Pan-seared steak: when to salt, how to sear, doneness
Pan-seared steak: myths, cuts, doneness and peppercorn sauce.
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Recipes that explain why everything works
a private club on Telegram. A new menu every week
3 daysfreejoin
French is sexy. Skill is sexier.
Chef Serafima Chizhikova. Ferrandi Paris graduate. She has worked with Michelin-starred chefs, launched restaurant projects in Moscow and trained under chefs around the world. Read more
We don't teach you to copy chefs.
We teach you to cook like them.
Why F11
When I started at Ferrandi, we were issued a set of knives and tools. Every student had their own number, so nobody mixed anything up. Mine was F11.
Stamped on brightly gleaming steel.
Nothing romantic about it, just inventory. But when I saw that number, something inside me answered.
F11 — People. Flavor. Closeness.
seasons
A new menu every week, gathered into seasonal cookbooks.
photos
Every stage is photographed, so you can see exactly what the mixture should look like at each step.
precision
Exact weights, calories and macros, and heat on a 1-to-10 scale.
why
We explain what happens to protein, starch and fat, and why it has to be done exactly this way.
Recipes with video
Brown chicken stock
Step by step, with video
View recipe →
Oatmeal with chia and spiced nuts
Step by step, with video
View recipe →Journal
French omelet: the heat, the spatula and when to salt
French omelet: how to roll it without any browning, and how it differs from the Mère Poulard omelet.
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How to choose fish: fresh fish and fillets at the store
How to choose fresh fish and fillets at the store: what to look at and what to sniff.
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Apple varieties: 9 apples and how to use them
9 apple varieties, from Granny Smith to Antonovka: flavor, texture and how to use them.
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Skillet shakshuka: heat, timing and a runny yolk
Skillet shakshuka: how to keep the yolks runny, and the most common mistakes.
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Pastry cream: how to cook it without lumps or curdling
Lump-free pastry cream: why it curdles and how to prevent it.
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Inside the Club
- 80+ recipes. French cuisine and beyond, with a new menu every week.
- A photo of every stage. You see the process, not only the finished dish.
- Exact weights, calories and macros. Plus heat on a 1-to-10 scale.
- Personal. The chef answers your questions herself. This is a club, not a course: no deadlines.
920 ₽ a month
Your first 3 days are free · on Telegram
Questions
What is F11 Club?
A private cooking club on Telegram. A new menu and technique breakdowns every week, and more than 80 recipes with the technique fully explained. The author answers you personally.
How much does it cost?
920 ₽ a month, or sign up for 6 or 12 months at once. Your first 3 days are free.
How do I join?
Tap “Join” and the club's bot will open in Telegram and walk you through it step by step.
What's inside the Club?
More than 80 recipes: a photo of every step, heat on a 1-to-10 scale, exact weights, and calories and macros. Every recipe explains why it has to be done exactly this way.