Three decadent and gourmet dishes you can make at home like a pro

Looking to step up your cooking game this summer? Chef Daniel Boulud shares three uniquely flavoured dinners to shake things up this season. 

Chilled pea velouté with bacon crumble and rosemary cream

This pea velouté is really a savoury soup/sauce, made from a roux and a light stock. It makes for an easy starter along with salty bacon crumble and a decadent rosemary cream. 

Homard aux Morilles et Vin Jaune (roasted lobster, morels, and asparagus in a Jura wine sauce) 

The combination of lobster and the nutty Vin jaune sauce is magical.

Slow-baked sea bass with potato boulangère, leek royale and Syrah sauce

A simple way to cook sea bass is to bake it. Step up the flavours with thinly spiced potatoes, a French leek custard and a buttery wine sauce.