03-02 · Ch. 3 Garde Manger
Mini Boursin & Bacon Meatballs
03-07 · Ch. 3 Garde Manger
Silky Chicken Liver Mousse (Stovetop Method)
03-08 · Ch. 3 Garde Manger
Sous Vide Chicken Liver Mousse
03-10 · Ch. 3 Garde Manger
Velvet Mushroom Mousse (Vegetarian Pâté)
03-11 · Ch. 3 Garde Manger
Double Deviled Eggs (Le Jambon)
03-12 · Ch. 3 Garde Manger
Deviled Ham & Cognac Mousse (Pâté Rustique)
03-13 · Ch. 3 Garde Manger
Calf Liver & Duck Fat Mousse
04-01 · Ch. 4 The Mill
80:20 Poolish-Sourdough Baguettes
04-07 · Ch. 4 The Mill
Parisian Gnocchi (Pâte à Choux)
05-04 · Ch. 5 The Fishmonger
Brown Butter Confit Cod with Potato Seaweed Crumb
06-03 · Ch. 6 The Poulterer
Traditional Duck Confit
07-01 · Ch. 7 The Butcher
Ribeye with Bone Marrow & Herb Baste
07-04 · Ch. 7 The Butcher
Beef Bourguignon (The Elevated Short Rib Braise)
07-05 · Ch. 7 The Butcher
Oxtail Bourguignon
07-06 · Ch. 7 The Butcher
Steak au Poivre (Bistro Style)
07-07 · Ch. 7 The Butcher
Skirt Steak Bordelaise
07-09 · Ch. 7 The Butcher
MasterClass Beef Bourguignon
07-13 · Ch. 7 The Butcher
Individual Beef Wellington
08-01 · Ch. 8 The Field
King Trumpet 'Scallops' & Celeriac Mousseline
08-11 · Ch. 8 The Field
Roasted Brussels Sprouts with Warm Honey-Mustard Pan Sauce
08-13 · Ch. 8 The Field
Glacé Carrots
09-03 · Ch. 9 The Pâtissier
Lemon Blackberry Tart
09-04 · Ch. 9 The Pâtissier
Brandy-Infused Canelés de Bordeaux
09-05 · Ch. 9 The Pâtissier
Lemon Posset in Lemon Shells
09-08 · Ch. 9 The Pâtissier
Lemon Curd Tartlets
09-09 · Ch. 9 The Pâtissier
Crème Brûlée
10-01 · Ch. 10 Stocks, Sauces & Condiments
High-Pressure White Chicken Stock (Fond Blanc)
10-03 · Ch. 10 Stocks, Sauces & Condiments
Sauce Béchamel (Mother Sauce No. 1)
10-04 · Ch. 10 Stocks, Sauces & Condiments
Sauce Mornay (Enriched Cheese Sauce)
10-05 · Ch. 10 Stocks, Sauces & Condiments
Classic Beurre Rouge
10-06 · Ch. 10 Stocks, Sauces & Condiments
Classic Beurre Blanc
10-07 · Ch. 10 Stocks, Sauces & Condiments
Master Compound Butter (Beurre Composé)
10-08 · Ch. 10 Stocks, Sauces & Condiments
Sauce Hollandaise (Mother Sauce No. 5)
10-10 · Ch. 10 Stocks, Sauces & Condiments
Classic Remoulade (Sauce Dérivée)
10-11 · Ch. 10 Stocks, Sauces & Condiments
Classic Tartar Sauce (Sauce Dérivée)
10-16 · Ch. 10 Stocks, Sauces & Condiments
Sauce Velouté (Mother Sauce No. 2)
10-17 · Ch. 10 Stocks, Sauces & Condiments
Pressure-Roasted Brown Stock (Fond Brun)
10-18 · Ch. 10 Stocks, Sauces & Condiments
Sauce Espagnole (Mother Sauce No. 3)
10-19 · Ch. 10 Stocks, Sauces & Condiments
Classic Demi-Glace
10-22 · Ch. 10 Stocks, Sauces & Condiments
Beurre Noisette (The Toasted Butter)
11-12 · Ch. 11 Spice Blends, Oils & Pastes
Fines Herbes vs. Herbes de Provence vs. Bouquet Garni
12-02 · Ch. 12 Les Fonds
Foundation Tart Dough (Seven Variants)
12-03 · Ch. 12 Les Fonds
Pâte Brisée (Classic Shortcrust)
12-04 · Ch. 12 Les Fonds
Pâte à Choux (The Steam Dough)
12-05 · Ch. 12 Les Fonds
Pâte Feuilletée (Classic Puff Pastry)
12-06 · Ch. 12 Les Fonds
Rough Puff Pastry (Demi-Feuilletée)
12-11 · Ch. 12 Les Fonds
Crème Pâtissière
12-12 · Ch. 12 Les Fonds
The Meringue Trinity
12-13 · Ch. 12 Les Fonds
Crème Chantilly (Whipped Cream)
12-14 · Ch. 12 Les Fonds
The Composite Creams
12-16 · Ch. 12 Les Fonds
Foundation Curd (The Lemon Protocol)
12-23 · Ch. 12 Les Fonds