0:00:05 > 0:00:10Only an elite group of chefs holds two Michelin stars.
0:00:10 > 0:00:12Michel Roux Jr is one of them.
0:00:12 > 0:00:15- One lamb, two fish gone.- Wahey!
0:00:17 > 0:00:21He has given us a taste of how to create the great classics.
0:00:22 > 0:00:26- Tonight is the master class. - Perfect.
0:00:44 > 0:00:47Everybody loves roast chicken,
0:00:47 > 0:00:50but this recipe is something really special -
0:00:50 > 0:00:53a stuffed chicken in salt crust.
0:00:56 > 0:00:58The virtues of cooking in a salt crust mean that
0:00:58 > 0:01:00whatever you're cooking is encased
0:01:00 > 0:01:03and it cooks in its own steam and in its own juices
0:01:03 > 0:01:06and therefore stays beautifully moist.
0:01:07 > 0:01:10This really is a straightforward cooking technique
0:01:10 > 0:01:14and it will enhance any fish or meat that you're cooking.
0:01:18 > 0:01:21First job is to make the salt crust
0:01:21 > 0:01:24so for that we need flour,
0:01:24 > 0:01:27salt - fine table salt
0:01:27 > 0:01:28and coarse sea salt.
0:01:28 > 0:01:31If it was only coarse sea salt,
0:01:31 > 0:01:33you wouldn't be able to get the smooth paste
0:01:33 > 0:01:35and it wouldn't hold together.
0:01:35 > 0:01:39It seems like an incredible amount of salt in this recipe,
0:01:39 > 0:01:43but remember that is just there to encase whatever we're cooking
0:01:43 > 0:01:47and it will season, but not over season, the dish.
0:01:49 > 0:01:50Egg white...
0:01:53 > 0:01:56..and a flavouring, some lovely chopped rosemary,
0:01:56 > 0:02:01because I think rosemary works well with chicken. Beautiful.
0:02:01 > 0:02:03And now just a little bit of water.
0:02:05 > 0:02:08And you work this to a paste.
0:02:09 > 0:02:12This salt crust can be used for fish or chicken
0:02:12 > 0:02:15or even lamb, a beautiful side of lamb.
0:02:15 > 0:02:17It really is very versatile.
0:02:17 > 0:02:20It'll always be the same recipe.
0:02:20 > 0:02:21Perfect consistency.
0:02:23 > 0:02:25Now we need to put that in the fridge,
0:02:25 > 0:02:27just to rest for 15, 20 minutes.
0:02:30 > 0:02:34So for the stuffing, first off, we need some sausages.
0:02:34 > 0:02:36I'm going to add some chives. I love chives.
0:02:36 > 0:02:39Gives that lovely onion flavour background to it,
0:02:39 > 0:02:40without being too aggressive.
0:02:40 > 0:02:42Some breadcrumbs...
0:02:43 > 0:02:45An egg...
0:02:49 > 0:02:51I'm using morel mushrooms,
0:02:51 > 0:02:54but you could use any kind of mushrooms.
0:02:55 > 0:02:59And then a few chicken livers.
0:02:59 > 0:03:03And just bring all that together.
0:03:07 > 0:03:09In it goes.
0:03:11 > 0:03:13One more thing I do to this chicken,
0:03:13 > 0:03:16which I think adds a lovely dimension to it and a lovely flavour,
0:03:16 > 0:03:19is basting it in honey and paprika,
0:03:19 > 0:03:22so smoked paprika, which has got a little bite to it.
0:03:23 > 0:03:27I think it also adds a lovely colour to the skin.
0:03:27 > 0:03:29If you're baking a fish in a salt crust,
0:03:29 > 0:03:32I think olive oil and lemon would work wonderfully well.
0:03:35 > 0:03:36Viola.
0:03:36 > 0:03:39Ready for the salt crust.
0:03:47 > 0:03:48Little bit of flour.
0:04:03 > 0:04:06It is vitally important
0:04:06 > 0:04:08that it is completely sealed
0:04:08 > 0:04:10so no steam will escape.
0:04:10 > 0:04:13Now it just needs a little bit of egg wash
0:04:13 > 0:04:15and the egg wash is there to give it a glorious shine,
0:04:15 > 0:04:18and then ready for the oven.
0:04:22 > 0:04:26We cook the chicken for an hour and 20 minutes at 200 degrees C,
0:04:26 > 0:04:27incredibly high heat,
0:04:27 > 0:04:32but it then needs at least 40 minutes resting in a warm place.
