Learning with experts

An Introduction to French CookingTaught by Raymond Blanc

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Great craftsmanship in food is taught by experts, learnt through practice, and executed with love.

  • Understanding craftsmanship in cooking

  • Executing rustic French main courses

  • Executing rustic French desserts

Overview

Becoming a world class chef has been a life’s work for Raymond Blanc. He is a hands-on artisan, equally at home crafting away in the kitchens of Le Manoir aux Quat'Saisons or crouching in raptures over the first shoots of asparagus in his potager.

During this unique online cooking course Raymond shares secrets of his craft using four examples of his favourite French dishes. Any enthusiastic home cook or aspiring chef with an ability to manage simple processes and ingredients can prepare these delicious dishes – wherever you are in the world. But this isn’t just about recipes; you will learn about the how, the why, the true craftsmanship. Raymond gives you his personal insights into the excellence in craftsmanship that goes into creating delicious French rustic cuisine.

During this online course Raymond’s team are on hand (if you choose the expert version) to mark your assignments and answer your queries. This gives you a real insight into the techniques that Raymond has perfected over decades of experience, and you’ll have your work assessed by the team at Le Manoir aux Quat' Saisons.

The Curriculum

  • 1. Apple Tart 'Maman Blanc'

    You will be taught how to make Raymond’s famous Apple Tart and the craftsmanship required for this type of Tart. Maman Blanc makes the best apple tart. It takes its roots from simplicity. The secret lies in choosing the right apple, with a great flavour and the right balance of acidity and sweetness. The varieties I have suggested to use here will fluff up and caramelise beautifully, filling your kitchen with an enticing apple aroma. I sometimes pour a light custard into the tart towards the end of the cooking - it is simply divine, so do try it (see variations). I also make this tart using other fruits, notably plums, apricots and cherries.

  • 2. Comté Cheese Soufflé

    A staple on the family table in his working-class childhood in the Franche-Comté region, this simple cheesy souffle remains French maestro Raymond Blanc’s taste of home.

    Comté is used in hundreds of Franche-Comtois recipes – raclette, quenelles … and this souffle, which was always one of my mother’s staples. If you’re to truly practice the craft of French cooking – you must understand this technique.

    The comté cheese souffle encapsulates my region, my terroir, my home – it is the defining dish of the whole region of Franche-Comté.

  • 3. Boeuf Bourguignon

    There are no shortcuts for this giant of French classical cooking, but that doesn’t mean it’s not manageable. You need a clear understanding of what cuts of beef are best? Can bacon replace salt pork? And how pricey a wine do you need to use?

  • 4. Cauliflower soup

    When cooked properly, cauliflower is noble and delicate. So… do not overcook it. You will learn Raymond’s secrets around steaming instead of boiling your soup (The vitamins are soluble so boiling can remove a lot of the goodness) and others.

Meet your expert tutor

Raymond Blanc OBE (born 19 November 1949) is a French chef. He is one of Britain's most respected chefs.[1] Blanc is the owner and chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Mil...read more

Why you'll love learning here

  • Exclusive: Be coached directly by Raymond Blanc

  • Motivating: Intimate community of students, share ideas and feedback

  • Fun: Get a new perspective with classmates from around the world

  • Inspiring: Real experts sharing their secrets

  • Convenient: Fits with real life. Study whenever and wherever you like

  • Forever: Lifetime access to videos, notes and classmates

Buy now and start whenever you like

Peer

  • Start anytime
  • Online classroom
  • Expert tutor videos
  • Downloadable notes
  • Collaborate with classmates
  • Lifetime access to course
$39.00

Expert

  • Everything in Peer, plus:
  • Marked assignments, problem solving and discussion with Raymond Blanc
  • Certificate of completion
$155.00

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