How to cook like the French: tips from Guillaume Brahimi and Jacques Reymond

By Rob Moran
Updated November 2 2014 - 10:23am, first published August 27 2014 - 5:41pm
Guillaume Brahimi's roast chicken with pomme fondant and salsa verde.
Guillaume Brahimi's roast chicken with pomme fondant and salsa verde.
Jacques Reymond recommends novice French cooks steer clear of improvisation when it comes to traditional dishes such as coq au vin. Photo: William Meppem
Jacques Reymond recommends novice French cooks steer clear of improvisation when it comes to traditional dishes such as coq au vin. Photo: William Meppem
Jacques Reymond's French degustation was legendary in Melbourne until his restaurant closed in 2013. Photo: Justin McManus
Jacques Reymond's French degustation was legendary in Melbourne until his restaurant closed in 2013. Photo: Justin McManus
Parisian-born Guillaume Brahimi, pictured at his new restaurant in Paddington, is known for his modern-spin on traditional French cuisine. Photo: Peter Rae
Parisian-born Guillaume Brahimi, pictured at his new restaurant in Paddington, is known for his modern-spin on traditional French cuisine. Photo: Peter Rae
Neil Perry's coq au vin. Photo: William Meppem
Neil Perry's coq au vin. Photo: William Meppem
Neil Perry's coq au vin. Photo: William Meppem
Neil Perry's coq au vin. Photo: William Meppem

Pardon the puns, but French cooking seems to have taken a beating, whipping and merciless flambéing in recent times. What was once the culinary toast of foodies everywhere has become much maligned: it's too rich, too fussy, too mired in tradition go the naysayers.

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