In preparation for our own French Food Safari next month we've been revisiting the captivating SBS French Food Safari on DVD. The fabulous Maeve O'Meara and wonderful chef Guillaume Brahimi lead us on an amazing tour of France via their sensational foods. We visit Paris and some regional areas over the 9 enchanting episodes. A range of Australian chefs demonstrate classic French recipes such as bouillabaisse, steak tartare and raspberry souffle between the French stories.
The vision of course combines extraordinary Parisian vistas with the incredible array of French foods. So many shots are mouthwatering. They visit many places I'd love to go, where I will go- Ble Sucre, Le Comptoir, Pierre Herme. They hang out with masters like Paul Bocuse and Guy Savoy. Take a peek here:
Along the way we learn lots of cool stuff too.
Escoffier invented the military style system of chef hierarchy in 19th century. Chef de cuisine, sous chef, chef de partie, commis chef.
Escoffier also told us of the 3 secrets of French cooking- butter, butter and butter.
Bistro comes from the Russian word Bistra- which means hurry.
Alain Ducasse has 19 michelin stars- more than anyone else in history.
A baker, like the doctor, is someone we trust.
The Croquembuche developed by Carenne- originally in the shape of a fez, the conical shape developing later.
The French meal has been recognised by the United Nations on the World Intangible Heritage list.
The wood fired oven at Poilane has never gone out since it was first lit in the 1930s!
Finally I learnt the secret that Maeve's fabulous, distinctive tops are from Custo Barcelona.
|Dreaming of France, a great Monday meme from Paulita at An Accidental Blog|