Proteins 101: An online Masterclass with Chef Gregoire
Watch four HD videos and learn to prepare and cook: Chicken, Lamb, Fish, and Octopus.
A native of Brittany, the seafood capital of France, Gregoire set his mind on becoming a Chef from a very young age, encouraged to learn the ways of the kitchen by his mother and grandmother. Graduating from the prestigious CFA institute in Vannes, Morbihan, he quickly found his way to iconic Michelin star restaurants, most notably, the two-starred “Le Domaine de Rochevillaine”. From there, his passion pushed him to work with Giants like Paul Bocuse, Frederic Robert, and Pierre Gagnaire, before setting his eyes on Dubai, to come and lead the now World Famous restaurant: Ossiano - Atlantis the Palm.
Chef Gregoire's right-hand man for many years, a highly deserved status. Incredibly talented and versatile, Chef Aurelien earned his stripes in the kitchens of Joel Robuchon in the south of France, before moving to Dubai to join the Ossiano - Atlantis the Palm brigade.
Chef Gregoire & Chef Aurelien take turns in teaching you everything you need to know about proteins, with four easy-to-follow videos.
In these you will learn:
Identify quality chicken
Break down the chicken into the main parts
Confit the chicken
Make chicken Jus
Pan-fry the chicken the right way
What to look for in a good lamb rib section
How to remove the bone from the rib section
How to make Lamb broth & Jus
How to make lamb roulade
How to cook and serve the lamb roulade
Break down the Salmon like a Pro
Learn how to filet the right way
Learn how to cure fish
Learn how to make a salmon tartare
Break down the octopus into manageable parts
Prepare the octopus "nage" to slow cook it
Prepare an octopus carpaccio from scratch
Season and plate like a pro!
Audio in English. French and Arabic subtitles are available.
Sous vide machine