🔪 TechniquesFermentation
Fermentation is the technique of transforming foods with beneficial microorganisms, changing their flavour, texture, and benefit.
🫙 FermentationFermented Vegetables
Fermented vegetables are vegetables preserved by the natural lactic-acid fermentation that gives a sour flavour and gut benefits.
🧀 CheesesFeta Cheese
Feta is a Greek brined cheese of sheep's milk (or with up to 30% goat's milk); salty, tangy, crumbly. A PDO heritage.
🔪 TechniquesFilleting
Filleting is separating the flesh of fish (or meat) from the bones with a flexible knife to obtain a clean fillet.
Fine Dining
Fine dining is the format of top-tier refined restaurants with impeccable service, exquisite dishes, and atmosphere.
🍽 ServingFine Dining Presentation
Fine dining as a service style is a ritual in which every dish is presented to the guest with ceremony. Service, the waiter's poise, and the choreography of delivery matter as much as the food itself.
🔪 TechniquesFlambe
Flambé is the striking flaming of a dish with ignited alcohol for flavour and spectacle.
🍞 BreadFocaccia
Focaccia is an Italian flatbread on olive oil with characteristic dimples, salt, and aromatic herbs.
🥬 IngredientsFoie Gras
Foie gras is a refined French delicacy made from the specially fattened liver of a duck or goose.
🔪 TechniquesFond
Fond is the browned bits stuck to the bottom of the pan after searing; an aromatic base for sauces.
