We are breaking down the Michelin techniques that Per Se, a 3 star restaurant use, so you can recreate their chicken dish at home.
Recipe: https://go.parkerhallberg.com/perse-t...
Chicken Breakdown Training: https://go.parkerhallberg.com/chicken...
Dish Creation Course: https://go.parkerhallberg.com/dish-cr...

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Tools for the Recipe
The French Laundry, Per Se: https://amzn.to/3J0svtt
Meat Glue:https://amzn.to/4cJSyTp
Burgundy Mustard: https://amzn.to/3TG1a4v
Cryovac: https://amzn.to/3J3rz7C
Circulator: https://amzn.to/4a8ZXK9
Meat Grinder: https://amzn.to/4cF0eGo
Stand Mixer: https://amzn.to/43Kpcjv



Favorite Books
The French Laundry- https://amzn.to/3SeBzil
The Professional Chef -https://amzn.to/3tZqXfv
Sauces- https://amzn.to/3u8wbW9
The Flavor Bible- https://amzn.to/3Uncc0q

Must have tools
Mac Chef Knife- https://amzn.to/3JZeu0y
Mac Utility Knife- https://amzn.to/3DRtYjy
Mac Paring Knife- https://amzn.to/3x89tLA
Tweezers- https://amzn.to/3RFuKpv
Cake tester- https://amzn.to/3SxsZt7
Service tray- https://amzn.to/3Tuu2LY
Sauce strainer https://amzn.to/3lgkkAy
Lenin Like- https://amzn.to/3jzRElL
Kunz spoon- https://amzn.to/3u7dsKI
Blender -https://amzn.to/3lkHXrK
Scale- https://amzn.to/3MXW4gb
Saute pan large- https://amzn.to/3XkjVdv