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Coq au vin, the Burgundy braise that tamed tough old rooster in red wine. Why searing the meat and reducing the wine changes everything.
Thin slices of zucchini, eggplant, and tomato arranged circularly over a pepper sauce base, baked with aromatic herbs.
Chocolate mousse: the airy French classic built on whipped whites and 70% cacao. Understand the physics behind that cloudlike texture and the right melt.
Pâte à choux profiteroles filled with cream, glazed in dark chocolate and pine nuts: the French shell that puffs on steam alone.
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