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This episode is all about poaching - cooking in a hot liquid without boiling. Raymond loves it as a technique, as it conserves and enhances flavours of delicate ingredients while keeping them in perfect shape. He starts his master class with a simple poached egg and tomato fondue - big tip, don't use an old egg! He shows how to cook one of his favourite dishes from home - chicken with morel mushrooms cooked with the vin jaune wine from his Jura region. A delicious poached peach with peach granita is the mouth-watering dessert.

Release date:

29 minutes

Last on

Sun 7 Jan 2018 11:30


Role Contributor
PresenterRaymond Blanc
Executive ProducerAlan Brown
Executive ProducerCharlotte Reid



Find Raymond's delicious recipes on BBC Food