- Bocuse d'Or Weekly News #31 Masterclass with Alain Le Cossec -
Alain Le Cossec, "Meilleur Ouvrier de France" and Instructor at the Institut Paul Bocuse, gives us some advice on cooking techniques.

In this Masterclass, he is preparing a veal recipe with seasonal vegetables, and a fricassee of chanterelle mushrooms with small potatoes. The cooking of this dish takes two steps : first the meat is seared on high flame and then covered and put in the oven. All of which is done in the same pan, an All Clad stew pot, that gives a perfectly browned yet juicy and tender meat.

Chef Le Cossec, tells us the secrets of "poêlage" this cooking technique suitable for most white meat. His tip: one pot to cook a whole meal!

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