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Video time: 50 min
Journey with Francis to his remote island in the Patagonian wilderness. The classically French-trained chef famous for his primal open-fire cooking methods reflects on his trajectory as he enters a new introspective chapter in his life.
Video time: 30 min
It’s Sunday on the island, and Francis and his team are preparing for a barbecue feast. In this short documentary, Francis takes you into his Patagonian world to discover the true meaning of the sacred ritual that defines Argentine culture: chorizos, steaks, ribs, sweetbreads, salads, free-flowing red wine, and great company.
Video time: 32 min
Learn from Francis in his open-air kitchen, the quincho, as he shares two of his seven signature cooking methods utilizing live-fire: hanging and slow-roasting ingredients over heat and the rescoldo, burning vegetables in ashes. Don't miss this unique opportunity to watch and learn these ancient cooking techniques.
Video time: 26 min
Francis teaches how to make two empanada recipes: baked meat empanadas with onion, eggs, and olives; and fried cheese and onion empanadas. This family-friendly dish is easy to make for the kids or to serve at a party.
Video time: 14 min
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.
Video time: 13 min
Learn how to make one of Argentina’s favorite comfort foods with Italian roots, the milanesa. While the milanesa is traditionally pounded thin and deep fried, Francis prefers a thick cut of tenderloin cooked bleu, or extra rare, on the chapa grill.
Video time: 14 min
While there are many ways to cook fried and scrambled eggs, Francis has his preferences. Learn Francis’s simple and delicious tricks and techniques of making the perfect fried and scrambled eggs.
Video time: 30 min
A symbol of the Andes, potatoes are very special to Francis. Over the last 50 years, he has developed a unique tuber devotion. So, buy yourself a big bag of papas and learn from Francis nine different ways of how to cook the mighty potato.
Video time: 14 min
Learn from the key principles of live-fire cooking and make the perfect steak with a classic chimichurri sauce. Get the essential tips to master the art of live-fire cooking, and make the ultimate steak with a delicious herbaceous chimichurri sauce.
Video time: 17 min
Francis shares this favorite tortilla española recipe, a classic Argentine dish with Spanish roots. While it’s possible to use any onions available, Francis’s secret is combining three types of onions for sweetness.
Video time: 14 min
Since construction workers don’t have much time on their lunch break, occasionally they’ll build a quick fire, slap a piece of chapa on top of the makeshift parrilla, and grill a thin piece of steak. Then, top it all off with bacon, avocado, and crispy sweet potato chips.
Video time: 9 min
Revuelto gramajo is a Buenos Aires classic, most commonly found across the country in neighborhood bodegones (Argentine cantinas). 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.
Video time: 10 min
From Patagonia to Paris, Francis transports you to Café de Flore, one of his favorite places in France known for its oeufs à la coque, soft-boiled eggs, a sophisticated yet simple breakfast that Mallmann regularly makes at home for his children.
Video time: 8 min
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.
Video time: 10 min
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.
Video time: 4 min
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.
Video time: 13 min
This dish is a bestseller at Francis’s restaurant for a reason. Learn how to prepare this vegetarian spin on the humble classic by using the mighty eggplant. Francis teaches how to char, coat, and pan fry the eggplant with clarified butter.
Video time: 12 min
Francis invented the infiernillo or “little hell” oven about 20 years ago. Today, he proclaims his love for Patagonian trout as he fires up his small inferno to teach you how to make freshly-caught salt-crusted trout.
Video time: 10 min
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. These thin crepes are usually served for dessert, but also great for a sweet breakfast.
Video time: 6 min
Francis teaches how to make one of his favorite desserts. 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.
Video time: 14 min
This fish stew is proven to nourish the body and soul. Francis teaches how to truly build and layer complex flavors with simple ingredients. Hint: The true taste of the chupín comes from the bones and the head of the fish, plus a lot of love and care.
