3:12
Creme de volaille sauce recipe
Jules Cooking
4:13
Fish stock & beurre blanc with green herb oil
3:05
Clear onion broth
3:03
Duck sauce
3:44
How to make Jus de Veau or Demi Glace
6:39
Broad bean flan with Oscietra caivar and a lovage cream
5:08
How to make a langoustine bisque, sauce, reduction and oil
11:32
How to make the four basic stocks or broths every chef uses (tips & tricks)
9:46
Delicious oysters, dashi beurre blanc & chicken skin | Fine dining oyster dish
9:39
Picking seaweed and cooking it with brill & cockles
9:12
Chicken cooked in brioche bread | Is this better then a beef wellington?
