Create elegant, restaurant-style dishes through ambitious recipes and careful preparation. Build your skills in filled pasta, reductions, pastry, emulsions and refined plating.
Advanced level · 10 recipes · Self-paced · One complete free recipe · Nine member recipes
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Read the complete recipe before you begin, prepare each component separately, and plan the final service. Start with the scallops, then explore filled pasta, pastry-wrapped dishes and classic French desserts. The lobster and pithivier projects benefit from preparation across two days.
01 Scallops with Cauliflower and Lemongrass Foam
A precise starter combining shellfish cookery, fine vegetable cutting, an infused cream sauce, and last-minute foam.
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02 Lobster Tortelloni with Sweetcorn and Braised Chicken Wings
An ambitious restaurant-style pasta dish: lobster mousseline, fresh filled pasta, smooth sweetcorn, and boneless braised wings.
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03 Beet Cappelletti with Goat Cheese, Pistachio Pesto and Wine Butter
Hand-shaped beet pasta, lemon-scented cheese, green pesto, and an emulsified wine butter sauce.
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04 Turbot with Red Wine Sauce, Celeriac Purée and Bone Marrow
A luxurious fish course built around repeated wine reduction, a smooth root-vegetable purée, and a rich marrow garnish.
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05 Beef Wellington with Mushroom Duxelles and Red Wine Jus
Two small Wellingtons with dry mushroom duxelles, ham wrapping, crisp pastry, and a separately reduced jus.
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06 Herb-Crusted Lamb with Aubergine Caviar, Rösti and Tarragon Jus
An advanced composed main course with herb crust, aubergine caviar, crisp potato rösti, and a chicken-wing tarragon jus.
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07 Maple-Glazed Duck with Squash, Chestnuts and Preserved Lemon
A composed roast-duck course balancing maple glaze, squash purée, chestnut-currant compote, and preserved-lemon relish.
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08 Mushroom, Potato and Gruyère Pithivier with Leeks
An elaborate vegetarian pastry course with pressed vegetable-and-cheese layers, scored puff pastry, mushroom cream, and tender leeks.
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09 Classic Coffee and Chocolate Opéra Cake
A Student Chef interpretation of the classic layered dessert: almond sponge, coffee syrup, coffee buttercream, ganache, and a glossy chocolate finish.
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10 Raspberry Soufflé with Almond Tuile and Fresh Coulis
A service-timed plated dessert combining fruit soufflé, a crisp almond tuile, and fresh raspberry coulis.
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