Video time: 8 min
Francis brings us to one of his favorite places on the island, near a beautiful waterfall, to cook trout fillets sandwiched between two crispy potato cakes. Learn techniques like the proper way to fillet a fish.
Video time: 10 min
No pots or pans are needed for this recipe. Join Francis on a hike in the wild outdoors, on the edge of a beautiful waterfall where he improvises a simple meal with only sticks and fish.
Video time: 6 min
A simple dessert that only calls for 3 ingredients: Pears, salt, and dulce de leche. “When you cook a pear like this, all of the humidity of the pear stays inside so it’s very, very delicious,” Francis says.
Video time: 10 min
Francis and his brother Carlos go on a nature walk to a beautiful waterfall. There, he whips up one of his favorite no-fuss Gaucho-inspired camping meals: skirt steak and burnt bread sandwich.
Bring Francis’s flavors home and learn a lifetime of signature recipes, tricks, and grilling techniques.
Stream over 6.5 hours of video, including an inspiring documentary about Francis on his island in Patagonia, Argentina to uncover his food, story, and passions, with 28 bite-sized lessons that immerse you in his food.
From cooking over an open flame to classic French technique, learn from one of South America’s most influential chefs in his first-ever online class.
Become a better cook. Get into the kitchen with a whole new repertoire of dishes that will elevate your cooking to new heights. Recreate over 50 incredible recipes that made Francis the chef he is today.
"I love Francis's teaching methods and humour ....."a clean pig never gets fat!!" .. love it ... makes cooking approachable and fun."
"I don’t even like carrots usually and this is incredible! Seriously, blown away!"
"The first time tried chimichurri, mixed in some basil as I had some, and replaced red wine vinegar with white wine vinegar as this is what I had at home and it was really good!! Will try the original chimichurri sauce another time!! :-)"
"I'm so making this tonight ?"
"I love it. "Think about beautiful things while cooking.""
"I’m in love just watching him cook in the outdoors. Love his techniques. Trying them all…"
"Great atmosphere in the outdoor kitchen."
"Amazing! I'm so happy i signed up!!"
"Marvelous rustic recipe! Love it!"
"I enjoyed everything, Francis, fire, food, nature."
"Wow. This was incredible. A documentary/love letter/ travel log/poem. Impressive & I can’t wait in this spirit to dive in ❤️???Bravo!"
"Oh my. they look absolutely delicious."
"What a beautiful human being. To be admired. A real treasure. My soul rejoices and I'm truly inspired."
"I feel the urge, to go into the garden, pile up some wood and roast something. Great inspiration!"
"Chupin very tasty looking. We made that in the around the world. I love your way with all the vegetables, I will add all of them to my one. Thank you Chef Mallmann."
"That was absolutely amazing!"
"I am so excited to make this!"
"The Empanadas look amazing. I like the fresh tomato sauce you serve I like the Fresh Tomato sauce you serve in them.Thank you Chef"
"So incredibly inspiring and a great way to be pulled back to center, everything just gorgeous about this production.Bravo!"
"Excellent recipe. Congratulations"
"A few shiitakes would be nice in there as well. But then I love mushrooms."
"Awesome! I Will try it soon! Great tips!"
"Great video! Love the natural surroundings. Will be cooking this one soon."
"Mallmann is always an awesome experience, love his simple and laid back demeanor! Definetly will give this a try with Family!"
"His teaching is untangling me from old ideas about the complexity of "cooking". Amazing Chef."
"Love it. Can't wait to try this recipe. Where does Frances get his copper bowls?"
"Great chicken recipe!"
"He's amazing and that was fantastic. I'm making this today on Mother's day/Sunday. TYSM, Francis."
"Love the community you’ve formed, the family."
"Love how he did the salad, just breaking the lettuce and tomato with his hands! it certainly brings a whole new meaning to the word, "rustic"! Quite lovely!"
"We made these last night over our fire and they were absolutely delicious. We didn't have thyme but we had fresh marjoram. Otherwise we followed the recipe as presented."
