Organisation, knife cuts, preparations, cooking techniques: the foundations of consistent, controlled cooking. For commis chefs, newly onboarded cooks and versatile teams, this collection passes on the techniques and methods of great establishments, applicable in any professional kitchen.
From great houses to a personal cuisine
Trained at Ferrandi, Denis built his career alongside great figures of French gastronomy, from Flora Mikula to Guy Lassausaie, before continuing his experience in Singapore and then at the Sofitel Legend Metropole Hanoi, where he became executive sous-chef in 2014. Back in Paris, he founded Le Mazenay, his own restaurant, where he expresses a cuisine nourished by these French and international experiences.
In the kitchen, service quality is decided well before the rush. Receiving and storing goods, mise en place, organisation during and after service: the method to guarantee consistency, efficiency and performance.
Batonnets, dice and other cuts: precision shows on the plate. Choosing knives and essential cutting techniques to gain precision and consistency.
Dressing raw poultry, preparing a fish: technical gestures that determine everything that follows. The right methods for working animal proteins precisely and achieving consistent quality, from preparation to cooking.
Every product has its cooking method. Discover the main techniques and learn to choose the right method to preserve flavours, master textures and elevate every ingredient.
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