French Food Safari, Season 1
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French Food Safari is the ultimate food lovers feast – a celebration of exquisite French food in all its delicious complexity. Made by the producers of SBS Television’s highly acclaimed Food Safari and Food Lover’s Guide to Australia series, French Food Safari is a 9-part spectacular devoted to the extraordinary intricacy and pursuit of excellence in the French kitchen. Presented by Maeve O’Meara, the series follows one of France’s best exports to Australia, renowned chef Guillaume Brahimi (Guillaume at Bennelong) as he takes us through the world he knows and loves. Filmed across France and Australia, we’ll enter the kitchens in which he learned his craft and the many places of food pilgrimage he holds dear – including one of the world’s great wholesale food markets – Rungis outside Paris, selling fish, meat, fruits, vegetables and cheese. With Guillaume, we’ll also visit some of the temples of French food – the best Parisienne chefs, bakers and patisseries, fromageries and markets – and explore some of the places that produce world-renowned butter, salt, cheese, truffles and wine, visiting their origins across regional France. Guillaume and some of Australia’s top French chefs will also share their favourite French recipes so that some of the techniques and crafts are de-mystified and made available to home chefs. Recipes include delicious classics like Coq au Vin, Cassoulet, Bouillabaisse and Rabbit Terrine.
|1||VideoEpisode 1||Tour of the world's largest wholesale produce market Rungis on the outskirts of Paris. Guillaume shares his recipe for the classic Marseilles seafood dish bouillabaisse. Sneak peak at one of the world's great commercial kitchens - Alain Ducasse's restaurant in the Plaza Athenee in Paris. We meet Alain Ducasse - the world's greatest French chef who owns 27 restaurants in 8 countries and holds 19 Michelin stars. Shannon Bennett - owner of Vue Du Monde restaurant in Melbourne and 4 cafes makes a Chicken Grenobloise. Pastry chef Vincent Gadan shares the secrets of a perfect raspberry and rose-petal souffle.||26:01||$2.99||View in iTunes|
|2||VideoEpisode 2||We visit one of the great Parisian bakers - Jean-Luc Poujaran, who supplies all the top restaurants in Paris. Guillaume Brahimi whips up the world's best croque monsieur. We travel to Lyon to meet charcutiere queen Madame Colette Sibilia. Guillaume shows how to put a charcuterie plate together. Romeo Baudouin brought his charcuterie skills to Australia and shows how to make a rabbit terrine. Pastry chef Jean-Francois Perron makes choux pastry into profiteroles and creates an exquisite croquembouche.||26:01||$2.99||View in iTunes|
|3||VideoEpisode 3||We spend time in the kitchen of St Germain bistro chef Yves Camdeborde whose bistro Le Comptoir is booked 6 months in advance. Guillaume shows how to make steak tartare. We explore the number one ingredient in France - butter, and meet artisan butter maker Jean-Yves Bordier. Acclaimed Melbourne chef Philippe Mouchel from pm24 in Melbourne, shows how to cook a delicious John Dory, Normandy style with cider. Bistro Moncur's chef Damian Pignolet shows how to make Salad Nicoise. Guillaume makes a classic Clafoutis, and his restaurant's pastry chef Kirsty Solomon makes wicked vanilla ice cream.||26:01||$2.99||View in iTunes|
|4||VideoEpisode 4||Maeve and Guillaume travel to the mountainous Ardeche region of France to meet artisan goat cheese maker Jerome Herphelin. We meet Laurent Dubois, whose work with cheese has been so appreciated he was awarded a medal of honour from the President of France. Back in Australia, Will Studd shows us the art of putting together a cheese plate. Maeve visits one of Australia's snail farms. Acclaimed local chef Robert Molines from Bistro Molines at Tallavera Grove cooks a snail vol au vent. Warren Turnbull (Assiette and District Dining in Sydney) slow-cooks beef cheeks to their unctuous best. Guillaume Brahimi reveals how to make raspberry tarts.||26:01||$2.99||View in iTunes|
