Fernand Point Gratin d'oeufs | The Egg Adventure Ep 3

A legendary creation by Fernand Point, this unique recipe features sliced hard-boiled eggs arranged over a luxurious mixture of heavy cream, Béchamel sauce, and Hollandaise sauce. The base is enriched with mushrooms cooked in dry white wine, infusing a rich, aromatic depth. Once assembled, the dish is broiled in the oven until beautifully golden and bubbling—a true masterpiece of French cuisine.

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[johnross]

I really love when you go into the origin of French high end cooking with the classic chefs and show how to make these kinds of dishes.

[knbKaren]

I love this! Your whole 'egg series' has been great, but this? Amazing. I obviously don't have the expertise to follow Fernand Point's newly released recipes...still, I'm going to seek it out because it's intriguing. Thank you for bringing it to life. I think many of us follow you for French cooking, but the history you bring to that, for me, is invaluable. Merci.

[mikeflorence]

Bonsoir Stephane. This is a great follow up to the Egg Salad and Eggs Florentine. Many thanks for your clear presentation and attention to detail. GRAND MERCI ENCORE. Salut, Mike.

[markoconnell]

Thank you for finally getting Point’s cookbook and making one of his classic recipes!! I hope you do more!! In particular, his lobster recipes are not very difficult and are amazingly delicious. And his salmon poached in Chateau Grillet is a classic and the best salmon dish I have ever made.

[ursishorriblis]

We have a copy of the first American edition. It is
a great book. I was train as a chef and I love this book

[johndonohoe]

Good one Stephan! I have this book in English. A classic. His famous quote “I’m easy to please, I only like the best!”.

[thomaswalther]

Straight, Clear and very tasty. Thanks for your beautiful videos.

[Dagrond]

So many things I would never had know without you. Merci bien.

[sdr]

That looks absolutely delicious. This recipe will definitely be added to my Wow! recipes. 😊

[johnned]

Awesome!!! Been following you on this journey with eggs. Love how started simple and building on previous episodes. Gotta make this !

[joannebohan]

Beautiful always worth opening a vintage cookbook 👨‍🍳 ❤❤❤

[williamharberts]

Wonderful Chef! There were two things in there that I have to try. I've never flavored the milk for a bechamel and that is a great idea. I've also never made hollandaise that way and it looks easier than the way I usually do it. Thank you.

[Lesevesel]

This channel is my ONLY intro to French cooking. I am truly blown away by this beautiful content: food, history, French lessons, and, of course, Maestro Chef Stephane. I have nothing but great love for this channel.
Tres Magnifique, Mssr!

[alexandrahe]

It looks and sounds very delicious and exquisite. It is a cooking explosion and experience.

[sirrobinofloxley]

What a book to find, thanks so much for sharing, this very special looking dish.

[dominiquebt]

A bagette would be delicious with this!

[DavidCollinsRivera]

That's crazy! It's like a magic trick. So beautiful, and I can only imagine the flavor. Wonderful!

[christineroberto]

Really enjoyed this video. This is such a unique recipe that was so interesting to learn about.

[daviddickson]

Yeah as a retired chef not sure I would step into this Chef restaurant no matter how great his cooking was I became a chef cause I love watching the patrons loving to enjoy food. And drinking a magnum of champagne daily makes me think he was alcoholic, as so many in our field. It is a stressful field. But to throw someone out of your restaurant is ridiculous. But the dish looks great 😋 🙏🙏👍Florida USA

[montseverouxnina]

Nous avons tellement de recettes avec des oeufs, ma préférée reste les œufs mimosa 😍 bravo pour toutes les recettes françaises que vous partagez, moi je decouvre la cuisine americaine qui est très bonne aussi bien que parfois elle me surprend, j’aime bien. We have so many recipes with eggs, my favorite remains the mimosa eggs 😍 bravo for all the French recipes you share, I'm discovering American cuisine which is very good as well as sometimes it surprises me, I like it.