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Classic Fine Dining

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Timeless Elegance
Arnaud's Baked Alaska
Whip It Good!
From pavlovas to savory applications, meringue is showing up across modern menus in unexpected ways.
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Medium
35MIN
The Secrets of Sauces: Hollandaise and its Sisters
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Hollandaise recipe
Mark Moriarty
The Secrets of french cuisine steak tartare
00:10
How to Make a French-Style Steak Tartare
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The Secrets of french cuisine escargot
00:12
Extravagant Way to Cook Escargot
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The Secrets of french cuisine Croque Monsier
00:10
How to Make the Ultimate Pastrami Croque Monsieur
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The Secrets of french cuisine French onion soup
00:08
How to Make a French Onion Soup With a Twist
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The Secrets of french cuisine Bouillabaisse
00:10
How to Make a Michelin-Style Bouillabaisse
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BBQ Watermelon Vegan Sashimi
00:06
BBQ Watermelon Vegan Sashimi - The Secrets of Fine Dining
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Medium
1H 35MIN
How to Make a Michelin-Style Bouillabaisse - The Secrets of French Cuisine
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Bouillibaisse
Through the eyes of the chef Camanini Zabaione ice cream
00:14
How to Make Pistachio Ice Cream and Zabaione with Three-Michelin-Star Chef Enrico Bartolini
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Through the eyes of the chef Bartolini steak tartare
00:12
How to Make Steak Tartare with Three-Michelin-Star Chef Enrico Bartolini
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Through the eyes of the chef Bartolini vegetable carbonara
00:12
How to Make Vegetarian Carbonara with Three-Michelin-Star Chef Enrico Bartolini
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Medium
50MIN
Cod à la Grenobloise by Claude Bosi
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Claude Bosi and his cod à la Grenobloise dish.
Through the eyes of the chef Caminada pickles
00:04
Learn How to Make Pickles with Andreas Caminada
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Through the eyes of the chef Caminada chocolate slice
00:06
Chocolate Truffle Slice with Chef Andreas Caminada
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The Digest podcast Bread and friendship
01:04
E6: Bill Buford - Bread and Friendship in Lyon
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