The world's best chefs, including Marc Haeberlin and Guy Savoy, Josiah Citrin and Daniel Boulud, reveal their secrets, tricks of the trade and culinary inspirations in CUISINE CULTURE. In the restaurant kitchens of these culinary masters, host and chef Ashley Charles James explores the regional influences that give their cuisine its distinctive style. The 13-part series is taped on-location across England, France, Mexico and the United States.
http://www.cuisineculture.tv
Episode # 102
Two-Star Michelin chef Josiah Citrin takes us to Santa Monica's farmers market, where we try local and organic produce that go into his main course: a Liberty Duck Breast a l'Orange served with a colorful Blood Orange Reduction and Tender Baby Turnips. He then leads us to his renowned restaurant Melisse where he shows us the intricacies behind the appetizer: a Sweet Onion Parmesan Soup with Crabcake and Meyer Lemon. Perfect harmony is created with Warm Crispy Beignets served with Spiced Chocolate Sauce and Cream Gelato.
Saturday, May 18, 2013
Length : 26 min
MPT2
Episode # 103
Pascal Aussignac takes us on a culinary adventure in England and right through the backdoor of his Michelin-rated restaurant. This is a French-British invasion where we explore the explosion factor of cheeses and charcuterie. Viewers also get to recreate some of Pascal's recipes from his best selling cookbook, such as Red Mullet with Quinoa and "Gascon Mess," his ode to Meringue and Berries.
Saturday, May 25, 2013
Length : 27 min
MPT2
04:30 PM
Episode # 101
Three-Star Michelin Chef Guy Savoy shows us that class, elegance and the best foods in the world can be found in Las Vegas. Guy whisks us away to the Nevada desert where we visit a hydroponic farm. With local ingredients we recreate three of his signature plates in his famed restaurant: an appetizer of Colors of Caviar as well as the main course, Bar en Ecailles Grilles aux Epices Douces: Crispy Sea Bass with Delicate Herbs. For dessert, Guy puts a new spin on the classic Rice Pudding.
Rebroadcast
Saturday, May 11, 2013
Length : 27 min
MPT2
04:30 PM
Episode # 114
Chef Yoram Nitzan designs refined and aromatic dishes glorifying the natural flavors of seafood and fish. His ability to combine French classicism, American modernism, and Mediterranean charm has made this superb fish and seafood restaurant consistently one of the very best in the country. Chef Yoram Nitzan demonstrates his famous Langoustine on "Forbidden Risotto", Flavors from the Sea Plate and for desert Turkish Sting!
Rebroadcast
Saturday, May 04, 2013
Length : 27 min
MPT2
04:30 PM
Episode # 113
Israel is the final stop where Ashley James will try the fusions of European and Middle Eastern cuisine being created by rising star chefs.
Rebroadcast
Saturday, April 27, 2013
Length : 27 min
MPT2
04:30 PM
Episode # 112
Ashley James travels to Nice, the gateway to the French Riviera and one of the best places to sample typical French fare. He visits the kitchen of Jean-Denis Rieubland at Le Chantecler, a One-Star Michelin restaurant in the luxurious Hotel Negresco. Chef Rieubland does not fail to impress as he chooses the best produce and fish from the Cannes market to create his dishes. Dessert is another work of art as the pastry chef blows sugar to make glass-like molds that resemble apples.
Rebroadcast
Saturday, April 20, 2013
Length : 27 min
MPT2
04:30 PM
Episode # 111
Jeff and Chris Galvin have started a food movement in London. From garnering Michelin stars to opening up what has been noted as the best French restaurant in the UK, viewers get to cook and dine with the masters. Sumptuous meals are presented, such as Lasagna of Dorset Sole served with Veloute of Girolles and a main course of Poached Landaise Chicken with Summer Vegetables & Rosemary Butter Sauce. Don't forget dessert: Caramelized White Provence Peaches splashed with Lavender Ice Cream.
Rebroadcast
Saturday, April 13, 2013
Length : 27 min
MPT2
04:30 PM
Episode # 110
Reims is the capital of Champagne, and it's also where the culinary adventure begins in chef Arnaud Lallement's Two-Star Michelin restaurant, L'Assiette Champenoise. Lallement demonstrates how to grill langoustines, braise lamb and make an explosive dessert, a Raspberry Vacheron. Sweets await in one of the world's oldest cookie-making factories. And of course a visit to Champagne is not complete unless you visit the vineyards where a special invitation awaits from Champagnes Paul Goerg.
Rebroadcast
Saturday, April 06, 2013
Length : 27 min
MPT2
