How to Make a Sauce Grenobloise from Scratch | French Bistrot Technique
Meet one of the most versatile tangy sauce for fish and seafood. This warm butter sauce is quick to make will pair well with any white fish. offal and vegetables.
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$600 Dinner at Michelin Star Le Coucou. Is it worth it?
On the last day of 2022. Me and a group of friends dined at Le Coucou, a Michelin one star restaurant in lower east Manhattan, NYC serving classic, old-school French fine dinning. This restaurant has an a la carte menu but also a tasting menu for the new year. We opted for a la carte menu so that we can try and share a variety of dishes.
Food
Gourmandises (appetizers with more butter and crea)
Quenelle de brochet, sauce américaine
Foie gras poche au Sauternes
Ris de veau à l'éstragon
Les Plats (entree)
Tout le lapin
Canette Sainte-Baume
Dessert
Mont Blanc
Tarte landaise aux pruneaux
Marjolaine
We also got a bottle of wine to pair the dinner.
Domaine Ostertag Vin d'Alsace, 2018 Fronholz, Pinot Noir
The final price including tax and tips turned out to be $660 for three people, and a solid $200+ per person. This is definitely a steep price for an a la carte menu. Is it worthy of the price and a Michelin star? Watch the whole video to find out.
00:00 Intro: Le Coucou
01:01 Quenelle de brochet
03:16 Foie gras poche au Sauternes
04:53 Ris de veau à l'éstragon
07:29 Tout le lapin
09:38 Canette Sainte-Baume
11:06 Tarte landaise aux pruneaux
12:47 Marjolaine
13:29 Mont Blanc
14:25 Petit Four
15:25 Conclusion
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Recipe: Ballotines of capon with crayfish
Hello everyone, today Recipe Cooking presents the following recipe: Ballottines of capon with crayfish
Here is the recipe in detail:
For 4 people
TOTAL TIME: 70 mins
Preparation: 25 mins
Cooking: 45 mins
Ingredients :
2 large fillets of capon
4 whole crayfish (frozen)
300 g shelled cooked crayfish tails
200 g button mushrooms
1 tbsp. tablespoon chopped hazelnuts
0.5 tsp. coffee Espelette pepper
30 cl White wine
40 g Butter
1 tbsp. coffee of veal stock
Salt
Pepper
Step 1: Cut off the stems of the mushrooms and coarsely chop them.
Cut the crayfish tails into sections. Roughly chop the hazelnuts.
Step 2: Mix the mushrooms, pieces of crayfish, hazelnuts, chilli, salt, pepper. Sprinkle with 15 cl of white wine.
Slice the capon fillets in half lengthwise.
Step 3: Place a quenelle of stuffing in the center of each escalope, roll them up and wrap them tightly.
Seal the ends tightly and cook for 30 minutes in boiling water.
Step 4: Remove the film. Brown the ballottines in a casserole dish with the butter.
For in the remaining white wine and the veal stock. Add the whole crayfish and simmer for 10 minutes.
Step 5: Cut the ballottines into sections. Serve with crawfish and sauce.
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Sauce aurore - Comment faire une sauce aurore
Sauce aurore - Comment faire une sauce aurore par commentfaitton - tuto sauce en cuisine
Je vous présente la sauce aurore, cette sauce est une base de béchamel dans laquelle on rajoute du concentré de tomate. Personnellement, j'ai également rajouté un peu d'oignon pour relever le goût. Cette sauce aurore peut être utilisé comme nappage de quenelles, avec des endives (endives sauce aurore, c'est délicieux) et dans de nombreux autres plat. A vous de choisir.
Regardez, likez (important), commentez (très important aussi, même si je ne peux répondre à tous le monde).
Je vous donne les ingrédients ici, mais soyez gentils (gentilles) regardez la vidéo au moins 2 minutes. Merci pour votre compréhension.
Ingrédients pour environ 4 personnes:
1/2 litre de lait
50 g de beurre
50 g de farine
1 demi oignon (facultatif)
60 g de concentré de tomates
Sel, poivre et muscade
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How to clarify a broth or stock #shorts
How to make the four basic stocks or broths every chef uses (tips & tricks)
Easy Fine Dining Chocolate Soil with Toasted Hazelnut - Cách làm Vụn bánh Socola và Hạt Phỉ #shorts
???????? How to make Chocolate Crumbs and Toasted Hazelnuts
???????? Cách làm Vụn bánh Socola và Hạt Phỉ Rang:
Để làm vụn bánh, trước tiên xay 15g hạt phỉ thành vụn và để qua 1 bên. Rồi xay 30g bột mì đa dụng, 30g bơ lạt, 30g đường bột và 15g bột cacao tới khi nhuyễn. Cho bột bánh lên khay nướng có lót thảm silicone hoặc giấy nướng và trét mỏng bột. Nướng trong lò đã làm nóng sẵn ở 160 độ C trong 20 phút, dùng phới nghiền bánh thành vụn mỗi 5 phút. Khi thời gian nướng còn 5 phút thì cho hạt phỉ vào để giúp rang phần hạt. Nướng xong thì lấy khỏi lò và để nguội hẳn rồi sử dụng
CHERRY BLOSSOM | Chocolate, Cherry & Hazelnut Dessert - Tráng miệng với Socola, Anh Đào và Hạt Phỉ:
Check out my Channel for more Fine Dining Recipes and Tutorials
Music by Justin John Stanley
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