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Since summer entertaining should be a breeze, this collection, designed with simplicity in mind, features 20 easy-to-follow recipes and a few menu suggestions. Download this PDF, which includes recipes for starters, main courses, side dishes, and desserts.

Classy Brunch Recipe L’Oeuf Parfait, with Porcini mushrooms and Parmesan cream

Let’s Eat the World · Provencal Recipes · Starter Course · Taste

Way better than scrambled eggs! L’Oeuf Parfait, sautéed porcini mushrooms and parmesan cream is a serious upgrade to your brunch eggs. This absolutely perfect egg is slow cooked to perfection. You can also enjoy it as an appetizer or with a side salad for a light lunch. I’m sure you’ll think it is eggcellent! 

Join Cook’n with Class for a hands-on and delicious cooking class in Uzès or Paris. Use this code – PERFPROV10 – when you book to get 10% off on any regular workshop or culinary week a vacation for food lovers.

L'Oeuf Parfait Mushrooms Parmesan

L’Oeuf Parfait, sautéed porcini mushrooms, parmesan cream

This recipe has a few steps, but none are terribly complicated. Your effort will be rewarded by the smiles around the table.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Starter Course
Cuisine French
Servings 6 people

Ingredients
  

For the Mushrooms:

  • 6 eggs the fresher the better
  • 450 Grams (1 lb) Porcini Mushrooms
  • 2 tbsp Olive OIil
  • 3 Grams (1oz) butter
  • 4 tbsp heavy cream (35%)
  • 2 tbsp Chicken Stock or water
  • salt and pepper to taste
  • 450 Grams (1 lb) Porcini Mushrooms
  • 2 tbsp olive oil
  • 3 Grams (1oz) butter
  • 4 tbsp heavy cream (35%)
  • 2 tbsp Chicken Stock or water
  • salt and pepper to taste

For the Parmesan Cream:

  • 90 Grams (3oz) Parmesan cheese grated
  • 3 tsp milk
  • 1 cup heavy cream (35%)
  • pepper

For Plating:

  • 6 tsp Hazelnut Oil
  • 6 pinches Mushroom Dust finely ground, dried porcini or morels

Instructions
 

  • Prepare a hot water bain-marie (double boiler),  ready and be sure that you have a steady  64ºC (147ºF). 
  • Delicately add your 6 eggs (whole and intact), and cook them at this temperature for 1 hour. Use a  thermometer to be sure of the steady temperature.
  • In the meantime, clean your porcini. Sauté them in olive oil and butter for 5 to 6 minutes. 
  • Blend 2/3 of the porcini with chicken stock, heavy  cream, salt, and pepper, until you have a fine  purée. Reserve.
  • Bring milk, parmesan, ground black pepper and heavy cream to a simmer and mix with a hand-mixer, until it starts foaming. Reserve.
  • Warm 6 pasta bowls if you have some or 6 soup bowls work just fine.
  • Re­heat the mushroom purée, the leftover 1/3  of the porcini, and the parmesan foam, each  separately until warm.
  • Add a large spoon of purée, some sautéed porcini, and peel the eggs delicately, keep only the yolks.
  • Put the yolk on top of the purée, cover with a spoon of parmesan foam, a teaspoon of hazelnut oil, sprinkle a pinch of mushroom dust and enjoy immediately.
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Let’s Eat the World

Let’s Eat The World - Culinary Experiences for Travel Lovers

Formerly known as Cook’n With Class Uzès, Let’s Eat The World - Culinary Experiences for Travel Lovers continues the tradition of offering exceptional culinary adventures around the globe. Founded by Yetunde Oshodi-Fraudeau, a passionate food and travel expert, Let’s Eat The World builds on the success of the original Cook’n With Class brand, which started in 2007 in Paris. Our cooking classes, taught in English, have introduced countless tourists and locals to the art of French cuisine, from mastering traditional French baking to creating exquisite desserts and exploring bustling French markets.

In 2015, alongside her husband, Chef Eric Fraudeau, Yetunde expanded the Cook’n With Class brand to southern France with the opening of Cook’n With Class Uzès, focusing on Mediterranean and Provencal cuisine. This location quickly gained popularity with its hands-on French market classes and the beloved culinary holiday tour - A Week in Uzès.

In 2020, recognizing the desire for more diverse culinary experiences, Yetunde launched the new brand, Let’s Eat The World - Culinary Experiences for Travel Lovers. This rebranding marks an exciting evolution from a local cooking school to a global culinary adventure brand. Under Yetunde's leadership, Let’s Eat The World now offers a range of experiences, including vacation tours, masterclass workshops, and innovative private online cooking classes that bring the flavors of French, Mediterranean, and Spanish cuisine directly into your home.

Chef Eric Fraudeau serves as the head chef for our Uzès location and acts as the culinary advisor for all of our tours, ensuring that each culinary experience is rooted in authenticity and excellence.

Join us for unforgettable food and wine adventures, whether it's in Uzès, Paris, Seville, Spain, Parma, Italy, or Tbilisi, Georgia, with even more exciting destinations on the horizon. For those who prefer the comfort of their own kitchen, our online cooking classes are the perfect way to experience the flavors of travel from home.

Discover the world through food with Let's Eat The World, and follow us on social media for updates and a behind-the-scenes look at our culinary journeys!

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