Learn Southern Cuisine with the Two-Starred Chef
Awaken your kitchen instincts on this culinary voyage animated by Bruno Oger.
Get started with Bruno Oger and 50+ mentors for just €12/month (invoiced annually).
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This Masterclass is a must for anyone who wants to perfect their culinary skills and master the art of cooking.
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Thank you so much for this master class, your protocols never leave me as soon as I feel the grip, I'm starting again, thank you from the bottom of my heart.
What you will learn
- The 5 tools you need in your kitchen
- Choosing quality ingredients
- Make your own spaghetti
- Enhancing vegetables
- Mastering the cooking process
- Cooking great dishes with simple foods
Discover the full program
Learn southern cooking with the two-starred chef
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Le contenu du cours
Le contenu du programme
4 chapters • 11 lessons • 1h30
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Trailer - Masterclass Bruno Oger02:19 min -
Chapter #1
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The story of Bruno Oger11:25 min
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A travel cuisine5:25 min
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Risotto carnaroli riviera with pine nuts11:45 min
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Turbot with Organic Virgin Leaf and Celery Sauce16:02 min
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Chapter #2
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Spaghetti Part 1 : Pasta and Spaghetti Making11:09 min
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Spaghetti Part 2 : Cooking and Plating11:10 min
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Chapter #3
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Bruno Oger's candied tomatoes2:50 min
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The method for turning an artichoke12:05 min
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Poached or roasted asparagus08:36 min
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Chapter #4
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Bruno Oger's signature plate3:58 min
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Three keys to conclude your voyage02:13 min
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
To access this lesson, you must become a MentorShow subscriber.
Masterclass bonus
Lemon marmalade
Make this exceptional recipe with a strong southern flavor.
The technique for cooking fish
Bruno OGER reveals the ideal way to cook fish, using a simple, effective technique.
How to fillet a fish
Easily lift fish fillets with this technique.
For this masterclass, Bruno Oger invites you into his kitchen. All the recipes were filmed in his home, because today, you’re his sous-chef.
He shows you step by step how he selects his ingredients, and reveals how to find and choose them to incorporate into your dishes.
He gives you his tips on how to determine the doneness of the dishes you want to make, as well as his technique for knowing the exact moment when your ingredients are cooked.
He tells you how to determine the right way to cook food, and reveals the tricks of the trade that every great chef-to-be needs to master.
For every dish you prepare, there’s an order in which the food is cooked that will make all the difference between a plate prepared by someone who cooks and a plate prepared by a great chef.
Like all sous-chefs, you’ll also get to know the terms used in the kitchen, so that every time you hear a chef describe something, you’ll know exactly how his recipe is prepared.
Close your cook books.
Today, you have the honor of becoming an apprentice to one of the world’s greatest Michelin-starred chefs, Bruno Oger!
This is a special masterclass, especially if you’ve always dreamed of getting behind the stove of a Michelin-starred chef and learning all his secrets at his side.
Choosing quality ingredients
Making your own spaghetti
Enhance vegetables
Mastering cooking
Cook great dishes with simple foods
Throughout this masterclass, Bruno Oger will share his secrets with you to ensure that your cooking and presentation is on the level
of a Michelin-starred restaurant.
BRUNO OGER.
Bruno Oger was born in Lorient, Morbihan, in 1966.
Passionate about cooking since the age of 12, he obtained a CAP and then a BEP in cooking at the Lycée Hôtelier in Dinard, Brittany, in 1983.
At the age of 21, he passed two interviews with two of France’s greatest chefs: Paul Bocuse and Georges Blanc, in the same day!
He chose to work with Georges Blanc in his three-starred restaurant.
At the age of 23, Georges Blanc asked Bruno Oger to orchestrate the kitchens of the “Normandy”, the restaurant of one of the world’s finest palaces, the Oriental in Bangkok.
Bruno Oger led a team of 15 cooks.
In 1993, he joined Georges Blanc as Executive Chef.
In 1995, he was recruited to head up the kitchens at the Majestic Barrière in Cannes,
And it was on his 29th birthday, the day before the opening of the Cannes Film Festival, that he inaugurated the restaurant “La Villa des Lys”, a mecca for gourmets.
In 1997, he was awarded a 1st place star in the Michelin Guide.
Three years later, the Chef received an 18/20 rating and was voted best chef of the year by the Gault & Millau gastronomic guide.
In 2003, he was awarded the Chevalier des Arts et Lettres medal, and in 2005, his second Michelin star.
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