Monday, December 9, 2013


As a Foodie, I can't resist not to attend this particular class where I can learn the techniques from the Executive Chefs themselves and actually eat the dishes prepared during the class and paired with wines!

Degustibus is held at Macy's 8th floor kitchen area where they hold kitchen demonstrations.

Today, we had Florian V. Hugo, great great grandchild of Victor Hugo. He was also  chef at Alain Ducasse's restaurant in Monte Carlo and Paris.

Now, Chef Florian V. Hugo is partners and Chef at his  own restaurants Cognac on Broadway and West 55th St and at his new restaurant in the Upper  Eastside of New York City's Manhattan called Brasserie Cognac East.

He shares the techniques and recipes of the following dishes we at tonight's class at Degustibus.
Below is the amuse bouche - gougere fromage served with lobster soup in a small glass.

Above was the salmon we torched, served with puréed sauce with dill.
We learned the right technique to sear scallops served with chestnuts, mushrooms with port reduction sauce
This simple fillet mignon has a complex preparation and secret techniques that opened my eyes and learned new tips!
The Floating Island dessert was a new way of making making it. We learned new methods of preparation!

And you know what? I just been discovered where to go for good French food in the city!   His Brasserie is located on Lexington and 70th St in the Upper Eastside of New York City. 

Cognac East
963 Lexington Ave, New York, NY

No comments: