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Chef Bernard's Gourmet French Sauces

Don't settle for great food if you can MAKE EXCEPTIONAL CUISINE with the help of Chef Bernard! INTRODUCTION: If you had a chance to taste Chef Bernard's All Natural Hot Sauce, Salsa & BBQ Sauces, you will already know that his quality is top of the world. Now Chef Bernard is introducing his Gourmet French Sauces and Soups. These also are made mostly from scratch in the old tradition of the French Master Chefs. A tradition Chef Bernard first learned from his Father, Chef Emil Frehner who was President of the renowned Circle des Chef de Cuisine in Switzerland. [embed]http://youtu.be/qcBxmV85GQU[/embed]

Take a look at the new sauces and soups! 

Demi Glace

Demi-Glace is the most important Mother Sauce in French Cuisine. It is a rich Base Sauce that is used in well over 100 different Recipes to create different Sauces. It is made by roasting Veal Bones, Vegetables, Tomatoes, Red Wine and fresh Herbs and Spices. Then we add Water to it and simmer it for 12 to 15 hours to distract and concentrate all the flavors.

Lobster Bisque

Chef Bernard makes his Lobster Bisque in the tradition of the old Master Chefs of Paris,  by sautéing Atlantic Lobster Shells with onions, tomatoes, and a blend of fresh herbs and spices. Adds water and cooking sherry, then lets it simmer for hours. Then he thickens it with rice paste. You can also use it as a Lobster sauce and add it to a medley of seafood to make a wonderful Seafood Newburg.

French Onion Soup

A French Classic an extraordinary Soup that you can now enjoy at home. All you have to do is add some Croutons on top and a few slices of Swiss Cheese and place it under your broiler in the oven or toaster oven. You will love it.  

Wild Mushroom Soup

You will love this Wild Mushroom Soup. I make it with of the wonderful blend of Champignon, Porcini, Shitakes, Oyster Mushrooms and Morels. And I add 2 to 3 times as much Mushrooms so you will get some pieces of Mushrooms on every spoon you eat. And I use no Wheat Flour to thicken it, in order to not add any Gluten to the Soup. To finish the Soup, all you have to do is add 1 cup Heavy Cream (or Milk) and bring it to a boil.

Yellow Split Pea Soup w/ Ham Hocks

Don’t let the name turn you off. This is one of the most popular Soups in Switzerland and Germany. And a lot of Chef Bernard’s local friends and customers say this is his very best Soup. The smoked Ham Hocks add a wonderful flavor to this heartwarming Soup of Yellow Peas, fresh Onions, Carrots and Celery.  

Steak Seasoning

Fish Seasoning

BBQ Beef Wet Rub

This Wet Rub is used by some of the best Steak Houses in the US. Lightly coat your Steaks and let it marinate for 2 to 4 hours. (or overnight), then Grill and eat.  



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Chef Bernard's Special Offer:

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