Series 1 · Episode 1
Raymond Blanc believes becoming a good cook is all about mastering the basic techniques. To demonstrate slow cooking he creates Asian flavoured beef shin with papaya salad and an amazing compressed apple terrine.
Series 1 · Episode 2
Raymond starts his master class with a simple poached egg and tomato fondue. Then he shows how to cook one of his favourite dishes from home - chicken with morel mushrooms cooked with the vin jaune wine from his Jura region.
Series 1 · Episode 3
Raymond begins his master class with roast beef and Yorkshire pudding, then shows how to roast a piece of tasty turbot on a bed of fennel. For dessert, Raymond perfectly trims a pineapple before roasting it whole.
Series 1 · Episode 4
Raymond starts with simple, delicious scallops baked in their own shells, then makes an extraordinary salt baked leg of lamb. For dessert it's an exquisite pistachio souffle with bitter cocoa sorbet and flourless chocolate cake.
Series 1 · Episode 5
Raymond starts with a simple French favourite, pan-fried pork chop on saute potatoes. He conjures up a surprising stir-fried salad, and for dessert makes an incredible pan-fried Grand Marnier souffle with an orange sauce.
Series 1 · Episode 6
Raymond barbecues a spatchcock chicken with celeriac remoulade and a seabass wrapped in banana leaves. For dessert he makes grilled fruit brochettes with coconut rice as a simple but delicious finale.