0:04:32 > 0:04:36That ensures that the stuffing is fully cooked.
0:04:37 > 0:04:39Mmm.
0:04:39 > 0:04:41I can smell it now. It smells divine.
0:04:49 > 0:04:52Here we go. The moment of truth. The chicken!
0:04:54 > 0:04:56Yes! Mmm!
0:04:59 > 0:05:01So the final thing is to carve.
0:05:04 > 0:05:05Mmm. Beautiful.
0:05:07 > 0:05:09My word, that looks good.
0:05:09 > 0:05:12And not forgetting the stuffing,
0:05:12 > 0:05:16which you can carve from the back end there as well.
0:05:18 > 0:05:22This is wonderful. It's a dish not just full of technique,
0:05:22 > 0:05:24but especially full of theatre,
0:05:24 > 0:05:26the perfect dinner party roast.
0:05:50 > 0:05:53This classic is a Pochouse Bourguignonne,
0:05:53 > 0:05:56a Burgundian freshwater fish stew.
0:05:59 > 0:06:02The fish we're using for the pochouse
0:06:02 > 0:06:04is pike, char,
0:06:04 > 0:06:06trout and perch.
0:06:06 > 0:06:09I remember going fishing with my grandfather
0:06:09 > 0:06:12and catching all these wonderful freshwater fish
0:06:12 > 0:06:15and to make this Burgundian pochouse, this fish stew,
0:06:15 > 0:06:17was something really special.
0:06:23 > 0:06:25First job is to prepare the fish,
0:06:25 > 0:06:28so here we have the pike,
0:06:28 > 0:06:30beautiful fish,
0:06:30 > 0:06:34that's got quite a reputation.
0:06:34 > 0:06:37A real predator of the rivers.
0:06:37 > 0:06:38Char.
0:06:43 > 0:06:46So this is the perch. Great fish.
0:06:46 > 0:06:49I remember as a nipper fishing for these. Delicious.
0:06:51 > 0:06:53Now for the base of the stew,
0:06:53 > 0:06:55I'm going to add some onion
0:06:55 > 0:06:56and a few mushrooms.
0:06:56 > 0:07:00I'm going to use a little bit of this smoked bacon.
0:07:00 > 0:07:03This is all classical Burgundian flavours.
0:07:05 > 0:07:08Next ingredient, the bouquet garni.
0:07:10 > 0:07:12Once the vegetables have softened and sweated down,
0:07:12 > 0:07:15we're going to add to it
0:07:15 > 0:07:17the trimmings of the fish.
0:07:17 > 0:07:18All of that
0:07:18 > 0:07:22is going to give great, great depth of flavour to this fish stew.
0:07:22 > 0:07:24Now's the time to add the brandy.
0:07:26 > 0:07:28This is called "deglacer" in French.
0:07:28 > 0:07:31"Deglacer" means to deglaze,
0:07:31 > 0:07:34to pick up all the sugars that have stuck to the bottom of the pan
0:07:34 > 0:07:37and that is the secret to great taste and flavour,
0:07:37 > 0:07:39the white wine,
0:07:39 > 0:07:41so in that goes.
0:07:45 > 0:07:49This then comes to the boil and then it will simmer for about 15 minutes.
0:07:53 > 0:07:57Now I'm preparing the garnish to go with this fish stew.
0:07:59 > 0:08:01Onions, some mushrooms,
0:08:01 > 0:08:03they just go straight in,
0:08:03 > 0:08:06lardons,
0:08:06 > 0:08:08one more little garnish - croutons.
0:08:08 > 0:08:09Rub them with garlic,
0:08:09 > 0:08:12put a little drizzle of olive oil and bake them in the oven.
0:08:16 > 0:08:20Next step is to pass this base through a fine sieve
0:08:20 > 0:08:23to extract all the flavours.
0:08:30 > 0:08:35The soup has got to be like an off-white colour, not brown.
0:08:38 > 0:08:40Mmm. Oh, you can taste the wine,
0:08:40 > 0:08:43you can taste the bacon, the mushroom,
0:08:43 > 0:08:46but most importantly, you can taste the fish
0:08:46 > 0:08:49and all is left to do now,
0:08:49 > 0:08:51to panfry the fish.
0:08:51 > 0:08:54Very, very important not to overcook it
0:08:54 > 0:08:58and not too much colour. A nice, crisp skin is perfect.
