, this is a one pot sauce! In my opinion, not only is it easier to make, but it tastes better too. The name Fleurette comes from the type of French cream is used. Creme Fleurette is a full fat cream widely used in France. Note: In the video I have halved the quantities outlined below ************************************************************** Ingredients needed (for 4 people) 20 asparagus (roughly 5 per person) For the sauce Fleurette: 2 egg yolks 125 grams of french style unsalted butter 100 ml of creme Fleurette (heavy whipping cream with 35 % fat content) The juice of half a lemon 1 pinch of salt and pepper 1 pinch of cayenne pepper Cooking time for the Asparagus: 20 minutes in boiling water for white asparagus and 15 minutes or less for green asparagus. The boiling water has to be salted with 12 grams of salt per litre of water. MY FILMING EQUIPMENT: ************************************ VIDEO CAMERA: https://amzn.to/2x5MDox MICROPHONE: https://amzn.to/2Oclckm HANDHELD CAMERA: https://amzn.to/2Sy0EEi DSLR PHOTO CAMERA: https://amzn.to/2Xq0Hpr PORTRAIT LENS: https://amzn.to/2EFbSTG MACRO LENS: https://amzn.to/2Nzwm37 (Affiliate links) **************************************************************************** IF YOU ENJOY WATCHING MY VIDEOS PLEASE CONSIDER THE OPTIONS BELOW TO SUPPORT MY CHANNEL (this ensures I can continue making content for you!) * Spread the word about the channel and the website. * Check my Amazon cookware page (affiliate link) https://amzn.to/2sQZd9z * Become a channel supporter on Patreon: https://bit.ly/2XaXw3F

Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking Today we are making a delicious variation of the humble crumbed lamb cutlets. For something different I mix the bread crumbs with crushed hazelnuts. I also use the off-cuts from the lamb to produce a hazelnut sauce (this is optional). Video for the roasted fennel garnish: https://youtu.be/n3_sMpejtqs Ingredients: 6 to 8 lamb cutlets 2 eggs 3 tablespoons of plain flour (all purpose) 100 grams of bread crumbs 50 grams of grinded Hazelnuts 2 tablespoon of plain unsalted butter (european style butter) salt and peper for seasoning. for the sauce: Trimming or off-cuts of lamb 1 medium size shallot (30 grams) 50 grams of onions cut in Mirepoix (cut in rough medium size cubes) 50 grams of carrots cut in Mirepoix (cut in rough medium size cubes) 1 twig if thyme 1 small bay leaf enough water to cover the meat 2 teaspoons of crushed hazelnuts 100 ml of liquid cream (heavy whipping cream) Salt and pepper for seasoning. Tips for the the lamb jus: 1- when adding the water, pour just enough so that the water barely covers the meat./ 2- To really have concentrated lamb flavors leave to simmer until it is become really concentrated and almost syrupy. 45 minutes should do. MY FILMING EQUIPMENT: ************************************ VIDEO CAMERA: https://amzn.to/2x5MDox MICROPHONE: https://amzn.to/2Oclckm HANDHELD CAMERA: https://amzn.to/2Sy0EEi DSLR PHOTO CAMERA: https://amzn.to/2Xq0Hpr PORTRAIT LENS: https://amzn.to/2EFbSTG MACRO LENS: https://amzn.to/2Nzwm37 (Affiliate links) **************************************************************************** IF YOU ENJOY WATCHING MY VIDEOS PLEASE CONSIDER THE OPTIONS BELOW TO SUPPORT MY CHANNEL (this ensures I can continue making content for you!) * Subscribe and spread the word about the channel and website. * Check my Amazon cookware page (affiliate link) https://amzn.to/2sQZd9z * Become a channel supporter on Patreon: https://bit.ly/2XaXw3F

Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking This week we learn how to make riz pilaf (or pilaf rice) flavored with paprika which is a sweet type of chili. This is a foolproof recipe and will make you the queen or king of rice making in your social circles. GO STRAIGHT TO THE RECIPE ►https://bit.ly/2lY7WqB RECEIVE MY WEEKLY VIDEO BY EMAIL ►https://bit.ly/2lNomli COOKWARE: Rounded saute pan https://amzn.to/2lOBoPX INGREDIENTS: 2 tablespoon of olive oil 200 grams of Basmati or Jasmine rice 300 ml of water 1 tablespoon of sweet paprika powder 1 onion finely diced 1 bouquet garni salt and peeper. parsley or coriander to garnish at the end ************************************************************* IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 👕Get the channel T-shirt: ttps://bit.ly/2MdfUHe 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84

Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking Today we are making roasted quail with grapes.( cailles aux raisins) I am serving those with forest mushroom caramelized grapes and a brown pan sauce with cognac. enjoy. SUBSCRIBE: https://bit.ly/2Of3oJD NEWSLETTER►https://bit.ly/2lNomli This is an easy and classic french quail recipe to make for autumn. you can easily do at home and quails are a great alternative to everyday chicken. COOKWARE AND UTENSILS: butcher strings: https://amzn.to/2N99I1N saute pan: https://amzn.to/2Pcxwo5 (affiliate links) COOKING TIMES AND TEMP: Oven 200 celsius or 420 F Brown the quail in the pan first for 20 minutes ( 5 minutes on each side. Then finish to cook then in the oven for 15 minutes. ( 10 minutes will keep it the flesh "pink" which is meant to be the way to serve quails) 20 minutes will have well done ingredients: for 4 people: 4 quails 4 slice of smoked bacon salt and peper For the garnish 300 grams of white grapes (peeled) 200 grams of forest mushroom I used golden chanterelle 2 cloves of garlic a handfull of chopped parsley For the sauce 200 ml of brown chicken stock 50 ml of cognac 1 shallot finely diced. Tips:try to buy seedless grapes other wise you can remove the seeds by hand in each grape. ********************************************************* IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 👕Get the channel T-shirt: ttps://bit.ly/2MdfUHe 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. (AFFILIATE LINKS) UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84 MY FILMING EQUIPMENT: ************************************ VIDEO CAMERA: https://amzn.to/2x5MDox MICROPHONE: https://amzn.to/2Oclckm HANDHELD CAMERA: https://amzn.to/2Sy0EEi DSLR PHOTO CAMERA: https://amzn.to/2Xq0Hpr PORTRAIT LENS: https://amzn.to/2EFbSTG MACRO LENS: https://amzn.to/2Nzwm37

Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking In this video I am answering the question what are the various soup types in French cooking. For an example of those I ma also demonstrating how to make and escoffier style roux base corn soup. ONLINE COURSE: https://bit.ly/2Q3UNbx NEWSLETTER►https://bit.ly/2lNomli *********************************************************************************** ENROLLMENTS FOR MY ONLINE COURSE "GET STARTED WITH FRENCH COOKING" STARTS MID MARCH 2020 https://bit.ly/2Q3UNbx ********************************************************************************** INGREDIENTS: ( for around a liter /2 cups of soup) 400 grams of sweet corn kennels out fresh from a cob. 25 grams plain flour 25 grams plain butter 500 ml of full cream (whole) milk salt of the seasoning up to 100 ml of double cream ( heavy whipping cream) tablespoon of cream Notes keep 1 or tablespoon of corn kennel to sprinkle over the soup just before serving. add the cream in the soup just before serving. if you use a fresh corn cob it will have to be cooked before hand. *********************************************************************************** ENROLLMENTS FOR MY ONLINE COURSE "GET STARTED WITH FRENCH COOKING" WILL BE OPEN AGAIN MID MARCH 2020 https://bit.ly/2RMeXbE ********************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84

Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking If you are looking for a quick fix dessert recipe, then these stewed pears in vanilla syrup are perfect. This pear dessert has to be one the easiest stewed autumn fruit recipe there is and it's delicious. SUBSCRIBE: https://bit.ly/2Of3oJD NEWSLETTER►https://bit.ly/2lNomli INGREDIENTS: 1 kg of fresh pears 500 grams of granulated sugar 1 vanilla pod ( or 1 tablespoon of vanilla extract or 10 grams of vanilla sugar) 2 lemons (juiced) 1 litre of water Cooking time: 5 to 10 minutes. Note if you need to make less then reduce the quantity by half. ********************************************************* IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. (Affiliate links) UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84