"Your domino potatoes gave me a new inspiration for Hasselbeck potatoes. Thank You"
"Amazing class, ideas and relaxing."
"it's the massive blocks of butter that moves me most in these videos..."
"Oh So Beautifully done. My first video. I love potatoes too. Bravo"
"Love - it, love-it, love-it. Amazing eggplant. The touch of garlic and time is magic. Be sure in my next menus. Thank you."
"Panqueques e dulce de leche y Apple pancake. Again I will tray this with my next clients. All look simple but very tasty and make you feel happy. Thank you Chef. Pino Mantelli"
"Nothing to say, is perfect. Salsa Criolla be inside my menus with Chimichurri. Thank you Chef Mallmann. Pino Mantelli"
"This was fantastic!"
"Thanks for such an inspirational film. Joyous food. Silence. Respect for nature. Aspirations of beauty in every table. A philosophy that spoke deeply."
"Love it! so simple and delicious. Thank you."
"Patience please I can't wait to try this."
"This was amazing! A big hit!!"
"Simply divine! The videography is so lovely and I am now salivating and craving the aromas of the food and the feel of the fire.. beautiful! Thank you Francis!"
"Love this. Plus, the music?"
"Inspirador… Bravo!"
"I love the respect for the shape!"
"Great taste! What's the brand of the vinegar and where to order? Thank you so much."
"This is one of the most beautiful videos of what we all think is a simple dish. The layers of flavor illustrated in this video are spectacular! Can't wait to make this!"
"Glorious - time to cook!"
"Tangerine, grapefruit, orange. Caramelized, wonderful cream to finish a romantic desert.Thank you Chef."
"I cannot wait to make this recipe it looks amazing, I will see if I can gather a few friends over tho munch on them. We used to have a stove like yours but it was lost somehow in transition to newer things. I really love you wood fired stove."
"Ok I love this and as a person who loves to cook by fire I also would love to build and outdoor hearth fire such as yours. I have a wood fired oven .Thank you for the inspiration!"
"I love empanadas! Thanks for sharing! ?"
"This literally brought tears to my eyes. What a beautiful creation."
"I love the shots of this plated. Messy at first glance, and yet beautiful. Your recipes are super approachable for a home cook."
"Amazing so inspiring."
"Very inspiring recipe!"
"Simplicity always wins!"
"Spectacular. I will add the dish to my repertoire, Thank you expertly sharing your art."
"Looks tasty. Cannot wait to try the recipe."
"Oh my goodness, this should taste devine. A must try, as potatoes are my absolute favorite food. And to make with your hands, well, this will make my husband happy..."
"Absolutely beautiful. I love your fire setup. Thank you for sharing."
"Dessert, really good way of cooking Pears, and adding dulce de leche. A very nice proposal for a nice winter sweet snack Thank you Chef!"
"I can watch you cook all day."
"Wow! That looks delicious ????"
"Mallmann takes cooking meat and brings it to an art form. The quality of the instruction is great and the videography is superb. Bravo"
"Francis is truly mesmerizing. He loves life and THAT is exemplified in his craft which is what is so appealing."
"Simple technique, great results."
"Absolutely wonderful to watch an d I can't wait to make them! Though I won't be daring enough to cook in a poncho! :)"
"Incredible so beautiful. so simple"
"Love this and its simplicity."
"Excellent! Loved it"
"Such sweet segments with brothers - nature. I’m such surroundings? Surreal…precious & beautifully produced! Such a genuine exquisite team-family!"
"Excellent. Thank you Francis"
"I love the island...."
"First think I need to say is what a relaxing experience it is to watch you cook. I’m inspired to say the least! I will be attempting to recreate this in my oven or possibly low and slow on my bbq.❤️"
"Incredible. Can't wait to break some lettuce with my hands :)"
"I thoroughly enjoyed this beautiful and rich story of a true Argentinian treasure."
