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The Birth of French Haute Cuisine

In every account of the birth of French haute cuisine, credit is given to Francois Pierre de La Varenne for charting the course forward. Among his many innovations was the creation of the roux, a combination of fat and flour used to thicken a sauce. Follow his lead in creating a flavorful bouillon from beef, mutton, and fowl; a potage of chickens garnished with asparagus; and soft cakes without cheese.

English
  • Runtime 36 minutes
  • Network The Great Courses
  • Created March 1, 2021 by
    Administrator admin
  • Modified March 1, 2021 by
    Administrator admin