0:09:00 > 0:09:02It should be little morsels,
0:09:02 > 0:09:07so that the diner can enjoy a spoonful of fish with the stew.
0:09:07 > 0:09:11The fish is now cooked. It's got a lovely colour on the skin
0:09:11 > 0:09:13and that's it. We can dress.
0:09:36 > 0:09:39There we have it - the Pochouse Bourguignonne,
0:09:39 > 0:09:41a Burgundian freshwater fish stew.
0:09:55 > 0:09:58I'm now going to cook for you Petit Pate de Pezenas.
0:09:58 > 0:10:02That's a sweet, savoury mutton pie served with pickles.
0:10:03 > 0:10:06These little pies were brought to France by Clive of India
0:10:06 > 0:10:10whilst holidaying in the village of Pezenas, he got his Indian servants
0:10:10 > 0:10:14to cook these little morsels, and they caught on.
0:10:14 > 0:10:17Pickled vegetables are the perfect accompaniment for these pies.
0:10:17 > 0:10:20With the meatiness and the taste of the mutton,
0:10:20 > 0:10:23they need something that's crunchy, sweet and sour.
0:10:31 > 0:10:35The first thing to do is the pastry, because the pastry needs to rest.
0:10:35 > 0:10:38Butter, flour, water, salt,
0:10:38 > 0:10:42and just worked with the fingertips.
0:10:42 > 0:10:44We want the pastry to be crumbly.
0:10:46 > 0:10:48Right, there we go.
0:10:48 > 0:10:50Now, we need to rest that.
0:10:52 > 0:10:54So now for stuffing the meat.
0:10:54 > 0:10:56We're using mutton for this recipe
0:10:56 > 0:10:59because it has such a lovely, distinct flavour.
0:10:59 > 0:11:01Not leaving it too chunky. When you bite into a pie,
0:11:01 > 0:11:04the last thing you want is a bit of gristle.
0:11:05 > 0:11:08To the mutton we're going to add some mutton fat,
0:11:08 > 0:11:11otherwise it's going to be too dry.
0:11:11 > 0:11:12Salt,
0:11:12 > 0:11:14a generous amount of pepper,
0:11:14 > 0:11:17nutmeg,
0:11:17 > 0:11:18ground cumin...
0:11:20 > 0:11:24Ground cinnamon - not too much,
0:11:24 > 0:11:25brown sugar.
0:11:30 > 0:11:32Now that the mutton is seasoned,
0:11:32 > 0:11:34we need to roll out the pastry.
0:11:39 > 0:11:42So we cut out some rings,
0:11:42 > 0:11:45which will be the top and the base.
0:11:45 > 0:11:47A little bit of egg wash
0:11:47 > 0:11:50and this strip here will then be folded...
0:11:51 > 0:11:53..to make a cylinder,
0:11:53 > 0:11:57which then sits
0:11:57 > 0:11:59on top of our base.
0:12:00 > 0:12:04And we press down here to seal.
0:12:04 > 0:12:08It's the traditional, old-fashioned way of making these pies.
0:12:08 > 0:12:11It's very, very tricky.
0:12:13 > 0:12:19You have to fill it very, very quickly, otherwise it can collapse
0:12:19 > 0:12:20and it must be packed in there.
0:12:30 > 0:12:33And that's the perfect shape it should be - a cotton reel.
0:12:33 > 0:12:35It's ready to go in the oven.
0:12:38 > 0:12:41I'm going to be making two different pickles -
0:12:41 > 0:12:43one heavily spiced
0:12:43 > 0:12:46and one quite plain.
0:12:46 > 0:12:49These little pickles are going to transform the humble pie
0:12:49 > 0:12:51into something really special.
0:12:56 > 0:12:59The importance of great produce was drummed into me at an early age.
0:12:59 > 0:13:03I remember being woken up in the middle of the night by my father
0:13:03 > 0:13:06during the summer holidays, who dragged me to the markets.
0:13:06 > 0:13:08It was fantastic to see
0:13:08 > 0:13:11this Pandora's box of beautiful ingredients
0:13:11 > 0:13:13and that excited me as a child,
0:13:13 > 0:13:15that gave me passion.
0:13:23 > 0:13:26The pie's almost ready, so now's time to plate up.
0:13:37 > 0:13:38And finally, the pie.
0:13:47 > 0:13:50There you have it - Le Petit Pate de Pezenas with pickles.
