Owner and Chef at Caelis, 1 Michelin Star (Barcelona, Spain)

Romain Fornell

What's included?

  • 1h 20m HD video
  • 6 recipes 
  • 13 lessons
  • Recipe Book (English, Spanish, French, German)
  • Course certificate
    Spanish
    English, Spanish, Italian, French, German, Portuguese



Presentation

Technical cooking course: Applicable Duck Foie Gras recipes

Foie Gras is a key delicacy in French Gastronomy, where we habitually find new inventive recipes yet maintain consistency in the way we cook it. Often we associate important moments in our lives with this special dish, such as celebrations. In this online course with French Chef Romain Fornell, you will learn the culinary techniques which will help you cook this dish to perfection. 

Similarly, Romain Fornell, known for his French traditions, will teach you the innovative techniques for cooking with vapor, the salt for foie gras, a rare concept to learn in gastronomy. Romain Fornell, special gala chef, teaches this course step-by-step, in a very pedagogical way, while educating on the culinary challenges in creating the results you want, as well as highlighting the importance of originality and sophistication through  6 recipes.

Cooking with foie gras

Course curriculum

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What you'll learn

Professional Techniques for working with foie gras

If you can take away one thing from this course, it will be the precision and originality of certain techniques:  partially cooked, polished, with vapor and with salt.  These are the techniques that Romain Fornell applies to foie gras. You will also learn to elaborate on the process of cooking stuffed macaroni (pasta) with foie gras which allows you to take advantage and maximize your skills with this delicacy.

Similarly, Romain Fornell shares with us his signature plates and being the creator and author of Foie Yogurt, a signature dish, though mainly served as an appetizer,  which is mainly associated with him.

Who is it for?

This online course will satisfy professional chefs, as well as lovers cooking and FOODIES alike. This complete course focuses on the process of making Duck foie gras; containing the basic, yet interesting theory behind the dish, as well as, the necessary techniques to make a venison foie gras, impressive concoctions like partially the partially cooked or terrine, and finally the innovative technique of duck foie gras vapor, amongst others. 

Fornell specializes in French cooking, and in Foie Gras; for this reason, this course executed by this teacher, well versed in the pedagogy of French cooking, explains step-by-step all of the elaborations, so you don’t miss one detail of how to learn how to make Foie Gras to perfection. Chefs and cooking enthusiasts will find in this course an opportunity to discover or rediscover foie gras as never before.

Necessary Materials

Instruments or materials recommended in some recipes (not essential for the course):

  • Oven
  • Steamer 
  • Paper towels 
  • Silicon paper
Cooking with foie gras

Instructor

Owner and Chef at Caelis, 1 Michelin Star (Barcelona, Spain)

Romain Fornell

The French Chef Romain Fornell was born in Toulouse (south of France) in 1976, and at 18 years old, he had the clarity and passion for gastronomy. He got into the school of Hostelry in Toulouse. He was recognized as the Best Young Chef of the Midi Pyrénéss until two years later, at age 20, he decided to move to Barcelona to work as a sous-chef in the restaurant, La Maison du la Languedoc Rousillon. One year later, he returned to France to work first with Michel Sarran, and then later with Alain Ducasse. In the year 2000, Romain Fornell decided to open his first restaurant, el Chaldette in Lozère and only one year later, received his first Michelin star. In this era, Fornell was only 24 years old and he was the youngest chef in history to ever receive a Michelin Star. Romain, always restless, decided to return to Barcelona in 2002, where he established and and directed more than 10 restaurants and bars: Caelis, Café Emma, Café Turó, La Plassohla, Vistro 49, Candlelight, Casa Leopoldo, Joël’s Oyster Bar, Épicerie, Rooftop Ohla y la Gavina. The Chef Romain Fornell, is French, like Barcelones, and his kitchen a vanguard; original, sophisticated and careful and potentially one of the best ambassadors for French cooking, that Barcelona will ever have.

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