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Michelin Techniques for Oysters

Today we are making a champagne poached amuse bouche and serving it with apple mignonette, champagne gelée, horseradish cream and foam. Dish Creation Course: https://parkerhallberg.com/dish-creat... Free Culinary Skill Assessment: https://parker-qjsktsx4.scoreapp.com Recipe: https://parkerhallberg.com/oyster-amu... Subscribe:    / parkerhallberg   Instagram:   / cooking_with_parker   TikTok:https://vm.tiktok.com/ZMehL4sej/ Essential tools: https://kit.co/ParkerHallberg/essenti... Tools Oyster knife: https://amzn.to/3LTJZGV Stick blender: https://amzn.to/3GpU2SN Mini Blender: https://amzn.to/3K9matF Soy lecithin:https://amzn.to/3GoGRBH Scale: https://amzn.to/3xI7wam Are you a passionate cook who wants to take your cooking to the next level? Looking to learn classic french cooking techniques to create modern dishes? Whether you are a professional cook or home cook, I am here to show Michelin techniques and how to make fine dining recipes at home. Hi, my name is Parker! When I was eight years old, I started cooking at home and knew I wanted to be a chef. I started working in restaurants when I was 15, graduated from The Culinary Institute of America and spent 5 years working in fine dining restaurants include The Modern and Addison. Both two Michelin starred restaurants. The goal of this channel is to teach you skills to cook fine dining recipes at home. We will focus on presenting food like a chef, french cooking techniques for fish and vegetables and on occasion meat and poultry to create New American food. Michelin technique with American ingredients. Let's get cooking! 00:00 The Oyster Amuse I can't stop eating 00:10 Champagne gelee 00:50 Shucking oysters 01:45 Horseradish foam 03:04 Horseradish cream 03:25 Apple mignonette 03:46 Poached oysters 04:01 Plating 04:53 Tasting #finedining #oysters #amuse-bouche