Rack of lamb beginner's guide: 3 Michelin stars recipe [Hotel de Ville]
3 Michelin stars Frank Giovannini cooking class at Hotel de Ville, Crissier. Part three. In this video you will see step by step recipe and will learn how to cook a 3 Michelin star lamb.
Frank Giovannini, is a 3 Michelin stars chef, who cooks in very interesting and sophisticated way. Every plate is a lot of work.
La liste best restaurant in 2015, 'Hotel de Ville, was always in the world's best restaurant ratings. The Restaurant de l’Hôtel de Ville, in Crissier, near Lausanne, in Switzerland, was voted number 1 restaurant in the world. Now it's on the 3rd place.
In Hotel de Ville, Prissier, a 3 Michelin stars restaurant you will enjoy Michelin star cooking class.
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Alouettes sans tête à la Provençale
Recette emblématique de la Provence les alouettes sans tête sont de petites paupiettes de boeuf farcies avec un hachis d'ail, de persil et de petit salé. Le morceau de boeuf est du paleron coupé en fines tranches que l'on garnit de farce puis qui qui est ficelé.
La provenance du nom alouette sans tête est mal connue mais beaucoup s'accordent à dire que le petit paquet ressemble étrangement à l'oiseau concerné lorsqu'on s'apprête à le manger !
Sinon, avec cette cuisson longue dans la tomate on obtient une sauce compotée qui nappera la viande mais aussi les accompagnements.
Les alouettes sans tête à la provençale s'accompagnent de Polenta, de pommes de terre vapeur, de pâtes ou encore de riz. Les féculents conviennent à merveille car ils sont sublimés par la sauce bien corsée.
Voilà un plat que je vous invite à goûter, il vous fera découvrir la Provence et donc mettra du soleil sur votre table...
Alors convaincus ? Vite à vos tabliers car la cuisson est longue !
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Ingrédients pour 4 à 5 personnes :
12 alouettes sans tête (env 1.4kg)
800 gr de tomates concassées
25 cl de vin blanc sec
3 cuillères à soupe d'huile d'olive
1 oignon
4 gousses d'ail
1 petit bouquet de persil
10 gr de cèpes déshydratés
1 cuillère à café d'herbes de Provence
1 feuille de laurier
Sel/Poivre
Temps de préparation : 25 min
Temps de cuisson : 2h00
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vous pouvez soutenir la chaîne en faisant
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cuisinedephilippe@gmail.com
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Gordon Ramsay Herb Crusted Fish Fillet Recipe
Herb Crusted Fish Fillet is a signature Gordon Ramsay recipe. This dish features perfectly cooked fish fillets with a crispy, herbaceous crust. The crust is a blend of fresh basil and parsley combined with finely grated Parmesan cheese, breadcrumbs, and a hint of balsamic vinegar, creating a burst of flavors that complements the fish beautifully. Cherry tomatoes add a pop of color and freshness to the dish.
Ingredients:
2 fish fillets
3.5 oz cherry tomatoes
Half of an onion, peeled and chopped
0.18 oz fresh basil
Half a cup of bread
1/2 oz fresh parsley, chopped finely
1.0 oz finely grated Parmesan cheese
1 tbsp of balsamic vinegar
Salt, to taste
Pepper, to taste
Directions:
00:02 Prepare herb-crusted fillets of Cornish brill, season with salt and pepper, and sear in olive oil.
00:17 Sear the fish for one minute on each side, then remove to a tray.
00:38 Make a salsa with roasting tomatoes flavored with the fish pan juices.
00:56 Create a crust mixture with bread, parsley, and parmesan, which helps bind the crust and adds color.
01:14 Generously pack the breadcrumb mixture on the fish and bake for six minutes.
01:30 Serve the herb-crusted fillets with the tomato salsa, finishing with olive oil and balsamic vinegar.
Actual Recipe:
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Pan Seared Scallops with Lemon Garlic Sauce
Easy to master gourmet meal all made in one pan. The seafood is brined first for extra flavor and tenderness as is cooks. A tangy citrus garlic sauce coats each tasty scallop.
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???? INSTRUCTIONS:
00:00 Intro
00:56 Brine the Scallops
01:37 Rinse and Dry
02:11 Season with Salt
02:49 Baste the Scallops
03:41 Make a Pan Sauce
04:14 Garnish and Serve
✅ INGREDIENTS:
---Brine
• ⅓ cup kosher salt
• 1 cup hot water
• 4 cups ice cubes
• 1 pound scallops
---Scallops
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon dijon mustard
• 2 tablespoons heavy cream
• 1 teaspoon chopped dill
• black pepper
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How to Make an Aioli Sauce Recipe - Garlic Aioli Recipe
Learn how to make the perfect homemade Aioli Sauce Recipe or Homemade Garlic Aioli Recipe. Aïoli sauce is a sort of Provençal garlic mayonnaise made of olive oil and garlic. In French, ail means garlic, and oli is the Provencal word for oil. To make it the traditional way, you need to use a mortar and pestle.
★☆★ RECIPE INGREDIENTS & LINKS ★☆★
Aïoli sauce ingredients: 0:45
Aïoli sauce method: 01:01
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