Text Size: Small Medium Large

Hubert Keller: Secrets of a Chef

Latest Episodes

Chef Keller prepares two luscious ice cream cakes including Baked Alaska and the famous French specialty, Vacherin Glace, made with meringue, raspberry and vanilla ice cream, and Chantilly cream. Baked Alaska; Vacherin.

In Spain, the centerpiece of entertaining is often a great paella surrounded by hearty eaters, great wine and animated conversation. Using an abundance of fresh seafood, Chef Keller shows us how to prepare this Spanish national treasure with a recipe from his friend, DJ Frenchy le Freak. Hubert's Favorite Paella.

It's truly refreshing to eat game which is now readily available in many grocery stores. Chef Keller presents some of the most popular game dishes from his Fleur de Lys restaurants with recipes that are tailored to home cooks. Horseradish Crusted Venison Chops with Current Sauce; Muscovy Duck Breast with a Vanilla Sauce.

Chef Hubert Keller presents traditional specialties found throughout the eastern part of France, including braised rabbit cooking in a delicious mustard sauce. Stuffed Eggs with Smoked Salmon; Rabbit in Mustard Sauce; Mendiant/Henri's Bread Pudding.

Chef Keller recreates classics from his hometown of Ribeauville, France. Dishes include a light mayonnaise he learned from his grandmother and another family favorite, a rolled pasta dish made with a savory filling. Poached Leeks with Grandma's Light Mayonnaise; Fleischschnaka (Pasta Roulade).

Video Title
 
 
 

Pages