I tested the cooking class at the workshop Cuisine Attitude by Cyril Lignac
A force to see Cyril Lignac on TV, we could forget that this young man of 33 years is a leader, a real one. After wearing his aprons with the greatest French cooks, Cyril Lignac is discovered in the show Yes sir ! aired on M6 in 2005, and has since made a name and even a reputation. He became chef of the gourmet restaurant The fifteenth in Paris, and bought a bistro in 2008, no wonder we discover this key to everything on a new front since the beginning of 2011.
This front is called Kitchen Attitude by Cyril Lignac, and represents a cooking workshop where the chef has decided to share his know-how and good humor with his audience. And me, his cooking lessonsI tested it.
Rendezvous near the Place de la République at the end of a small cul-de-sac where the cooking workshop of Cyril Lignac is well hidden. The big door opens and there, we are struck by the luminosity that reigns in this industrial style establishment covered by a large glass roof that offers a view of the Paris skyline.
The Chief is in his office and watches us from afar, while Aude Rambour, the right arm "... and the left arm"from Cyril Lignac prepares the work plans.
Shallots, it makes you cry ...
It's a Cyril Lignac as we know him, smiling, relaxed and with the pronounced accent that presents itself to his apprentices of the morning. On the program of our cooking lessons : a risotto with scallops. Easy. Yes but ... We must dissect the Saint Jacques and that is not necessarily easy.
Pedagogue, the chef gives his wise advice to get his hands dirty without hurting himself. "Always to the outside the knife ... Attention, a good shell Saint Jacques, it is a closed shell"Then comes the stage of cutting vegetables: red peppers, yellow, green, green beans and shallots ... Uh Chief, you have a trick to avoid crying?Cyril Lignac has seen others and according to him, the b.a-ba to avoid crying on shallots or onions, it is to avoid putting the nose on, by positioning itself in withdrawal. Ok Aude Rambour, the right arm of the chef whisper in my ear that she always puts water in her mouth to pass this delicate step ... To test!
"We can add the vïing" ...
During the class, Cyril Lignac goes from one apprentice, more or less clever, to the other by distributing his advice and small personalized sentences. In the furnaces, the round rice becomes translucent ready to make an exquisite risotto, but first, "we must add viïng"launches Cyril Lignac by taking a look at the shivering onion and the crackling rice on the fire. What is added? "The viïngrepeat the leader, finally how do you say you, wine is that"The wine yes.
The risotto takes shape, the perfumes multiply in the enclosure of the workshop Kitchen Attitude by Cyril Lignac... it makes you want. A little saffron, lots of colors, and a tiny delicacy with the products. "We always work the basic product, in full and in the right season"says the chef CQFD: to make the sauce of our risotto, no need to invent hot water, we reuse the bard delicately cut at the time of opening of the Saint-Jacques shells, a little cream and the you're done
When our risotto is ready, that the scallops are perfectly seized, it remains to lay the plates and there, it can turn to the drama aesthetic. That those who believe that to make beautiful decorative features in a plate with a spoon is too easy to deceive: it's quite a technique! But through dexterity and well placed advice, we get there. Some coriander sprouts on top and ... Madam is served!
At the table, the verdict is without appeal: the dish that we have simmered with Cyril Lignac is simply exquisite. That's the secret of cooking lessons with great cooks: at the tasting, you feel like you have been touched by the grace of a good fairy. The talent of the chef who has taught us and guided for a few hours, makes us do wonders culinary. It is therefore inevitable to redo!
All about the workshop
