Roasted free-range poultry, celeriac purée with pistachio, and kumquat ravioli

Roasted free-range poultry, celeriac purée with pistachio, and kumquat ravioli

Virginie Basselot
Difficulty level icon
Advanced
Completion time icon
40 minutes
7
Videos
La recette parfaite du dimanche : une volaille rôtie accompagnée d’une onctueuse purée de céleri rave à la pistache et de ravioles de kumquats délicieusement acidulées.
Roasted free-range poultry, celeriac purée with pistachio, and kumquat ravioli
Total completion time
Completion time
40 minutes
Cooking time
30 minutes
Rest period
6h00
Techniques taught
  • Making a relish
  • Chopping a fruit
  • Deseeding a citrus fruit
  • Straining a sauce
  • Making meat juice
  • Cooking a meat in the oven
  • Cooking poultry in the oven
  • Making vegetable discs
  • Making a vegetable ravioli
  • Cutting up cooked meat
  • Preserving
  • Preparing pickled ginger
  • Trimming a poultry supreme
  • Choosing a meat
  • Browning in cooking
  • Making a purée
  • Blending using a mixer
  • Grating dried fruits
  • Cooking a meat
  • Preparing a chicken fillet
  • Chopping garlic
  • Cutting a piece of poultry
  • Deveining a piece of poultry
  • Deveining a meat
  • Dressing a meat
  • Making a flavored syrup
  • Sweating a vegetable
  • Cooking a vegetable
  • Cooking celery
  • Pan-frying
  • Chopping a shallot
  • Peeling a shallot
  • Cutting a vegetable
  • Candying a citrus fruit
  • The art of plating
  • Roasting dried fruits in the oven
  • Slicing using a mandolin
  • Decorating with dried fruits
  • Filling a piping bag
  • Using a piping bag

Check out the first segment of this course for free

Step 1: Candied kumquats in a jar

Virginie Basselot
Virginie Basselot
Chef de Cuisine - 1 Michelin star and Meilleur Ouvrier de France
Chef de Cuisine - 1 Michelin star and Meilleur Ouvrier de France

Step 2: Celery root discs for ravioli

Step 3: Celeriac and pistachio purée

Step 4: Preparing the chicken supremes

Step 5: Cooking the bird and making the jus

Step 6: Kumquat confit condiment for raviole

Step 7: Final presentation of the bird and kumquat ravioli

Virginie BasselotVirginie Basselot

Virginie Basselot

Chef de Cuisine - 1 Michelin star and Meilleur Ouvrier de France
Virginie Basselot has etched her name in the world of haute gastronomy. After her debut at the Crillon and a stint at the Grand Véfour, she helped Épicure win its 3rd star in 2003. In 2015, she became the second woman to be named Meilleur Ouvrier de France Cuisine. In 2018, hailed Cook of the Year in Switzerland, she joined the double-starred Chantecler restaurant at Negresco in Nice. Crowned with the Aigla Nissarda in 2022, she shares her knowledge and culinary love. For VOILA CHEF, discover three of her signature dishes, from delicious green asparagus with yuzu to truffled ravioli with artichokes.

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I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.

Rated 4.6/5 on Trustpilot for +100 reviews.

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RU
Ruthy
16
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5 stars Trustpilot VoilaChef
Great online training platform. The videos are very detailed, and the professionals are very educational. So you can reproduce the recipes at home, even if you're not a specialist. If you're still hesitating, go for it!
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I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.
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