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Francis
Mallmann
Teaches His Argentine Cuisine
7+ Hours ● 28 Lessons ● 42 Recipes
Starting at $15/mo
(billed annually)
(billed annually)
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Chef Francis Mallmann’s class
28 Lessons
Documentary & Hands-on
42 Recipes
Techniques, Skills & Secrets
7+ Hours
Of Exclusive Video
Take a journey to Francis’s secret island in Patagonia, Argentina, to discover the “Seven Fires” cooking and grilling techniques that have taken him a lifetime to master, and learn how to recreate them at home.
Francis Mallmann
Discover the world-renowned Argentine chef, award-winning cookbook author, and expert in cooking over an open fire, in his first-ever online class. One of South America’s most influential chefs, Francis Mallmann is celebrated for the passion, freedom, and flavors he brings to his food.
Chef Francis Mallmann’s class
In his class, you’ll learn over 40 recipes, each uncovering the secrets to Francis’s style and flavors, based on his favorite ingredients, like potatoes, eggs, chicken, root vegetables, meat, and fish, including Sunday Asado barbecue, roasted chicken and veg, and dulce de leche crepes.
LEARN:Cook with wires and strings ● Roast the perfect chicken ● Seven fires ● Nine ways to cook potatoes ● Mustard vinaigrette ● Crispy fried eggs ● Classic and broken eggs ● Traditional chimichurri sauce ● Vegeterian and vegan dishes ● much more
Francis shares the core techniques and principles of his primal live-fire cookery, all of which can be recreated at home.
LEARN:Fire-Roasting ● Baking ● Grilling ● Charring ● Caramelization ● Toasting ● Pan-Frying ● Searing ● Frying Eggs ● Scrambling Eggs ● Browning Meat ● Burning Fruits ● Sautéing ● Slicing ● Brunoise ● Julienning ● Trimming Steak ● Infiernillo - Little Hell ● Asador - The iron Cross
LEARN:Simple Syrup & Brine ● Chicken Prep ● Trussing ● Pineapple & Cabbage Prep ● Rescoldo Vegetables ● Dough Prep ● Cheese & Onion Filling ● Meat Filling ● Llajua Sauce ● Baking & Frying ● Vinaigrette ● Chimichurri Sauce ● The Perfect Steak ● and many more
In his class, you’ll learn over 40 recipes, each uncovering the secrets to Francis’s style and flavors, based on his favorite ingredients, like potatoes, eggs, chicken, root vegetables, meat, and fish, including Sunday Asado barbecue, roasted chicken and veg, and dulce de leche crepes.
LEARN:Cook with wires and strings ● Roast the perfect chicken ● Seven fires ● Nine ways to cook potatoes ● Mustard vinaigrette ● Crispy fried eggs ● Classic and broken eggs ● Traditional chimichurri sauce ● Vegeterian and vegan dishes ● much more
Francis shares the core techniques and principles of his primal live-fire cookery, all of which can be recreated at home.
LEARN:Fire-Roasting ● Baking ● Grilling ● Charring ● Caramelization ● Toasting ● Pan-Frying ● Searing ● Frying Eggs ● Scrambling Eggs ● Browning Meat ● Burning Fruits ● Sautéing ● Slicing ● Brunoise ● Julienning ● Trimming Steak ● Infiernillo – Little Hell ● Asador – The iron Cross
LEARN:Simple Syrup & Brine ● Chicken Prep ● Trussing ● Pineapple & Cabbage Prep ● Rescoldo Vegetables ● Dough Prep ● Cheese & Onion Filling ● Meat Filling ● Llajua Sauce ● Baking & Frying ● Vinaigrette ● Chimichurri Sauce ● The Perfect Steak ● and many more
CLASS Preview
Lesson plan
At the Edge of Uncertainty
Story: Documentary ● Argentina
Francis's Roasted Chicken with Rescoldo Vegetables
Learn: Roasting ● Hanging ● Slow-cooking
Join Francis in his quincho, the outdoor kitchen, as he teaches two of his seven live-fire signature cooking techniques: hanging and slowly roasting ingredients over hot embers and the rescoldo method, burning vegetables in ashes.
