Basic Cuisine Certificate

BASIC CUISINE
CERTIFICATE
Basic Cuisine Certificate

©Le Cordon Bleu International
INDEX
1. BASIC FRENCH CUISINE CERTIFICATE PRESENTATION
2. FACTSHEET
Course 1
Demo
- Mirepoix
- White chicken stock
- Fish stock
- Brown veal stock
- Vegetable broth
Practical
- Fish stock
- White chicken stock
Course2
Demo
- Roux (white/blond/brown) / butter manié
- Tomato sauce
- Bechamel sauce
- Velouté
- Reduced stock (demi-glace, glace)
Practical
- Tomato sauce
- Bechamel sauce
Course 3
Demo
- Macédoine of vegetables
- Basic vegetables cuts
Practical
- Macédoine of vegetables

2
Course 4
Demo
- Artichokes Barigoule
- Greek style vegetables
Practical
- Artichokes Barigoule
Course 5
Demo
- Green asparagus with hollandaise sauce
- Mayonnaise
- Clarified butter
- White butter sauce
- Compound butter
Practical
- Green asparagus with hollandaise sauce
- Mayonnaise
- Clarified butter
Course 6
Demo
- Vichyssoise soup, chantilly de cresson
- Onion soup au gratin
Practical
- Vichyssoise soup, chantilly de cresson
Course 7
Demo
- Cultivateur soup
- Pistou soup
- Clarification of a stock for freezing (part I)
Practical
- Cultivateur soup

3
Course 8
Demo
Chicken consommé with tarragon
- Presentation of consommé for freezing (part II)
- Argenteuil Potage
- Naming of the preparations
Practical
- Chicken consommé with tarragon
Course 9
Demo
- Poached egg with Béarnaise sauce
- Soft-boiled egg
- Egg mimosa
- Hard and soft-boiled eggs / 65ºc
Practical
- Poached egg with Béarnaise sauce
Course 10
Demo
- French omelette
- Scrambled eggs – Portuguese style
- Cheese soufflé
Practical
- French omelette
- Scrambled eggs – Portuguese style
Course 11
Demo
- Quiche Lorraine
- Mini quiches
- Salt preserved lemons
Practical
- Quiche Lorraine

4
Course 12
Demo
- Puff pastry (4 turns)
- Gougères
Practical
- Puff pastry (4 turns)
- Gougères
Course 13
Demo
- Allumettes with cheese and mornay sauce
- Thin onion and mushroom tartlet
Practical
- Allumettes with cheese and mornay sauce
Course 14
Demo
- Sea bream fillets with Nantais butter sauce, piperade
- Sea bream roasted with fennel
Practical
- Sea bream fillets with Nantais butter sauce, piperade
Course 15
Demo
- Shallow-poached Sea bass in a vegetable broth
- Sea bass in sea salt crust
Practical
- Shallow-poached Sea bass with short stock

5
Course 16
Demo
- Seared salmon pavé, white wine sauce with dill, mushroom Duxelle
- Escalope of salmon with sorrel
Practical
- Seared salmon pavé, white wine sauce with dill, mushroom Duxelle
Course 17
Demo
- Mussel soup “poulette”
- Crustacean bisque
Practical
- Mussel soup «poulette»
Curso 18
Demo
- Pan-seared squid with ink sauce
- Stuffed squid, ink sauce
Practical
- Pan-seared squid with ink sauce
Course 19
Demo
- Old-fashioned Veal Blanquette
- Beef tartar, “pont-neuf” potatoes
- Preparation of the beef for the carpaccio
Practical
- Old-fashioned Veal Blanquette

6
Course20
Demo
- Marinate the meat for the beef Bourguignon
- Flank steak with a shallot sauce, fondantes potatoes
- Prime rib beef, confit shallots
Practical
- Marinate the meat for the beef Bourguignon
- Flank steak with a shallot sauce, fondants potatoes
Course 21
Demo
- Cooking and presentation of the beef Bourguignon
- Presentation of the beef carpaccio
Practical
- Cooking and presentation of the beef Bourguignon
Course 22
Demo
- Pork chop charcutière, mousseline potatoes
- Pork rack roasted in cocotte
Practical
- Pork chop charcutière, mousseline potatoes
Course 23
Demo
- Roast chicken, chicken jus, cocotte potatoes
- Roast chicken contisé with herb butter, parsnips
Practical
- Roast chicken, chicken jus, cocotte potatoes

7
Course 24
Demo
- Black chicken leg fricassée with morels, turned mushroom.
- Chicken in red wine sauce.
Practical
- Black chicken leg fricassée with morels, turned mushroom.
Course 25
Demo
- Duck magret with green pepper sauce, wild mushrooms
- Duck with green olives sauce, creamy polenta
Practical
- Duck magret with green pepper sauce, wild mushrooms
Course 26
Demo
- Pork cheeks, stewed lentils

- Lamb brains « à la Grenobloise », cauliflower puré
Practical
- Pork cheeks, stewed lentils
Course 27
Demo
- Sautéed calf´s liver, devil sauce and Darphin potato

- Prepare and cooking tripe
Practical
- Sautéed calf´s liver, devil sauce and Darphin potato

8
Course 28
Demo
- Lamb kidneys, paprika sauce, and potato dauphines
- Tripes presentation
Practical
- Lamb kidneys, paprika sauce, and potato dauphines
Course 29
Demo
- Fresh market cuisine
Practical
- Fresh market cuisine
COURSE 30/ FINAL EXAM

9
1. BASIC FRENCH CUISINE CERTIFICATE PRESENTATION
Welcome,
This Basic Certificate of French Cuisine will allow you to start learning and know the
basic techniques of cooking, the same that will allow him to develop as a cook in his
future career.
Students will learn to master the following skills and competencies:
• A methodological organization for a high performance

• Work cleanly and applying the basic rules of hygiene and safety
• Learning to work with a precise methodology, well-defined and bespoke to Le
Cordon Bleu.
• Food Hygiene Course
• Course in the prevention of occupational hazards
• Implementation of the basic rules of HACCP
• Culinary terms
• Kitchens and the operation of their equipment
• The kitchen brigade
• Operation, maintenance, and sharpening knives
• Base stocks and broths
• Base sauces
• Emulsified sauce
• Soups, stews and bouillon
• Cooking techniques
• Base doughs
• Eggs: uses and cooking techniques
• Preliminary preparations and cuts flat and round fish
• Categories of meats
• Cooking techniques for seafood
• Basic techniques deboning birds
• Basic techniques of cutting red meat
• Introduction to offal
• Introduction to vacuum cooking

10
2. FACT SHEET
A fact sheet should allow, read, and understand a recipe efficiently.

A fact sheet contains:
• The products
• The units
• The amounts
• The techniques of realization
• The culinary / technical TERMS
This is some of the TERMS that is used in a fact sheet:
• Stem, bunch, branches: it is the unit of measure for fresh herbs

• Leaves is the unit of measure of the leaves
• The clove is the unit of measurement of garlic.
• BG: bouquet garni (thyme / bay leaf / stem parsley)
• SQ.: means enough quantity. Oils and butter, for example, are measured in SQ
• At your discretion: salt and pepper to taste

11
COURSE 1

12
Course 1
Mirepoix
Mirepoix: Mirepoix shallot-onion:
50% onion + 25% celery + 25% carrot 50% shallot + 50% onion
Thick 2cm x 2cm Medium 1cm x 1cm
Medium 1cm x 1cm
Fine 5mm x 5mm
Fine 5mm x 5mm
White Mirepoix: Quarters:

50% onion + 25% celery + 25% leek Vegetables are prepared in quarters for very long
(White part)) cooking or stews that must then be decanted
Thick2cm x 2cm
Medium1cm x 1cm
Fine5mm x 5mm
Note:
- The amount of mirepoix is calculated approximately 1/5 the weight of the bones.
- The size depending on the cooking time of the preparation.
- For white / pale broths, the white mirepoix is usually used replacing the carrot with leek.
- In some cases, the mirepoix is enriched with bacon

13
Course 1
White chicken stock
Fond blanc de volaille
DEMO/PRACTICAL
CATEGORIA Base stocks and broths
INGREDIENTS
White poultry stock:
2 chicken carcasses
500 g chicken neck
300 g chicken feet
300 g white medium mirepoix
1 clove
3 l water
1 BG
10 white peppercorns
To taste: salt and pepper Oil and butter SQ

TECHNICAL TERMS
- Ecumer /skim - Décanter /Decant
- Frémir / simmer
METHOD
White poultry stock:
- Blanch the bones in cold water, skim (change the water if necessary)
- Add the mirepoix, the bouquet garni, bring the stock to a boil, simmer (frémir).
- Cooking time: 3 hours approximately.

14
Course 1
Fish stock
Fumet de poisson
DEMO/PRACTICAL
CATEGORY Base stocks and broths
INGREDIENTS
Fish fumet
600 g white fish bones
2 shallots, émincer
Half onion ciseler
2 button mushrooms
1 BG
80 ml dry white wine
1.5 l water
10 white peppercorns
TECHNICAL TERMS
- Ecumer /skim - Dégorger /bleed
- Frémir / simmer
- Décanter /decant
METHOD
Fish fumet:
- Dégorger and clean the fish bones.
- Sweat the garnish, add the bones and liquids.
- Bring the stock to a boil, skim.
- Let decant and strain through a cheese cloth.
- Cooking time: 20 min. approximately

15
Course 1
Brown veal stock

Fond brun de bœuf
DEMO
INGREDIENTS
Preparations: Aromatic Finish:
5 kg veal bones 2 charred onions
1 kg beef top rump 1 onion into quarters
1 kg beef flank 3 tomatoes into segments
1 kg beef tendons 3 carrots into quarters
Half veal trotter cut into slices 1 head of garlic
50 g tomato paste
Liquid:
10 l of ice
10 l of water
*Finish the cooking of the calf stock in production
and set aside for the demo 2

TECHNICAL TERMS
- Dorer /brown - Cuisson à l’étouffée /covered cooking
- Ecumer / skim Passer / strain
- Frémir / simmer
METHOD
Preparation:
- Roast the bones at 240ºC.
- Prepare the aromatic garnish and roast the onions.
- Degrease the bones and toast the aromatic garnish next to the bones, place in the saucepan.
- Add the pieces (200g) of skirt and heel muscle, tendons, sliced trotters, and tomato paste.
- Cover with water and ice.
- Heat over low heat until the ice melts completely, bring to a boil, skim / degrease, cook covered for 10
hours, strain and cool quickly.

