Salade Saint-Jean | Full Tutorial & Beginner’s Guide (Mastering French Salads: Final Episode)

Master the art of the classic French Salade Composée with this authentic recipe from Escoffier’s ‘Le Guide Culinaire’. In this final episode of our French salad series, we break down the elegant Salade Saint-Jean, a beautiful vegetable medley dressed in a tangy, acidulated mayonnaise. Learn the techniques to perfectly balance flavors and create a stunning dish worthy of a Parisian bistro.

Get the full written recipe for Salade Saint Jean here:
➡️ https://www.thefrenchcookingacademy.com/recipes/salade-saint-jean

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** timestamps **
00:00 – Introduction & The Escoffier Guide
00:44 – What is a Salade Composée? (Book explanation)
02:07 – Examples of Classic Salades Composées (Nicoise, etc.)
06:32 – Ingredients for Salade Saint-Jean
09:31 – How to Prep the Artichoke
13:40 – Prepping the Vegetables (Cutting)
18:19 – Cooking the vegetables
10:11 – Weighing the Ingredients for Balance
21:31 – Making the Acidulated Mayonnaise
22:10 – Mixing the Salad
23:57 – Plating the Salad (First Iteration)
25:40 – Revised Plating & Final Presentation
26:20 – Tasting and Final Thoughts

Learning to make a salade composée the Escoffier way is a true lesson in French cooking fundamentals. This Salade Saint-Jean recipe is a perfect example of a composed salad, where each ingredient is carefully prepared and arranged. We cover essential techniques like blanching vegetables, preparing an artichoke heart, and making a classic mayonnaise dressing. Whether you’re familiar with Salade Niçoise or Salade Lyonnaise, this vegetable-forward dish will elevate your understanding of classic French salads. Follow along to master this delicious and elegant recipe from the king of chefs, Auguste Escoffier.

👉 Get your copy of the book here (Affiliate Link): https://amzn.to/3HB32tw

#FrenchCuisine #Escoffier #SaladRecipe #SaladeComposée #CookingClass

Last week video on rice salad: https://youtu.be/FbfJ5LdP5jI

Other salade composée tutorial:
Authentic Niçoise salad: https://youtu.be/rf4Te0TH0ck?si=stvCNORmMVhOs8Ba
Salade Lyonnaise: https://youtu.be/2n38O9VF7to?si=jdf77n1Kz4F1SvnN
Escoffier salad platter: https://youtu.be/eNvE9rDPacc?si=QwDS4ogM1GEV6ja_
Salade piemontaise: https://youtu.be/MvMpSsSV6LI?si=lkbuUTrxjNcaJ3ta

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Welcome back everybody to the kitchen for our last episode on our minieries on mastering the art of French with the sad composer. So quick reminder if you haven’t done it yet, you can get the English version of the escopia book which we’re going to be using more and more moving forward on the channel as a supporting and reference book as we make different recipe and as we learn technique. Many of you have been buying the books already including our students on our uh online community. So if you want, you get a link in the video description to get the book. But let’s not waste any more time. We’ve talked a lot about salads and now the last piece of the puzzle, the more complex and interesting one, which is the compos. Let’s dive in. So as we’ve done previously, we’re going to use the book here, the Esopiger English version, latest edition on page 130 uh to see again and talk finally about that third type of salad. You see you have the section of on salad on here. And if you were not here in the other episode, we’ve talked about a simple salad which is made of a type of lettuce or a vegetable mixed with a dressing. The rice salad was last episode. The link is in the description. And finally, the compos salad or the salad composition. So what it is? So I’ve I’ve highlighted here some very important information that Esi is giving us when it comes to this very particular type of salad. The composition of salads for order is very flexible and depends on the variation that the cook can think of. That’s the first thing. There’s no real real uh definition. And then he goes on to say that the number of mixture uh that can be made is considerable. All the ingredients uh that are normally used in the kitchen may be employed. So what does it tell us? It tells us that the salad compos basically is an array of ingredients uh anything. It can be anything from any vegetables to fish to meat that are going to be arranged on a plate on a platter you know it can be like a large platter or very neatly with like a you know food stack or anything like this mixed with a particular dressing. So you can make some classic. You’ve heard about some classic that we had on the screen here. For instance, if you look at the salad niswas, which is something that is very well known, a salad compos on