A look back at the making of Chef Cyril Nitard's latest Pâté Croûte "Canard à l'Orange". In this video we follow its conception from A to Z, starting the day before to marinate the duck, then the start of the preparation which begins at 2 a.m. and ends with the opening of this majestic Pâté Croûte at 6 p.m. the same day.
A long, detailed video of the Pâté Croûte workshop is planned. In the meantime, you can find the Chef's recipes with ingredients, steps and videos on our website: www.cyril-nita...
This film (like all the others) was made and edited by our intern @almopas on instagram.
Over the course of his 45 years of experience, and after working in some of the finest establishments of his time (Lucas Carton in Paris ***, Gualtiero Marchesi in Milan **, La Cravache d'Or in Brussels **, etc.), Cyril has developed a logic, a philosophy in line with his taste and his history, which he transcribes in each of the recipes he creates.
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00:05 - The day before
00:40 - Marinating meat
01:32 - Start preparation
02:46 - Prepare stuffing
05:57 - Flatten skins
06:01 - Seize meat
06:49 - Melting the dough
08:17 - Pâté Croûte assembly
11:52 - Remove from oven
12:25 - Prepares oranges
12:30 - Blanching the zests
13:54 - Balsamic jelly
14:07 - Place the oranges
14:35 - First shot of bigarade jelly, honey and orange juice
14:59 - Second shot of bigarade jelly, honey and orange juice
15:06 - Demolding
16:04 - "Dis Cyril" opening
Негізгі бет Chef Cyril Nitard prepares the majestic PÂTÉ CROÛTE CANARD à l'ORANGE
Пікірлер: 43