Raymond Blanc's Kitchen Secrets
Game and mushrooms are used by Raymond to create a French version of a pasty called pithivier.
Game and mushrooms are used by Raymond to create a French version of a pasty called pithivier.
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Raymond demonstrates the versatility of the summer's juiciest fruits.
Raymond creates dishes inspired by his travels through Asia.
Raymond Blanc shares his love of the art of charcuterie.
Raymond Blanc celebrates his passion for both sweet and savory puddings.
Raymond Blanc is sharing favourite mouth-watering lamb dishes.
Raymond Blanc pays tribute to cakes and pastries.
Raymond Blanc shares his love of seafood.
Raymond focuses on tomatoes, opening with a simple recipe for a salad inspired by his mother.
Chef Raymond Blanc combines the universally popular ingredients egg and cheese to make a classic omelette.
The miracle of yeast helps Raymond to create a French classic - brioche.
Game and mushrooms are used by Raymond to create a French version of a pasty called pithivier.
Raymond creates a celebration of the winter season.
Rick enjoys an autumnal culinary long weekend in his favourite French town of Bordeaux.
Rick Stein's journey takes him to Languedoc before finally crossing over to Provence.
Rick Stein continues his trip through France, ending his journey at the Mediterranean.
Rick arrives in Perigord, famous for black truffles, walnuts and dishes cooked with duck.
Rick Stein reaches the mid-point of his meander through France, reaching Burgundy.
Rick Stein's journey bring him to France's eastern regions of Alsace and Jura.
Rick visits Hua Hin in Thailand, searching the bustling markets for interesting local ingredients.
The chef goes fishing in the Chesapeake Bay and pan-fries the large striped bass he caught.
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