- Bocuse d'Or Weekly News #29 Masterclass with Philippe Jousse -
Chef at the world renowned Institut Paul Bocuse cooking school in Lyon, Philippe Jousse gives us some advice on cooking techniques.

In this Masterclass, he has chosen a red claw crayfish in a citrusy broth recipe and will be using All Clad cook wear.

Crayfish are a delicate and expensive ingredient that must be prepared and cooked just right. In this recipe, Philippe Jousse uses what he considers the perfect pan to rapidly heat the ingredients, rapidly cool them when needed, and with the ideal size for combining crayfish, vegetables and broth.

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