Watch L'Ecole #Valrhona #Pastry #Chef Philippe Givre plate a stunning and #delicate #dessert! During his one of a kind « #Technology of Ingredients » #class in Tain-L’Hermitage in May 2019, you will have the chance to gain a better understanding of the impact ingredients have on #chocolate, and the texture and taste of your creations!
This poulet Breton recipe from chef Steve Groves is a fine example of traditional French cookery. Chicken pieces are simmered in a sauce flavoured with cider, crème fraiche and mustard. This dish is best cooked in a single pan to retain all of the flavours, and it’s best to keep all the chicken pieces on the bone, as this means the meat will be moister and the sauce more flavourful. Serve with some potatoes on the side for a full meal.