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Bread

Instructional & Educational

TV-PG

29

Mar 28, 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.

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.

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.

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.

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.

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.

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.

Eggs and Cheese,

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

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.

Details

Raymond Blanc's Kitchen Secrets

Instructional & Educational

TV-PG

2

29

In his first pure cookery series for over a decade, Michelin-starred chef and star of The Restaurant, Raymond Blanc, teaches home cooks how to elevate their dishes from the ordinary to the sublime, step by step.

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