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He mentions the bone marrow and bordelaise as an example, discussing how he would break down the steps across different days.

According to cookbooks, the cannelés Bordelaise could date back to anywhere between the 15th and 18th centuries, and most history books concur that the pastry originated in various convents around the winemaking regions of Bordeaux in Southern France.

Originally called cannelé Bordelaise, these small, baked, custard pastries are temperamental and time-consuming, requiring skill to make — but so very worth it.

Bordelaise is a sauce that doesn't come together easily, but sings of glamor.

When using sauces like this, don't forget the importance of texture, temperature, and accouterments: a soubise might play well with a sharp, flavored oil drizzled over top, while a bordelaise might be complemented by a tart, acidic vinaigrette to help cut its richness.