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Game and Mushrooms

Instructional & Educational

29

Mar 21, 2010

Game and mushrooms are used by Raymond to create a French version of a pasty called pithivier, filled with a rich mix of pheasant, chestnuts, and dried fruits. Raymond's salt crust baked pigeon uncovers a technique perfect for cooking game and poultry.

Full Episodes

Season 1, 8 episodes

Raymond Blanc creates four chocolate recipes: the simplest mousse, a rich chocolate delice, a fondant with a melting middle, and his impressive signature dessert, cafe creme - a cup sculpted from chocolate filled with a mousse and coffee sabayon.

29m Feb 14, 2010

Raymond dives into the world of fish. He creates a supper of grilled mackerel with a soy lime dressing. Another fish, pollock, is given a French twist with a sauce Grenobloise made with capers, butter, and lemon - all served on a base of creamy mash.

29m Feb 21, 2010

Raymond looks to the UK's favorite fruit, apples, for inspiration. He returns to memories of childhood with a simple apple tart made with a foolproof pastry and custard filling. In Kent, Raymond learns how to graft apples from fruit expert William Sibley.

29m Feb 28, 2010

Winter Vegetables,

Raymond creates a celebration of the season: a winter vegetable salad featuring pumpkin, beets, wild mushrooms, and a red wine reduction. Raymond tries his hand at cutting watercress in Britain's watercress capital, Arlesford in Hampshire.

29m Mar 14, 2010

Game and Mushrooms,

Game and mushrooms are used by Raymond to create a French version of a pasty called pithivier, filled with a rich mix of pheasant, chestnuts, and dried fruits. Raymond's salt crust baked pigeon uncovers a technique perfect for cooking game and poultry.

29m Mar 21, 2010

The miracle of yeast helps Raymond to create a French classic - brioche. He gets down to basics with a French country bread recipe essential to any baker's repertoire, and to finish, there's a delicate yet spectacular dessert of apple croustade.

29m Mar 28, 2010

Eggs and Cheese,

Chef Raymond Blanc combines the universally popular ingredients egg and cheese to make a classic omelette. He also visits a fromagerie.

29m Apr 4, 2010

Raymond focuses on tomatoes, opening with a simple recipe for a salad inspired by his mother. The lightest tomato essence is not only a dish in itself, it forms the base of a fresh yet creamy risotto.

29m Apr 11, 2010