Source: https://mentorshow.com/enMentorShow is an online streaming platform featuring masterclasses by leading mentors. Our goal is to give you access to cost-effective knowledge whenever and wherever you want, in fields as varied as wellness, personal development, leadership, entrepreneurship, cooking, photography, sports and many other categories.
The fish
The fish
Meet Pierre Gagnaire
Meet Pierre Gagnaire, a chef as generous as brilliant, elected by his peers as the greatest Michelin-starred chef in the world in 2015. In this first video, he tells you about his career and his love for cooking.
Gaya oysters
In this first lesson, Pierre Gagnaire enters into the subject with Gaya Oysters, the flagship dish of his fish restaurant in the capital. This starter will arouse the appetite of your guests.
Baie des Anges oysters
Pierre Gagnaire continues to work with oysters, but this time in a "modern" way. Discover a captivating dish composed of hot oysters, baby spinach, leeks and garnished with a delicious juice with a surprising recipe.
Saint-Jacques Yosuke
In this lesson, Pierre Gagnaire invites Japanese cuisine to join a particularly popular product: Saint-Jacques. Learn to play with extraordinary flavors to create a subtle and creative blend.
Saint-Jacques Sketch
“A tribute to my career”. In this lesson, Pierre Gagnaire invites you to continue the work with Saint-Jacques. This time, discover the Saint-Jacques Sketch, a dish sparkling with flavors that well represents the culinary journey of the French cook. The opportunity for you to familiarize yourself with sweet and savory combinations.
Fish stock (fumet)
In this lesson, Pierre Gagnaire teaches how to make a delicious fish stock. This sea broth will serve you in all your seafood, shellfish and fish dishes.
Whole Sole with Jean Vignard Sauce
"A classic of French cuisine". In this lesson, discover one of the emblematic recipes of our culinary heritage. Pierre Gagnaire teaches you how to sublimate a sole with a sauce composed of fish stock and a surprising ingredient.
Haddock Atlantic Coast
In this lesson, Pierre Gagnaire teaches a revisited version of the Atlantic Coast Haddock, an ingenious mix of reasonable and period products. The perfect dish to enjoy with friends accompanied by a good beer.
Mayonnaise with Seaweed
To go further and add a touch of delicacy to Haddock, Pierre Gagnaire teaches you the recipe for a light and innovative mayonnaise that you can reuse with many dishes.
Meat and produce
Meat and produce
Lamb Juice and Mint Sauce
In this lesson, learn how to make one of the basics of cooking: lamb jus. Pierre Gagnaire teaches you his recipe to create a broth that you will use to give flavor to your future dishes. Even add extra subtlety by incorporating a mint sauce.
Milanese Saddle of Lamb
For the first meat dish on this menu, Pierre Gagnaire has chosen to work with a Milanese lamb. In this lesson, rediscover this mythical recipe as well as all its surprises, onion compote, kale cabbage.
Beef Youpala
In this lesson, Pierre Gagnaire presents the recipe for Youpala beef, learn how to make this astonishing, aesthetic "stacking" typical of Pierre Gagnaire's cuisine. A great cooking lesson, you will be able to reuse the principles in absolutely all your dishes.
Potatoe Cracotte
Give your potatoes a new shape. Discover the recipe for Potatoe Cracotte, a light and airy accompaniment that will go perfectly with Youpala beef and all your other meat dishes.
Red Beef Purse
In this lesson, Pierre Gagnaire introduces you to an original beef tartare in two different forms. Become a professional in tartare and its subtleties. Something to surprise your guests and lovers of red meats.
Poultry Farm Paradise
For the last dish of this exceptional menu, Pierre Gagnaire has decided to teach you a daring and elegant recipe: poultry stuffed with mushrooms and pistachios. Discover his tips for a dressage worthy of a starred restaurant.
The desserts
The desserts
Pink Grapefruit Soufflé
In this lesson, Pierre Gagnaire gives you the secrets of an unusual recipe. Learn how to make a grapefruit soufflé. A nice assortment of fruits that may well "tickle" your taste buds, as the chef likes to say.
Pamplona trip
For the last lesson of this Masterclass, Pierre Gagnaire takes you on a journey to the land of a classic: that of chocolate. By the way, he gives you a variety of tips to improve your pastry level skill. A Masterclass that ends in style with a nice touch of love and sweetness.
Conclusion
Pierre Gagnaire ends this Masterclass by sharing his vision of cooking and giving his advice to keep moving forward.
The knives
"With a very sharp knife you never cut yourself". Learn how to choose the right knives for different situations and how to sharpen your blades like a chef!
Pot-au-feu (Stew)
“A dish that warms hearts and stomachs”. Pierre Gagnaire gives you his advice for making a breathtaking pot-au-feu.
Hello,
Thank you very much for this course.
Is it possible just to check the 4th video, it is not accessible for some reason, the message is: “Could not fetch video metadata”.
The video is:
“How can we improve our self-esteem on a daily basis and reveal our true personality?”
Thanks a lot for your effort, thank you!
they have removed that video :( that is why it gives that error.
(forgot to mention that the course is : How can you regain your self-esteem and stop devaluing yourself?”)
Thanks a lot!
thanks for your reply, is there a paypal to support the site?
sorry don’t have paypal, but if you want to support me you can contact me on tg @ddptv_bot. :)