16
Course 1
Vegetable broth
Bouillon de légumes
DEMO
INGREDIENTS
Preparation:
1 onion
1 carrot
1 stalk of celery
1 leek
2 cloves of garlic
1 BG
1/5 bunch of chives
3 chervil sprigs
Salt pepper
1.5 l water

TECHNICAL TERMS
- Décanter / decant - Frémir / simmer
- Ecumer / skim - Suer / sweat
METHOD
Preparation:
- Cut the vegetables into small mirepoix, sweat the garnish (no browning), add water, simmer, season.
- Infuse the herbs about 10 minutes before straining the broth through the chinois.
- Cooking time: 30-40 min

17
COURSE 2

18
Course 2
Roux (white/blond/dark) / butter manié
Roux (blanc/blond /brun) / beurre manié
DEMO
CATEGORY Binding agents
INGREDIENTS
White roux Dark roux
- 70 g flour - 70 g flour
- 70 g butter - 70 g clarified butter
Blond roux Butter manié

- 70 g flour - 70 g flour
- 70 g clarified butter - 70 g butter
TECHNICAL TERMS
- Fleurir (determines the cooking state of the roux - Malaxer / mix
when it becomes frothy) - Pommade /pomade
METHOD
White Roux:
- Melt the butter and add the sifted flour. Cook over low heat, set aside and cool.
Blond roux and dark roux:

- Melt the clarified butter and add the flour, stir until the roux has a blond and dark colour, respectively.
Butter manié
- Take the pomade butter and mix with the flour until a homogeneous mixture is obtained.
-
Note: it is advisable to always sift the flours to prepare roux / beurre manié

19
Course 2
Tomato sauce
Sauce tomate
DEMO/PRACTICAL
CATEGORY Base sauce / binding of vegetable particles
INGREDIENTS
Tomato sauce:
80 g onion
80 g celery
2 cloves of garlic
50 g tomato paste
5ripe tomatoes
S.Q caster sugar
3 stems of basil
1 stem of oregano
Half stem of rosemary
300-400 ml water
TECHNICAL TERMS
- Compoter - Emincer
- Suer - Passer
METHOD
Tomato sauce:
- Peel and wash the vegetables, cut into a fine mirepoix, take the core out of the tomatoes, and cut up into
chunks.
- Sweat the mirepoix in olive oil, add the cut-up tomatoes, the tomato paste, the crushed garlic cloves, and the
herbs (tie the herbs as a bouquet garni)
- Add the water, cover, and cook in the oven at 150ºC.
- Remove the bouquet garni, blend a little with a hand blender before passing through a coarse chinois, bring
to a boil and set aside.

20
Course 2
Béchamel sauce
Sauce béchamel
DEMO/PRACTICAL
CATEGORY Base sauce / binding of starch
INGREDIENTS
Bechamel sauce:
500 ml milk
Half onion pricked with an aromatic clove.
35g butter
35g flour
1 BG
S.Q nutmeg
To taste: salt and pepper S.Q-Oil and butter
TECHNICAL TERMS
- Fleurir / flour - Roux blanc / White roux
- Lier /Bind - Fleurir
METHOD
Bechamel sauce:
- Make a white roux.
- Infuse milk with onion and B.G
- Strain and bind with the roux.
- Season

21
Course 2
Velouté
Velouté
DEMO
CATEGORY Base sauce / binding of starch
INGREDIENTS
Poultry velouté:
1 L chicken stock
70 g butter manié

TECHNICAL TERMS
- Liaison au beurre manié / binding - Liaison au roux / binding withroux
METHOD
Poultry velouté:
- Boil the stock, bind with the beurre manié

22
Course 2
Reduced stock (demi-glace, glace)
Fond réduit (demi-glace, glace)
DEMO
CATEGORY Base sauce / binding through reduction
INGREDIENTS
Demi-glace / glace:
Brown veal stock from demo 1
TECHNICAL TERMS
- Demi-glace - Réduire / Reduce
- Glace
METHOD
Preparation:
- Reduce the veal stock until obtaining a consistency of demi-glace and glace

23
COURSE 3

24
Course 3
Macédoine of vegetables
Brunoise de légumes en étuvée
DEMO/PRACTICAL Nº OD PORTIONS: 4
CATEGORY Vegetables / basic cuts
INGREDIENTS
Ingredients:
3 carrots
3 turnips
¼ celeriac (250g)
To taste: salt and pepper Olive oil and Butter Q. S
TECHNICAL TERMS
- Brunoise - Cartouche
- Étuver /rehogar
METHOD
Preparation:
- Wash and peel vegetables.
- Cut into macedoine and cook étuvée

25
Course 3
Basic vegetable cuts

Coupes de base des légumes
DEMO
CATEGORY Vegetable cuts
INGREDIENTS
Ingredients: Ingredients:
6 units of mushrooms 3 carrots
1 carrot 1 celery stick
1 lemon 2 turnips
1 zucchini 1 leek
1 orange 2 onions
8 stems of parsley 4 shallots
4 tomatoes 2 cloves of garlic
1 broccoli 4 stems of parsley
BG (thyme, bay leaf, parsley)
TECHNICAL TERMS
- Sifflet - Mirepoix
- Canneler /channel - Ciseler
- Peler à vif / peel live - Julienne /juliana
- Suprèmes / segments - Macédoine /macedonia
- Historier - Paysanne
- Boules parisienne - Brunoise
- Chiffonnade - Jardinière /jardinera
- Concasser - Hâcher /picar
- Sommités -fleurettes
METHOD
Preparation: Large mirepoix
- Wash and peel the vegetables! (1 onion/1 carrot/1 celery stick)
- Make the following cuts: ✓ 1 leek émincer
✓ 1 carrot into sifflets ✓ Half onion ciseler
✓ 1 carrot into canneler ✓ Half onion émincer
✓ 1 lemon into dent de loup ✓ 2 shallots ciseler
✓ 1 orangepeler à vif ✓ 2 shallots émincer
✓ 1 zuchini into boules parisienne ✓ Half turnip cut into jardinière
✓ 2 tomatoes concasser ✓ Half turnip cut into macédoine
✓ 1 broccoli into fleurettes ✓ 1 turnip cut into julienne
- Cook the sommités of broccoli and the parisienne ✓ 1 carrot cut into brunoise
balls à l’anglaise, cool and set aside ✓ 1 carrot cut into paysanne
✓ Chopped parsley
✓ 2 cloves of garlic pureed
✓ 1 BG
26
Course 3
Table of vegetable cuts
Table des coupes de légumes
Cubes of more or less large vegetables according to

Mirepoix Onion / carrot / celery / leeks / shallots
the cooking. It is used as an aromatic garnish
Bouquet Aromatic herbs wrapped and tied inside a leek leaf. It Bay leaf / thyme / parsley / tarragon /
garni is used to flavour preparations basil ...
Concasser Cutting more or less thick and irregular Bones / vegetables / spices ...
Ciseler Thin and regular cutting of bulbs and vegetables Onion / shallots / garlic / chives
Regular cut and more or less fine (depending on use)
Emincer Onion / leek / carrot / pepper ...
of bulbs, roots, vegetables ...
Little sticks 4 cm - 5 cm long and 0.5 cm x 0.5 cm
Jardinière Turnips / carrots / celeriac ...
thick
Macédoine Cubes of 0.5 cm x 0.5 cm Turnips / carrots / celeriac ...
Julienne Cut of 5 cm - 6 cm long and 1 mm x 1 mm thick Carrots / zucchini / pepper ...
Paysanne Triangular cut 1 cm in diameter and 2 mm - 3 mm
Carrots / leek / celery branch ...
(triangular) thick
Paysanne
Square cut of 1 cm x 1 cm and 2 mm - 3 mm thick Potatoes / turnips / ...
(cuadrado)
Brunoise Regular cubes of 2 mm x 2 mm Carrots / turnips / celeriac ...
Chiffonnade Ciseler cut in strips of leaves Basil / parsley / cabbage ...
Hâcher Finely chopped Herbs / garlic
Bolas
Balls made with a specific spoon Potatoes / carrots / zucchini ...
parisienne
Historier / Make a decoration on a fruit / vegetable with small
Zucchini / carrot / citrus ...
canneler point or chisel
Vegetables trimmed with regular shapes to beautify Potatoes / zucchini / carrots / celery /
Tourner
them artichokes / mushrooms ...
Sifflets Regular cut more or less thick and / or oblique Carrots
Escalopes Oblique and regular cuts more or less thick Fish / meat / mushrooms / artichokes ...
Fleurettes /
Small corsages of some vegetables Broccoli / cauliflower ...
sommités
Segments/
Whole segments of citrus, without albedo or skin Lime / grapefruit / orange ...
suprêmes

27
COURSE 4

28
Course 4
Artichokes Barigoule
Artichauts à la Barigoule
DEMO/PRACTICAL SERVINGS: 4
CATEGORY Calibration and cooking applied to vegetables
INGREDIENTS
Artichokes:
6 poivrade artichokes
100 g of bacon
15 button mushrooms
Half onion ciseler
1 carrot paysanne
Half bulb of fennel cut into tear shape
3 cloves of garlic, skin on
3 sprigs of thyme
1 bay leaf
200 ml olive oil
S.Q. water
Zest and juice of 1 lemon
----------
5 sprigs of parsley
TECHNICAL TERMS
- Tourner/trim
METHOD
Preparation:
- Trim the artichokes and set aside in water and lemon with the stems of parsley.
- Sweat down the artichokes alongside the other vegetables, add all the liquids and aromatics and cook a
l’étuver slowly.
Finish & presentation:

- Add the chopped parsley prior serving.

29
Course 4
Greek style vegetables
Artichauts à la Barigoule
DEMO SERVINGS: 4
CATEGORY Calibration and cooking applied to vegetables
INGREDIENTS
4 artichokes poivrade
Half a cauliflower in fleurettes
15 button mushrooms
2 spring onions in segments
1 carrot in tagliatelles
1 bulb of fennel cut into tear shape
3 cloves of garlic
100 ml of extra virgin olive oil
100 ml of dry white wine
Juice of 2 lemons
Zest of 1 lemon
S.Q. coriander seeds
----------
10 sprigs of coriander
TECHNICAL TERMS
- Tourner/trim
METHOD
Preparation:
- Sweat the vegetables: fennel, artichokes, onions and mushrooms, garlic.
- Deglaze with the lemon juice and white wine.
- Add the B.G, and the coriander seeds, season, and cover,
- Cool down.
Finish & presentation:

- Add the chopped coriander prior serving.