the channel. We’ve made also the salad le on habuk. We also have the salad parisian. And there’s like six or seven really staple salad compos everyone knows about. But this month, I’ve thrown a challenge on our online community to ask the students to come up with their own salad compos. And here on the screen is a real life example of uh people at home trying to make their own salad composite. You can see we got a big array of some remake of the the niswas on here. We got some you know potato salad. We got some fruit salad. We got someone that use salmon and we got some neat one with uh that is using actually artichokes and so on and so forth. Just to show you that making this kind of salad compose uh there’s no real rule. And it’s going to be up to you to come up with your own creation. Now, let’s have a look at some ingredients. So, I’ve dumped some of the things here from my fridge just to give you an idea really of the salad compos when we think about it that pretty much everything can be used. And it is very tempting to open your fridge and think I’m going to I’m going to use everything and mix that with dressing. But the question is, does it really always make a good salad? Uh the sad compos on that front is pretty forgiving, but you still need to be careful to make sure that some of the vegetables are uh working in harmony with colors, with texture, and of course with taste. But the choice is absolutely unlimited. You’ve got lettuce if you want. You can use mushrooms, you can use radishes. I’ve got artichokes here if I want. I’ve got potatoes, asparagus, green beans, eggs, tomatoes, like things like bell peppers. But you can use anchovies, tuna, mackerel if you want. You can use, you know, cold chicken. There’s really no end to that. And I think the reason I’m showing you this is because it’s always hard to then pick a salad. What are you going to make if you’re not making the classic niswas or anything that has been done a million times, you need to choose something. And as for me, since we’re using the escopia book, I really wanted to get something uh out of the book. uh but it was not an easy task actually and this is one of the limitation uh I wanted to talk about when it comes sometimes to use the gulinire when it comes to making certain recipes. So let’s revert to the book. So when it comes to finding recipe, you can go on page uh 463 of the guliner and you will see here it starts here composed salad with a bit of an explanation again and the list on salad uh starts here and I think we’ve got about three to four or five pages with maybe 50 or 60 salad and it sounds like a lot but a lot of these as you will discover sometime use very difficult to find kinds of vegetables or things that are not very common nowadays and a lot of time also you get some lobster you get lots lots of truffles a lot of times. So that really really reduces the amount of recipes. Uh so if you want to look for a recipe, you can look for the book, but you can also don’t feel bad of looking online or wherever uh you find something of interest because really uh there’s no strict rule for this kind of salad. But for me here, because I wanted to stick to the book and I’ve been talking about the book, uh let’s focus on that recipe here. So, the salad that I decided to try from the book is this one is a salad sanjon because it has uh some of the vegetables that I’ve got uh in my fridge that I was able to to buy. So, we’ve got some asparagus, got some uh green beans, we got some peas, we got some artichokes, you can use cucumbers, and this is all dressed in a mayonnaise, which you’ve been seeing last week, so you can report to that. And then it is then decorated with some um you know roughly chopped hardboiled eggs, some taragon and also some girkin. So I kind of find it interesting. Sometimes on paper it is not as impressive when you look at it. You I wonder how that’s going to be. But you know tria typically when you make the salad uh you know is always pretty good. The only thing I’m going to do here I was not an absolute fan of having um the raw artichoke. So, I’m going to we’re going to be cooking the art stroke base a little bit and I’m going to replace the cucumbers, I think, with some little cubes of potatoes. So, you seen even me here, I’m taking the liberty to customize the recipe. Now, time to start. Let’s get ready. Let’s cook. So, for our salad, uh these are all the ingredients we’re going to be using. And the other thing that attracted me to this salad is that it is not using the typical kinds of ingredients uh that you always find. You always expect to have bell peppers and paprikas and, you know, and cucumbers and and lettuce leaves. Well, this