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Session 129 — French Bistro Dinner

← Block 25–26: French Classics Overview

Skill: Multi-component French bistro execution; proper service timing SE reference: Chocolate Mousse — SE

Goal: Cook a complete three-course French bistro meal:

  1. Starter: Salad Lyonnaise (frisée, lardons, poached egg, Dijon vinaigrette)
  2. Main: Pan-seared duck breast with cherry or red wine reduction
  3. Dessert: Chocolate mousse (made ahead — Chocolate Mousse — RecipeTin Eats)

Full Meal: - Salad Lyonnaise → Duck Breast → Chocolate Mousse - French baguette throughout

🎥 Compare Notes: Jacques Pépin Makes His Famous Crêpes — Add crêpes Suzette or plain crêpes as an alternative dessert; watch the wrist movement and how little batter goes in the pan — bistro cooking done with zero fuss.

← Block 25–26: French Classics Overview