Originally studying cookery in my native France and first working in Paris, I came to London in the 1980s to work with such illustrious names as the Roux Brothers, Alistair Little, and with Simon Hopkinson at Bibendum.
Learn how to prepare some classic desserts for your next dinner party
Learn the basics of preparing French Classical sauces
Learn how to fillet a fish (sea bass or similar) and learn how to make a delicious fish stock and sauce
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