Building Perfect Roulades
One roulade technique across six builds: skate paupiette, quail ballantine, crab, cabbage, wagyu wellington and amberjack with bone vinegar.
Brian Limoges
Executive Chef, Enclos · Sonoma County
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
6 Lessons, 90 min total
- FREE
Introduction
- FREE
#1 Skate Paupiette with Scallop and Prawn Mousseline
- FREE
#2 Quail Ballantine with Black Truffle Mousseline
- FREE
#3 Pumpkin Sformato & Dungeness Crab Roulade
- PRO
#4 Grilled Cabbage Roulade with Spinach & Chanterelles
- PRO
#5 Wagyu Beef Wellington with Matsutake Duxelles
- PRO
#6 Amberjack Roulade with Bone Vinegar Gel
About this course
The roulade technique is a way of building a dish rather than one recipe: wrap, layer, shape, slice. Six lessons carry it across seafood, meat, vegetables and pastry. A skate paupiette bound with scallop and prawn mousseline. A quail ballantine with black truffle mousseline. Pumpkin sformato with Dungeness crab. Grilled cabbage with spinach and chanterelles.
The last two push it further: a wagyu beef wellington with matsutake duxelles, one lesson of six, and an amberjack roulade with a bone vinegar gel. One logic sits under all of them. A filling seasoned to hold its shape, a wrapper that shrinks at the same rate, a tight roll, a rest before the knife.
Change the protein and the ratios move, but the order does not. You finish able to build a roulade from whatever the walk in holds and slice it clean on the pass, which is the point: not six recipes, but a technique you can aim at anything.
"More than a recipe, roulade is a technique. The possibilities it offers are endless."
Brian Limoges · Head chef @ Enclos
Lessons
6
Video
1 hr 30 min HD
Recipes
7
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Roll a skate paupiette bound with a scallop and prawn mousseline, then cook it.
Bone out and roll a quail ballantine around a black truffle mousseline.
Apply the roulade technique to pumpkin sformato, Dungeness crab and grilled cabbage.
Wrap and bake a wagyu beef wellington with matsutake duxelles, then slice it.
Roulades today, pâté en croûte tomorrow.
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Meet your instructor
Brian Limoges
Executive Chef, Enclos, Sonoma County · Formerly Atelier Crenn and Birdsong
Brian Limoges is Executive Chef of Enclos in Sonoma County. He grew up in rural New Hampshire and took cooking seriously after a school class, then graduated from the New England Culinary Institute and moved to San Francisco.
He cooked at Atelier Crenn, became Chef de Cuisine at Birdsong, and helped Simon Rogan open Henrock in northern England. At Enclos he builds ingredient-driven dishes around Sonoma County produce. Here he takes one rolling method through fish, poultry, vegetables and beef.
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Who is this course for?
First roll or many behind you
Beginner and long-practised cooks who want seafood, meat and vegetables to hold together.
A centrepiece that slices cleanly
Chefs who want the mousseline binding, the even wrapping, the layering and the clean slice, built in order.
Anyone who wants more from a roulade
Paupiette, ballotine and roulade enthusiasts who want a technique rather than one recipe.
Frequently Asked Questions
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Building Perfect Roulades · Brian Limoges