one is is using really an overwhelming mix of green stuff. The asparagus, the green beans, the artichoke, you will see when it’s when it’s when it’s done and it’s prepped. Uh the peas, which is quite quite surprising, and even tagg as a herb, not even parsley or anything like that. And yes, there is uh the mayonnaise to dress the whole thing. And we’ve got some boiled eggs on the side. Now, typically this is replaced by cucumbers. But I thought cucumbers could get a little bit wet if you don’t do it properly and it could kind of wet the whole mixture and make it a bit messy. So, I’m going to break the rules, going to break the grain uh aspect of it all about having a little bit of potato in there. But away from that, I’m kind of looking forward to uh using So, don’t forget you can buy this frozen uh the artichoke I’m going to show you uh you know how to make and all of the stuff is very simple. is just boiled, blanched, and the mayonnaise making and the hardboiled eggs, things we’ve seen before. Now, for the mison plus or the preparation of the ingredients for the salad, I’m going to leave you to make the boiled eggs on your own. We’ve seen this last time. I’m going to cook them for 9 minutes. And the same goes for the mayonnaise as I’ve been demonstrating this uh on our last episode. You can refer uh to that if you want to. I’m not going to show it now. For this particular salad, when you make something from the gulin, be very careful to read the line, even that small recipe, there’s uh two very important information. The first one, it says to take equal quantities of beans, peas, asparagus, artichoke typically, but I’m using potatoes that so if you make the salad for one, for two, for 10, for 20, you need to make sure that the cooked weight of each ingredient is the same before you start mixing. Okay, so that’s a good indication on how to proceed. The second uh question you need to ask yourself is pretty much how we going to cut all this. What kind of size are we going to do? Are we going to leave it in bin hole? Are we doing a small chunks etc etc. Uh typically here is talking about the um the diamond shaped kind of cut which is kind of a diagonal shape to have a little a little size of bean. Um, but the best way to approach this when you have a side like this is you take one ingredient. So here we’re going to look at the peas and we’re not going to be able to change that. When they’re cooked, they’re going to be this size. So when you mix that with the other ingredients, the ideal is to have something or pretty much everything cut around the same size as your piece or a little bit bigger in a square. So that gives you an indication that everything here when it’s cooked, we’re going to have to make sure to dice everything in small pieces like this. So artichoke, there’s different types. You got the mini artichoke sometimes the artichoke bar or the little the little purple ones. This is a globe artichoke. This is the full size one. In France, you can boil it whole like this and then detach the leaves one by one by dipping them into dressing if you want as a starter. And then when you finish by peeling off all the stuff, you remove the hair inside. It’s called the F. It’s like the hay. And then you reveal the heart, which is the best part. And this is what we need on here. For the tools, typically for artichoke, you use that thing, which is a it’s a big knife, uh, you know, kind of pairing knife. And you can also use a a peeler. So there’s no real world. Typically, you can start and you can trim, you know, you can start trimming the uh, you know, the extra branches on here. It is very bitter. If you touch with your, if you touch with your hands, you’re going to have such a bitter taste on your hand. You’re not going to be able to remove. It’s going to be absolutely horrid. So, what I typically do first, I kind of trim here uh, that whole thing. Okay? So, once we’ve done uh, you’re going to have a nicer is just to hold that thing because sometime it’s easy and you won’t have the the bitterness, but we’re not going to keep this. The artichoke heart typically sits around here. Okay. So that part over here and these are just leaves. Then you’re going to have like something like it’s called hay uh like the f and then this is the flesh on here. So typically you can use a knife and go around like this or go around the artichoke. Uh but you can also just use your hands and start peeling the leaves one by one if you can’t be bothered. Now if you don’t want to go through that process, it’s a pain in the neck the artichokes. You can buy them in jars. artichoke bottoms and just sometime called artichoke hearts and uh they they’re good. Not as good as