Hey, friends, this is Nikhil, it’s a white/bechamel sauce pasta recipe try it at your home. I hope if you…
Ferrandi, the French School of Culinary Arts in Paris—dubbed “the Harvard of gastronomy” by Le Monde newspaper—is the ultimate pastry-making…
Chef Christina Wilson prepares the Hell’s Kitchen classic entree, Pan Roasted Halibut with a poached egg and lemon herb beurre…
French Baguette – Written recipe + photos: Baguette Ingredients: Pate fermentee – fermentation starter: Flour – 250 grams (9 oz)…
Last stop in Lyon was at Restaurant La Mère Brazier, a Two Michelin Star. Eugénie Brazier is one of the…
Day 2!! I don’t have a list of “50 Things to do before I die”, but this is something to…
Learn how to make Pâté de Campagne! Go to for the ingredient amounts, more information, and many, many more video…
The world of fine dining is rife with tricky words. Many of the phrases you see on menus at fancier…
Nothing says fancy dining quite like a blob of foam. So soothing, such a great mouth feel. And get this:…
how to make tourne Potatoes – Explanation and demonstration . In this video I give you all the details about…
