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FERRANDI Paris' Eric Robert reveals how to make your entrecôte truly memorable, with the perfect Béarnaise sauce.
La Maison Maille has partnered with FERRANDI Paris, one of France’s leading professional culinary training schools, to provide the definitive techniques that a seasoned food lover should ensure is in their culinary repertoire to make their meals even more memorable.
Founded in 1920, FERRANDI Paris has trained generations of chefs with the skills that are behind the exceptional reputation of French gastronomy around the world.
In this film, Eric Robert MOF (Meilleur Ouvrier de France) demonstrates how to create a smooth and delicious béarnaise sauce using Maille white wine vinegar with dill and lemon as well as the best method to cook a sumptuous steak to serve it with.
Click here for more techniques from FERRANDI Paris
Click here for more recipes using Maille.