the fresh one, but they’re still good. So, you know, I’m just going to go a little bit here. Okay, got the thing. We see a little bit better how we and from here you can start cutting. So, we’re just going to start cutting the the top is very tough, you know, and we’re not going to be using this. So, you see all these leaves and stuff. So, I’m going to discard that. And inside, we’re gonna see it’s gonna start to reveal and the hard the leaves. So, we’re gonna have to cut and trim all that until we come to the flesh. I’m just realizing I bought this label as a globe art. It looks like it, but it I wonder if there’s any flesh in there. It looks like there’s only leaves. Maybe I got, you know, sold something that was uh wrong. So, typically on here, this is a bit big, but this is that big. And so, you kind of try to go around like this. It’s not handy because this one is really really hard. And we’re going to try to go around. Be careful with your finger because it’s very terrible. And we’re going to try to expose like this the hard bit in here. As I expected, I’ve been sold the wrong thing because there’s only leaf. This is like the typical small artichoke we use uh in the barul recipe. And that part that comes starts to be the heart on here is not at all um what I was expecting. So I’m going to still going to trim this. try to get the heartbeat and yeah, we’re not gonna have much heart shock in there. Sorry about that. Oh no, this is this is terrible. This this there’s nothing left at all. So, this is meant to be the heart that should be much larger like this and make a kind of a cup. And inside here, you see this little leaf? This is the so-al hay as you will see. You see this little hair? Look at the hair. See this hair? So, my uh micro useless artichoke is ready. And typically, once you’ve trimmed everything and you’ve exposed the the flesh, you finish the job with a melon boiler on the inside to really make everything clean. Make sure there’s no hair. And then it is ready to be cooked. You can put some lemon to avoid oxidation because it gets really dark very fast. But what I’m going to do, I’m just going to plunge it in boiling water. We’re still going to be using for my one portion of salad. I’m not going to give up on that. Once your artichoke, if you use a real a fresh one, sorry, is ready. Salty water, boiling water, and up. Depending on the size, I think I’m going to leave it for 10 minutes or something like this. I’ll tell you exactly how long it takes. Now, for the rest of the vegetables, we’re going to be cutting everything before cooking. It makes the whole process very easy. I’m going to start with the beans and the potatoes, and then we’ve got the asparagus. So, remember what we said. Remember the peas, very, very small size. It doesn’t have to be precise. So, you clean and you trim the end of your of your green beans on here. And I’m going to really try to go always as small as I can. So, I’m thinking of Oh, yes. They’re like peas. See these kinds of size. So, I’m I’m not going fast. See, I’m trying to really look at the size. I’m trying to concentrate just on the size. So, instead of going fast, go very slow. and you make sure you concentrate on the size of your cuts. Okay. Now, the same goes for the potatoes. Same when we last week we’ve seen with the oberene and we trim the side to get some kind of squareish rectangle shape so we can work with. And if your knife is too intimidating or too big change, you know, for a tiny piece like this, I’m going to put this on the side. I’m going to use something like that, you know, some kind of a a senku style um that’s a bit smaller. It’s a bit less intimidating to use and it’s it’s you know in comparison to the size of your your potatoes. So you more in confidence. It’s all about confidence in the kitchen. So and here same thing. We’re going to first make these little button. So first the slices. Okay. The timer is going on. Sorry. Sorry about that. That was the artichoke calling me. 10 minutes was perfect. It’s here. I keep in water. It’s cooked. But back to the potatoes. So you first do uh your slices and then again we think about the piece. So we’re not going to go too extreme. We go like this and we got to button the little sticks and when we have the sticks. So it’s the same small or big or fast or slow. And then you concentrate first. What you’re not used to is you concentrate first on making sure instead of going fast that you go precise and you get something that is adequate. And the size that you have is pretty much the size that we have of the beans. That’s the important when you start cooking this kind of salad. uniformity. Of course, the last thing not to forget when