Page 708 - Baker News Today

>> yeah, well. >> why lyon? why here? look at the fundamentals, the things that lyonnaise think of as birthrights. the right, for instance, to eat delicious cured pork in unimaginably delicious formed. >> the art of charcuterie, lyonnaise cant live without it. >> look at this. >> pate, sausages, its an art thats revered here and widely enjoyed. [ speaking french ] >> few names garner more respect from aficionados of pig than reynaud. [ speaking foreign language ] >> 20 ton of saucisson just insi...

>> tony, get closer. >> you are totally sending me every one of those pictures, by the way. wow. look at that. this style of dish goes back long before cameras but its perfect. is there a more perfect assortment of colors and textures. >> in this one a somewhat more luxurious version. beef shanks, flank steak, ox tail, veal shanks, chicken, marrow bones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with its own deeply rich broth. >...

Removed in large balls of finely but not too finely chopped leek. you do not want to get your hand caught in one of these things. then mixed to smooth perfection with a dough hook. >> lot of work. >> spread out and layered for consistent seasoning, formed into shapes and smacked to remove air bubbles. >> make sure the meat gets really tight. >> into the sausage machine and piped into organic casings. trust me, it aint easy. >> very light touch. >> lets see now, wise guy. come on. lets see this.

>> tony, get closer. >> you are totally sending me every one of those pictures, by the way. wow. look at that. this style of dish goes back long before cameras but its perfect. is there a more perfect assortment of colors and textures. >> in this one a somewhat more luxurious version. beef shanks, flank steak, ox tail, veal shanks, chicken, marrow bones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with its own deeply rich broth. >...

Brothers jean and pierre, troisgros received three michelin stars and started a dynasty of excellence that continues today with pierres son michel and his son cesar. >> my dream was always to put maison troisgros on my resume. >> bonjour. >> many have called maison troisgros the best restaurant in the world. and in the 60s the brothers pierre and jean were early, important, and fundamental innovators of what came to be known as nouvelle cuisine. behold, one of their breakout classics. one of the...

Why here? look at the fundamentals, the things that lyonnaise think of as birthrights. the right, for instance, to eat delicious cured pork in unimaginably delicious formed. >> the art of charcuterie, lyonnaise cant live without it. >> pate, sausages, its an art thats revered here and widely enjoyed. [ speaking french ] >> few names garner more respect from aficionados of pig than reynaud. >> [ speaking foreign language ]. >> 20 ton of saucisson just inside this room. the holiday are coming and ...

Time. >> truly a terrifying figure. >> truffle soup elysee. i cant tell you how many hours i stared at photos of this dish, how pathetically i tried to replicate it. never, ever did i think id get to try it, much less like this. sea bass with a tomato bernaise sauce baked in a meticulously crafted millefois crust. >> this is a great moment. >> you only have three camera? >> the fish is filled with a delicate lobster mousse, chervil and tarragon and wrapped carefully in pastry. notice, please, th...

Why here? look at the fundamentals, the things that lyonnaise think of as birthrights. the right, for instance, to eat delicious cured pork in unimaginably delicious formed. >> the art of charcuterie, lyonnaise cant live without it. >> look at this. >> pate, sausages, its an art thats revered here and widely enjoyed. [ speaking french ] >> few names garner more respect from aficionados of pig than reynaud. >> [ speaking foreign language ]. >> 20 ton of saucisson just inside this room. the holida...

>> truffle soup elysee. i cant tell you how many hours i stared at photos of this dish, how pathetically i tried to replicate it. never, ever did i think id get to try it, much less like this. sea bass with a tomato bernaise sauce baked in a meticulously crafted millefois crust. >> this is a great moment. >> you only have three camera? >> the fish is filled with a delicate lobster mousse, chervil and tarragon and wrapped carefully in pastry. notice, please, the careful and expert tableside carvi...

>> truffle soup elysee. i cant tell you how many hours i stared at photos of this dish, how pathetically i tried to replicate it. never, ever did i think id get to try it, much less like this. sea bass with a tomato bernaise sauce baked in a meticulously crafted millefois crust. >> this is a great moment. >> you only have three camera? >> the fish is filled with a delicate lobster mousse, chervil and tarragon and wrapped carefully in pastry. notice, please, the careful and expert tableside carvi...