“How To Cook Souffl, Meringue, Egg Custard and Saffron Sabayon over Steamed Mussels.”

Chef extraordinaire David Forestell and guest master chef Frederic Deshiens share straightforward recipes and the perfect wine companion that can turn you into a gourmet cook. In this episode these master chefs prepare Souffl, Meringue, Egg Custard and Saffron Sabayon over Steamed Mussels.