In his first pure cookery series for over a decade, Michelin-starred chef and star of The Restaurant, Raymond Blanc, teaches home cooks how to elevate their dishes from the ordinary to the sublime, step by step.
Game and mushrooms are used by Raymond to create a French version of a pasty called pithivier, filled with a rich mix of pheasant, chestnuts, and dried fruits. Raymond's salt crust baked pigeon uncovers a technique perfect for cooking game and poultry.
S1E5 29 min