The mushroom royale is 1 of the many vegetable royales that can be made. Royales are simple escoffier style vegetable preparation that can be served as a starter, side or garnish. it is made of a blend of pureed vegetable (or a duxelle of mushrooms) mixed with a silky savory custard. the royales are then poached in a bain marie (hot water bath), cooled down totally then served. 🧑‍🍳 ENROLL IN MY ONLINE COOKING CLASSES: https://bit.ly/2QZM7TX 😀 SUBSCRIBE: https://bit.ly/2Of3oJD 💌 NEWSLETTER►https://bit.ly/2lNomli A royale is made of 50 percent pureed vegetables (or mushroom duxelle) mixed with 50 percent savory custard. 🧅🥕INGREDIENTS🥕🧅 For the escoffier style custard you need to mix: 200 ml heavy whipping cream 1 whole eggs 3 eggs yolks season to taste with salt, pepper, and nutmeg For the pureed vegetables: in this video I tried, brocolini, cauliflower and tomato. you can virtually any puree you like but you have to make sure the puree does not contain any excess water. For the Mushroom royales: you need to use a mushroom Duxelle as a base. see the recipe below on how to make a duxelle from scratch. once the duxelle is ready process it in a food processor for 20 seconds o more to smooth it. before adding it to the custard. https://youtu.be/G-QFb58RUSU (4 minutes in) Cookware: ( affiliate links) Dariole mould (or porcelain ramequins): https://amzn.to/2O56GMK a large roasting pan to make the bain marie 1 pastry brush to coat the ramequins baking paper. Cooking: poached in a bain marie as shown in the video: oven temperature 150 degrees celsius ( 302 Fahrenheit) cooking time 20 to 25 minutes. Notes: for best results the royales have to be totally cold (like fridge cold) before being used. if you don't wait long enough they wont have time to set. ********************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84

This week we learn how to make a great braised cabbage. This is one of the best ways to cook a cabbage and is the perfect side for winter. JOIN OUR COOKING SCHOOL: https://bit.ly/2YkSTWz SUBSCRIBE TO THE CHANNEL: https://bit.ly/2Of3oJD Ingredients: 1 medium size savoy cabbage 500 ml brown stock 150 gram smoked pork belly 50 grams fat back A few pork rinds 1 onion 2 carrots 1 tablespoon butter 1 bouquet garni salt and pepper ********************************************************* IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84

if you have friends over and are looking for some French party food to put on the table then this cheese and mushrooms tartlets are the perfect finger food recipe. a simple base of shortcrust pastry filled with a creamy and cheesy mushroom béchamel topped with breadcrumbs and melted butter. broiled in the oven and serve. 🧑‍🍳 ENROLL IN MY ONLINE COOKING CLASSES: https://bit.ly/2QZM7TX 😀 SUBSCRIBE: https://bit.ly/2Of3oJD 💌 NEWSLETTER►https://bit.ly/2lNomli 🧅🥕INGREDIENTS🥕🧅 Enough to make 4 tartlets of 10 cm (4 inches) diameter For the béchamel sauce: 300 ml whole milk 15 grams butter 15 grams plain flour 1 small bay leaf 1 small shallot 1 or 2 cloves salt and pepper (seasoning) 1 pinch grated nutmeg (seasoning) For the filling: 300 grams button mushrooms 100 grams grated cheese ( gruyere, comté , or cheddar cheese) For the tartlets: 300 grams shortcrust pastry (the tartlets have to be blind baked beforehand) Videos on how to make a shortcrust: By hand: https://youtu.be/gjtxrY0jTaA with a food processor: https://youtu.be/jvTl8nLvKL4 ********************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ****************************************************** The Mauviel pan I use plus good copper models: https://amzn.to/2RHSACP ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** Great books for home cook (from Leiths school foof and wine): How to cook: https://amzn.to/2FW7ses How to cook pastry: https://amzn.to/2HrmKbz *************************************************** For people wanting to learn technique like in culinary school: The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84

Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking If you are looking for an easy and tasty recipe to impress someone then look no further. this recipe is made with large blue Tasmanian mussels (you can use any mussels you like), cooked in a creamy white wine, tomato and chorizo sauce. It's a dish that brings the best of both worlds; seafood on one side and tasty chorizo on the other. Ready to eat in only 15 to 30 minutes max. SUBSCRIBE: https://bit.ly/2Of3oJD NEWSLETTER►https://bit.ly/2lNomli Great mussels pot to use to cook and serve ( affiliate links) https://amzn.to/2TbZKQj INGREDIENTS: 1 to 1.5 KG fresh mussels 200 ml of cream. 50 ml of white wine 1 handful freshly chopped parsley 2 garlic cloves ( just bruised) 2 tablespoon chopped tomatoes ( from a tin or fresh) 100 grams mild or spicy good quality Spanish chorizo. Mussels cooking time is around 6 to 8 minutes maximum on high heat. *********************************************************************************** VISIT OUR NEW ONLINE FRENCH CULINARY SCHOOL AND BECOME A FRENCH COOKING ACADEMY STUDENT NEW ENROLLMENT START MARCH 2020 https://bit.ly/2RMeXbE ***************************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84

The artichokes poivrade are small baby artichokes and i am cooking them la barigoule which is a specialty from the south of France that is perfect for vegetarian looking for something versatile and tasty. The recipe consist of small purple artichokes cooked with onion, carrot white wine and olive oil that are then mixed with fresh herbs ( parsely, basil, garlic) at the end. in this video tutorial you will learn how to make the classic version of the artichauts a la barigoule. Written recipe: https://bit.ly/35xDDd5 🧑‍🍳 LEARN MORE BY ENROLLING IN MY ONLINE COOKING CLASSES: https://bit.ly/2QZM7TX 😀 SUBSCRIBE: https://bit.ly/2Of3oJD 💌 NEWSLETTER►https://bit.ly/2lNomli #copperCooking #copperpan #mauvielcopper The copper pan I am using : Mauviel heritage 250 ( stainless steel coating) https://amzn.to/3jkZVn6 🧅🥕INGREDIENTS🥕🧅 ( enough for 2 large servings or 4 small appetizers) 8 small purple Artichoke (artichauts poivrade) 1 medium white onion ( finely sliced) 2 small Dutch carrots 4 garlic cloves 1 tablespoon chopped basil leaves 1 tablespoon chopped parsley 1 small bay leaf 1 small branch of thyme 1 pinch of sea salt (flakes are best) 1 lemon (juiced) 3 tablespoons olive oil 100 ml white wine (muscadet, pinot gris is good) 50 ml water (filtered water is best) **************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ****************************************************** The Mauviel pan I use plus good copper models: https://amzn.to/2RHSACP ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** Great books for home cook (from Leiths school foof and wine): How to cook: https://amzn.to/2FW7ses How to cook pastry: https://amzn.to/2HrmKbz *************************************************** For people wanting to learn technique like in culinary school: The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84