30
COURSE 5

31
Course 5
Green asparagus with hollandaise sauce
Asperges vertes, sauce hollandaise
DEMO/PRACTICAL
CATEGORY Sauce emulsified with air and semi-coagulated / mother sauce
INGREDIENTS
Preparation: Hollandaise sauce:
½ bunch of green asparagus (large ones) 60 g egg yolks
50 ml water
Half lemon juice
200 g clarified butter
Cayenne pepper
TECHNICAL TERMS
- Clarifier / Clarify - Écussonner
- Cuisson à l’anglaise /Boil - Foisonner / Emulsify
- Semi-coagulation / Semi-coagulation
METHOD
Preparation:
- Ecussonner and peel the asparagus, cook by boiling.
Hollandaise sauce
- Foisonner the egg yolks with the water, add the clarified butter at a temperature close to 55ºC.
- Add the lemon juice and season.
- Set aside in a bain marie at 45ºC / 50ºC.
Finish/presentation:
- Reheat the asparagus gently in butter and sauce them, leaving the tip in sight.
- Gratinate (optional)

32
Course 5
Mayonnaise
Sauce mayonnaise
DEMO/PRACTICAL
CATEGORY Cold emulsified sauce / mother sauce
INGREDIENTS
Ingredients:
40 g egg yolk
20 g Dijon mustard
300 ml sunflower oil
15 ml red wine vinegar
TECHNICAL TERMS
- Emulsion, foisonner / Emulsify
METHOD
Preparation:
- Place the egg yolks, Dijon mustard, salt and pepper in a bowl.
- Make the emulsion with the oils, until obtaining the desired texture.
- Add a few drops of vinegar at the end.
Notes:
- Mayonnaise should always be made with the products at room temperature to facilitate the emulsion, it is
important to refrigerate it immediately and not to preserve it after its elaboration day.
- The vinegar facilitates the emulsion and improves the flavour, but it also raises the pH of the preparation and
slows the bacterial development.

33
Course 5
Clarified butter
Beurre clarifié
DEMO /PRACTICAL
CATEGORY Base preparation
INGREDIENTS
Ingredients:
250 g butter
TECHNICAL TERMS
- Fondre / melt - Clarifier / clarify
- Décanter / decant - Petit lait /whey
METHOD
Preparation:
- Melt the butter in a bain Marie without stirring.
- Then separate the fat from the whey.
* Fresh butter can withstand a maximum temperature of 120ºC against 200ºC in the case of clarified butter.

34
Course 5
White butter sauce
Beurre blanc
DEMO
CATEGORIA Base sauce
INGREDIENTS
Ingredients:
250 g butter
80 g shallots ciseler
200 ml white wine vinegar

TECHNICAL TERMS
- Emulsion, foisonner / Emulsify - Réduction / Reduction
METHOD
Preparation:
- Ciseler the shallots, reduce with the vinegar almost au sec.
- Cut the butter into small cubes
- Emulsify the sauce over low heat with the cold butter, adjust the seasoning and set at 45ºC / 50ºC maximum.

35
Course 5
Compound Butters
Les beurres composés
DEMO
CATEGORY Base preparations
INGREDIENTS
Maître d’hôtel compound butter:
300 g softened butter
One lemon juice
15 g parsley, chopped
Salt flakes
Freshly ground white pepper
* Reserve compound butter in the freezer for demo 22

TECHNICAL TERMS
- Hacher/chop - Pommade /pomade
METHOD
Maître d’hôtel butter
- Mix all the ingredients until you get a smooth and homogeneous butter.
- Make a roll with film paper with half the butter and cool.
- Make some rosettes with a pastry bag fitted with a star nozzle with the other half of the butter and cool.
*Save the Maître d´hôtel butter for demo 22.

36
COURSE 6

37
Course 6
Vichyssoise soup, watercress chantilly
Soupe Vichyssoise, chantilly de cresson
CATEGORIA Cold soup
INGREDIENTS
Vichyssoise soup: Finish:
500 g leek (white part) Watercress leaves
200 g potato (for boiling) 2 slices of white bread loaf
1L of chicken stock Clarified butter
200-300 ml full-fat milk 10 stems of chives
250 ml whipped cream
Watercress chlorophyll
1 bunch of watercress (125g)
TECHNICAL TERMS
- Chlorophylle / chlorophyll - Coagulation / coagulation
- Crème montée / whipped cream - étamine/cheesecloth
METHOD
Vichyssoise:
- Emincer the leek finely, peel and cut the potatoes into pieces, wash them to remove excess starch.
- Suer the leek with the butter without colouring, add the potatoes and dip with the poultry stock, cook and
grind, pass through the fine strainer, add the milk, and adjust the seasoning and cool. Rectify the texture with
a little milk.
Chlorophyll:
− Wash and blend the watercress with a little water using a bar blender, strain through a fine sieve.
− Heat the liquid in a bain Marie up to 70ºC and coagulate.
− Do not stir and recover the chlorophyll softly, drain through a cheesecloth on ice.
Trimming:
- Cut the slices of bread into 1 cm x 1 cm cubes, brown in the clarified butter.
- Whip the cream and add the chlorophyll.
Finish / Presentation:
- Serve the soup very cold with the watercress chantilly and the croutons

38
Course 6
Onion soup «gratinée»

Soupe à l’oignon gratinée
DEMO SERVINGS: 4
CATEGORY Hot base soup
INGREDIENTS
Ingredients: Finish:
1 kg onions émincer 1 mini baguette cut into thin slices
80 ml white wine 100 g grated Gruyere cheese
1.5 L chicken stock
Finish:
50 ml Madeira or red Port wine

TECHNICAL TERMS
- Caraméliser / Caramelize. - Déglacer / Desglaze
METHOD
Preparation:
- Caramelize the onion, deglaze with the white wine.
- Add the stock, let it cook and season, add Madeira or Port at the end.
- Place the soup in a bowl, add the toasted bread croûtons and gratinate with the cheese.
Finish / Presentation
- Present in a lion’s head soup bowl

39
COURSE 7

40
Course 7
Cultivateur soup
Potage cultivateur
CATEGORY Base hot soup
INGREDIENTS
Preparation: To finish:
80 g smoked bacon into thin lardons 2 chervil sprigs
150 g leek émincer
80 g carrot paysanne- triangular
80 g celery paysanne- triangular
80 g turnip paysanne- square
50 g green cabbage in chiffonnade
150 g floury-type potato paysanne- square
50 g peas
50 g extra fine green beans - sifflets
1.5 l water
TECHNICAL TERMS
- Chiffonnade - Lardons
- Paysanne - Mouiller / Wet
METHOD
Preparation:
- Wash and peel the vegetables.
- Cut the carrot and celery into triangular paysanne.
- Cut the turnip and potato in a 1cm square paysanne.
- Clean the cabbage and remove the ribs, cut into fine chiffonnade.
- Cut the bacon into lardons allumettes.
- Sweat the carrot, celery, and celeriac with butter, add the bacon.
- Mouiller with water, add the chiffonade of cabbage and potato.
- Finally, add the cooked peas and green beans.
Finish / presentation:
- Finish the soup with a knob of butter and chopped chervil

41
Course 7
Pistou soup
Soupe au pistou
DEMO SERVINGS: 4
CATEGORY Base hot soup
INGREDIENTS
Preparation: Pistou (pesto):
2 carrots 2 cloves of garlic
1 zucchini 1/2 bunch of basil
1 celery stick C.S of olive oil
1 lee (white part) 40 g of parmesan
1 onion
2 tomatoes Presentation:
200 g of green beans 2 stems of chervil
100 g of white beans (previously soaked in water)
200 g of potato (firm)
100 g of pasta (fideua hueca)
TECHNICAL TERMS
- Chiffonnade - Lardons
- Paysanne - Mouiller / Wet
METHOD
Preparación:
- Wash and peel the vegetables
- Cut among criteria and cooking time
- Cook the beans and reserve
- Bring 1,5lt of water to a boil and cook the vegetables respectively depending on their cooking time, add
the pasta and beans, rectify the seasoning
- Serve the pesto aside
Finishing / presentation:
- Thicken the soup with the pesto at the moment of serving

42
Course 7
Clarification of a stock by freezing (part I)
Clarification d’un fond par congélation (1ère partie)
DEMO
CATEGORY Clarification / consommé
INGREDIENTS
Ingredients:
2 l chicken stock or fish fumet
Cheese cloth
TECHNICAL TERMS
- Clarifier par congélation / clarification by freezing
METHOD
Preparation:
- Freeze the poultry stock for 12 hours minimum, let thaw in the refrigerator through the cheese cloth.
* Set aside for course 9.

43
COURSE 8

44
Course 8
Chicken consommé with tarragon
Consommé de volaille à l’estragon
CATEGORY Consomé
INGREDIENTS
Preparation: Clarification (for 1.5 l of stock):
1,5L chicken stock 300 g chicken meat (from the breast)
1 x 500g chicken breast (skin on) 40 g carrot
40 g leek
Garnish brunoise: 40 g onion
50 g carrot 40 g celery
50 g turnip 50 g tomato
50 g celeriac 2 tarragon sprigs
2 tarragon sprigs 90 g fresh egg whites
TECHNICAL TERMS
- Brunoise - Filtrer/filter
- Clarifier /clarify - Pocher
- Consommé - Renforcer
- Effeuiller/deleaf
METHOD
Preparation:
- Split the chicken breast in two and set aside 300 g for clarification.
- Pocher the other part of the breast in the stock, remove, cool and cut into macedoine.
Clarification:
- Chop the 300g of chicken breast and mix with finely chopped vegetables, egg whites, and tarragon, add to
the cold broth and clarify. Make a chimney and, without stirring, strain through the cheesecloth.
Trimming:
- Cook the brunoise of vegetables a l’Anglaise.
- Efeuiller the tarragon of the garnish, blanch the leaves, cool, drain and dry.
- Serve the consommé with the brunoise of vegetables, chicken and tarragon

45
Course 8
Argenteuil soup
Soupe Argenteuil
DEMO SERVINGS: 4
CATEGORY Potage
INGREDIENTS
Preparation: Garnish:
1 bunch of green asparagus (thick ones) 2 asparagus
1 spring onion
S.Q of water Presentation:
S.Q of sour (crème fraîche) S.Q of chervil or various sprouts

TECHNICAL TERMS
- Mouiller -mandoline / madolin
- Emulsionner / emulsify
METHOD
Method:
Sweat the onion in butter, add the asparagus and add water, cook through and blend, emulsify with cream and
butter, check the seasoning.
Garnish:
slice thinly some asparagus with the mandolin, reserve.
- Serve the soup and add a quenelle of cream and the slices of asparagus, serve warm

46
Course 8
Presentation of the consommé made through the freezing method.
(Part II)
Présentation du consommé par congélation (2ère partie)
DEMO
CATEGORIA Clarification / consommé
INGREDIENTS
Ingredients:
Chicken stock from the previous course clarified
through a cheesecloth
- Presentation of poultry consommé clarified by freezing

47
Course 8
Name of preparations
Name Vegetable
Parmentier Potato
Florentine Spinach
Forestière Mushrooms
Soubise Onion
Portugaise Tomato
Argenteuil Asparagus
Saint-Germain Peas
Doria Cucumber
Conti Lentils
Clamart French peas
Dubarry Cauliflower
Crecy Carrot
Freneuse Turnip
Choisy Lettuce
Rachel Trimmed base of artichoke
Favorite Extra thin green beans
Musard Kidney beans
Bretonne White beans
Condé Red beans
Bruxelloise Brussel sprouts
Note:
- The preparation is named according to the main ingredient used in its preparation.

