Claude Bosi explains how to make restaurant quality sauces with his Halibut and Beurre Blanc dish. Plus we go 'behind the pass' at Michael Caines' Gidleigh Park in Devon. Subscribe to Our Taste: [ Ссылка ]

Sue Perkins hosts a series in which three brilliant chefs demonstrate their skills and answer a wide range of cookery questions from a live studio audience. Today's episode features Phil Howard, Claude Bosi and Atul Kochhar

This film was first broadcast: 2014

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