How To make Chateaubriand with Marchand De Vin Sauce

Fine Dining by Chef Borhan

I have prepared this educational presentation for those who want to tailor their studies of culinary senses. Food has many dimensions. How it is presented, its aesthetics, how we enjoy it, how it works on us and how we grow it, are all important elements which contribute to how customers can enjoy your food. For the purpose of this presentation, I look at three aspects in color and taste associations, asymmetric plating verses central plating and finally, the angle at which foods are presented. To become a chef it requires countless hours of practice and learning, to advance you also need to improve your in depth culinary knowledge, cooking is an amazing language to explain many terminologies of culinary arts. We eat for enjoyment as well as for nutrition and sustenance. Cooking is not just a trade but an art that appeals to our senses of taste, smell, and sight. “The eye eats first” is a well-known saying. Our first impressions of a plate of food set our expectations.
This presentation is designed to guide most of the common basic things which are related to the French Cuisine. It has also covered the history of the French cuisine and it will be providing a short brief on the historical French chefs. Chefs must have creative minds in culinary arts to combine scientific knowledge with culinary experience to knack for the right perfect balance of flavor. Also roles require passion, discipline, authenticity and an experimental attitude

Crescent City Steaks New Orleans: New Orleans Food Review of New Orleans steak!

Join us for a great dinner at Crescent City Steaks for a fun time in a classic New Orleans restaurant. Crescent City Steaks has established itself as one of the top New Orleans steak house destinations for locals and even gets a few tourists. Join us for what some say is the best steak in New Orleans for a New Orleans Food Review.

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1. Tujaque's Cookbook:

2. The Picayune's Creole Cookbook:

3. Who's Your Mama, Are You Catholic, and Can You Make A Roux? (Book 1): A Cajun / Creole
Family Album Cookbook:

4. River Road Recipes: The Textbook of Louisiana Cuisine:

5. LA Bouche Creole:

6. Uglesich's Restaurant Cookbook:

7. Tony Chachere's Original Creole Seasoning, 17 Ounce:

8. TABASCO Family Reserve Pepper Sauce, 5 Ounce:

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Thank you for supporting NOLAGent.com so I can continue to provide you with free content each week! Sharing Good Food, Good Times and Good People to help you grow your perspective on the great places to eat, drink and be merry in New Orleans along with seeing other travel destinations and getting an opinion on how they compare to the crazy world of New Orleans (AKA NOLA... short for New Orleans, Louisiana). Remember LA is NOT L.A. so let's get out there and have some fun!!!!

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How to Make Bordelais Sauce (Red Wine Sauce)

This classic French Bordelaise Sauce is made from an Espagnole Sauce Base. It's the perfect accompaniment for any beef dish. While it takes a while to produce, the flavors are worth the wait. This recipe makes approximately 3 cups of sauce and leftovers can be stored for up to two weeks.

Ingredients:

Espagnole Sauce

4 cups beef stock
1/4 cup butter
6 oz can tomato paste
1 1/2 cup onion (one medium)
1 celery stalk
1 medium carrot
1/4 cup flour
1 tbsp garlic
2 tsps black pepper
1 bay leaf

Beef Demi-glace

Espagnole Sauce
3 tsps dried parsley
3 cups beef broth
1 tsp dried thyme

Bordelais Sauce

Beef Demi-Glace
1/2 cup red wine
2 cups beef broth
Green onion

La sauce vin rouge ou Bordelaise pour sublimer steak et entrecôte

La sauce Bordelaise est une sauce au vin rouge spécialement conçue pour les viandes rouges. Cette sauce Bordelaise d'origine accompagnera délicieusement vos steak et entrecôtes.

Recette de la sauce au vin (pour 4 personnes):
Vin rouge 200 ml.
Eau 180 ml.
Fond de veau 2 c. à café.
Oignon cubes 40 g.
Champignons 130 g.
Sel 10 g.
Poivre.
Laurier.

Liaison :
Eau 15 g.
Maïzena 5 g.

Easy to Make Port Wine Sauce | Chef Jean-Pierre

Hello There Friends, Today I'm going to show you how to make the simplest Port Wine sauce. DELICIOUS! And don't forget to always use a wine that you like to drink. Make this sauce and let me know what you think in the comments section below!

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Food Saga | Entrecôte à la bordelaise

En France, la viande est meilleure que jamais et les sauces redeviennent à la mode. Deux bonnes raisons pour foodsaga.fr de remettre au goût du jour l’Entrecôte à la bordelaise.

Surprise, c’est une vraie sauce parisienne créé par deux des plus grands chefs français ! Chez Bidoche, boucherie et restaurant (Paris, XIème), les viandes sont parmi les meilleures de Paris, et le chef fait comme personne la sauce à la bordelaise.

Vidéo de Food Saga
foodsaga.fr