48
COURSE 9

49
Course 9
Poached eggs with Béarnaise sauce
Œuf poché, sauce Béarnaise
CATEGORY Eggs
INGREDIENTS
Eggs: Bérnaise sauce:
4 eggs Sabayon
1.5 l water 60 g egg yolks
75 ml white wine vinegar 50 g water
Reduction
Croûtons: 80 ml white wine vinegar
2 slices of white bread loaf 120 ml white wine
SQ clarified butter 80 g shallots ciseler
2 g crushed black pepper
Tarragon and chervil stems
Bacon: 200 g clarified butter
200 g smoked bacon 4 tarragon sprigs
4 chervil sprigs

TECHNICAL TERMS
- Pocher / poach - Lardons
- Coaguler / coagulate - Reduction / reduction
METHOD
Preparation:
- Poach the eggs in simmering water for 2-3 minutes, cool and drain.
Bernaise sauce
- Make the reduction of the bearnaise sauce, make the zabaglione, emulsify with the clarified butter. Add the
chopped herbs.
Trimming:
- Cut the bread into 1X1 cubes, brown in clarified butter, drain directly.
- Cut the bacon into 1cm x 1cm thick lardons (keep the length of the piece of bacon), sauté.
- Coat the poached eggs with béarnaise sauce.

50
Course 9
Soft boiled egg
Œuf à la coque et mouillettes
DEMO
CATEGORY Eggs
INGREDIENTS
Ingredients: Finish:
- 4 eggs - Salt flakes
- Water - Crushed black peppercorn mignonette.
- Coarse salt - S.Q chives ciseler
- Bread sticks (mouillettes):
- 2 slices white bread loaf
- SQ softened butter
METHOD
Preparation:
- Save the eggs at room temperature.
- Cook the eggs 3 minutes in boiling water with salt.
- Spread the slices of bread with pomade butter, cut the crust off, toast in the oven, cut into sticks.

51
Course 9
Egg mimosa
Œufs mimosas
DEMO SERVINGS: 4
CATEGORIA Eggs
INGREDIENTS
Eggs: Mayonnaise:
8 eggs 40 g egg yolk
S.Q white wine vinegar 20 g mustard
300 ml sunflower oil
Chopped parsley
TECHNICAL TERMS
- Écaler / peel - Emulsionner / emulsify
METHOD
Hard boiled eggs:
- Cook the eggs for 12 minutes in boiling water with vinegar, cool down and peel.
- Cut the eggs lengthwise and take out the yolk.
- Pass the egg yolk through a fine mesh tamis and add enough mayonnaise to bind the mix, add the chopped
parsley and reserve in a piping bag.
Mayonnaise:
- Make a mayonnaise
Finish:
- Fill the eggs with the mix, serve at room temperature.

52
Course 9
Hard-boiled and soft-boiled eggs/eggs at 65ºC
Œufs durs et mollets
DEMO
CATEGORY Eggs
INGREDIENTS
Ingredients:
12 eggs
Water
Rock salt
TECHNICAL TERMS
- Écaler /peel - Mollets
METHOD
- Keep the eggs at room temperature.
Hard-boiled egg:
- Cook the eggs for 9 minutes in boiling water.
Soft-boiled egg:
- Cook the eggs for 5 minutes in boiling water.
Eggs at 65ºC
cook the eggs at 65ºC for 45 minutes

53
COURSE 10

54
Course 10
French omelette
Omelette
DEMO/PRACTICAL Nº OF OPRTIONS: 4
CATEGORY Eggs
INGREDIENTS
Preparation: Garnish:
12 eggs (3 eggs per omelette) 200 g mushrooms
SQ, clarified butter 50 g cheese
S.Q Chopped chives

TECHNICAL TERMS
- Emincer
- Caraméliser
METHOD
Garnish:
- Emincer the mushrooms and sauté, drain
- Beat the eggs in a bowl
- Cook the omelette with butter stirring constantly with a fork
- Fill the omelette in the middle and roll up
- The omelette is served with no browning or wrinkles.
- Brush top with melted butter

55
Course 10
Scrambled eggs a la portugaise
Œufs brouillés à la portugaise
CATEGORY Eggs
INGREDIENTS
Scrambled eggs: Portugaise:
6 eggs 60 g shallots ciseler
40 ml full-fat milk 1 garlic clove hacher
300 g tomato concasser
1 BG
S.Q sugar
TECHNICAL TERMS
- Concasser - Bain-Marie
- Ciseler - Etuver
- Hacher
METHOD
Portugaise:
- Cook the tomato étuver with shallots and garlic.
Scrambled eggs:
- Beat the eggs and cook in a bain-marie.
- Finish with butter and milk, season.
- Serve with tomato portugaise.
- Place scrambled eggs in a deep dish and serve with a tomato quenelle.

56
Curso 10
Cheese soufflé
Soufflé au fromage
DEMO Nº DE PORCIONES: 4
CATEGORIA Soufflé
INGREDIENTS
Soufflé base (white roux): 4 ramequin dishes:
40 g butter Butter
40 g plain flour Plain flour
250 ml full-fat milk
100 g grated Gruyére cheese
80 g egg yolk
----------
150 g fresh egg white
Ground nutmeg
----------
80 g Gruyère cheese, cut into discs.

TECHNICAL TERMS
- Monter/whisk - Soufflé
- Chemiser / clad - Bec d’oiseau
METHOD
Soufflé:
- Make a Mornay sauce, reserve at room temperature.
- Whisk egg White, add a small quantity of the egg white to the Mornay and whisk to lighten the appareil,
slowly add the rest of the egg white bit by bit.
- From bottom up, butter the inside of the ramequin dishes and sprinkle with flour.
- Fill 4/5 of each ramequin with the appareil and place a disc of cheese on top.
- Bake at 160°C and serve immediately.

57
COURSE 11

58
Course 11
Quiche Lorraine
Quiche lorraine
DEMO/PRÁCTICAL SERVINGS: 4
CATEGORIA Dry dough / salted tart
INGREDIENTS
Ingredients for dough: (recipe x 2 separate for chef) Filling/royale:
250 g plain flour 2 eggs
125 g butter 1 egg yolk
5 g salt 150 g cream
60 g egg 150 ml full-fat milk
30 ml water Ground nutmeg
Salt, ground peppercorn
Garnish: --------------------
200 g streaky bacon 1 yolk with 15 ml water for waterproof
40 g grated gruyère cheese
Salt & pepper to taste Oil & butter in SQ
TECHNICAL TERMS
- Abaisser - Chiqueter
- Appareil (royale/crème prise salée) à quiche - Cuire à Blanc /blind baking
- Lardons - Fonçage
- Imperméabiliser
METHOD
Dough:
- Cut the butter into small cubes, sift the flour.
- Make the sablage, add the liquids and mix to a firm dough.
- Fraiser, roll into a ball, reserve in the refrigerator.
Preparation:
- Abaisser the dough to 3 millimetres and foncer, chiqueter and blind bake (cuire à blanc) during 20 minutes at
165ºC with the rice and 10 minutes without the rice
- Prepare the royale and set aside cold.
- Make the pastry waterproof with the yolk mixture.
- Fill the quiche with lardons and pour in the royale, add the grated cheese.
- Bake at 145° C for 20-25 minutes until golden brown.
- Cool on a rack

59
Course 11
Mini quiches
Mini quiches
DEMO SERVINGS: 4
CATEGORY Dry dough / salted tart
INGREDIENTS
Garnish: Filling:
1 bunch of spinach 2 eggs
200 g of smoked salmon 1 egg yolk
150 g cream
150 ml full-fat milk
Ground nutmeg
Salt, ground white peppercorn
--------------------
1 yolk with 15 ml water to waterproof
Salt &pepper to taste S.Q-Oil and butter
TECHNICAL TERMS
- Abaisser - Cuire à Blanc
- Appareil (royale/crème prise salée) à quiche - Fonçage
- Fonçage en 2 temps - Imperméabiliser
METHOD
Preparation:
- Abaisser the dough to 3 millimetres. With an 8 cm ring, cut out 8 circles for the bases of the cakes with the
same diameter.
- Cut 14 cm long strips and the same width as the rings, foncer the molds with these strips, cut off the excess
dough with a sharp knife, lightly brush the inside of the ring with a little egg, arrange the base in the center
and stick the base and the sides of the quiches.
- Pierce the base with a fork, blind bake
- Smooth the edges with a fine grater.
- Fill the quiches and bake at 140ºC

60
Course 11
Salt preserved lemons
Citrons confits au sel
DEMO
CATEGORIA Pickles
INGREDIENTS
Main ingredients:
6 lemons
55g salt
120g sugar
Sugar syrup:
1 l water
550 g sugar
METHOD
Preparation:
- Make a sugar syrup with the water and sugar, cool.
- Wash and cut the lemons open into 4 segments, keeping the base uncut, fill with the mixture of salt and
sugar and close. Put the cut-up lemons in the jar, pour the cold sugar syrup over, close the jar and store for 6
months in a dry / cool / dark place before opening it.
- Set aside for later classes.

61
COURSE 12

62
Course 12
Puff pastry (4 turns)
Pâte feuilletée (x4 tours)
DEMO/PRACTICAL
CATEGORY Dry dough
INGREDIENTS
Détrempe: (recipe x 2 separate for chef) Beurrage: (recipe x 2 separate for chef)
190 g water 300 g butter
8 g salt
45 g melted butter
200 g plain flour
200 g strong flour
5 g white wine vinegar
*Wrap the puff pastry dough in cling film for Class

13
Salt & pepper to taste S.Q-Oil and butter

TECHNICAL TERMS
- Beurrage
- Détrempe
- Tourage
METHOD
Trimming:
- Prepare the détrempe.
- Pound the butter with the rolling pin, shape it into a 1cm thick square.
- Roll out the détrempe to form a cross, add the butter (beurrage) and give the pastry 4 turns.
- *Save for course 13

63
Course 12
Gougères
Gougères
DEMO/PRACTICAL
CATEGORY Soft dough
INGREDIENTS
Choux pastry: (recipe x 2 separate for chef) 50 g Gruyère cheese, grated.
125 ml water
50 g butter Eggwash:
2 g salt 1 egg
Ground nutmeg
75 g plain flour
2-3 eggs
TECHNICAL TERMS
- Déssécher - Coucher
- Panade - Dorure / barnizar
METHOD
Choux pastry:
- Cut the butter into small cubes, sift the flour and let the eggs temper.
- Boil the water with butter, salt and nutmeg.
- Off the heat add the sieved flour and dry over the heat.
- Incorporate the eggs, one at a time.
- Roll out the grated cheese between 2 baking sheets (1mm thick) until it gets compact; cut out discs using a
20mm round nozzle; keep it in the fridge.
- Coucher the choux pastry with a piping bag with an 8mm round nozzle installed, egg wash and stick a disc of
cheese on top of the gougères.
- Heat the oven to 250ºC (vent closed)
- Put the gougères 15 minutes with the oven turned off.
- Turn the oven back on at 160ºC, open the vent and finish the cooking (15 to 20 minutes)
Finish /presentation:
- Serve the gougères upon exiting the oven

