In this recorded session, learn from Chef Stéphane Jakic how to prepare grilled salmon, braised fennel in a béarnaise sauce. Béarnaise sauce is one of the most iconic sauces of French haute cuisine. It is made out of clarified butter emulsified in egg yolks and white wine vinegar and flavored with  herbs (typically shallots, chervil, peppercorns and tarragon). It can be either prepared au bain-marie or the flavorings can be added to finished Hollandaise sauce. In this recorded session, Chef Stéphane Jakic shows you the step by step method to making the perfect béarnaise sauce. Paired with...

We are thrilled to have welcomed this Monday a new group of students for the...

On Friday, March 26th, the students of the Intensive Professional Program In...

Gastronomy exists not only in fine restaurants but can also be magnified...