"I love the set up and the scenery. I will use my grill to char and cast iron thanks"
"Beautifully done....look delicious"
"Beautiful Argentinian salad. Love the way and the mix from vinegar, lemon dressing. Thank you chef Mallmann."
"Fantastic! The photography and music fully compliment the beauty of the food."
"So wonderful to watch! Thank you."
"Mouthwatering!!!! Cannot wait to make this - Sunday!!!!"
"Can't wait to prepare my next steak this way!"
"Perfection at its best."
"This is such a great easy recipe and so delicious."
"I made the dominos and they came out AWESOME! Not a hard dish to make but delicious. I had seen this recipe before, attributed to Francis Mallmann, but not with him presenting. Much better demonstration (obviously) and much better product. Thank you YESCHEF!"
"What a great introduction to a chef I hadn't heard of until now. I'm feeling very inspired."
"This is fantastic, I live in a climate perfect for growing spuds and they are my favourite thing to eat and grow, love trying all these!"
"Sounds delicious, definitely going to make it."
"I love your outdoor kitchen. The carrots look delicious. Can't wait to try it."
"Just love it. Everything so much connected with nature. Would love to be there and get a taste of the food made on the fire."
"I learned a new way to make empanadas. I will give it a try. Great video, and amazing explanations by this master chef."
"Looks delicious, I must cook perhaps in my pizza oven!"
"Oh how I love this! I live in a place where all this is possible. One fire, one plancha at a time. Besos"
"Have just joined YesChef. Have watched Chapa veggies,looks wonderful will cook and serve for all my friend’s vegetarian or not. Looking forward to more episodes"
"Exquisite motivation for a vegetarian meal!"
"Truly amazing and inspiring!"
Learn core techniques and principles of Francis’s primal live-fire cookery, all of which can be recreated at home.
Take a journey with Francis Mallmann, one of Latin America’s most influential chefs, as he takes you to the Patagonian wild. From his classical French training to his deep Argentine roots, Francis teaches his distinctive cooking methods that has taken him a lifetime to master. Learn his signature “Seven Fires” grilling style, including how to build and tend to the fire, and how to recreate all of the recipes using a standard stove and oven. Unlock the secrets of making his iconic dishes at home including Roasted Chicken, Empanadas, The Perfect Steak, and Sunday Asado barbecue.
Journey with Francis to his remote island in the Patagonian wilderness. The classically French-trained chef famous for his primal open-fire cooking methods reflects on his trajectory as he enters a new introspective chapter in his life.
It’s Sunday on the island, and Francis and his team are preparing for a barbecue feast. In this short documentary, Francis takes you into his Patagonian world to discover the true meaning of the sacred ritual that defines Argentine culture: chorizos, steaks, ribs, sweetbreads, salads, free-flowing red wine, and great company.
Learn from Francis in his open-air kitchen, the quincho, as he shares two of his seven signature cooking methods utilizing live-fire: hanging and slow-roasting ingredients over heat and the rescoldo, burning vegetables in ashes. Don't miss this unique opportunity to watch and learn these ancient cooking techniques.
Francis teaches how to make two empanada recipes: baked meat empanadas with onion, eggs, and olives; and fried cheese and onion empanadas. This family-friendly dish is easy to make for the kids or to serve at a party.
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.
Learn how to make one of Argentina’s favorite comfort foods with Italian roots, the milanesa. While the milanesa is traditionally pounded thin and deep fried, Francis prefers a thick cut of tenderloin cooked bleu, or extra rare, on the chapa grill.
While there are many ways to cook fried and scrambled eggs, Francis has his preferences. Learn Francis’s simple and delicious tricks and techniques of making the perfect fried and scrambled eggs.
A symbol of the Andes, potatoes are very special to Francis. Over the last 50 years, he has developed a unique tuber devotion. So, buy yourself a big bag of papas and learn from Francis nine different ways of how to cook the mighty potato.