64
COURSE 13

65
Curso 13
«Allumettes» with cheese and mornay sauce
Allumettes au Fromage, Sauce Mornay
DEMO/PRACTICAL
CATEGORIA Dry dough
INGREDIENTS
Ingredients: Mornay sauce:
Dough from the course 12 (make 1 doble turn) 30 g of butter
30 g of flour
300 ml of milk
2 egg yolk
60 of grated gruyère
S.Q of nutmeg
150 gr. of gruyère

- * 1 egg to barnish
TERMINOLOGÍA TÉCNICA
- Étirer-étaler/ strech - Liaison au roux /thickening with roux
PROGRESIÓN
Allumettes
- Finish with a double turn, let cool down and rest for an hour.
- Do the mornay sauce and cut the cheese sticks.
- Stretch down the dough to 3mm thick and in half (one part slightly bigger than the other)
- Dispose the mornay sauce over the abaisse (dough base), add the cheese sticks, add some egg wash
around.
- Each allumette should be12 cm long and 5 cm wide
- Dispose the other abaisse (dough) over the other one and, gently form the allumettes.
- Cut the allumettes when the dough is cold.
- Realize the chiquetage and rest.
- Brush with egg wash and bake at 180ºc for about 20 minutes.
- Cool down on a rack

66
Curso 13
Thin onion and mushrooms tartlet
Tarte fine aux oignons et champignons
DEMO
CATEGORIA Dry dough
INGREDIENTS
Ingredients: Presentation/finishing:
Puff pastry dough from the previous recipe 1 truffle of 30-40g
sea salt flakes
Onions: mignonette peppercorn
1 kg of spring onion émincer
2 cloves of garlic S.A of of mix lettuce
4 stems of thyme
Hazelnut vinaigrette:
S.Q of mustard
S.A of Jerez vinegar
S.Q of hazelnut oil
TECHNICAL TERMS
- Étirer-étaler/ strech - Liaison au roux / thickening with roux
METHOD
Dough:
- Stretch the dough at 2mm thick, cut with a 20 cm diameter ring, bake between two sheets at 180ºc, cool
down on a rack.
- Thinly slice the onions and sweat in butter with the garlic and thyme, cook thoroughly gently and cool
down.
- Cut thin slices of mushrooms(1mm) with the mandolin, cut with the ring cutter.
- Dispose thin layer of onions onto the dough, add the mushrooms and finish with fresh grated truffle, salt,
pepper, and few leaves of mixed lettuce

67
COURSE 14

68
Course 14
Sea bream fillets with Nantais butter sauce, piperade
Filets de dorade au beurre blanc
DEMO/PRÁCTICAL SERVINGS: 2
CATEGORY Fish-preliminary preparations / flat fish of 2 fillets
INGREDIENTS
Ingredients: Piperade:
1x 600/700g sea bream (ungutted and scales on) Q.S olive oil
1 l of water ½ red onion émincer
1 lemon 2 garlic cloves puree
S.Q of coarse sea salt ½ red pepper émincer
½ yellow pepper émincer
Nantais butter sauce: 3 tomato (plum) concasser
200 g butter Espelette paprika
100 ml Muscadet white wine
30 g crème fraiche

TECHNICAL TERMS
- Habiller - Emulsionner / emulsify.
- Fileter / fillet - Désarêter / debone
METHOD
Beurre Nantais:
- Ciseler the shallots finely
- Reduce with vinegar and wine.
- Emulsify the reduction with the cold, cubed butter.
- Add the crème fraîche.
Sea bream:
- Habiller the fish: de-scaling / gutting / cutting fins / removing gills and eyes / bleed the head and bones.
- Fillet and debone the two filets.
- Heat the water with lemon slices and salt and poach the fish in it.
Piperade:
- Emincer peppers and onion, chop the garlic, make the concasser and cook étuver
- Arrange the sauce on the plate and the fillets on top

69
Curso 14
Sea bream roasted with fennel
Dorade rôtie au fenouil
DEMO SERVINGS: 4
CATEGORY Fish-preliminary preparations / flat fish of 2 fillets
INGREDIENTES
Ingredients: Garnish:
1 sea bream of 1 / 1,2 kg (with insides and scales) 2 cloves of garlic
1 lemon 1 bulb of fennel
200 g of cherry tomato on the vine
5 pearl onions
1 lemon (juice)
100 ml of dry White wine
S.Q of extra virgin olive oil
20 Uns. of black olives (Aragón)
2 stems of basil / stems from the fennel bulb
TERMINOLOGÍA TÉCNICA
- HabillerRôtir / bake - Désarrêter / debone
PROGRESIÓN
Sea bream:
- Habiller the fish: de-scaling / gutting / cutting fins / removing gills and eyes.
Garnish:
- Prepare and clean all the vegetables.
- Slice very thinly the fennel with the mandolin, chop the garlic and mix with the fennel, add ½ lemon juice and
season.
- Cut the onion in half and the tomatoes (keep the peduncle and a part of the vine
- Dispose a thin layer of fennel, dispose the fish over it and add all around the tomatoes, onions, and olives,
add ½ lemon juice, white wine, and olive oil.
- Bake at 180ºc, rest for a few minutes, take out the fish, clean from skin and bones and filet gently with a
spoon.
Presentation:
- Present the fish, dispose all around the garnish and add some cooking liquid, finish with a few leaves of basil

70
COURSE 15

71
Course 15
Shallow-poached Sea bass in a vegetable broth
Bar poché au court-bouillon
CATEGORY Round fish of two fillets
INGREDIENTS
Ingredients: Vegetable broth:
1 x 1.2 kg sea bass (with insides and scales) 1 carrot cut into 5 mm sifflets
1 x 2 kg sea bass (with insides and scales) Half leek cut into 5 mm sifflets
4 baby onions cut into 5mm rings.
1 celery stalk cut into 5 mm sifflets
Half fennel bulb
1 BG
2 l water
20 black peppercorns
1anise star
4 cloves, coarse salt
--------------------------
2 chervil stems
2 dill stems
Salt &pepper to taste S.Q-Oil and butter
TECHNICAL TERMS
- Habiller - Pocher / poach
- Fileter-lever les filets / fillet - Désarêter/debone
- Sifflets - Porcioner / portion
METHOD
Preparation:
- Habiller the fish: de-scaling / gutting / cutting fins / removing gills and eyes / bleed the head and bones. Fillet
the fish and debone, portion, and set aside.
- Make the vegetable broth, strain, and set vegetables aside.
- Badigeonner the portions of sea bass with the mustard and reserve cold
- Poach the fish in the court-bouillon (the temperature should not exceed 85ºC).
- Serve the fish with the court-bouillon and the vegetables.

72
Course 15
Sea bass in a sea salt crust
Bar poché au court-bouillon
DEMO SERVINGS: 4
CATEGORY Round fish of two fillets
INGREDIENTS
Ingredients: saffron infused fennel:
1 sea bass of 1,2 kg with scales and ungutted 2 bulbs of fennel
Juice from 2 oranges
Sea salt crust S.Q of saffron
2 kg of coarse sea salt
2 stems of rosemary finishing / presentation:
S.Q of extra virgin olive oil
sea salt flakes or fleur de sel
1 lemon
TECHNICAL TERMS
- Habiller - Pocher / poach
- Fileter-lever les filets / fillet - Désarêter/debone
- Sifflets - Porcioner / portion
METHOD
Preparation:
- Habiller the fish
- Cover with the salt mixed with the rosemary and bake for 35 minutes at 160ºc.
Fennel:
Cut the bulbs into segments, sweat in olive oil, add the orange juice, saffron and cook through, reduce, and
glaze before serving.
- Serve an aiguillette of fish cleaned, dispose the fennel on the side and finish with olive oil.

73
COURSE 16

74
Course 16
Seared salmon pavé, white wine sauce with dill, mushroom Duxelle
Pavé de saumon à la plancha, sauce vin blanc à láneth, Duxelle de champignons
CATEGORY Fish
INGREDIENTS
Main ingredient: Mushroom Duxelle:
500 g salmon fillet 2 shallots
8 button mushrooms
Sauce: Juice of half lemon
3 shallots 2 sprigs of parsley
100 ml white wine
500 ml fish stock
100 ml cream
4 dill sprigs
TECHNICAL TERMS
- Pavés - Cuisson à lánglaise
- Incisions - Etuver
- Emincer - Hacher
- Déglacer
- Effeuiller
- Cartouche
- Duxelle
METHOD
Salmon:
- Cut the salmon widthwise into 100/120g pavés.
- Carve the skin and reserve in the fridge.
Sauce:
- Emincer the shallots and sweat in butter.
- Deglaze with white wine, reduce to nearly dry, pour the fumet over and reduce by half.
- Add the cream and reduce until it coats the back of a spoon (texture nappante).
- Chop dill leaves and sprinkle just before serving; verify seasoning.
Duxelle:
- Cut the mushrooms into macédoine and reserve.
- Sweat the shallots ciseler in butter, add the mushrooms with lemon juice, cover with a cartouche and étuver.
- Add the chopped parsley right at the end.
75
Presentation:
- Pan-sear the salmon skin-side with olive oil.
- Once cooked, dry the salmon thoroughly, place it on the left-hand side of a plate with the kale next to it and
the Duxelle on the right-hand side.
- Pour the sauce around.

76
Curso 16
Escalope of salmon with sorrel

Escalope de saumon à l’oseille
DEMO SERVINGS: 4
CATEGORIA Pescado azul
INGREDIENTS
Main ingredient: Sauce:
500 g of salmon fillet 4 shallots
100 ml of dry White wine
50 ml of Noilly Prat
1 lt of fish stock
150 ml of cream (35%)
1 bunch of sorrel
Juice of 1 lemon
40 g of butter
TECHNICAL TERMS
- Escalope - Réduire / reduce
- Saisir /sear
PROGRESIÓN
Salmon:
- Skin off the salmon and cut in escalopes of 120 g
- Sear with the sautoir just before serving, cuisson rosée
Sauce:
- Emincer the shallots and sweat in butter.
- Deglaze with the white wine and Noilly Prat, reduce about 2/3 and add the fish stock, reduce, and add the
cream, reduce until desired texture.
- Clean and defoliate the sorrel, add to the sauce at the last moment and set aside, add the butter, and
emulsify, finish with the lemon juice, reserve.
Presentation:
- Dispose the sauce in the plate, add the fish over and serve immediately.

