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.