In this video you will learn how to make a classic chocolate dessert called petit pots de crème au chocolat which in fact are just baked chocolate custards decorated with whipped cream and toasted almonds. 🧑‍🍳 ENROLL IN MY ONLINE COOKING CLASSES: https://bit.ly/2QZM7TX 😀 SUBSCRIBE: https://bit.ly/2Of3oJD 💌 NEWSLETTER►https://bit.ly/2lNomli it is a simple dessert to make at home and trust me that velvety chocolate texture with whipped cream is delicious. #frencfood #chocolat dessert #liegois 💌 NEWSLETTER►https://bit.ly/2lNomli 🧅🥕INGREDIENTS🥕🧅 Enough for 4 large ramequins or 6 small ones 500 ml (2 cups) whole milk 1 vanilla bean (seeds scraped) 3 whole eggs 130 (4.5 oz) grams caster sugar 100 grams (3.5oz) chocolate (60 to 70 percent cocoa content) 2 tablespoon pure cocoa powder (optional if you want a darker and more intense chocolate flavor) For the whipped cream: 250 ml (1cup) heavy whipping cream mixed with 25 grams (0.8 oz) powdered white sugar (you can use white caster sugar too) Topping: a few tablespoon of grated chocolate 2 tablespoon toasted almonds Cooking time: 35 minutes to 50 minutes at 150 degrees Celsius (302F) depending on how large your ramequins are and how much custard you are cooking. the smaller the ramequins the shorter the cooking time. Note: once the crème are cooked are cooked leave to cool down first at room temperature then in the fridge for 2 hours. To make the liégeois style chocolate dessert: Once cool down, remove the crust that has formed on top of each crème. mix the chocolate with a fork to make it smooth then top with cream and decorate. Tip: to avoid having a thick crust forming on top of the pot de crème, make sure you discard as much foam as you can before pouring the custard mix in the ramequins and place a large piece of baking paper on top of the pudding while they are cooking to avoid the top to dry. (optional) ********************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ****************************************************** The Mauviel pan I use plus good copper models: https://amzn.to/2RHSACP ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** Great books for home cook (from Leiths school of food and wine): How to cook: https://amzn.to/2FW7ses How to cook pastry: https://amzn.to/2HrmKbz *************************************************** For people wanting to learn technique like in culinary school: The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84

A unique pork chop recipe with caramelized onions garlic thyme and sage. first seared then baked in the oven covered with a layer of caramelized onions sprinkle with sage garlic and thyme. Get the recipe: https://bit.ly/3BXPeBT 🧑‍🍳 ENROLL IN MY COOKING COURSE FOR BEGINNERS: https://bit.ly/2QZM7TX 💌 JOIN OUR NEWSLETTER►https://bit.ly/2lNomli 🧅🥕INGREDIENTS🥕🧅 4 pork chop ( loin or cutlets) 8 medium size onions 2 tablespoons chopped fresh sage leaves 4 or 5 twigs s thyme 2 garlic clove ( finely sliced and pan fried) salt and pepper for the seasoning half a tablespoon of butter plus 1 tablespoon of oil to cook the chops 1 tablespoon butter ( to add over the chops) Oven cooking time and temperature: 30 minutes at 170 degrees Celsius / 338 F for fan forced oven or 180 celsius /356 F for non fan forced oven. Cookware: The Roasting pan I use: https://bit.ly/3eSSdlI The non stick pans I use: https://amzn.to/3s2jVjF ********************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: The cast iron pan I always use: https://amzn.to/343Pvn4 ****************************************************** The Mauviel pan I use plus good copper models: https://amzn.to/2RHSACP ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** Great books for home cook (from Leiths school foof and wine): How to cook: https://amzn.to/2FW7ses How to cook pastry: https://amzn.to/2HrmKbz *************************************************** For people wanting to learn technique like in culinary school: The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84

After 5 years cooking and filming in a small kitchen in the city, it though it was time for a change. The French Cooking Academy has left the city behind and moved to the seaside of rural Victoria Australia, preparing for a new adventure for 2021 and beyond. Discover my new kitchen reveal and get my transition tips when moving from a small to a large kitchen. I will also share the pros and cons of cooking in a large home kitchen. 🧑‍🍳 ENROLL IN MY ONLINE COOKING CLASSES: https://bit.ly/2QZM7TX 😀 SUBSCRIBE: https://bit.ly/2Of3oJD 💌 NEWSLETTER►https://bit.ly/2lNomli #frenchcookingacademy #newkitchen #newstudio ********************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ****************************************************** The Mauviel pan I use plus good copper models: https://amzn.to/2RHSACP ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** Great books for home cook (from Leiths school foof and wine): How to cook: https://amzn.to/2FW7ses How to cook pastry: https://amzn.to/2HrmKbz *************************************************** For people wanting to learn technique like in culinary school: The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84