A two-star avocado and crab toast, seasonned with pomegranate seeds and grated ginger.
Total completion time
Completion time
40 minutes
Cooking time
35 minutes
Rest period
0h25
Techniques taught
Checking crab meat
Zesting a citrus fruit
Making an avocado purée or guacamole
Preparing an avocado
Grating ginger
Glazing (laquer)
Slicing an avocado
Shelling a pomegranate
Plating an avocado toast
Arranging avocado slices
Shell a crab
Peeling shellfish
Decorating a finished dish
Decorating with sprouts
Cooking a crab in a court-bouillon
Cooking in a court-bouillon
Chopping aromatic herbs
Chopping a shallot
Chopping chives
Seasoning shellfish
Seasoning a broth
Seasoning a finished dish
Check out the first segment of this course for free
Étape 1 : Cooking the crab
Nicolas Sale
Head Chef et 2 Michelin stars
Head Chef et 2 Michelin stars
Étape 2 : Shelling the crab claws
Étape 3 : Inspecting the crab meat
Étape 4 : Seasoning the crab meat
Étape 5 : Sliced avocado & guacamole
Étape 6 : Shelling the pomegranate
Étape 7 : Plating & seasoning the avocado toast
Nicolas Sale
Head Chef et 2 Michelin stars
Nicolas Sale is a Parisian two-Michelin-starred chef. This Chef has worked in some of France's most famous restaurants, from Paris and Courchevel to the French Riviera.
For 6 years, he was the chef of the Ritz Paris, the mythical palace of the Place Vendome, where he received two + one stars for the palace's two restaurants : La Table de l'Espadon and Les Jardins de l'Espadon. Throughout his career, Nicolas Sale was awarded several Michelin stars : while he worked at the Monte Cristo, at the Kilimandjaro, at the Kintessence, at the K2 Palace and finally at the Ritz Paris. In 2017, Nicolas Sale was chosen as Chef of the Year by his peers and by the magazine Le Chef.
The Chef's cuisine, both artistic and charged with emotions, is largely inspired by his childhood and his travels. He strives to enhance the inherent quality of the products he works with while respecting their seasonality.
His signature dishes are the result of exceptional work on seafood combined with special fruits/vegetables: pan-fried langoustines with enokis and pistachio, his seafood tartars subtly flavored with exotic citrus fruits, etc.
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Thank you so much 😃
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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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Ruthy
16
May
2024
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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September
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Ce que j'aime avec Voilà Chef, c'est que que les recettes proposées sont celles de Meilleurs ouvriers de France et de grands chefs ! Ce sont eux aussi qui, de façon très didactique, réalisent les recettes. Les vidéos permettent de faire des pauses et de revoir encore et encore certaines parties techniques. Cela permet aussi de voir les gestes et les textures attendues.
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A unique solution on the market, with exceptional filmed recipes from MOFs and a community sharing their practices. Ideal for all those who want to become more professional while enjoying themselves.
TH
Theo Castillon
28
January
2024
I'm a big fan of Voilà Chef! I really like this system of step-by-step video recipes created by top chefs in their field. Even as a professional, it inspires me a lot!
MA
Max
9
January
2024
The recipes are easy to understand, with clear step-by-step instructions. The levels of difficulty are well respected, so you know where you're going when you're looking for a recipe.
SY
Sylvie Leandri
10
May
2024
I really like Voilà Chef's courses.
Precise, clear... reassuring... you get there, it's great.
Thank you so much 😃
LI
Lisa C
3
February
2024
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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