|5||VideoEpisode 5||We travel to Lyon and visit the local bouchons - the relaxed eating houses which have existed for hundreds of years. Guillaume makes his own version of a favourite bouchon dish, lentil salad. We explore the many great food stalls at the Le Halles de Lyon Market. North of Lyon we visit the area famous for the best chickens in all the world. Visionary French chef Jacques Reymond (Jacques Reymond Cuisine du Temps, Melbourne) shows how to make coq au vin. In Champagne, we visit one of the great champagne makers at the House of Mumm. One of Australia's pioneering French cooks Dany Chouet prepares a lovely prune tart.||26:01||$2.99||View in iTunes|
|6||VideoEpisode 6||We spend a delightful day in a small French village in the Ardeche with top selling cookbook author Stephane Reynaud. We receive a lesson in how puff pastry is made with Guillaume's pastry chef Kirsty Solomon - it takes a staggering 3 days to make. Respected Sydney chef Serge Dansereau (Bather's Pavillion) uses puff pastry to prepare one of the marvelous French dishes - Boeuf en croute. Chef Chui Lee Luk from the acclaimed modern French restaurant, Claude's creates a wonderful salad that plays on the traditional boudin blanc (or white sausage). We join baker Fabrice le Bourdat in the pre-dawn hours to see his pretty bakery filling up with baguettes and croissants, madeleines and petits fours ready for his adoring public. Guillaume shows how to make madeleines.||26:02||$2.99||View in iTunes|
|7||VideoEpisode 7||Guillaume, Maeve and France's truffle king Pierre-Jean Peybere go on a hunt to find the edible underground fungus referred to as the black diamond. Guillaume uses slivers of truffle under the skin of a plump chicken ready to roast and then shows how you can use truffle in the world's most decadent scrambled eggs. We explore what makes the French cured sausage saucisson so delicious then Guillaume makes his version of the southern regional dish cassoulet. We spend time with one of the most gifted sweets-makers Pierre Herme. Patissier Jean-Michel Raynaud of Baroque Bistro and La Renaissance shows how to make his adored salted caramel macarons.||26:01||$2.99||View in iTunes|
|8||VideoEpisode 8||We join Guillaume Brahimi for a busy night at his restaurant to see how hundreds of exquisite meals are created and served. We see how a renowned French butchery works and learn why butchers are awarded France's highest culinary awards for their work. In Melbourne, chef Gerard Fabre at South Yarra's France Soir shows how to cook a perfect steak with French fries. Melbourne chef Gabriel Martin who hails originally from the Loire Valley makes a dish from home - braised lamb with chicken liver sauce. We spend a day with Giles Martin from the La Maison du Chocolat and taste some of the best chocolates in the world. atissier Pierrick Boyer from Le Petit Gateau makes chocolate sing in a magnificent dessert.||26:01||$2.99||View in iTunes|
|9||VideoEpisode 9||We tour of one of the top Parisienne kitchens with 3 Michelin starred chef Guy Savoy who cooks up some of his signature dishes for Maeve and Guillaume to taste. Respected chef Tony Bilson discusses the precision needed to create perfection with sauces. In the chic St Germain area of Paris, we visit wood-fired bread maker Polaine. Guillaume shares his recipe for Ratatouille. We have breakfast in the markets of Lyon with legendary chef Paul Bocuse, the father of modern French cuisine. Highly acclaimed Sydney chef Mark Best (Marque) shares the secrets of his delicious duck a l'orange, perfumed with his own spice blend. We finish with the luscious dessert - creme brulee.||26:02||$2.99||View in iTunes|
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Just watched this episode in Turkey before flying back to Paris tomorrow and wanted to get the feel of some good French food! .... Now I can't wait to get back home to Oz to try out these recipes - well done! - just watched #2- enjoyed it, thanks for a great program.