＃42 星野晃彦シェフが作るサラダ・セザール＜シーザーサラダ＞ シンプルで且つ奥が深い ヘルシーなフランス料理 Salade César | BOCUSE AT HOME

#42 "Salad César" Salad César et Volaille Escalope This time, we'll introduce the recipe for Paul Bocuse's delicious "Salad César," a popular salad known in Japan as "Caesar Salad." This time, we'll be introducing a variety of recipes, including how to make the mayonnaise base for the popular Caesar dressing, how to cook moist chicken breast, and how to make delicious croutons. Please watch until the end and try it at home! ■ Servings *See below in English Lettuce: 1 Sliced ​​bread (for croutons) Chicken breast (as needed) Parmigiano-Reggiano cheese (as needed) Parsley (as needed) Dressing Mayonnaise: 250g Lea & Perrins: 20g Parmesan: 35g Garlic: 1 clove Water: 50g Anchovies: 10g Mayonnaise Egg yolks: 2 Mustard: 30g White wine vinegar: 30g Salad oil: 300g INGREDIENTS Lettuce: 1 Sliced ​​bread (for croutons) Chicken breast Parmigiano-Reggiano cheese Parsley DRESSING Mayonnaise: 250g Lea & Perrins: 20g Parmesan Cheese 35g Garlic 1g Water 50g Anchovy 10g Mayonnaise Egg yolks 2g Mustard 30g White wine vinegar 30g Salad oil 300g ■ABOUT THIS COOKING CHANNEL Hello everyone. I'm Chef Teruhiko Hoshino. This channel features almost uncut videos of the French cuisine we prepare every day at our restaurant, with the aim of presenting it as authentic as possible. In June 2024, I transferred from Brasserie Paul Bocuse Ginza in Ginza, Tokyo to Jardin Paul Bocuse in Kanazawa, Ishikawa Prefecture, where I have been devoting myself to restaurant work as head chef. In spring 2025, I resumed streaming videos under the name "Teruhiko Hoshino, Teruhiko Hoshino." While continuing to cherish authentic French cuisine, I hope to share current trends, little tips for presentation, hints for arranging dishes, and above all, the joy of cooking. Bon appétit. This video was filmed while I was working at Brasserie Paul Bocuse Ginza. Thank you for your understanding. Hello everyone, I’m Chef Teruhiko Hoshino. On this channel, I share French cuisine exactly as it is prepared in the restaurant, with most of the cooking process shown almost uncut. My goal is to deliver the true essence of professional French cooking as faithfully as possible. In June 2024, I moved from Brasserie Paul Bocuse Ginza in Tokyo to Jardin Paul Bocuse in Kanazawa, Ishikawa, where I devoted myself fully to my work as head chef.From spring 2025, I resumed video production under the name “TERUHIKO HOSHINO.” While staying true to classic French cuisine, I will continue to share current trends, small tips on plating, ideas for variations, and above all, the joy of cooking. Bon appétit. ※This video was filmed while I was working at Brasserie Paul Bocuse Ginza. Thank you for your understanding. ■OPENING MUSIC Music: MAI TAI / Musician: Jeff Kaale ■ INFORMATION INSTAGRAM Teruhiko Hoshino Official Account   / teruhikohoshino   TIKTOK ACCOUNT chefhoshino_cooking RESTAURANT WEBSITE Jardin Paul Bocuse Official Website https://www.hiramatsurestaurant.jp/ja... ONLINE SHOP Frozen pot-au-feu and soups supervised by Chef Hoshino now on sale https://www.hiramatsugourmet.com