Page 710 - Baker News Today

>> 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, the care...

>> 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. >...

This is the special forces, the s.a.s. of cooking. and these cooks live to avoid, under any circumstances, disappointing their comrades, the hierarchy or monsieur paul. daniel worked here and so have many, many who have gone on to run their own celebrated kitchens. >> hello. [ speaking french ] >> in the 70s as a young wanna-be cook, i managed to lay hands on a french copy of paul bocuses classic cookbook "la cuisine de marche." and i gaped with wonder at the photos. struggled to translate the d...

Buck. >> oh, the good ole days. why leone? why here? good at the fundamentals, the things they think of as birthrights. the right to eat deliciously cured pork. look at this. its an art thats revered here and widely enjoyed. and few names garner more respect than raynot. >> 20 tons of sausages just inside this room. they are going mad with the product of saucisson. >> in a cold room, pork shoulder, belly and back fat are

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 truly game-changing, timeless, most influential dishes in history. it seems now...

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 carving and service. >> he ha...

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 forms. >> 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 ] >> tony. >> few names garner more respect from aficionados of pig than reynaud. [ speaking foreign language ]. >> 20 ton of saucisson just inside this room. the holi...

>> 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. >> think its enough fo...

Started by the visionary 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 brea...

>> 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. >> think its enough fo...