Francis’s Story
    Lesson from Francis Mallmann's class

    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.

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    Francis Mallmann
    Teaches his Argentine cuisine
    Join Francis on a culinary journey to explore his Argentine cuisine and open-fire cooking.
    Wow your loved ones tonight with the food of the world’s greatest chefs, made by you.
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    Get instant access to all YesChef classes now

    What you'll learn


    Discover the stories behind the chef and her food as you immerse yourself in the chef’s backstory before diving into the lessons


    Go on an inspiring journey to the chefs home and city, to uncover their influences and get inspired to start cooking

    Patagonia, Argentina

    Travel to Francis’s home in Patagonia as you take a culinary adventure to uncover his story

    Francis Mallmann
    Teaches his Argentine cuisine
    Join Francis on a culinary journey to explore his Argentine cuisine and open-fire cooking.

    Francis Mallmann
    Teaches his Argentine Cuisine

    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.

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    Francis’s lesson plan

    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.

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    What our students have to say

    "Beautiful documentary! Very personal story of the chef and his cooking philosophy. Great photography and presentation. Loved it!"

    Jim G.

    "He's my inspiration to use fire at my country cottage, where we have a lot of firewood (we heat the house with a wood stove and have chimneys outside for evening warmth). Almost everything I cook is farm-to-table."

    Ziad A.

    "Francis’s stories and nuggets of wisdom exceeded the cooking which looked amazing."

    Mark G.

    "Wow. This was incredible. A documentary/love letter/ travel log/poem. Impressive & I can’t wait in this spirit to dive in ❤️???Bravo!"

    Katrina l.

    "What a beautiful human being. To be admired. A real treasure. My soul rejoices and I'm truly inspired."

    Alexis L.

    "I feel the urge, to go into the garden, pile up some wood and roast something. Great inspiration!"

    Florian G.

    "So incredibly inspiring and a great way to be pulled back to center, everything just gorgeous about this production.Bravo!"

    Marko K.

    "Thanks for such an inspirational film. Joyous food. Silence. Respect for nature. Aspirations of beauty in every table. A philosophy that spoke deeply."

    Taryn k.

    "Francis is truly mesmerizing. He loves life and THAT is exemplified in his craft which is what is so appealing."

    Raquel V.

    "I thoroughly enjoyed this beautiful and rich story of a true Argentinian treasure."

    Thomas C.

    "What a great introduction to a chef I hadn't heard of until now. I'm feeling very inspired."

    Shelly S.

    "Oh how I love this! I live in a place where all this is possible. One fire, one plancha at a time. Besos"

    Ann A.

    "I loved this, everything about it. Fire is amazing and cooking with fire is spectacular. Thank you!!!!!"

    Paige S.

    "So inspiring! Wow! I want to go cook over fire right now, and then eat it around a colourful table with all my family and friends! Certainly a labour of love!"

    Debra G.

    "A wonderful story about a chef I did not know...but also a remarkable person, as is more than evident by the love and admiration of his team."

    Beth R.

    "The fire and passion of his inner child., meets the fire outside.. he is someone always living on the edge, and making good with it."

    Colleen N.

    "Amazing so inspiring"

    Luis S.

    "I have been inspired by this man and his philosophy since I was a young cook. This is probably the best snippet and view on his life I have ever seen."

    Bryan E.

    "I do not have enough words to explain how interesting it is to watch Chef Mallmann, A MASTER! His philosophy, ideas, and explanations are pure religion for me. Thank you!"

    Pino M
    Pino M.

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