you’re finished with potatoes. Potatoes before they cook, they always kept in water. So, back into the bowl of cold water. And we continue with the rest. So, last but not least, of course, the asparagus. So, we’re going to be using the tip here mostly for decoration. So, you really go, you know, just the tip. You can keep the tip on the side for the whole asparagus. You can keep the the large bit maybe for for a stock or soup or anything like that. I’m going to trim a little bit off. And uh typically here you don’t usually peel, but because it’s a very delicate kind of salad, I’m just going to go ahead and peel. Very thin layer of skin here to expose the nice kind of tender core. And so when everything is peeled, you’ve got the idea. We come back to the same thing that we’ve seen before. You’re going to be cutting and measuring, making sure you’ve got the same small little cube like shapes. So, we’re almost ready here. And I think this salad, if you make it, it’s going to be a great exercise for your mislas for your knife skills and really force you to go through this little cutting, cooking all the ingredients and cutting in very small cube. And that’s a great practice. So, now some of the things I cooked. So, my eggs are ready. They boiled and I just need to peel them and chop them for the presentation. The artichoke heart, that’s what left. I’m going to cut it same in little cubes. Uh towards the end, I’ve got the gerkins that are already on here. The potatoes needs to be cooked, the asparagus needs to be cooked, the beans needs to be cooked, and the peas needs to be cooked. Now, the only difference here, the potatoes, you start in cold water. We’re going to bring that to the boil, and then barely 10 minutes, and we’re going to take them out of the water and drain. For the rest, you don’t need to use multiple pans. We’re not going to be precious about it. We’re going to use one big pot of water of boiling water and we’re going to cook these things one after the other and then reserve them. But typically in French cooking when you cook vegetables like this in boiling water, you have to kind of refresh the vegetables to stop the cooking or pass them under very cold water. However, esophy seems to tell us that for salad that doesn’t apply. I know it may sounds odd, but this is on page 466. Uh at the bottom of one of the salads, the salad deum, the vegetable salad, there’s a little note that is added here saying note that vegetable for use in a salad should not be refreshed after cooking. They should be well drained and allowed to cool naturally. So I’ve never done that really. Typically I refresh vegetables, but for this time around I’m going to try it. So let’s get started. Potatoes. It was in cold water. It started to boil. Bit of salt and I’m going to count. I don’t think even 10 minutes, maybe 5 minutes. I’ll tell you exactly how long it takes me. Yeah. So potatoes about 6 minutes. absolute top. And as the Scofia said, I’m just going to take them out immediately, drain them, and into a bowl without refreshing them. For the other vegetable, big pot of water. I’m waiting for the boil, bit of salt, and then we’re going to start with the peas and continue with the rest. So, here we are. Very simple. We’re going to start with the peas. The peas extremely simple. You put the peas in, and virtually when the boils come back, it’s done. So, easy peasy. The boil is back. That’s it. I’m going to scoop everything out and put this into another sieve on the side. Next on the line, green beans. Put the green beans cube in there. They’re going to be cooking a little bit more. So, I think these one just a few minutes. I’ll tell you again exactly how long it take me. Put the timer on. We’re about 6 minutes mark here. And guess what? It’s about ready now. So, same as the potatoes. So, same thing. Scoop them out and let them dry. I’m not refreshing them as per coffee. Now we’re going to finish with the asparagus. I’m going to start with the asparagus sip. So this is just a few minutes. And exception for this one, I am going to refresh these because I want to use them as decoration and I want to keep that bright green color. So for this one, 2 minutes maximum, you see? And I’ve got a bowl of very cold water in here with ice cubes. And that’s going in. And now straight after I’m doing the asparagus. I’m doing the asparagus last because they can give some kind of weird bitter taste in your water. So you do want to you don’t want to affect all the other vegetables with that. So that’s the last vegetable. So same thing here. Just a few minutes until tender. So that’s it. This one is about 2 and 1 half to 3 minutes. Water off. I’m going to drain this out and