Culinary trainer Jean-Michel Fraisse from The French Culinary School in Asia demonstrates how to prepare the perfect omelette.



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Culinary trainer Jean Michel Fraisse from the French Culinary School in Asia demonstrates how to prepare the classic French potato and leek chowder. Soup: 250g leek (white part only) 15g butter 1 litre chicken stock 250g potato, diced 100ml cream 1 tablespoon white wine vinegar salt and pepper to taste Herb Oil: 1 bunch basil, coriander or parsley 150ml olive oil



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Culinary trainer Jean-Michel Fraisse from The French Culinary School in Asia demonstrates how to prepare baked cheese rice.



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Culinary trainer Jean-Michel Fraisse from The French Culinary School in Asia demonstrates how to prepare bread and butter pudding with a French twist.



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Culinary trainer Jean-Michel Fraisse from The French Culinary School in Asia demonstrates how to prepare the classic croque monsieur.



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Culinary trainer Jean-Michel Fraisse from The French Culinary School in Asia demonstrates how to prepare scrambled eggs.



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