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Ibérico Pork ‘Grenobloise’, Cévennes Onions, Fuji Apple at Odette.
Julien Royer distils a decade of Odette into debut book. Plus: an exclusive recipe
In Odette: Terroir to Table, Heart to Plate, the chef looks back on 10 years of cooking in Singapore, sharing recipes, ideas and obsessions
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2H 0MIN
The Secrets of Sauces: Pan Jus Gras
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Pan Jus Gras recipe
French Festive Desserts
13 French Christmas Desserts for a Festive Grand Finale
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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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Medium
6H 18MIN
Extravagant Way to Cook Escargot
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Escargot by Romain Avril
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How to Make a French-Style Steak Tartare - The Secrets of French Cuisine
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Tartare
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
Medium
1H 35MIN
How to Make a Michelin-Style Bouillabaisse - The Secrets of French Cuisine
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Bouillibaisse
Voulte sauce
Essential Sauces: Velouté
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Essential Suce - Demi-Glace
Essential Sauces – The Demi-Glace
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The Digest podcast Bread and friendship
01:04
E6: Bill Buford - Bread and Friendship in Lyon
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Freshly Squeezed_ Thomas Troisgros
00:26
E5: “A Dining Dynasty” Thomas Troisgros
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