- Bocuse d'Or Weekly News #30 Masterclass with Florent Boivin -
Florent Boivin, Chef at Troisgros and Instructor at the Institut Paul Bocuse, gives us some advice on cooking techniques.

In this Masterclass, he is concocting a rabbit stuffed with dried tomatoes, anchovies and olives. Chef Boivin likes to cook rabbit, a product that you can hardly find in gastronomic restaurants nowadays. A meat that can be accommodated in many different ways and that remains particularly tender when properly cooked.

For this recipe he uses an All Clad sauté pan that allows to keep all the juices and obtain a very tasty sauce.
His tip : using a brush to deglaze the cooking juices...!

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