0:13:56 > 0:13:58A simple sweet and savoury mutton pie
0:13:58 > 0:14:02that I think could be served in the greatest of dining rooms.
0:14:15 > 0:14:20This classic recipe is Queue de Boeuf Farcie et Braisee au Vin Rouge -
0:14:20 > 0:14:23oxtail stuffed and braised in red wine,
0:14:23 > 0:14:26the kind of classic that you want to pull up your chair to,
0:14:26 > 0:14:29sit down and enjoy a good glass of red wine with.
0:14:29 > 0:14:34This is definitely a Roux household favourite. We love oxtail.
0:14:36 > 0:14:37Oxtail is a cheap cut of meat,
0:14:37 > 0:14:40but like most cheap cuts of meat, it is full of flavour,
0:14:40 > 0:14:44but you have to know how to get the best out of it.
0:14:50 > 0:14:54Oxtail is sold normally on the bone like this,
0:14:54 > 0:14:57huge, long pieces of oxtail.
0:14:57 > 0:15:00There's not much meat on the thin part of the oxtail,
0:15:00 > 0:15:04But on the fat part of the oxtail,
0:15:04 > 0:15:06you can see it's very meaty indeed.
0:15:06 > 0:15:10Now we need to remove some of the excess fat
0:15:10 > 0:15:16and then we start the tricky process of removing the bone that's inside.
0:15:16 > 0:15:20Slowly, slowly with the point of a sharp knife
0:15:20 > 0:15:24going around and releasing the meat from the bone.
0:15:26 > 0:15:31There we go, that's been released and here we have the meat,
0:15:31 > 0:15:33lightly seasoned.
0:15:36 > 0:15:42Now for stuffing, I'm using a sausage meat made from pork
0:15:42 > 0:15:47and we just shape it and put it in the middle of our oxtail.
0:15:48 > 0:15:51Now you could flavour this with smoked bacon
0:15:51 > 0:15:54or liver or, actually, what works beautifully well is
0:15:54 > 0:15:59salted ox tongue running through it, so it's following a theme.
0:15:59 > 0:16:04And...this will fold over quite neatly
0:16:04 > 0:16:09and now... I'm going to encase it in...
0:16:09 > 0:16:13some caul fat, or crepinette in French.
0:16:13 > 0:16:18Now, caul fat is the lining of the stomach.
0:16:18 > 0:16:20This is readily available,
0:16:20 > 0:16:23most butchers should be able to get this for you.
0:16:24 > 0:16:30This will help to keep its shape and avoid the stuffing coming out,
0:16:30 > 0:16:33so it's very important that it's well encased
0:16:33 > 0:16:36and all that's left is to tie it up
0:16:36 > 0:16:39with butcher's string to give it that perfect shape.
0:16:43 > 0:16:46Now we need to roast, give this a lovely colour
0:16:46 > 0:16:49and then braise in red wine.
0:16:49 > 0:16:54So, for that, we have onion, carrot and celery, just roughly chopped.
0:16:54 > 0:16:58And to which I'm going to add the little pieces,
0:16:58 > 0:17:01or the trimmings of the oxtail.
0:17:01 > 0:17:04And I'm even going to add the bones of the oxtail as well
0:17:04 > 0:17:07and that's going to add lots and lots of flavour to the dish.
0:17:08 > 0:17:11Now, for the oxtail.
0:17:11 > 0:17:13It's important to get this nice and golden,
0:17:13 > 0:17:17so that you get the natural sugars out of the meat and the vegetables.
0:17:17 > 0:17:21A good generous splash of brandy.
0:17:24 > 0:17:25A very generous splash of port.
0:17:28 > 0:17:29And a good strong red wine.
0:17:32 > 0:17:36I think most people associate oxtail with oxtail soup or broth, um,
0:17:36 > 0:17:41but this is very much the French way of preparing oxtail.
0:17:41 > 0:17:44Now the wine is boiled, we add the veal stock.
0:17:47 > 0:17:49Oxtail is really a very tough meat
0:17:49 > 0:17:51and it needs that long, slow cooking process,
0:17:51 > 0:17:56so it's going to go in the oven at about 120 degrees C
0:17:56 > 0:18:01and for three to four hours until it's rendered soft and succulent.
0:18:10 > 0:18:14With the oxtail, I'm going to be using the braising sauce.
0:18:14 > 0:18:17All that lovely red wine and port and brandy reduction.
0:18:17 > 0:18:21So reduced down, passed through a fine sieve...
0:18:21 > 0:18:23Simple as that.
