Advanced Finishing Techniques

Chemiser

Chemiser (to line or coat) is a fundamental technique in which a mould is lined with a thin, even la…

Clarification du Consommé

The clarification of consommé is one of the most elegant and scientifically fascinating techniques i…

Cuire en Croûte

Cuire en croûte (cooking in a crust) is the supreme expression of the pâtissier-cuisinier’s art, enc…

Découper et Dresser

Découper (to carve) and dresser (to plate or arrange) represent the culminating acts of classical Fr…

Glacer une Pièce de Viande

Glacer une pièce de viande (glazing a piece of meat) is the classical technique of building a lustro…

Lustrer et Napper

Lustrer (to gloss) and napper (to coat) are the twin finishing techniques that transform a plated di…

Paner à l'Anglaise

Paner à l’anglaise is the classical French three-stage breading procedure: flour, egg wash, and brea…

Sabayon Salé

The sabayon salé (savoury sabayon) adapts the technique of its sweet Italian counterpart — zabaglion…

Trousser et Brider

Trousser (to truss) and brider (to tie) are the essential techniques for preparing poultry and game …