15 easy and amazing recipes to become a real cordon bleu cook
The famous Michelin-starred chef reveals her secrets for creating new dishes all year round using seasonal produce.
Get started with Hélène Darroze and +5O mentors for just 12 euros a month
Excellent
2,360 Reviews on
very nice recipe, it's very pleasant to follow Hélène who explains it very well, thank you
Thank you for these recipes, and lessons, practice with curiosity, with joy the pleasure and tasting and sharing .. I will try again and share it ...
What you will learn
- 18 exclusive videos
- 15 original and easy recipes
- Cutting and cooking techniques
- Reuse leftovers so you don't throw anything away
- Use seasonal produce
- Imagining new dishes all year round
Discover the full programme
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Le contenu des cours
Le contenu du programme
• 18 leçons
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Hélène Darroze Masterclass trailer01:48 min -
1. Meet Hélène Darroze02:22 min
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2. Tomato burrata sweets12:58 min
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3. Smoked eel rillettes09:08 min
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4. Cream of pea soup with mint11:03 min
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5. Garlic, parsley, soft-boiled egg and ham soup14:46 min
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6. Porcini pie with parsley pistou and hazelnuts14:43 min
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7. Escaoutoun with ewe's milk and mushrooms12:23 min
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8. Scallops, cauliflower couscous, parmesan emulsion18:11 min
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9. Cod, Coconut Beans and Clams in a Battered Casserole16:27 min
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10. Spanish-style sea bream with chimichurri condiment12:09 min
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11. Shoulder of lamb, preserved lemons, tomatoes and olives10:44 min
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12. Roast chicken stuffed with foie gras brioche under the skin25:03 min
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13. Roasted carrots with honey and cumin15:50 min
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14. Puff pastry and apple tourtière10:04 min
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15. Brownie with chocolate cream and hazelnut caramel09:25 min
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16. Conclusion00:47 min
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17. Bonus 1: Duck Pithiviers20:11 min
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18. Bonus 2: How do I create a new dish?07:03 min
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
Masterclass bonus
Pithiviers de canard
Special lesson : ‘Hélène Darroze’s dish’. Will you rise to the challenge?
How do I create a new dish?
Special lesson : Tips for letting your creativity flow.
E-book of the masterclass (66 pages)
Use your digital booklet to follow the masterclass and apply the exercises.
Have you ever watched cooking tutorials on the internet?
How many times have you been disappointed with the results when you’ve tried to make the recipes on offer?
Probably dozens of times, right?
And that’s perfectly normal.
The reasons are simple:
Either there’s a crucial step missing that makes all the difference,
Or the explanations are too succinct,
Or you don’t have the necessary equipment.
Now imagine being guided step-by-step through the preparation of these recipes, detailing every stage and showing you exactly what to do and how to do it.
Imagine all these explanations being offered to you by one of France’s greatest Michelin-starred chefs.
That’s exactly what this masterclass is all about:
To enable you to make your own succulent, never-before-seen recipes, accompanied step by step by Hélène Darroze.
Thanks to her pedagogy and precision, you’ll know exactly when to add the different ingredients, as well as how long to cook them, how to cut up your products and in exactly the right order to assemble your dishes.
Not only does Hélène give you her secrets for easily cooking recipes from top restaurants at home, she also reveals her best tips for using them in your everyday cooking and for creating new dishes all year round with seasonal produce.
Let Hélène Darroze be your guide and surprise your guests with unique dishes worthy of the finest restaurants.
Hélène Darroze .
Hélène Darroze was born in Mont de Marsan in the Landes region of France into a family of chefs.
After studying at university and graduating from the Ecole Supérieure de Commerce in Bordeaux, she joined Alain Ducasse’s team at the prestigious Louis XV in Monaco.
After working there for 3 years, the great chef encouraged her to move over to the other side of the stove.
At the age of 32, she opened her own restaurant in Paris, on the Left Bank in the heart of Saint-Germain-des-Prés.
Today, she is chef-owner of the ‘Marsan par Hélène Darroze’ restaurant in Paris (2 Michelin stars), the ‘Jòia’ restaurant in Paris 2 and chef of the ‘Hélène Darroze at the Connaught’ restaurant (3 Michelin stars) in London.
She won the Veuve Clicquot World’s Best Female Chef Award 2015 from The World’s 50 Best Restaurants.
She has also been on the jury of the TV show ‘Top Chef’ since 2015.
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