0:18:25 > 0:18:27That is gorgeous. Perfect. Delicious!
0:18:42 > 0:18:47And just for texture, a few parsnip crisps on top.
0:18:48 > 0:18:53Stuffed braised oxtail in red wine and port with a creamy mashed potato.
0:18:53 > 0:18:55The aromas, the look of it,
0:18:55 > 0:18:59brings back wonderful memories of being at home with the family.
0:19:17 > 0:19:20This dish is Supreme de Volaille Agnes Sorel.
0:19:20 > 0:19:23This recipe was created by the great Escoffier
0:19:23 > 0:19:26and named after Agnes Sorel.
0:19:27 > 0:19:30Agnes Sorel was King Charles VII's mistress,
0:19:30 > 0:19:33but she was also a very keen cook.
0:19:34 > 0:19:38This dish is a gently poached chicken breast served with ox tongue,
0:19:38 > 0:19:41chicken mousse and a beautiful supreme sauce.
0:19:47 > 0:19:50To start, we prepare the chicken supreme
0:19:50 > 0:19:51and remove the skin.
0:19:52 > 0:19:55We're going to poach it in a chicken stock,
0:19:55 > 0:19:58because that's going to add flavour.
0:19:58 > 0:20:03Poaching is such a wonderful way of cooking, but it is a skill.
0:20:03 > 0:20:05Gentle cooking - that's the secret to poaching.
0:20:12 > 0:20:14Next, we make the chicken mousse.
0:20:14 > 0:20:17This is probably the most important part of a chicken mousse -
0:20:17 > 0:20:21pressing it through the sieve, to get that right consistency.
0:20:28 > 0:20:32Now you want to beat this well, so you get a nice, light mousse.
0:20:35 > 0:20:37Now I'm going to prepare the mushrooms.
0:20:37 > 0:20:41I want them to cook in a little bit of lemon juice, lots of butter
0:20:41 > 0:20:43and their own juices.
0:20:45 > 0:20:48The mushrooms have got just an ever so slight colour.
0:20:52 > 0:20:56And now, we fill this with the mushrooms.
0:20:57 > 0:21:03This really is a game of patience and dexterity.
0:21:12 > 0:21:14And into the oven this goes.
0:21:16 > 0:21:18Just by touch, I can tell
0:21:18 > 0:21:20that this chicken supreme is cooked to perfection
0:21:20 > 0:21:23and it's staying at that temperature and it will stay moist
0:21:23 > 0:21:25and cooked for as long as I want it to.
0:21:30 > 0:21:33The sauce for this dish is a classic supreme sauce,
0:21:33 > 0:21:37which is a white wine, shallot and chicken-based sauce.
0:21:37 > 0:21:40It should be creamy, rich, indulgent, but not heavy.
0:21:44 > 0:21:47So the sauce has boiled for maybe two or three minutes,
0:21:47 > 0:21:49no more than that.
0:21:52 > 0:21:54Mmm. Perfect.
0:21:54 > 0:21:57Here we have some chicken jus that I want to reduce down,
0:21:57 > 0:21:59boil down, to a sticky glaze.
0:22:01 > 0:22:03All that's left now is to plate up.
0:22:21 > 0:22:26This is the chicken glaze which I'm going to use to glaze the ox tongue.
0:22:30 > 0:22:33So there you have it - Supreme de Volaille Agnes Sorel.
0:22:35 > 0:22:38A chicken supreme cooked Escoffier style.
0:22:51 > 0:22:54This classic recipe is Beaujolais Berry Jelly
0:22:54 > 0:22:57flavoured with white pepper and basil,
0:22:57 > 0:23:00served with creme anglaise and an arlette biscuit.
0:23:03 > 0:23:06Making fruit jellies using wine is not unusual,
0:23:06 > 0:23:09but to flavour it with basil and white pepper certainly is.
0:23:09 > 0:23:13It's a little touch that I have brought to this great classic.
0:23:22 > 0:23:24I'm going to start with the jelly.
0:23:24 > 0:23:27So the wine in a pan
0:23:27 > 0:23:30and we're going to set that on to boil.
0:23:32 > 0:23:38Always advise to taste the berries and see...
0:23:38 > 0:23:40how much sugar is required.
0:23:40 > 0:23:42These berries are beautiful.
0:23:42 > 0:23:45They're sweet, so I'm going to cut back a little bit on the sugar.