32:03
Empanadas
Learn: Baking ● Deep Frying ● Filling ● Trimming Beef
Not only is this family-friendly dish easy to make, but it’s also the perfect meal for the kids or to serve at a party. Plus, Francis teaches how to make llajua sauce, a spicy empanada dipping sauce popular in Northern Argentina and Bolivia.
26:33
Chapa Veggies with Vinaigrette
Learn: Roasting
Francis brings life to vegan cooking and teaches his daughters’ absolute favorite Christmas dish: a platter overflowing with a colorful assortment of seasonal vegetables. Learn how to perfectly choose, cut, and cook fresh vegetables on the plancha and whip up a wonderfully versatile mustard vinaigrette.
14:01
Milanesa with a Simple Salad
Learn: Searing
Join Francis as he teaches all the secrets of how to make his version of the humble bodegón (Argentine cantina) classic including which cut of beef is best to use, the techniques of how to pound it, how to make homemade breadcrumbs, and the steps to pan sear it in clarified butter. And in quintessential Mallmann fashion, he serves it simple, fresh, and untidy with a “Picasso”-style lettuce and tomato salad.
13:18
Eggs - Fried & Scrambled
Learn: Frying eggs ● Scrambling eggs
Francis cooks two types of scrambled eggs: classic and broken. And of course, no scrambled egg breakfast would be complete without some crispy panceta on top.
14:22
Potatoes, A Love Affair
Learn: Grilling
From his famous Potato Dominoes to the Patagonian Potato Galette to a recipe using only the leftover potato scraps, join Francis as he pays tribute to his beloved ingredient. So, buy yourself a big bag of papas and learn from Francis nine different ways of how to cook the mighty potato.
30:25
The Perfect Steak with Chimichurri
Learn: Browning meat ● Mincing
Watch and learn from the master of meat the core principles of live-fire cooking. And no steak would be complete without a traditional herbaceous chimichurri sauce.
14:44
Tortilla
Learn: Julienning ● Scoring
While it’s possible to use any onions available, Francis’s secret is combining three types of onions. He also shares his tips on how to flip it and cook it to perfection.
17:41
Steak of The Stonemason - Bife De Albañil
Learn: Rolling Steak ● Trimming Steak ● Knife Sharpening ● Deep Frying ● Julienning ● Slicing
Francis teaches how to make this wonderful and quick meat dish with bacon, avocado, and crispy sweet potato chips.
14:42
Revuelto Gramajo
Learn: Julienning ● Deep Frying
Francis puts his own spin on this scrambler-hash hybrid that resembles an omelette, but stays true to its original ingredients: eggs, ham, and fried shoestring potatoes.
08:58
Oeuf À La Coque - Soft-Boiled Eggs with Soldiers
Learn: Grilling ● Slicing ● Soft Boiling
Not only does Francis teach the basics of boiling eggs, but he also speaks about important life lessons like personal reinvention and how it’s never too late to start again.
10:05
Caramelized Carrots
Learn: Caramelization ● Slicing
All you need is three carrots, a handful of thyme, a bit of cream, olive oil, and a cast iron pan to make Francis’s latest hit vegetarian recipe. You’ve never tasted carrots quite like these.
08:32
Flattened Tenderloin - Lomo Aplastado
Learn: Grilling ● Smashing
Francis loves to smash things, and here he teaches how to make this easy and unfussy steak, a dish that he began making over 25 years ago: Flattened tenderloin with capers, peppers, garlic, and black olives.
10:12
Oeuf Brouillés - Custard Eggs
Learn: Toasting
The egg is one of Francis’s favorite ingredients. Learn how to make oeuf brouillé, a rich and delicate French-style scrambled egg cooked in a bain-marie hot water bath.
04:45
Eggplant Milanesa
Learn: Pan-Frying ● Fire Roasting ● Charring
Francis teaches how to prepare the eggplant: He chars the whole eggplant directly in the fire, dips it in egg batter, covers it with seasonings and homemade breadcrumbs, and finally, pan-fries it with clarified butter on a hot griddle.
