Home by Nico "Burgundy" Masterclass - Regular Menu!

So, you've got your Burgundy experience and you're ready to be transported to the region one bite at a time? Join Nico as he shows you how to easily and effortlessly prepare your 4-Course restaurant experience!
Got a particular dish you want to skip straight to? Here are the times below:
Starter - Jambon Persillé - 1:04
Main - Boeuf Bourguignon - 2:10
Side - Pommes Boulangère - 3:44
Side - Sautéed Jerusalem Artichoke - 4:24
Cheese - Langres Petit / Golden Cenarth - 6:22
Dessert - Blackcurrant Charlotte Russe - 6:56
Bon Appetite!

[@me282uk]

Watched this AFTER having cooked the menu tonight (didn't see the Bangkok one last month). A great idea, and will hopfully help take away any confusion for anyone intimidated by the number of boxes!
Great that you're using the real box, rather than the restaurant idealised versions of the dishes pictured in the booklet which can look a bit different.
A couple of notes of feedback comparing the booklet and the video. Ideally the two should match to get the most out of it and to minimise any confusion, but in places it differed:
- Jambon - Plating instructions and image differs (A tiny note, but if Nico has a "Best way to plate this dish" then the booklet should reflect this).
- Boeuf - Ours didn't have the membrane on the beef (again small, but should still match). Nico puts the shallots into the sauce, but the booklet says they go in the oven alongside the beef. Also the order of the instructions has the beef on the plate before the sauce is even in a pan (could trip people up if they do the steps in numbered order, so should really be listed in cronological order or a seperate list)
- Pommes - No oil mentioned in the booklet, but oil mentioned for the other dishes that needed it.
- Artichoke - No mention of needing to salt (though we did when tasted). Garlic appeared to go in earlier than in the booklet. The pistou was to go into the pan at the same time and be "Tossed together in the pan", where as nico served spooned on serving plate.
- Langres - The substituion of the cheese was advised about in advance (just where EU shipping is right now).
Only other note is that some rough timings of things to be ovened would be a good addition, or maybe the instuctions in a sort of time to serving orde,r rather than dish by dish, would help less confident/organised chefs be have things ready at the right time to be able to sit down and enjoy the meal.
Nico At Home was great under the last guise, and is just as good in the new layout. Managed to get into the restaurant for the Sicily menu in person in 2020, and have 4 of Feb21 boxes (menu not released yet) going out to different parts of the family for a video call meal!

[@paulharrison2815]

The dessert in my box looks nothing like that. Cream and decoration are completely missing. And the Langres Petit was substituted for Cheddar without any communication. I won’t be recommending Home by Nico.