we’re done with the vegetables. All done. Now for the measurement, how do we go about? I’m going to be using my individual portion here of artichokes. It’s about 37 g. I’ll put the equivalent on ounces, but I’m I’m going to count roughly. I want it trim. 30 g. 30 g per vegetable. So, time fives, it’s 150 g of vegetables per person for one starter. If you’ve been following along all the way here, congratulation because look at what we have now. We’ve got all the necessary ingredients have been weighed with all the colors. The potatoes, the peas, the green bean, uh the asparagus stokes, we’ve got the artichoke hearts on here, the asparagus tips for the decoration. We’ve got the gerkins. We’re going to slice. We got the taragon. I’m going to chop some taran use some of the leaves for decoration. We’ve got the boiled eggs and we’ve got the mayonnaise. The book is saying that you have to dress this dress dress this sorry into a salad bowl and to decorate with slices of of eggs on top. I think that’s extremely extremely oldfashioned. So I’m going to be doing this on a plate in a food stacker. So I’m going to mix everything with the mayonnaise, stack it up. And I think the eggs I’m just going to do a rough chop with the girking into a sprinkle around bistro style to make something a little bit more appealing. Now the mayonnaise that’s the last thing it says this is a standards we’ve seen last week. It says you have a thin kind of acidic mayonnaise. So you need to dilute it with vinegar demonstration. So is talking about a thin acidulated uh sauce mayonnaise. So this is the base very thick like this. So all what it needs is maybe a teaspoon or two of extra vinegar and then you dilute the whole thing. You don’t want something liquid, but you want something that’s going to be easy to kind of move and steer through the vegetable. Otherwise, you’re going to end up with something of a paste. So, you know, try to try to think of it as when you’re going to eat it. You want to feel the mayonnaise. You want to feel the the vegetables to glide. You don’t want a a soup leader. It’s just finding the right texture in here. That should be enough. So, for the salad now, it’s easy. You don’t have to stress. I’m using that large bowl because I I can show you on here. And everything has been measured, so we know exactly what we have. So, I’m not not even going to question anything. I’m going to put all these ingredients using that odd technique of uh not refreshing the the vegetables. So, see the the stoves? Um, and we’ve got the piece. So, typically it will be for one person. So, you see on paper doesn’t look like much, but when you make it, suddenly it’s like, oh, okay. This is This is interesting. And then comes the mayonnaise. So, I’ve got two tablespoon here. That should be enough. I’ve got more if I want to, but I think 2 tbspoon. And it’s really nice and tangy. So, a final close-up look at this salad. That is really unusual. You know, it strikes me because it’s so not the usual stuff you’ll find. I mean, there’s peas, there’s artichokes, uh there should be cucumber in there, there’s green beans. You know, it’s mostly green. And uh I think the egg is going to add a really nice touch of color on there. It’s going to be a nice contrast. So let’s take the food stack and play. So for the decoration, I’ve chopped uh some cho I’ve got some gerkin just sliced. And for the egg, typically what I’ll do the simplest, I use one of those things, which is the egg slicer. Super easy. Go like that. Like this. If you want, you can use the slices like that. What I’m going to do, I’m just going to take that out and use the egg slices and I’m going to do a rough chop of it. So, really nothing special. I’ve took my eggs and I made some slices. Then I go the other way and I make these kind of cubes. And it’s a kind of an easy way out to make some decoration on a plate, a bit of color without struggling. So, for the plating, I’m really not going to do something complex. Just just for the one portion. I like to use this food stacker. um kind of taring. You can have smaller ones. Doesn’t matter. But you know all what we do in on here. I’m going to try to make sure I’m going to take all the salad that I’ve got carefully. Once your food is in, you can either use a spoon to push that in, but I use that little trick is something I got in a cocktail cocktail maker because you get that flat end. And I’m kind of gently arranging everything. But I’m not pressing too much just to have a a little bit of pressure. But we just want to have the shape. That’s all what we want. And when we’re here, very gently and we’re going to take this off. So, we got something neat. So, you see at the moment