77
COURSE 17

78
Course 17
Mussel soup «poulette»
Soupe de moules «poulette»
CATEGORY Moluscs / bivalve
INGREDIENTS
Musselsmarinière: Poulette sauce:
2 kg bouchot mussels 40 g roux blanc
100 g shallots émincer Cooking juice from the mussels
5 sprigs of parsley 100 g cream
5 sprigs of thyme 40 g egg yolks
120 ml dry white wine SQ lemon juice
1 l of chicken stock
10 white peppercorns Fried parsley leaves:
Parsley leaves
Croûtons: SQ sunflower oil
2 slices white bread loaf
SQ clarified butter
Salt & pepper to taste SQ oil & butter
TECHNICAL TERMS
- Cuisson marinière - Liaison / binding
- Ebarber / de-beard
METHOD
Moules mariniere:
- Scrape and clean the mussels well, cook a la mariniere, remove the mussels from their shells and reserve,
strain the cooking juice.
Sauce:
- Bind the cooking juice with the roux and finish with cream + yolks, season with lemon juice.
Croutons and parsley:

- Remove the crust from the bread and dice, fry in clarified butter.
- Fry the parsley leaves
- Present the velouté and to place on top the mussels, the croutons, and the fried parsley leaves.

79
Course 17
Crustacean bisque
Bisque de crustacés
DEMO
CATEGORY Crustaceans / soup
INGREDIENTS
Bisque: Trimming:
4 units of small crab (Necora) 1 local lobster
2 Canadian lobster
Head and shell of the lobster Croutons:
100 g of butter 2 slices of sliced bread
4 cloves of garlic Q.S of clarified butter
100 g of shallots émincer
Q.S of cognac Whipped butter:
60 cl of white wine 20 cl of cream
50 g of tomato concentrate Cayenne pepper
500 g of ripe whole tomatoes
1.5 l of fish fumet Presentation:
3 branches of parsley Chervil
50 g of round rice
30-40 cl of cream
To taste: salt & pepper OIl and butter in S.Q
TECHNICAL TERMS
- Écraser / crushed - Flamber / flame
- Compoter
PROGRESSION
Bisque:
- Seal the lobsters and the lobster shell in oil and seal with the help of a roller.
- Add and sweat the aromatic garnish, flambé with the cognac, and deglaze with the white wine and
reduce; add the concentrated tomato, the split tomatoes and compoter.
- Add the fumet and the other ingredients, cook over a low heat for 40 minutes, mash with the large
turmix and pass through the fine Chinese food mill; rectify seasoning and reserve.
Trimmings:
- Wrap the lobster's tail in plastic wrap and steam for 12 minutes at 70ºC, cool and cut according to
use.
- Cut and fry the bread in clarified butter.
- Assemble the cream and season.
- Present the bisque in a deep dish and add the garnishes

80
COURSE 18

81
Course 18
Pan-seared squid with ink sauce
Chipirons sautés, sauce à léncre
CATEGORY Cephalopods
INGREDIENTS
Main ingredients: Ink sauce:
2 baby squids (150-250g) 1 dried Cayenne chilli
4 slices of serrano ham (for chips) 150 g onion emincer
2 garlic cloves, crushed
Half green pepper émincer
40 g choricero pepper pulp
30 ml Cognac
60 ml white wine
2 squid ink sachets (8g)
1 tomato
500 ml chicken stock
TECHNICAL TERMS
- Farcir/stuff - Quill/tube/tentacles/beak
- Flamber - Saisir
METHOD
Squid:
- Peel, prepare and wash the squid, reserve the ink sacs for the sauce, reserve the tentacles and fins for the
- Cut the tube lengthwise in two parts and clean thoroughly, cut some very thin crisscross incisions on the
inside of the tube.
- Sear the squid on the side of the incisions, add the tentacles and fins, reserve and rest, the cooking should be
Of a pearly aspect
Sauce:
- Sweat the onion, pepper, chilli pepper and garlic, add the choricero pepper pulp, flamber with the cognac
and reduce au sec, add the wine, and reduce, add the cut-up tomato and the chicken stock.
- Dilute the squid ink sacs with a bit of chicken stock, sieve into the sauce, complete with the squid ink bag.
- Cook,
- Blend the sauce, strain through fine Chinese and to return to boil.
- Sear the squid and add to the sauce, cook about 3-4 minutes.
Serrano ham chips:

- Dry the serrano ham between the two trays at 160ºc for 25 minutes, reserve.
- Serve the sauce on a plate, add some squid medallions, fins and tentacles

82
Course 18
Stuffed squid, ink sauce
Chipirons farcis, sauce à léncre
DEMO SERVINGS: 4
CATEGORIA Cephalopods
INGREDIENTS
Preparation: Stuffing:
4 fresh baby squid of 100g a 120g 80 g onion ciseler
2 garlic cloves purée
½ red pepper in macédoine
Sauce: 60 g serrano ham chopped.
Sauce from the previous recipe (squid ink sauce) 10 g chopped capers
10 black olives from Aragon (pitted and
chopped)
60 g tomato concasser
The tentacles and fins of the baby squid
minced
Spicy paprika
To taste:salt&pepper QS Oil and butter
TECHNICAL TERMINOLOGY
- Farcir/stuff - Pluma/tubo/tentáculos/pico
- Flamber - Saisir
METHOD
Squid:
- Peel, prepare and wash the squid, reserve the ink sacs for the sauce and the tentacles and fins for the
filling. Flip the tubes inside out.
Stuffing:
- Étuver the onion and the red pepper with the tomato and garlic and compoter. Add the other
ingredients, stuff the squid until ¾, close with a wooden stick.
Cooking:
- Sear the squids on all sides, add the cognac and “flamber”, add the sauce until half of the squid, bring to
a boil, add a lid on and bake at 12ºc for about 40 minutes.
- Serve the sauce on a plate, serve a squid in medallions

83
COURSE 19

84
Course 19
Old-fashioned veal blanquette
Blanquette de veau à láncienne
CATEGORY White meat/ ragoût à blanc
INGREDIENTS
Main ingredients: Thickening:
1 kg veal chuck 50 ml cream
2 Lt of chicken stock 40 g egg yolks
250 g mirepoix in quarters
Garnish:
2 cloves of garlic, in their jackets
4 button mushrooms (medium size)
1 BG
8 baby onions
1 clove
1 carrot
Sauce: S.Q. sugar
30 g butter Lemon juice of half lemon
30 g plain flour
500 ml cooking stock
Pilaf rice:
100 ml cream
Half onion ciseler
200 g vaporised rice
400 ml cooking stock
1 BG
TECHNICAL TERMS
- Blanchir - Décanter
- Cook à blanc - Suprême
- Parer - Velouté
- Nacrer/pearl - Égrainer
METHOD
Blanquette:
- Parer the meat, cut it into 4 to 5 cm cubes.
- Cook the meat in the chicken stock from cold, skim off the impurities and add the mirepoix.
- Décanter once cooked.
Sauce:
- Make a velouté sauce with the broth and the white roux
- Bind the sauce with the cream and the yolk

85
Rice
- Sweat the onion and pearl the rice, add the broth, and bring to a boil, cook covered in the oven for 20
minutes, let rest another 10 minutes, égrainer and serve.
Old-style trimmings:
- Peel and glaze the onions à blanc.
- Clean and turn the mushrooms, and cuire à blanc.
- Serve the blanquette and arrange the garnish on top, serve the rice separately.

86
Course 19
Beef tartar, “pont-neuf “potatoes
Tartar de bœuf, pommes pont-neuf
DEMO
CATEGORIA Red meat
INGREDIENTS
Main ingredient: Potatoes pont-neuf
Half fillet of beef 1 kg of large potatoes (floury type)
Garnish: Finish:
S.Q. Worcestershire sauce 4 eggs
S.Q. tabasco Sea salt flakes
8 parsley sprigs Black pepper mignonette
100 g pickled gherkins
100 g capers Watercress sprouts
S.Q. Dijon mustard
S.Q. grape seed oil
TECHNICAL TERMS
- Ciseler - Emulsionner
- Chateaubriand / tournedos/filet -mignon
METHOD
Tartar:
- Chop the meat with a knife, reserve it on bain-Marie, chop pickles, shallots, and capers.
Potato “pont-neuf”
- Peel and square the potatoes, cut in stick of 7cm long and 1cm square
- Blanch the potatoes for a few minutes, reserve gently and cool down in the fridge.
- Deep fry the potatoes in a first bath of oil at 14ºc until they are completely cooked, reserve and cool down.
- Just before serving, fry the potatoes in the oil at 180ºc until golden brown and crispy, dry onto paper and
season, serve immediately.
- Dress the tartar with garnish and seasoning, add an egg yolk and serve the potatoes aside.

87
Course 19
Preparation of beef for the carpaccio
Préparation du filet de bœuf pour le carpaccio
DEMO
CATEGORY Red meat / carpaccio
INGREDIENTS
Main ingredient:
Half beef fillet
TECHNICAL TERMS
- Aponevrose - Ficeler
- Carpaccio - Parer
- Enrouler
METHOD
Sirloin:
- Parer the beef sirloin removing the chain and the silver skin (aponévrose).
- Roll up the meat using plastic cling to shape it into a cylinder, freeze.
- Set aside for course 24

88
COURSE 20

89
Course 20
Marinating meat for beef Bourguignon
Mariner la viande du boeuf Bourguignon
DEMO/PRACTICAL
CATEGORIA Red meat / raw marinade
INGREDIENTS
Ingredients: Marinade:
1 boneless beef shank (demo) 750 ml red wine
Half boneless beef shank (practical) Mirepoix cut into quarters - 1 carrot /1 onion /1 celery
stalk.
1 BG
30 ml Cognac
2 g whole black peppercorn
To taste: salt and pepper Oil and butter: SQ

TECHNICAL TERMS
- Décanter - Parer
- Lardons - Singer
METHOD
Meat:
- Trim the shank and cut into 3/4 cm thick pieces, marinate with the mirepoix, cognac, and red wine. Vacuum
pack and reserve in the fridge for course 21.

90
Course 20
Flank steak with shallot sauce, fondantes potatoes
Bavette à l´échalote, pommes fondantes
CATEGORY Red meat
INGREDIENTS
Main ingredients Fondantes potatoes:
1 whole flank steak (demo) 1 kg potatoes (floury type)
Half flank steak (practical) 80 g butter
3 cloves of garlic crushed.
Shallot sauce: 5 sprigs of thyme
80 g shallots, émincer 1 sprigs of rosemary
10 g sugar 1 bay leaf
40 ml balsamic vinegar 500 ml chicken stock
200 ml red wine
500 ml brown veal stock * Maître d'hôtel butter from demo 7 (chef only)

TECHNICAL TERMS
- Ficeler - Savonnette
- Mouiller - Reposer / rest
- Parer/embellish - Atemperar
METHOD
Shallot sauce:
- Sweat the shallots with the butter, add the sugar, caramelize slightly, deglaze with the balsamic vinegar and
red wine, reduce by 2/3.
- Mouiller with the brown veal stock previously reduced and cook further until the correct texture is reached.
Fondantes potatoes:
- Turn the potatoes (7cm x 4cm; flat base, edges rounded), brown them with the butter, add the stock, herbs
and garlic, cook in the oven at 160ºC until soft and lightly brown and glaze.
Flank steak:
- Cut the flank into escalopes of 130 g.
- Temper the meat, season, and sear in the sautoir, serve medium rare.
- Rest on a rack
- Carve the meat at serving point, the sauce around and garnish with potatoes.

