This video is a vlog of a lesson experience at the Ritz Escoffier, one of the most prestigious culinary schools in the world, located at the top-class Ritz Paris hotel.
I was invited by the Ritz Paris to attend a course at the Ritz Escoffier Culinary School, where I could learn to cook authentic French cuisine.
The Ritz Escoffier is a cooking school established in 1988. Although the main focus of its classes is on professional chefs, there are also half-day courses that beginners in cooking can attend, which I decided to experience this time.
There are various cooking lessons available, but the one I attended was on fish and shellfish. It was a very enjoyable experience and I learnt a lot of new things, such as how to open shellfish and how to make bouillon, which is essential for French cooking.
After returning home, I tried making the fish dish I learnt in the class, cod confit. I arranged the accompaniments a little and put together a recipe that you can easily make at home, so I hope you will try making it.
The Ritz Paris has a high profile atmosphere, but the cooking school was very convivial and interesting. I would be happy if you could enjoy such an enjoyable atmosphere in a virtual way.
The Ritz Escoffier
www.ritzescoffier.com/
0:00 Opening.
0:36 Walk around hotel and cooking class
5:54 Start of cooking class
23:05 How to make cod confit and lemon mushroom risotto
Risotto with mushrooms and lemon
Ingredients (for two people)
1/2 onion
1/2 clove garlic
4 mushrooms
150 g rice
2 tbsp olive oil
50 ml white wine
1 tbsp chicken stock
400ml water
1 tbsp lemon juice
20 g grated Parmigiano Reggiano cheese
A pinch of grated lemon zest
Salt and pepper to taste
1 Finely chop the onion, mushrooms and garlic.
2 Place a pan over medium heat, add olive oil and fry the onions. When the onions are coated with oil, add a pinch of salt and fry the garlic and mushrooms.
3 Add the rice and fry all together until the rice turns slightly white.
4 Add white wine and fry further.
5 Add the chicken stock and 100 ml water, mix, reduce the heat to low and cover.
6 After 5 minutes, add 100 ml of water, scrape off any stickiness from the bottom and cover again. Repeat the process and cook for about 20 minutes, until the rice is al dente.
7 When rice is al dente, remove from heat, add the Parmigiano Reggiano cheese, lemon juice, stir and season with salt and pepper.
8 Serve in the dish and grind the lemon zest with a zester and sprinkle over all.
Cod confit
Ingredients (for two people)
2 cod filets
Olive oil
A pinch of time & oregano
Coarse salt
1 Preheat oven to 80°C.
Sprinkle the cod with coarse salt; after 5 minutes, rinse the salt off with water and pat dry with kitchen paper.
2 Place the cod in a heatproof container and pour in olive oil until it is fully covered.
3Add the thyme and oregano and place in the oven (at 80°C) for 30-35 minutes.
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11 июл 2024