it’s all green. And this is what I was worried about in the escopia thing. But it’s got a little sprinkle, typical slices of egg to go around. But the bistro style I like to do. Sorry, I’m going to be using my hand on here. It’s really just this sprinkle of eggs around. This is really just to add some little color. Just a sprinkle on here. and the gurac. You could you could do them a bit differently. You could chop them if you want, but then we’re going to have taragon on here. All right. So, what about a grind of pepper, a little salt flakes on here, and of course, I always like to have a little, you know, that kind of drizzle of oil here and there. And if you really want some balsamic. Uh, so let’s try to add some little droplets of balsamic on here. A bit of a scatter around in the plate. And that’s it. We’ve got the salad sanjon revival of this coffee. And now for the degree station. So this is the second iteration that I’ve got on here. So I’ve changed the stack of something actually a bit a bit narrower and higher because realize it was a bit low. And we’ve added a few leaves in here from the garden to add some flare. And it does show you that you know plating is always that thing. You have this initial idea, you got the base structure and then it’s only this little addition or a bit of more height especially when you stack uh and you get something that is brought to the modern era. So this is the salad sanjon very very interesting combination of green vegetables with the eggs and the gerkin. So I’m going to destroy that st. be starting from the back so you don’t miss out because I’m I’m really It reminds me the massive one. Um more like a Russian salad that’s using potatoes and usually there carrots and things like this, but the potatoes are not supposed to be there. So, it is really the potatoes actually that I’ve added does kind of make you think a bit of the Russian salad. But if you were to replace the potatoes by the cucumbers, it’s really a really healthy kind of feel. You know, it’s all these green vegetables, asparagus, the peas, and the artichokes. Fresh artichokes is good. But what I want to try is this. See? So, have a bit of the salad with the eggs, with the gering and everything. You know what? I love eggs in a salad. Yeah. I think it’s a salad that would really please anyone that’s um especially if you replace the potatoes back with the cucumber. anyone that wants something fresh and light and feels green. Even there a bit of mayonnaise in there, it really feels healthy. Really interesting. And that’s it for the tasting. It is the conclusion of it all the the end of that mini series on French salad. We we’ve done something a little bit different here. I’ve used the gulinire. We’ve learned something. We looked at a chapter. We looked at the recipe and we also covered different subjects in depth finishing here with the salad composite that can be absolutely anything that you want. So of course I want to hear from you on the comment section. How did you find the Siri? What was the best part? Do you learn anything? Do you like the fact of having the gulinire as a reference book? And perhaps what is your favorite sad composer? You can make them any way you want as you’ve seen in the picture from our community. If you want to make the one that I’ve showed you here, the one thing I would do differently is to use the cucumber from the book instead of using the potatoes like I’ve done because I wanted to try that. But the starchiness of the potatoes, I think remove the original intent, the idea of having everything green and fresh and you lose that crunchiness I think that you would have with the cucumber. So this is my little tip. I will add this in the recipe guide. for the rest. If you want to join us, as always, you go to the website. We’ve got a membership. You can join the the committee of French cooking club. And we also have a brand new free ebook to download on the website, which is our top 10 recipe or my top 10 recipes that I really like to eat because everybody’s always asking me, “What’s your top 10 recipe?” So, there it is. Go to the website, you’re going to find all the information for the other video on other salads you can make. Also, look in the video description. And I’ve added plenty of link for some older YouTube video where you can follow and you can see salads the niswasis and the le etc etc. Lots of fun. So I will leave you with this and I will see you next time again for another video on the French Cooking Academy. Take care all. Bye. Leave me. [Music] I don’t want to jinx it. Baby, [Music] [Music] baby, [Music] baby, you me. You’re giving me wind and rain. [Music] Baby, you whip up my appetite. [Music]