Unlock the secrets of classic French cuisine directly from the master, Auguste Escoffier. In this comprehensive lesson, we use the legendary Guide Culinaire to explore not one, but three classic French Rice Salads (Salades de Riz). You will master the authentic techniques for each variation, and more importantly, I will guide you through the book itself, showing you where to look and how to interpret Escoffier’s principles so you can continue your culinary journey at home.
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We are using the legendary Le Guide Culinaire by Auguste Escoffier as our primary source for this recipe. I highly encourage you to get your own copy to follow along and truly deepen your understanding of culinary arts.
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⏰ A CULINARY LESSON IN 3 CLASSIC RICE SALADS ⏰
PART 1: THE FOUNDATIONS (RECIPES AND INGREDIENTS)
00:00 – Introduction:
01:19 – Exploring the Escoffier’s Guide culinaire
03:07 – Rice and salad ingredients
PART 2: PREPARING THE GARNISHES AND DRESSING
07:30 – Salade Provençale garnish
13:21 – Salade Catalane garnish
15:52 – Salad Nantaise garnish
16:27 – Making the mayonnaise
17:53 – Making the vinaigrette
PART 3: ASSEMBLING THE RICE SALADS
18:57 – The correct ratio to make rice salads
19:56 – Nantaise salad
21:17- Provençale salad
22:06 – Catalane salad
PART 4 : TASTING AND WHAT’S NEXT
23:16 – Tasting notes and conclusion
This classic French rice salad recipe is the ideal healthy lunch or elegant side dish for a summer barbecue. We follow the timeless principles from Auguste Escoffier’s Le Guide Culinaire to ensure a perfect result. We cover everything from how to cook rice so it’s fluffy, to creating a zesty French vinaigrette from scratch. Whether you call it Salade de Riz or a cold rice salad, this gourmet dish is designed to impress. Learn the classic French cooking techniques that will elevate your home cooking and give you the confidence to tackle any recipe from the master himself.
#FrenchCooking #Escoffier #RiceSalad #SaladRecipe #ClassicCooking
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14 Comments
Go work at Panda Express…
Garbage…
Loved Ep1! I have been craving summer salad in the southern summer!
Stop pretending you're French… You're making chop suey…
Oh ! I missed my Escoffier book too! I took the whole French Diploma of Escoffier French cooking. His book is great indeed.
❤
Love the recipes but this format of switching between recipes is very hard to follow.
The key takeaway for me was the need to dress the rice with the dressing before adding the garnish. I've always tossed everything in a bowl, added the dressing and tossed. Your way works much better.
WOW – these three salads are wonderful and looking very delicious – I will give it a try asap 👍👍👍
Bonjour Chef. En école culinaire française Le Nôtre, nous avons appris que c'était Chef Escoffier qui a crée <<le brigade de cuisine.>> Ma position préférée sur le brigade et celui du <<saucier.>> On aime le poulet? 15 sur 20? D'accord, j'ajoute une sauce et maintenant le poulet à la sauce c'est un 20 sur 20. On aime le brownie? Douze sur vingt. J'ajoute la sauce caramel et maintenant le brownie à la sauce caramel c'est un 19 sur 20. (A propos, Chef, j'habitais et bossais en Corse à Porto-Vecchio pendant 2 beaux ans.) Bien à vous, Chef. 🇺🇸🦅🤝🇫🇷🐓 Post-scriptum : Je vous remercie pour cet exposé sur la salade au riz. 👏🏻👏🏻👏🏻
Love it! Learning the basics! It's not about the branded ingredients or the special non-stick pan. Love it!
Escoffier? I have to buy a book?
i LOVE BOOKS!
❤
I've noticed for a long time that you tend to cut yourself off too soon before you finish speaking with the editing. That can't be intentional, right?
let’s use the escoffier guide culinaire together 🙂 first day using the book as a reference for the tutorial so a bit patchy but next time better. get your copy if you want to follow along moving forward (see link in video description)👨🍳