91
Course 20
Prime rib beef, confit shallots
Còte de bœuf, échalotes confites
DEMO SERVINGS: 4
CATEGORY Red meat
INGREDIENTS
Ingredients: * Maître d'hôtel butter from demo 5 (chef only)
1 double rib prime beef
8 stems of thyme
8 stems of rosemary
4 garlic
Confit shallots:
S.Q of clarified butter
12 shallots
2 stems of thyme
2 stems of Rosemary
TECHNICAL TERMS
- Ficeler - Savonnette
- Mouiller - Reposer / rest
- Parer/embellish - Atemperar
-
METHOD
Shallots:
- Confit the shallot sin butter with the aromatics
Pime rib beef:

- Temper the meat, sear, and cook in foamy butter with the aromatics, finish in the oven if necessary
Presentation:
- Slice the meat and serve with butter and shallots.

92
COURSE 21

93
Course 21
Cooking and presentation of the boeuf Bourguignon

Cuisson et présentation du bœuf Bourguignon
CATEGORY Red meat / râgout à brun
INGREDIENTS
Marinated meat from course 22 Garnish:
Sauce: 6 mushrooms
1 L brown veal stock 10 French baby onions
Vegetables from marinade 125 g smoked streaky bacon
The marinade 2 carrots
30 g tomato paste
30 g plain flour
100 g smoked streaky bacon trimmings
TECHNICAL TERMS
- Marquer en cuisson - Saisir
- Liaison à sec / dry binding - Singer
METHOD
Method:
- Drain the meat, marquer in cooking.
- Add the marinade garnish and the bacon trimmings, singer.
- Add tomato paste, wine and veal stock previously boiled and strain and cook in the oven covered.
- Decant the meat and reduce the sauce until it acquires the desired texture.
Trimming:
- Cut the mushrooms into escalopes and sauté.
- Glaze the French onions à brun
- Cut the bacon into thick lardons.
Presentation:
- Serve in plenty of sauce and garnish on top.

94
Course 21
Presentation of the beef carpaccio
Présentation du carpaccio de boeuf
DEMO
CATEGORY Red Meat
INGREDIENTS
Main ingredient:
Frozen beef fillet from demo 21
Finish:
Parmesan shards
Mezclum
Salt flakes
Black peppercorn mignonnette
S.Q of Extra virgin olive oil
S.Q of Pedro Ximenez vinegar

TECHNICAL TERMS
- Carpaccio
METHOD
Vinegar:
- Reduce the vinegar until it has the consistency of syrup.
Carpaccio:
- Cut the still frozen sirloin in thin slices with the cold meat machine plating it at the same time.
Vinaigrette:
- Prepare a vinaigrette with Pedro Ximénez vinegar and olive oil.
- Finish the dish with parmesan, mezclum and black pepper mignonette

95
COURSE 22

96
Course 22
Pork chop charcutière, mousseline potatoes
Côtes de porc sautées sauce charcutière, mousseline de pomme de terre
CATEGORY White meat
INGREDIENTS
Main ingredients: Mousseline potato:
1 three-rib pork roast 500 g potatoes (floury type)
150 g butter
Sauce: 150 ml full-fat milk
50 g onion ciseler
500 ml brown veal stock
20 g Dijon mustard
30 g gherkins cut into julienne
4 sprigs of parsley, chopped
4 sprigs of chervil, chopped

TECHNICAL TERMS
- Brider - Manchonner
- Longe - Parer
- Deglacer - Saisir
- Filet
METHOD
Mousseline potatoes:
- Cook the potatoes in water, peel them whilst, sieve. Mix the mashed potatoes with the warm milk and cold
butter, reserve in the Bain Marie.
Prepare the pork rack:

- Remove the sirloin (filet) from the pig cradle, parer and truss (reserve for the next recipe)
- Manchonner the rack and portion in chops of 250 g -300 g, bind.
- Leave the meat at room temperature before searing.
Sauce:
- Sweat the onions, deglaze with white wine, and reduce to dry, add the veal stock and reduce, strain. Add the
mustard and the pickles.
- Place the chop in slices, a quenelle of mashed potatoes and the sauce

97
Curso 22
Pork rack roasted in cocotte
Carré de porc rôtie en cocotte avec sa garniture
DEMO SERVINGS: 4
CATEGORY White meat
INGREDIENTES
Main ingredients: Vegetables:
1 whole rack of pork (the chef with cut some chops - 150 g of tomato concasser
for the previous recipe) - 5 carrots with stems
- 15 Pearl onions
- 100 ml of dry white wine - 1/2kg of young potatoes
- 1.5 l of beef stock
- 5 garlic cloves Finishing for the sauce
- 8 stems of thyme S.Q of Dijon mustard
- 200 g of cansalada (bacon) S.Q of whole grain mustard
To taste: salt & pepper S.Q oil & butter

TECHNICAL TERMS
- Brider - Manchonner
- Longe - Parer
- Deglacer - Saisir
- Filet
METHOD
Forthe rack:
- manchonner the rack, cut 3-4 chops of 250-300 g for the previous recipe (chef only)
- Clean the rest and truss.
- Sear the rack on all sides, add the lardons, garlic, and the tomato concasser and sweat, add the onions,
and carrot, deglaze with the wine an reduce of 2/3, add the potatoes and wet with the stock, bring up to a
boil.
- Cover and bake at 120ºc for about 45 minutes.
- Take out the rack and decant the garniture, reduce the juice, if necessary, reserve one part for glazing the
meat while it rests.
- Condiment the jus with the mustard(s), verify the seasoning and reserve.
Garnish:
- Peel and clean the carrots, cut lengthwise as well as the onions.
- Clean and cut the potatoes.
- Cur the cansalada in lardons of 2x2
Acabado /presentación:
- Portion the rack in chops and serve in a tray, nicely dispose the vegetables around, serve the sauce aside.

98
COURSE 23

99
Course 23
Roast chicken, jus, cocotte potatoes
Coquelet, jus de volaille et pommes de terre cocotte
CATEGORY Poultry / habillage and preliminary preparations
INGREDIENTS
Main ingredient: Cocotte potatoes:
1 farm chicken(national/gutted) 500 g potatoes (waxy potatoes to fry)
SQ clarified butter
Chicken juice:
500 g chicken wings
100 g fine mirepoix
1 L chicken stock
3 sprigs of thyme
1 bay leaf
TECHNICAL TERMS
- Brider - Rôtir /roast
- Sucs
METHOD
Chicken gravy:
- Clean the wings of the remaining feathers, split and seal. Add the aromatic garnish and the water until
covered. Cook over low heat for 1h15. Strain and reduce.
Chicken:
- Clean it of the remaining feathers, habiller the chicken and truss, add the butter pomade and roast at 150ºC.
Let rest.
Potatoes cocotte:
- Trim the cocotte potatoes (4 cm -5 cm long)
- Blanch and cook in clarified butter, drain, and finish in fresh butter.
- Present the whole chicken with the potatoes around. Serve the juice aside

100
Course 23
Roast chicken contisé with herb butter, parsnips
Poulet rôti contisé au beurre d’herbes, panais
DEMO SERVINGS: 4
CATEGORY Poultry
INGREDIENTS
Main ingredients: Garnish:
1 x 1,6 kg free-range chicken 2 parsnips
1 sprig of rosemary
Fresh herb butter compound: C.S. cayenne pepper
200 g soft butter
2 cloves of garlic pureed. Jus
5 g chopped parsley 5 chicken wings
5 g chopped tarragon C.S. water
5 g chopped chervil
To taste: salt & pepper S.Q: oil and butter

TECHNICAL TERMS
- Habiller - Hacher
- Brider - Farcir sous la peau
- Rôtir - Effeuiller
- Contiser
METHOD
Fresh herb butter compound :
- Mix all the ingredients and season the butter compound.
- Keep in a piping bag.
Chicken:
- Habiller the chicken.
- Chop the chicken wings for the jus.
- Separate the chicken´s skin from the breasts and thighs.
- Push the butter compound between the thighs and breasts meat.
- Truss the chicken and roast at 200ºC on top of the chopped-up wings for 20 minutes and finish cooking at
150ºC.
- Once cooked, remove the chicken, cover with foil paper, and let it rest for 20 minutes.
- Jus: remove the excess of fat remaining in the roasting tray, pour in water and simmer for 20 minutes.
- Strain through a fine chinois and check the seasoning.

101
Garnish:
- Peel the vegetables and cut according to selection.
- Season with olive oil, rosemary, salt and cayenne pepper.
- Roast in the oven.
- Portion the chicken, serve half breast alongside a thigh or a drumstick.
- Sauce the chicken with the jus and garnish with the roasted vegetables.

COURSE 24

103
Course 24
Black leg chicken fricassée with morels, turned mushrooms

Fricassée de poulet noir aux morilles, champignons tournés
CATEGORY: White poultry / ragoût à blanc

INGREDIENTS
Main ingredients Mushrooms
1 x 1.5/2kg free-range chicken (vidé) 4 large button mushrooms
The fat from the chicken S.Q. lemon juice
Morels
30 g dry morel
Soaking water for morels
100 g shallots émincer
70 ml Madeira wine
1 l white chicken stock
150 g cream
40 g crème fraîche
5 g chopped parsley
To taste: salt & pepper Oil & Butter to SQ
TECHNICAL TERMS
- Habiller - Cuisson à blanc / white cooking
- Tourner - Porcionner
METHOD
Morels
- Soak in hot water for 30 minutes, decant and strain the soaking water, reserve for the sauce.
Chicken
- Habiller and debone the bird: two breasts, thigh and drumsticks and wings.
- Debone the thighs, roll in themselves and truss.
- Cut the carcass into pieces and sear together with the drumsticks and thighs, add the shallots émincer,
deglaze with the water from the morels and Madeira wine, reduce 2/3, add the chicken stock and cook over
a low heat.
- Remove the drumsticks, thighs and wings (manchonner thighs and wings) and strain the cooking broth; add
the morels and breasts, poach delicately; reserve the breasts, add the cream and reduce; finish with crème
fraîche and chopped parsley.
Mushrooms
- Clean and trim the mushrooms, cook à blanc.
Pesentation:
- Present a half breast divided along its length with a thigh or drumstick, add plenty of sauce and serve with
the mushrooms.

