French Bistro Cuisine
Master classic French bistro cuisine, the foundation of world gastronomy, and create iconic dishes that are both timeless and comforting.
Jefe de cocina de Le Prince Noir (Burdeos, Francia) 1 Estrella Michelin y 1 Estrella Verde
Course Content
Course Content
1. Course Presentation
Free
2. Introduction to Bistro Cooking
3. French Onion Soup
Free
4. Pork Friand with salad
5. Duck à l’orange
6. Steak au Poivre
7. Bœuf Bourguignon
8. Dauphine Potatoes
9. Vegetable Tian
10. Crêpes Vonnassiennes
Test your Knowledge
About this Course
Bistro: The charm of the small French restaurant
French bistro cooking represents the soul of gastronomy: traditional recipes, precise techniques, and dishes designed to be enjoyed without fuss. In this course, Michelin-starred chef Vivien Durand teaches you to master this culinary style, where simplicity is elevated through technique.
Through bistro classics such as bouef bourguignon, steak au poivre, and French onion soup, you’ll learn to prepare essential dishes that form the foundation of professional cooking. Beyond simply following recipes, you’ll understand how to build flavor, control cooking times, and execute sauces with sound judgment.
By the end of this online course, you will be able to:
- Prepare classic French recipes with professional technique
- Correctly apply cooking methods such as braising, reduction, frying, and baking
- Make classic French sauces
- Master cuts, emulsions, and the use of stocks
What's included?
- 1 hr 45 min of HD video (32 lessons)
- 8 recipes
- Recipe book
- 1 Quiz
- Certificate
- Español, English, Français (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
Meet your Instructor
Head chef at Le Prince Noir (Bordeaux, France) 1 Michelin Star and 1 Green Star
Vivien Durand is the star chef at Le Prince Noir restaurant in Bordeaux. He also has several other restaurants, and in each establishment he seeks to create a unique experience to share the tradition of local cuisine.
Key preparations such as stocks, roux, emulsions, and reductions
What you'll learn
You will learn to prepare some of the most iconic dishes in French cuisine while developing essential techniques that apply to any professional kitchen.
- French Onion Soup: A traditional French onion soup where you will learn how to caramelize onions, make a roux, and gratin properly.
- Pork Friand: Puff pastry filled with pork, served with a classic salad and vinaigrette.
- Duck à l’orange: Duck with a richly complex orange sauce, where you will apply reduction, deglazing, and the gastrique technique. You will also learn the proper way to cook duck magret with crispy skin.
- Steak au Poivre: Medium-cooked beef coated in a pepper blend and finished with an intense sauce.
- Boeuf Bourguignon: A traditional meat stew cooked in wine, combining braising with long, slow cooking.
- Dauphine Potatoes: A type of croquette made with potatoes combined with pâte à choux.
- Vegetable Tian: A baked dish of tomatoes and zucchini, with a base of sweet onions.
- Crêpes Vonnassiennes: Unlike the crêpes we usually know, these are thicker and more substantial. They contain potato and are light and airy.
In this course, in addition to the recipes themselves, you will also learn different cooking techniques that will come in handy on many occasions.
The techniques you will learn are:
- Caramelizing proteins
- Making a gastrique
- Julienning an onion thinly
- Making a roux
- Moistening with stock
- Making savory puff pastry tartlets
- Emulsifying vinaigrettes
- Scoring the duck skin in a crosshatch pattern
- Rendering duck skin fat
- Deglazing
- Reducing sauces
- Flambéing liqueurs
- Nappé consistency
- Toasting flour
- Stewing
- Making choux pastry
- Deep-frying
- Assembling a vegetable tian
- Baking covered and uncovered
Other courses included in your subscription
Why choose Scoolinary?
- Top chefs, including Michelin-starred chefs
- New courses every week
- AI tutor that guides you
- The go-to app for chefs
- Cooking, Pastry, Baking, and more
Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
Ratings and Reviews
0.0
Avg. Rating
0 Ratings
5
0
4
0
3
0
2
0
1
0
What's your experience? We'd love to know!
Login to Review
What's your experience? We'd love to know!
Login to Review
Login
Accessing this course requires a login. Please enter your credentials below!
Don’t have an account?
Signup