13:33
Salt-Crusted Trout
Learn: Infiernillo - Little Hell
Francis teaches you how to make this fish encased in salt inside your kitchen. And just remember: “There’s nothing sadder than an overcooked fish. It makes me cry.” So, don’t overcook your fish and make Francis Mallmann shed tears of sadness.
12:14
Panqueques Dulce de Leche & Apple Pancakes
Learn: Caramelization ● Melting Butter ● Slicing
Francis teaches how to make two different panqueque desserts on the plancha that make him “very happy”: Dulce de Leche Pancakes and Granny Smith Apple Pancakes. While Francis serves this for dessert, you can mix things up and surprise your family with a deliciously sweet panqueque breakfast.
10:53
Burnt Fruit with Cream
Learn: Charring ● Caramelization ● Burning Fruits
Francis teaches how to make one of his favorite desserts: Burnt citrus fruits with a sugary crust. Learn how to make this refreshing dish and add it to your dessert repertoire. It may seem simple, but it’s loaded with supremely fresh and complex flavors and textures.
06:41
Chupín de Trucha - Fisherman's Soup
Learn: Brunoise ● Julienning ● Sautéing ● Slicing
Francis will teach the skills to make this incredible broth and how to truly build and layer complex flavors with simple ingredients. This is a dish proven to nourish the body and soul.
14:17
Trout-Stuffed Rösti
Learn: Stuffing
Learn this simple recipe of trout fillets sandwiched between two crispy potato cakes.
Asador Trout A La Vara
Learn: Asador - The Iron Cross
Join Francis in the wild outdoors as he whips up a makeshift grill out of sticks and grills fresh trout a la vara, asador-style over an open flame.
Salt-Baked Pears
Learn: Infiernillo - Little Hell
A simple dessert that only calls for 3 ingredients: pears, salt, and dulce de leche.
Gaucho Sandwich: Skirt Steak & Burnt Bread
Learn: Camping Meals ● Barbecue
Francis and his brother Carlos go on a nature walk to a beautiful waterfall. There, they decide to make an impromptu barbecue lunch with whatever Francis finds in his pockets. There, he quickly whips up one of his favorite no-fuss Gaucho-inspired camping meals: Skirt steak and burnt bread sandwich.
Homemade Dulce de Leche
Learn: Dulce de Leche
Learn how to make Argentina’s favorite sweet (Dulce de leche).
Clarified Butter
Learn: Clarifying Butter
Since Francis’s food tends to require open flames, the lack of milk solids in the clarified butter enables it to have a high smoke point, an ideal match for this style of cooking. The result? Crunchier potatoes, a perfect char on seared meat, and vegetables dancing in butterfat with little worry of it burning too quickly. Plus, clarified butter can last fresh for months in the fridge.
Sunday Asado
Learn: Asador - The Iron Cross ● Roasting ● Party Food
It’s Sunday in Argentina and that means one thing: Asado. Francis is joined by his loved ones for a traditional Sunday barbecue. Discover what the magic of the Argentine Asado is all about.
Salsa Criolla
Learn: Sauces
No Sunday Asado in Argentina would be complete without Salsa Criolla, the national sauce, alongside chimichurri, that is served at traditional Argentine barbecues across the country. Francis’s version calls for a fresh medley of chopped onions, colorful bell peppers, tomatoes, red onions, and spring onions drenched in acidic red wine vinegar.
Potato Salad
Learn: Mustard Vinaigrette
Never make another potato salad again. Francis puts his spin on the Argentine barbecue classic side with a tangy mustard vinaigrette. While you can always use a knife, follow Francis’s motto and use your hands. “Everything you can cut and break with your hands, the better,” he says.
Lettuce Salad
Learn: Salads ● Simplicity
Francis doesn’t like salads that are busy and cramped on a plate. Instead, he leans towards the generosity of space. Learn how to make one of Francis’s favorite salads that he calls simple yet noble.
Erez's Story
Story: Documentary ● Tel Aviv & Mattat, Israel
Legendary Israeli chef Erez Komarovsky takes you on a delicious journey, from the bustling center to the serene North, to uncover his story and modern Middle-Eastern cuisine.
60 min
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