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Chicken Fricassee with Cured Sausage and Sauteed Fruits and Vegetables

Course Code: EDN-0006


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The French term “fricassee” is both a cooking technique and the dish itself. As a cooking technique, it incorporates both wet and dry heat cooking methods. In this modern version of a fricassee, Chef Marc Chalopin uses a classic French cooking method and incorporates Filipino flavors of chorizo and vinegar. In putting together this light and vibrant dish, the student also masters making 2 classic condiments that tie up its flavor: pickled shallots and garlic confit. The flavors of this dish are further harmonized with the addition of locally available fruits and vegetables.


 Marc Chalopin

Chef Marc Chalopin



Ducasse Education handpicked French Chef Marc Chalopin as the executive chef of Ducasse Education Philippines, to maintain the standards of Alain Ducasse and ensure that the philosophy, culinary principles and techniques are properly transmitted to students. He has 32 years of kitchen and teaching experience. He worked with two of the most exceptional and world-acclaimed chefs, Joel Robuchon first and then with Alain Ducasse at the 59 Poincaré of Le Relais du Parc. He worked again for three years with Joel Robuchon and six years with Louis Grondard in restaurant Drouant, where the academy that confers the French literary award Prix Goncourt converges annually. He also worked with Alain Reix at the Eiffel Tower restaurant Jules Verne in Paris. After many years of experience in the restaurants, he decided to transmit his know-how joining Le Cordon Bleu in Paris, and then as its opening executive chef in Seoul, South Korea. Chef Chalopin joined Ducasse Education and Enderun in 2008 to supervise the culinary program in Manila, control the quality of instructors and curriculum, teach advanced culinary classes, as well as partner with suppliers to get the best produce, materials, and equipment available.

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