Learn from the key principles of live-fire cooking and make the perfect steak with a classic chimichurri sauce. Get the essential tips to master the art of live-fire cooking, and make the ultimate steak with a delicious herbaceous chimichurri sauce.
Francis shares this favorite tortilla española recipe, a classic Argentine dish with Spanish roots. While it’s possible to use any onions available, Francis’s secret is combining three types of onions for sweetness.
Since construction workers don’t have much time on their lunch break, occasionally they’ll build a quick fire, slap a piece of chapa on top of the makeshift parrilla, and grill a thin piece of steak. Then, top it all off with bacon, avocado, and crispy sweet potato chips.
Revuelto gramajo is a Buenos Aires classic, most commonly found across the country in neighborhood bodegones (Argentine cantinas). 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.
From Patagonia to Paris, Francis transports you to Café de Flore, one of his favorite places in France known for its oeufs à la coque, soft-boiled eggs, a sophisticated yet simple breakfast that Mallmann regularly makes at home for his children.
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.
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.
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.
This dish is a bestseller at Francis’s restaurant for a reason. Learn how to prepare this vegetarian spin on the humble classic by using the mighty eggplant. Francis teaches how to char, coat, and pan fry the eggplant with clarified butter.
Francis invented the infiernillo or “little hell” oven about 20 years ago. Today, he proclaims his love for Patagonian trout as he fires up his small inferno to teach you how to make freshly-caught salt-crusted trout.
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. These thin crepes are usually served for dessert, but also great for a sweet breakfast.
Francis teaches how to make one of his favorite desserts. 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.
This fish stew is proven to nourish the body and soul. Francis teaches how to truly build and layer complex flavors with simple ingredients. Hint: The true taste of the chupín comes from the bones and the head of the fish, plus a lot of love and care.
Francis brings us to one of his favorite places on the island, near a beautiful waterfall, to cook trout fillets sandwiched between two crispy potato cakes. Learn techniques like the proper way to fillet a fish.
No pots or pans are needed for this recipe. Join Francis on a hike in the wild outdoors, on the edge of a beautiful waterfall where he improvises a simple meal with only sticks and fish.
A simple dessert that only calls for 3 ingredients: Pears, salt, and dulce de leche. “When you cook a pear like this, all of the humidity of the pear stays inside so it’s very, very delicious,” Francis says.
Francis and his brother Carlos go on a nature walk to a beautiful waterfall. There, he whips up one of his favorite no-fuss Gaucho-inspired camping meals: skirt steak and burnt bread sandwich.
Homemade Dulce de LecheIt’s hard to find a dessert in Argentina that doesn’t contain dulce de leche. Francis’s sous chef, Ricki Motta, teaches how to make this classic favorite that will sweeten up your life.
Clarified butter is the secret weapon Francis uses to make his food crispy and luxurious. Ricki Motta, Francis’s sous chef, teaches how to make this golden glory.
Never make another potato salad the same way ever again. Francis puts his spin on the Argentine barbecue classic side with a tangy mustard vinaigrette.
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 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.
Francis Mallmann, the prominent Latin American chef, is known for his rustic open-fire cooking style in wild and remote locations. A lover of music, poetry, and nature, the celebrity Argentine chef was a protagonist in the first season of the Netflix series Chef’s Table and is the author of the James Beard award-winning cookbooks. USA Today named his restaurants among the “top 10 places to eat in the world”, while Esquire called him “the most interesting chef in the world”.
Learn how to cook the foods that made the “King of Fire” the chef he is today. Make Francis’s favorite recipes at home. You’ll leave this class inspired and with a whole new set of culinary skills.
Journey with Francis to his remote island in the Patagonian wilderness. The classically French-trained chef famous for his primal open-fire cooking methods reflects on his trajectory as he enters a new introspective chapter in his life.
YesChef is the streaming platform for cooking that lets anyone watch video lessons taught by internationally renowned chefs.
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