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#54 The Essence of French Cuisine: How to Make Red Wine Sauce (Direct from Chef Akihiko Hoshino) ...

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＃75 ホワイトアスパラガスの温製 ソースオランデーズ Asperges Blanches, Sauce Hollandaise星野晃彦シェフ直伝 | BOCUSE AT HOME

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The real demi-glace, explained by a French chef: SAUCE vs. BASE

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＃55 りんごのキャラメリゼ "タルトタタン" Tarte Tatin～りんご2個から作れるアシェットデセール　星野シェフが伝統を再構築 | BOCUSE AT HOME

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#59 Authentic Bolognaise Sauce Made by a French Chef: Direct Instructions from Chef Akihiko Hoshi...