The Art of cooking Lamb: An online Masterclass with Chef Gregoire Berger


Watch this HD video and learn to prepare and cook Lamb the french classical way. 

About Gregoire

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. 

The Course

This is part of a larger Masterclass titled Proteins 101: The Art of cooking 

Chef Gregoire & Chef Aurelien take turns in teaching you everything you need to know about proteins, with four easy-to-follow videos.

In this video you will learn:


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


Audio in English. French and Arabic subtitles are available.