0:23:46 > 0:23:48Bring it up to the boil
0:23:48 > 0:23:51and we need to infuse it with a little bit of basil
0:23:51 > 0:23:55and a few white peppercorns.
0:23:55 > 0:23:58Not too much, but enough to give a little bit of a kick, a bite.
0:24:03 > 0:24:07Now the gelatine needs to be steeped in cold water to soften it up.
0:24:10 > 0:24:15As a child, I remember my grandmother always eating her strawberries
0:24:15 > 0:24:18with a dash of red wine and a little twirl of pepper
0:24:18 > 0:24:21and I thought she was crazy until I tried it.
0:24:21 > 0:24:22Absolutely delicious.
0:24:23 > 0:24:25The wine has boiled.
0:24:25 > 0:24:29And we have the gelatine here, which has gone all lovely and soft
0:24:29 > 0:24:31and into our wine.
0:24:33 > 0:24:38This is then passed over the berries, piping hot,
0:24:38 > 0:24:43and that heat should be enough to poach the fruit gently.
0:24:43 > 0:24:46Now we need to set these and get them into a mould
0:24:46 > 0:24:48and immediately into the blast chiller.
0:25:03 > 0:25:05Now I'm going to make the arlette biscuit.
0:25:05 > 0:25:11So, puff pastry and lots and lots of sugar instead of flour.
0:25:17 > 0:25:19It's important to use quite a lot of sugar
0:25:19 > 0:25:24and to keep the pastry evenly rolled out in a nice rectangle.
0:25:24 > 0:25:28And then, we roll it up.
0:25:29 > 0:25:31Nice and tight.
0:25:32 > 0:25:35Very important that it should be tight, because otherwise,
0:25:35 > 0:25:37it's not going to hold.
0:25:38 > 0:25:40And I'm going to wrap this up
0:25:40 > 0:25:44and put it to rest in the fridge for at least 10-15 minutes.
0:25:51 > 0:25:54Next step, creme anglaise.
0:25:54 > 0:25:56A custard cream flavoured with vanilla.
0:25:59 > 0:26:01And we release those seeds.
0:26:01 > 0:26:03Very important.
0:26:04 > 0:26:07The milk is on to boil with the vanilla.
0:26:07 > 0:26:10We need the egg yolks and sugar.
0:26:21 > 0:26:24When the milk has boiled, pour it into the egg yolks,
0:26:24 > 0:26:28mixing it quickly, so that it doesn't burn the egg yolk
0:26:28 > 0:26:29and then back into the pan.
0:26:31 > 0:26:34This then goes back onto the heat...
0:26:35 > 0:26:38..and this is where you have to be very careful
0:26:38 > 0:26:41not to scramble the eggs or overcook it.
0:26:43 > 0:26:47We know it's cooked when it's nice and thick.
0:26:49 > 0:26:53Now back to the biscuits. They've had about 10-15 minutes in the fridge,
0:26:53 > 0:26:55so they need to be rolled out and cooked.
0:26:55 > 0:26:57This should be a refined dessert,
0:26:57 > 0:27:00so the arlette biscuit has to be very thin.
0:27:05 > 0:27:07And now into the oven.
0:27:11 > 0:27:13While we're waiting for the biscuits,
0:27:13 > 0:27:15I can cut a few strawberries up for garnish.
0:27:21 > 0:27:22Great.
0:27:23 > 0:27:27Yes! Beautiful. That's exactly what I want to see.
0:27:27 > 0:27:31Nice, golden, crispy. Perfect.
0:27:31 > 0:27:33So now we take our arlette biscuits
0:27:33 > 0:27:36and we're going to make a little sandwich.
0:27:36 > 0:27:38A little bit of honey, but not too much,
0:27:38 > 0:27:41otherwise they're going to be too sweet.
0:27:43 > 0:27:45Perfect, crunchy, buttery
0:27:45 > 0:27:47and delicious.
0:27:48 > 0:27:52The jelly should be set. The biscuits are made. The garnish is ready.
0:27:52 > 0:27:53So now we plate up.
0:28:15 > 0:28:17Here we have it - the Beaujolais Berry Jelly
0:28:17 > 0:28:20with arlette biscuits and creme anglaise.
0:28:21 > 0:28:24A feast for the eyes and a feast for your tummy.
0:28:29 > 0:28:33All these classic dishes are part of my history and my heritage
0:28:33 > 0:28:35and that's why I love them.
0:28:50 > 0:28:53Subtitles by Red Bee Media Ltd