104
Course 24
Chicken in red wine sauce

Coq au vin
DEMO SERVINGS: 4
CATEGORY: White poultry / ragoût à blanc

INGREDIENTS
Main ingredients: Garnish:
1 x 1.5/2kg black leg chicken 2 carrots with stems
The fat from the chicken 6 pearl onions
50 g of bacon
Cooking: 8 stems of parsley
1 onion 2 slices of bread
1 carrot S.Q of clarified butter
2 cloves of garlic
Peppercorn
Cognac
1 lt of brown veal stock
1 bottle of red wine
30 g of tomato paste
2 tomatoes concasser
1 B.G
To taste: salt & pepper Oil & Butter to SQ
TECHNICAL TERMS
- Habiller - Cuisson à blanc / white cooking
- Tourner - Porcionner
METHOD
Chicken :
- Habiller and debone the chicken: breasts, thighs, and wings.
- Debone the thigs and truss
- Start the cooking of the chicken.
- Before serving, sear the breasts and finish in foamy butter.
Guarnición:
- Prepare the garnish, fry the bread in clarified butter.
- Serve the chicken with the garnish

105
COURSE 25

106
Course 25
Duck magret with green pepper sauce, wild mushrooms
Magret de canard au poivre vert, champignons sauvages
CATEGORY Red poultry

INGREDIENTS
Main ingredients: Wild mushrooms:
2 duck magrets 250 g of mix wild mushrooms (varieties depending on
season)
Green pepper sauce 4 stems of thyme
60 ml Cognac 2 cloves of garlic
60 ml white wine
100 g shallots émincer
10 g pickled green peppercorns
1 l brown veal stock
100 ml cream
TECHNICAL TERMS
- Parer / trim - Flamber / flamear
- Saisir / Sear - Aiguillettes
METHOD
Preparation:
- Trim the magrets, cut some thin grid incisions on the fat, reserve.
- Temper the magrets, sera with the sautoir, starting from cold and without fat, cook medium.
- Rest and cut into aiguillettes.
Mushrooms:
- Wash the mushrooms, dry well.
- Stir fry with little oil for about one minute, drain well from the excess of natural water
- Before serving, stir fry in Brown butter with the garlic and thyme.
Sauce:
- Sweat the shallots and deglaze the sucs with the cognac and wine, add the pepper and stock, reduce, and
add the cream.
- Reduce until desired texture is reached, strain.
Presentation:
- Serve the sauce on the plate, dispose an aiguillette, add the mushrooms

107
Course 25
Duck with green olive sauce, creamy polenta
Canard aux olives vertes, polenta crèmeuse
DEMO SERVINGS: 4
CATEGORY Red poultry
INGREDIENTS
Ingredients: Polenta:
1 duck of 1,5 kg (éffilée) 2 cloves of garlic
2 leaves of laurel
Sauce: 1/2 lt of milk
60 ml of cognac 100 g of polenta
60 ml de dry white wine S.Q of butter
100 g of shallots émincer
300 g of diced tomatoes
10 peppercorns
1 l of white chicken stock
4 stems of Rosemary
8 stems of thyme
2 leaves of laurel
30 green olives
TECHNICAL TERMS
- Parer / trim - Flamber / flamear
- Saisir / Sear - Aiguillettes
METHOD
Preparation:
- Habiller the duck, portion legs, reserve the breasts.
- Sear the legs, deglaze, add the shallots and tomatoes, and cook through, add the stock, and cook gently,
remove the legs, and blend the sauce, pass through a fine chinois, check the seasoning.
- Add whole olives and some tapenade.
- Sear the breasts, let them sit, slice before serving.
Olives:
- Debone the olives and chop into a tapenade, reserve for the sauce.
Polenta:
- Infuse the milk with garlic and laurel leaves, sieve, cook the polenta before serving and finish with fresh
butter.
Presentation:
- Serve the duck with the sauce and polenta

108
COURSE 26

109
Course 26
Pork cheeks, stewed lentils
Joues de porc, ragoût de lentilles
CATEGORY Offal / legumes
INGREDIENTS
Pork jowl: Lentils:
4 pork cheeks (150g each approx.) 1 carrot
150 g onion emincer Half onion studded with cloves
3 garlic cloves 2 cloves of garlic
20 g brown sugar 150 g lentils du Puy
50 ml sherry vinegar
330 ml larger beer Garnish:
1 l brown veal stock 1 carrot cut into macedoine
2 slices of serrano ham cut into strings.
Garlic purée from the stew
Chopped parsley
TECHNICAL TERMS
- Marcar - Glace de viande
- Macédoine / macedonia
METHOD
Pork cheeks:
- Clean and sear the cheeks, add the onion, garlic, and sugar, deglaze with the vinegar, and add the stoc and
beer. Cook over low heat, decant the meat, and reduce the sauce to the desired texture.
- Reduce a portion of the sauce until glace and reserve to glaze the meat.
Lentils:
- Cook the lentils with the aromatic garnish, drain and decant the garnish, reduce the cooking broth.
- Cook the carrot salad and mix with the garlic and lentils, mix the whole with the reduced lentil broth, add the
chopped parsley at the end, reserve.
Presentation:
- Glaze the cheeks with the glace, serve the lentils and the cheeks over, pour the sauce around it.

110
Course 26
Lamb’s brain « à la Grenobloise », cauliflower purée
Cervelles d'agneau à la Grenobloise, purée de chou-fleur
DEMO SERVINGS: 2
CATEGORY Offal / legumes
INGREDIENTS
Ingredientes: Cauliflower purée:
8 lamb brains S.Q of milk
S.Q of flour 1 clove of garlic
1 laurel leaf
S.Q of butter ½ cauliflower
50 g of capers S.Q of butter
20 stems of parsley
2 lemons Dressing:
Various sprouts
Thin slices of cauliflower
Lemon segments

TECHNICAL TERMS
- Marcar
- Macédoine / macedoine
METHOD
Brains:
- Dégorger the brains for one hour in icy water with vinegar, pat dry.
- Take oyt the membrane and poach for a few minutes until slightly firm, cool down and reserve.
- Season the brains and pass into flour, cook in foamy butter until nicely caramelized and colored, add the
lemon juice, capers, parsley and serve.
Puré de colilfor:
- Reserve a few fleurettes for dressing, cook the rest in milk, sieve, blend and reserve.

111
COURSE 27

112
Course 27
Sauté calf´s liver, devil sauce and Darphin potato
Foie de veau sauté, sauce diable et gratin dauphinois
CATEGORY Red offal
INGREDIENTS
Main ingredient: Darphin potato:
4 x 100/130g slices of calf´s liver 600 g of potatoes (firm type)
2 stems of thyme
Devil sauce: S.Q of clarified butter
5 g black peppercorn mignonnette
50 ml sherry vinegar
50 ml white wine
20 g Dijon mustard
500 ml brown veal stock
1 sprig of tarragon

TECHNICAL TERMS
- Ciseler - Saisir
- Déglacer -
METHOD
Calf´s liver:
- Season the liver and thoroughly pan-sear on both sides to reach a pink cooking-point.
Devil sauce:
- Sweat shallots in a mignonette, deglaze with white wine and vinegar, reduce until dry, stir in the stock and
cook until the sauce becomes nappante; finish the sauce with mustard and chopped tarragon.
Darphin potato:
- Clean and peel the potato, cut into julienne and strain from the excess of water, pour the warm clarified
butter over in order to soften the potato, cook in the iron pan
Presentation:
- Place 2 slices of liver in a dish, pour the sauce over, serve the gnocchi on the side.

113
Course 27
Preparing and cooking tripe
Préparation et mise en cuisson des tripes
DEMO
CATEGORIA White offal
INGREDIENTS
Tripe: Garnish:
200 g blanket tripe (rumen) 150 g tomato concasser
200 g honeycomb tripe (reticulum) 40 g tomato paste
200 g book tripe (omasum) 400 g carrots, 3mm slices
200 g reed tripe (abomasum) 300 g onions cut into wedges.
2 x5cm thick slices veal trotters 6 garlic cloves peeled.
500 ml cider
500 ml chicken stock
500 ml veal stock
1 BG
SQ4 spices
3 cloves

TECHNICAL TERMS
- Dégorger /purge -
METHOD
Preparation:
- Wash the tripe under water and cut it into 2 cm x 2 cm pieces.
- In a cocotte dish, sweat carrots, onions, garlic, and spices in butter, stir in tomato paste, add the tripe, the
tomato concasser and the BG, deglaze with cider, cover with the stocks, bring to the boil, season, cover the
cocotte with a lid and cook in the oven at 120ºC for about 8 hours.
- Reserve for course 28.

114
COURSE 28

115
Course 28
Lamb kidneys, paprika sauce, potato dauphines
Rognons de porc sautés, sauce au paprika et pommes de terre dauphines
CATEGORY Red offal
INGREDIENTS
Main ingredients: Dauphines potatoes:
6 lamb kidneys (demo) Choux pastry
3 lamb kidneys (practical) 125 ml full-fat milk
6 slices of smoked bacon 40 g butter
65 g plain flour
Paprika sauce 2 - 3 eggs
80 g shallots ciseler Potato
6 un. mushrooms 2 potatoes (floury type)
5 ml cognac ----------
½ l veal stock 200 g cooked potatoes
50 ml cream 300 g choux pastry
S.Q paprika ----------
SQ sunflower oil for frying

TECHNICAL TERMS
- Saisir - Parer
- Déglacer
METHOD
Kidneys:
- Parer the kidneys and clean the lobes’ inner nerves, season, and sear on both sides, set aside, roll the kidneys
in the bacon slices, sear, and colour on all sides, serve slightly pink, sweat the shallots and mushrooms,
deglaze with the brandy, and reduce until dry, add the stock and reduce, add the cream and paprika, reduce
until adequate texture is achieved, check the seasoning and add brandy if necessary.
Dauphines potatoes:
- Wrap the potatoes with foil and bake at 180ºC; once cooked, peel and sieve.
- Make a choux pastry.
- Mix the potatoes with the choux pastry; transfer the mixture into a piping bag (plain 10mm nozzle), pipe even
mounds on a baking sheet lined with greaseproof paper; cut the greaseproof paper into strips widthwise;
deep-fry at 150/160ºC, drain, dry and season with salt.
- Slice the kidneys into 1cm thick medallions, dispose over the sauce, serve with the potatoes.

116
Course 28
Tripes Presentation
Présentation des tripes a la mode de Caen
DEMO
CATEGORY White offal
INGREDIENTS
Finish:
- Cooked tripe from course 27
- 100 ml Calvados wine
- 20 potatoes cocotte (floury type)
- 10 g chopped parsley
METHOD
Finish:
- Reheat the tripe in a cocotte dish, add turned potatoes, Calvados wine and cook another 30 minutes.
- Add chopped parsley at the end.

117
COURSE 29

118
Curso 29
Fresh market cuisine
Cuisine du marché
DEMO/PRACTICAL
The chef will prepare a recipe with seasonal products, students will then realize their own
interpretation with the same ingredients

119
COURSE 30
FINAL EXAM

2022 Edition (T-III)

120

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