Condiments and Marinades, Astrance
Nine lessons on seasoning with something other than salt and pepper: toasted spice powders, verjuice, miso, citrus and the marinades built from them.
Pascal Barbot
Chef and Co-owner, L'Astrance · Paris
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
9 Lessons, 77 min total
- FREE
Introduction
- FREE
#1 Toasted Saffron and Cardamom Powder
- FREE
#2 Saffron and Cardamom-marinated Turnips
- FREE
#3 Open Turnip Ravioli, Caviar & Sesame Oil
- FREE
#4 Feuille de Brick & Verjuice-marinated Foie Gras
- FREE
#5 Roasted Lemon Jelly and Cream
- PRO
#6 Foie Gras, Mushroom, and Citrus Millefeuille
- PRO
#7 Miso-marinated Toothfish
- PRO
#8 Yuzu Opaline, Ginger Gel & Herb Roll
- PRO
#9 Caramelized Toothfish, Yuzu Opaline & Herb Roll
About this course
Nine lessons on the marinade techniques a chef can repeat. Saffron and cardamom toasted into a powder, then turnips marinated in it. Foie gras cured in verjuice and wrapped in feuille de brick. Toothfish taken through miso before it is caramelised. A roasted lemon jelly, a ginger gel, a yuzu opaline.
Salt and pepper are the reflex Pascal Barbot replaces. Acid, spice, ferment and citrus do the seasoning instead, and the product sets the timing, so the same medium behaves differently on a turnip than on foie gras. Texture comes with it: crisp, creamy or tender is a consequence of the process, not a separate step.
You finish able to season by choosing a medium and matching it to what the market actually has that week, then rebuild the same dish again as the season turns.
"Condiments and marinades do the quiet work, get them right and the main ingredient barely has to try."
Pascal Barbot · Chef de Cuisine/Co-owner @ Astrance
Lessons
9
Video
1 hr 17 min HD
Recipes
10
Level
Audio
French (VO)
Subtitles
English, German, Italian, Spanish, French
At the end of this course you will be able to
Apply marinade techniques a chef can time: saffron cardamom powder into turnips.
Marinate foie gras in verjuice and serve it against a sheet of feuille de brick.
Marinate toothfish in miso, then caramelise the same fish for a second plate.
Set a roasted lemon jelly and a yuzu opaline to finish a plate with acid.
condiments today, sauces tomorrow.
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Meet your instructor
Pascal Barbot
Chef and Co-owner, L'Astrance, Paris · One star after the 2023 reopening
Pascal Barbot grew up in Auvergne learning the region's cooking at home, then trained at Les Saveurs in London and Maison Troisgros in Roanne. He went on to work alongside Alain Passard at L'Arpège, which he names as the turning point in his career.
In 2000 he opened L'Astrance in Paris with his partner Christophe Rohat. The restaurant reopened in 2023 and was awarded a star. His cooking runs on acidity and freshness rather than richness, which is what the nine condiment and marinade lessons here are for.
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Who is this course for?
New to marinating or long practised
First-time and long practised cooks who want acid, aroma and texture balanced on the plate.
Flavor that lands before the sauce
Cooks who want the spice-infused waters, the pickles and the citrus peels worked crisp or tender, step by step.
Anyone who seasons with more than salt
Marinades, pickles and citrus peel enthusiasts who want seasoning to carry the plate.
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The Magic of Flavors: Condiments & Marinades · Pascal Barbot
