Avsnitt 7

Raymond uses two staple ingredients with infinite uses - eggs and cheese. He kicks off with a classic omelette made perfectly thanks to a secret technique. The perfect sabayon is key to any cooks repertoire and this version makes a frozen parfait before Raymond returns home for a Maman Blanc classic, Floating Islands, clouds of meringue sitting atop a vanilla cream and covered with a chewy caramel sauce. Raymond's next recipe requires the best of cheeses and he is brought a selection by award winning cheesemonger Patricia Michelson. A fine Comte from his home region in eastern France goes to making a family style souffle guaranteed to rise to the occasion. For his finale a greengage casoulette is made from praline and topped with meringue and sabayon . Along the way, Raymond visits his old friend Eric Charriaux at his London fromagerie where they each choose their perfect cheese boards to enjoy at the end of a meal.