Uploaded July 2020 | Updated September 2026, 5 hours ago
My Skillshare: skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on
Could there be a more classic and simple amuse bouche, than Alain Passard’s L’arpège egg? Maybe… but this HOT AND COLD EGG is definitely worth mentioning. It’s one of the absolute classics of French cooking, and of course, I had to modify it just a little bit to add a modernist cuisine touch to it. This Hot & Cold egg was cooked using a culinary siphon. I know, you’ll love it🙃
My Skillshare: skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on
Could there be a more classic and simple amuse bouche, than Alain Passard’s L’arpège egg? Maybe… but this HOT AND COLD EGG is definitely worth mentioning. It’s one of the absolute classics of French cooking, and of course, I had to modify it just a little bit to add a modernist cuisine touch to it. This Hot & Cold egg was cooked using a culinary siphon. I know, you’ll love it🙃
