The French Laundry's Signature Dish at Home
Today, we are preparing The French Laundry’s signature dish, Oysters & Pearls. The French Laundry is a three Michelin star restaurant located in Napa Valley, California and is considered one of the best restaurants in The United States, and even the world. The French Laundry oysters and pearls is a classic French Laundry dish that shows the playfulness of Chef Thomas Keller. This recipe is from The French Laundry cookbook. If you want to see more of The French Laundry’s recipes, check out some of the videos below.
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Tapioca Pearls:
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Osetra Caviar: bit.ly/3QSB0tP
Caviar on a budget:
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American Paddlefish Caviar-bit.ly/3H2H4MV
Recipe:
Tapioca
30 g tapioca
7oz milk, separated, 4 oz & 3oz
8 oysters
5 oz cream, separated, 2 oz & 3oz
1 oz crème fraiche
t.t. Black pepper
t.t. Salt
Sabayon
2 yolks
15g oyster liquor
Sauce
25 g vermouth
Remaining oyster liquor
10 g shallot, minced
10 g white wine vin
4 tbsp butter
7 g chives
2oz osetra caviar
Are you a passionate cook who wants to take your cooking to the next level? Looking to learn classic french cooking techniques to create modern dishes? Whether you are a professional cook or home cook, I am here to show Michelin techniques and how to make fine dining recipes at home.
Hi, my name is Parker! When I was eight years old, I started cooking at home and knew I wanted to be a chef. I started working in restaurants when I was 15, graduated from The Culinary Institute of America and spent 5 years working in fine dining restaurants include The Modern and Addison. Both two Michelin starred restaurants.
00:00 The French Laundry's signature dish
00:10 Soak the Pearls
00:23 Shuck the Oysters
01:33 Cook the Tapioca
02:14 Cook the Sabayon
03:13 Make the Sauce
04:29 Tasting
#finedining #michelin #michelinstar
Be romantic tonight, make these Oysters Gratinées for your Partner
Oysters Gratinées
Oysters like a fine dining restaurant
For a romantic meal, a celebration or just because you love them, oysters should be eaten more often. This Oysters Gratinées recipe is very simple to make with few ingredients, and you’ll feel like you’re in a fancy restaurant. I used fresh oysters that I shucked myself but you can skip this step and buy them already opened. Any fish monger will do that for you. If you wish to shuck them yourself, you’ll need a special knife and please be very careful. The advantage of doing it yourself is that you know they are fresh, plus they retain all the seawater which has all that oyster flavour. Pre opened shop bought ones are usually washed and lack that extra flavour. But don’t worry, as long as they are fresh, you will still love them. The recipe simply makes a shallot, white wine and butter reduction and the oyster is topped with crème fraiche. That’s virtually it, how simple is that. And when you sample it you won’t believe how great they taste. Make Oysters Gratinées today.
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Food and Wine Pairing - Oysters and Champagne
Tim Hughes of J-Sheekey Fish and Seafood Restaurant explains how best to pair champagne and oysters. The chef and Director of Caprice Holdings makes three oyster dishes and J-Sheekey Bartender Tassos Christodoulakis identifies the wines that are best suited to them.
Oysters Diane Recipe w/ Fresh Outer Banks Seafood - Chef Wes Stepp
Visit to download the full recipe from this video, watch more videos from Chef Wes Stepp and get to know the Red Sky Cafe, one of the best restaurants on the Outer Banks.
On this recipe, Chef Wes sautees oysters - even on the Outer Banks, pan-seared oysters are not that common. Pay attention to his technique!
Video taken by the web marketing team of
Lemon Garlic Butter Scallops
Lemon Garlic Butter Scallops on your table in less than 10 minutes, coated in a deliciously silky lemon garlic butter sauce!
FULL RECIPE HERE:
How to Make a Beurre Blanc (Butter Sauce) | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you all about BUTTER SAUCE or a Beurre Blanc! One of my Favorite Sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. I'm sure it would be delicious! Let me know what you think in the comments and what you would like to see next.
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