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daniel: and the last one to go to bed. she would go to the market with three cook in the back of the truck, and she will put the case of green beans or something, and the cook will be sitting down making the beans not to waste time for the rest of the mise en place. anthony: truly a terrifying figure. truffle soup elysee. i can t tell you how many hours i stared at photos of this dish, how pathetically i ve tried to replicate it. never ever did i get to think i d try it, much less like this. loup en croute feuillete avec sauce choron. sea bass with a tomato béarnaise sauce baked in a meticulously crafted mille-feuille crust. daniel: this is a great moment. [ paul speaking french ] daniel: yeah. you only have three camera? or anthony: the fish is filled with a delicate lobster mousse, chervil and tarragon, then wrapped carefully in pastry. notice please the careful and ....
Sauce, and freshly foraged mushrooms with chili pepper and mint and tarragon, baby lamb stewed in its own fat with cumin and cooked together with wild rice biryani style. and delicious, delicious tonis puri. bread straight out of the outdoor tandoor-like clay oven. after all this, i am convinced. i am co-opted, i am recruited. count me as a useful idiot, a witting agent of the georgian ministry of tourism, for i may as well be. gela: but, um, i have to underline also that georgian people are very optimistic, very cheerful. they always see, you know, future in a very, and that drives the, you know, drives them. anthony: optimism. not a lot of it in this world right now. i visit a lot of countries. people are unusually helpful and friendly here. um, how should i put this? ....
Three cook in the back of the truck, and she will put the case of green beans or something, and the cook will be sitting down making the beans not to waste time for the rest of the mise en place. anthony: truly a terrifying figure. truffle soup elysee. i can t tell you how many hours i stared at photos of this dish, how pathetically i ve tried to replicate it. never ever did i get to think i d try it, much less like this. loup en croute feuillete avec sauce choron. sea bass with a tomato béarnaise sauce baked in a meticulously crafted mille-feuille crust. daniel: this is a great moment. [ paul speaking french ] daniel: yeah. you only have three camera? or anthony: the fish is filled with a delicate lobster mousse, chervil and tarragon, then wrapped carefully in pastry. notice please the careful and expert tableside carving and service. [ paul speaking french ] ....
I can t tell you how many hours i stared at photos of this dish, how pathetically i ve tried to replicate it. never ever did i get to think i d try it, much less like this. loup en croute feuillete avec sauce choron. sea bass with a tomato béarnaise sauce baked in a meticulously crafted mille-feuille crust. daniel: this is a great moment. [ paul speaking french ] daniel: yeah. you only have three camera? or anthony: the fish is filled with a delicate lobster mousse, chervil and tarragon, then wrapped carefully in pastry. notice please the careful and expert tableside carving and service. [ paul speaking french ] daniel: he has been making the same thing for 50 years. paul has an amazing respect for classic. anthony: a pot-au-feu, the peasant classic. daniel: tony, get closer. anthony: you are totally ....
Delicious georgian wine, after boiled beets in a wild plum sauce, and freshly foraged mushrooms with chili pepper and mint and tarragon, baby lamb stewed in its own fat with cumin and cooked together with wild rice biryani style. and delicious, delicious tonis puri. bread straight out of the outdoor tandoor-like clay oven. after all this, i am convinced. i am co-opted, i am recruited. count me as a useful idiot, a witting agent of the georgian ministry of tourism, for i may as well be. gela: but, um, i have to underline also that georgian people are very optimistic, very cheerful. they always see, you know, future in a very, and that drives the, you know, drives them. anthony: optimism. not a lot of it in this world right now. i visit a lot of countries. people are unusually helpful and friendly here. ....