French Cooking Techniques
Learn the basics of French cuisine. Build your skills and techniques step by step and start cooking like a professional chef.
Head Chef of renowned establishments, Le Cordon Bleu Paris instructor, and culinary consultant, Paris, France.
Knife techniques, stocks, sauces and full recipes of classic French cooking.
Taught by Chef Bruno Stril, Professor at Le Cordon Bleu Paris for 15 years, this course will give you an insight of the basics you learn from a French cooking school.
And, if you are a professional cook or graduate, this is meant to refresh foundations of knowledge by properly applying the techniques.
At the end of this course you will:
- Make the very classic emulsions, stable and inestable.
- Clarify butter from scratch that will concentrate all the flavors for any recipe.
- Make a french style pasta (gnocchis à la parisienne from pâte à choux).
- Filet a fish and turn vegetables.
- Prepare stocks, consomé and soups.
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Course Syllabus
Course Content
Chapter 2 - Knife cuts
Chapter 3 - Turning
Chapter 4 - Deboning
Chapter 5 - Basic preparations
Chapter 6 - French stocks
Chapter 7 - Soups
Chapter 8 - Sauces and emulsions
Chapter 9 - Appetizers with cheese
Chapter 10 - Frying techniques
Chapter 11 - Main dishes
Before you go
The fundamental French cooking techniques that will help build your professional chef skills.
What you'll learn
Chef Bruno Stril covers a number of important knife techniques that when mastered will truly impact your cooking skills. Then he introduces fundamental stocks and sauces and how they are used in soups and other classic French recipes.
You will see more essential sauces will be introduced such as Béchamel, Hollandaise, Verte and Tartare and then used in recipes. We will also cover frying, grilling, roasting, sautéing and more while making some delicious French dishes.
Some of the recipes you will learn are:
Foie Gras Poêlé with Pears: Foie Gras is fattened goose or duck liver. It has been considered an important French gastronomic experience for hundreds of years and part of France’s cultural history. Foie gras Poêlé is lightly seared.
How to Cook the Perfect Steak: Cooking a perfect steak is an art and a science. How long to cook your steak will depend on different factors such as the thickness of your steak, the type of steak, as well as how you like your steak cooked. There are generally five levels of done-ness or “cuisson” for your steak. Blue, Rare, Medium Rare, Medium and Well Done.
Course recipes
In this course you will learn
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Meet your Instructor
Head Chef of renowned establishments, Le Cordon Bleu Paris instructor, and culinary consultant, Paris, France.
Renowned head chef at prestigious establishments of up to 4 stars like Maxim's in Paris, teacher at Le Cordon Bleu Paris, and culinary consultant for aspiring chefs.
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Every course includes a downloadable recipe book
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Frequently Asked Questions
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Very good
Very well done course with basic knowledge of most important techniques