French Technique: Pig and Pithivier
A French cooking techniques course built around two dishes: stuffed suckling pig with boudin noir and pork jus, and a lobster pithivier.
Alex Dilling
Chef Patron, Alex Dilling at Café Royal · London
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
8 Lessons, 48 min total
About this course
This French cooking techniques course is built on two dishes rather than a syllabus. A stuffed suckling pig with its own boudin noir, its stuffing and cooking, and a pork jus. Then a lobster pithivier: dough, filling, sauce, assembly and plating. Eight lessons, two finished plates, every component made from scratch.
Both builds run the same order. Components first, then the assembly that has to hold them, then the plate. The suckling pig is stuffed and cooked as one piece. The pithivier is a dough case that has to seal around a wet filling and still bake evenly. Same discipline, different points of failure.
What transfers is the repertoire underneath. A boudin, a jus, a pithivier case and a shellfish sauce turn up in far more than these two dishes. Plating is a named lesson on each, worked toward simplicity rather than decoration. Both builds sit alongside Gronda's other French classes.
"Technique is what lets you plate something ambitious and still make it feel effortless."
Alex Dilling · Exectuive chef @ Alex Dilling at Lord Jim's
Lessons
8
Video
48 min HD
Recipes
9
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Prepare a boudin noir and use it inside the stuffing for a suckling pig.
Reduce a pork jus and plate a stuffed suckling pig as one finished course.
Roll a pithivier dough that seals around a wet lobster filling without splitting.
Finish a lobster sauce and assemble the lobster pithivier ready for the pass.
Suckling pig today, french sauces tomorrow.
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Meet your instructor
Alex Dilling
Chef Patron, Alex Dilling at Café Royal, London · Two stars since 2023
Alex Dilling is a British chef and the chef patron of Alex Dilling at Café Royal in London, which has held two stars since 2023. He trained under Alain Ducasse and Didier Elena, then cooked at The Greenhouse and The Connaught in London.
His restaurant serves a modern reading of traditional French cuisine, and the technical precision it is known for is what this class is about. He takes two of its dishes apart on camera, a stuffed suckling pig and a lobster pithivier, and rebuilds both from their components.
What chefs say
“Gronda has excellent content from extremely talented chefs. I absolutely insist that all in house culinary personnel have Gronda on their phone. It is a valuable learning tool.”
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Who is this course for?
New to French technique or fluent in it
First-time and fluent French cooks who want two showpiece dishes built component by component.
Two showpiece dishes, start to finish
Stuffing a suckling pig, sealing a pithivier, reducing a jus, cooks who want the order of work.
Anyone who loves classical French cooking
Boudin noir, stuffed suckling pig and lobster pithivier, chefs who want classical French cooking in full.
Frequently Asked Questions
Gronda is where you learn the techniques behind world-class dishes, taught by the chefs who built them. Over 70 masterclasses and more than 40,000 restaurant recipes, built for cooks who already know their way around a kitchen and want to go further.
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Yes. Every masterclass comes with its own recipes, and PRO membership includes the full recipe library beyond the class itself.
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Master French Techniques with Precision & Elegance · Alex Dilling
