同じ鴨肉料理でここまで違う。クラシックとモダンのフランス料理比較

This video compares the differences between classic and modern French cuisine, using duck as a common theme. Using the same duck, the classic style focuses on confit, rooted in preservation and traditional techniques, while the modern style emphasizes roasting, highlighting the duck's unique characteristics, aroma, and lightness. We'll compare the differences in approach, cooking methods, fat handling, sauces, and presentation through actual cooking demonstrations. In the latter half of the video, we'll sample both dishes and delve deeper into the differences between the classic style, which aims for a crispy finish by removing all the fat, and the modern style, which emphasizes lightness by utilizing the fat and aroma. This video offers a chance to learn about the old and new styles of French cuisine through duck dishes. The classic style will be presented by Chef Misaki, Executive Chef of Delight Co., Ltd. The modern style will be presented by Chef Yamamoto of La Maison de Graciani Kobe Kitano. Please enjoy until the end. [About Nouvelle Cuisine] https://cuisine-kingdom.com/nouvelle-... A cooking channel operated by Cuisine Kingdom, where you can learn knowledge and tips for making delicious food from professional chefs. Become a member of this channel and receive exclusive videos only available on Cuisine Kingdom!    / @fooverjapan   ★Chapters 0:00 Opening 1:20 A Classic French Dish 8:33 A Modern French Dish 19:11 Tasting 20:47 Summary ■Recommended Videos for Viewers of This Video ★Recommended Videos on This Channel ・Differences in Garlic Cutting Methods    • 一欠片でも焦げれば終わる。アーリオオーリオという繊細な料理 | リクペラーレタケウチ...   ・Differences between Shallots and Onions    • 【何が違う?】フランス料理でよく使われるエシャロット、玉ねぎで仕上げたら料理にどれだ...   ・Differences between Restaurant and Homemade Pizza    • 【意外と知らない】ピザ窯とフライパンの焼き方の違いとは?#ナポリピッツァ #ピザ #比較   ◇Cuisine Kingdom Website https://cuisine-kingdom.com/ ◇Cuisine Kingdom Cooking Studio FOOVER (Cuisine Kingdom's directly managed cooking school in Umeda, Osaka) https://foover.jp/ ◇Kitchen Studio Rent here: https://foover.jp/rental/ ◇Subscribe to "Cuisine Kingdom Annual Subscription" here (Annual / ¥6,800) https://ckingdom.base.shop/items/7307... ★For business inquiries or interview requests, please contact us here: [email protected] ■Instagram Cuisine Kingdom   / cuisinekingdom   Cuisine Kingdom Cooking Studio FOOVER   / gourmetstudio.foover   ■Facebook Cuisine Kingdom   / cuisinekingdom   Cuisine Kingdom Cooking Studio FOOVER   / fooverofficial  

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【一流店の厨房】フレンチの名店 「プレスキル」のディナー営業風景|【4K】

[Osaka French Cuisine] Enjoy exquisite French cuisine at the chef's table! The only special seat ...
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[Osaka French Cuisine] Enjoy exquisite French cuisine at the chef's table! The only special seat ...

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48_ 関谷健一朗(ガストロノミー “ジョエル・ロブション”)

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Recipe #3: Beef Steak with a Salad (No Sauce Needed) [Hosokawa Ideisha]

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[Cooking Technique Explanation] Introducing a masterpiece using the French cooking method "poachi...

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Transform Your Miso Soup! Chef Kasahara’s Secret to Perfect Niboshi Dashi

A Michelin Star Chef Corrects My Fried Rice Mistakes
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A Michelin Star Chef Corrects My Fried Rice Mistakes

ワンオペで70品!人間を越えた国宝級のシェフが極限まで料理を続ける理由とは?魂のフルコースに完全密着!
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Deutschlands jüngster 3-Sternekoch | Clemens Rambichler | Am Pass: Stories aus der Spitzenküche
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Deutschlands jüngster 3-Sternekoch | Clemens Rambichler | Am Pass: Stories aus der Spitzenküche

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Smoky Baba Ganoush Made Easy with Marco Pierre White | Meet your Maestro | BBC Maestro

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We Tried the Best Peking Duck in NYC | Street Eats | Bon Appétit

【激安大盛🍽️】南イタリア・シチリア 街外れの難易度S級 地元食堂が素晴らしかった〜Sicily in Italy locale restaurant “A Putia do Calabrisi”
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[Osaka French Cuisine] Behind the scenes of a grand maison! A story on a plate inheriting the blo...

【炎上覚悟】この手羽先の焼き方に勝てる料理人いない説。フライパン1つで炭焼感まで出せる!
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【炎上覚悟】この手羽先の焼き方に勝てる料理人いない説。フライパン1つで炭焼感まで出せる!

料理人必見!フランス料理コンクール優勝者の一品を実演解説!|フォションホテル京都 林 啓一郎シェフ|【ジャン・シリンジャー杯】【料理王国】
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料理人必見!フランス料理コンクール優勝者の一品を実演解説!|フォションホテル京都 林 啓一郎シェフ|【ジャン・シリンジャー杯】【料理王国】

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[ENG SUB] Japanese Chicken Tatsuta-age and Tempura With Dashi Poured Over | Using Foods From Shiga

【老後貧乏】50代の3人に1人が貯金ゼロ?40代・50代を襲う「残酷な資産格差」と老後破綻を防ぐたった一つの最適解**
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[The Basics of Japanese Cuisine] How to Make Delicious Dashi Soup | Kikunoi Third-Generation Owne...