Culinary Arts

Technique: Braising and Braising à la Matignon

Thomas Keller

Lesson time 06:03 min

Chef Keller teaches you the principles of braising and the role of mirepoix, marinating, and matignon in adding flavor and texture to slow-cooked cuts of meat.

Thomas Keller
Teaches Cooking Techniques II: Meats, Stocks, and Sauces
Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.
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Improve your skills in the kitchen

As a follow-up to his first MasterClass, Chef Thomas Keller devotes his second cooking class to beef, duck, chicken, pork, and veal, and the techniques he uses to prepare them. Learn to sauté, pan and oven roast, braise, fry, and grill, and how to select the best cut of meat for each technique with confidence. Then, learn to make the stocks and sauces that are essentials in Chef Keller’s restaurant kitchens.


Students give MasterClass an average rating of 4.7 out of 5 stars.

Outstanding! I am already decent cook, but TK helped me so much!

Chef Keller's classes have been my favorite by far! He is easy to connect with and an exceptional teacher to learn from. Focusing on the techniques and not recipes is the best learning method for cooking I've experienced and has helped my overall understanding of cooking concepts that I can apply to anything in the kitchen. I'd love to see more classes from him!

outstanding as ever. Chef Keller's style and method of explanation is the best.

I've learned so much that I didn't known before about foods I eat everyday. It was without a doubt a eye opening experience to the world of cooking. I made some of the dishes with some good success. It made my juices flow (pun) lol.. to becoming a better cook and to serve something that people will truly appreciate. Thank you..........


Sally T.

Love the why behind these approaches. Remember learning some of this in college but it's been a long time and hearing it again makes me appreciate how important it is to understand food and the techniques you use to develop flavors and textures. Our family doesn't eat much meat so might as well take the time to make it the best it can be when we do eat it. Think I could be very popular with friends when I share leftovers.

Claudina H.

This is really inspiring and creative although I seldomly cook meat. Tried one dish today and someone else ate it with a lot of joy ;)