A place for cuilinarians of all levels with a passion for classical cuisine to discuss Le Guide Culinaire.
Latest Activity: May 6
I would like to start a discussion involving the student team required dish for the upcoming season.Most recipes for Pochouse - outside of Escoffier - reference the dish as a dish from Burgundy,…Continue
Started by Kevin C. Clarke, CCE May 6.
Can anyone help me find Escoffier's recipes for these. I have been all over the book and cannot seem to locate them? My Honors Project partener and I have to make these for the project and cannot…Continue
Started by Samm Malone. Last reply by John Kinsella Jan 26.
Chefs,I would like to propose that those who are training for the CMC exam participate in some Classical practice sessions. I would ask that our current group members who have already achieved the…Continue
Started by Travis Smith. Last reply by Eric Stein Feb 27, 2012.
I would like to establish an outline for our study group so as to make the best use of our time and enhance our understanding of the "Guide Culinaire." We should begin by reading and discussing the…Continue
Started by Travis Smith. Last reply by Thomas Hitron Nov 25, 2011.
Does anyone have any advise for Hollandaise Sauce and not screwing it up.........I try doing it from scratch but always screw it up somehow.....To me it tastes better than the instant stuff that one…Continue
Started by Michelle Harris. Last reply by Dr Jacques BREVERY,PhD,CEC,,AAC Nov 7, 2011.