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Camemberu: Leather-clad dishwasher from De Dietrich
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Camemberu: Superluxurious leather-clad washing machine from De Dietrich
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Camemberu: How cool to have Chef Julien Bompard teach you personally some French cooking techniques
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Camemberu: Foie gras is like butter, so cut it with a knife that's been warmed in hot water
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Camemberu: Cut the duck liver into 12mm slices; season with salt, pepper and paprika
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Camemberu: Chef Julien will show you how easy it is to make your own foie gras terrine at home
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Camemberu: Is there a better sight to behold than foie gras sizzling in a pan?
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Camemberu: Weigh down the terrine with two slabs of butter
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Camemberu: The ingredients for roast lamb - lamb rack, olive oil, pink garlic, fresh thyme, salt and pepper
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Camemberu: Seasoning the lamb with salt and crushed pepper
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Camemberu: A simple assembly of lamb rack, tomatoes, pink garlic and thyme doused with olive oil
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Camemberu: Off into the oven the lamb goes
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Camemberu: Lamb trimmings are available from a private butcher who can set them aside for you upon request
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Camemberu: Chef Julien putting the lamb trimmings into a very hot pot, while assistant Balaji chops up the vegetables
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Camemberu: You want to get this kind of well-seared browning
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Camemberu: The vegetable ingredients for the lamb sauce don't have to be exact. You can substitute with whatever you have
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Camemberu: Add the diced vegetables to the browned lamb trimmings
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Camemberu: Add the tomato paste in a well in the centre
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Camemberu: The well-roasted tomato paste will give a nice brown colour
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Camemberu: Pour in the stock sparingly, adding bit by bit as it boils and reduces
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Camemberu: You want to get a sauce this brown
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Camemberu: Cubed celeriac, apple and potato
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Camemberu: Chestnuts boiling in stock with celery and thyme
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Camemberu: Chef Julien Bompard measuring out some honey for the cranberry confit
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Camemberu: The celeriac, apple and potato cubes boil in milk
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Camemberu: The festive garniture cooking all at once
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Camemberu: Delicious morsel of foie gras terrine with green peppercorn
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Camemberu: Hand-blending the celeriac-apple-potato mixture into a puree
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Camemberu: Cutting the lamb rack
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Camemberu: The lamb rack is nicely roasted