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Asia is home to the world's four major religions; one of them, Islam. United in their worship of Allah, in this program we learn of another way they are united; Food which embodies Islam. From the desserts of Iran to Bhiriyani of India, and Indonesia, we see a variety of Muslim cuisines throughout Asia.
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Folk heritages tend to be common to a region rather than to an entire nation, and may transcend national borders. Flanders is such a region, where medieval cities glitter on working canals and the traditions of both France and Germany combine. In the North Sea chill, warm inns offer refuge and border medieval churches; offshore trawlers search for the ever-more depleted sea treasures.
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Restaurant Richard Coutanceau
CHARENTE - La Rochelle, FRANCE
The name Coutanceau belongs to a dynasty in La Rochelle: Richard the father and his two sons, Christopher and Gregory, are the uncontested stars of local gastronomy. The garden produces Richard Coutanceau's inspiration while his storehouse is the Atlantic Ocean, to which his cuisine pays spectacular homage, day after day.
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THE BEST CHEFS takes us on a journey into the culinary philosophy and genius of each featured
chef. An exploration of the most beautiful gastronomic restaurants and châteaux introduces the
viewer to the history and culinary gems native to each beautiful region. The series takes us behind the scenes into the kitchens of these creative chefs who share their best-kept culinary secrets while presenting the dishes that either make them happy or have made them famous. Each of
these great chefs discuss their paths, inspirations and the catalysts which made them who they
are today.
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Hôtel L'Eau à la Bouche
Laurentides - Sainte-Adèle, CANADA
Chef Anne Desjardins and husband Pierre Audette have taken Quebec's farm products to new heights. Their restaurant, L'Eau a la Bouche, is a melting pot of Quebec's finest products served up in a setting showcasing the magnificent nature of the Lauentians: Quebec as the French love it best!
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Charlie Trotter's
Chicago, Illinois, USA
Responding to a call from Charlie Trotter, one of the most high-profile chefs in the US, chefs Heston Blumenthal and Tetsuya Wakuda crossed oceans to take part in a benefit evening. Chicago's big cheese turned out for this sizzling event serving up a taste of gastronomic vitality, American style.
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Le Petit Nice
Provence – Marseilles, FRANCE
Gerald Passedat is described as a cross between Gilbert Bécaud and Al Pacino. Yet he is the son of Jean-Paul Passedat, from whom he inherited Le Petit Nice, a magnificent “work tool” located on the most beautiful coast of Marseilles, which is perhaps the most mythical city in France.
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Le Jardin des Sens
Languedoc – Montpellier
The Pourcel twins were born the very day the Ephebe of Agde was raised from the Mediterranean after thousands of years — a powerful symbol for two of France's greatest culinary stars at the cutting edge of gastronomic exploration.
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La bastide Saint-Antoine
Provence – Grasse, FRANCE
Star of the Croisette, Jacques Chibois, has been at the Bastide Saint-Antoine in Grasse, the ‘fragrance capital of the world', since 1996. A friend to all chefs, this native of Limousin has become the ‘high priest' of olive oil and the gastronomy of Provence.
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Oustau de Baumanière
Provence - Baux-de-Provence,
FRANCE
When Raymond Thuilier opened the Oustau de Baumanière after the Second World War, no one remembered the Baux-de-Provence and its Val d'Enfer, which inspired the poetry of the great Dante. After 27 years at his side, his grandson Jean-André Charial now upholds the great tradition of the Relais et Châteaux in the most enchanting surroundings.
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Château de Locguenolé
BRITTANY– Hennebont, FRANCE
With grace and intelligence, Mrs. de la Sablière would have inspired the greatest classics. Ideally located along the Blavet River, just minutes from Lorient, this Locguénolé domain would have provided an ideal backdrop for the creation of great masterpieces. Given his talent and generosity, its chef, Jean-Bernard Pautrat would have delighted them with the finest products of dramatic and bewitching Brittany.
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Clos de la Violette
PROVENCE - Aix-en-Provence,
FRANCE
At the foot of Mont Sainte-Victoire, oft-painted by Cezanne, Jean Marc Banzo delights the people of Aix with his fine and very tasty culinary creations. The chef adores his town, and his town returns the feeling. Banzo manifests his hunger for adventure and exploration into his dishes.
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Citronelle
Washington D.C., USA
After 31 years in the United States, Michel Richard has remained more French than any of his colleagues in France. It was his Los Angeles restaurant that introduced gourmet palates to California. Today, his Washington restaurant rules this world capital. Michel Richard's genius and outreach are matched only by his joyful disposition.
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Loges de l'Aubergade
AQUITAINE- Puymirol, FRANCE
With the sumptuous décor of his dining room, the humour and efficiency of his cuisine, the beauty of his wife and the smoke spiralling from his cigar, Michel Trama never fails to win over his guests. Playful and adventurous, this self-taught chef is the envy of many professionals, and a true delight to lovers of fine food.
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Maison Troisgros
Rhône-Alps - Roanne, FRANCE
In his youth, the great Bernard Loiseau idolized the Troisgros brothers. Virtually every one of his colleagues who enjoyed his level of success was trained by them. Today, this family tradition is being perpetuated by Michel Troisgros and his wife, Marie-Pierre.
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Château de la Chèvre d'Or
Provence – Eze, FRANCE
Eze is a tiny medieval village perched on a cliff overlooking the Mediterranean just minutes from Monaco. This site is so fabulous that its restaurant, Château de la Chèvre d'Or, would be full every night, even if it served nothing but French fries. Fortunately, Philippe Labbé, its young chef, is brimful of talent, ensuring a memorable dining experience.
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Le Moulin de Mougins
Provence – Mougins, FRANCE
Located between Grasse and Cannes, Mougins is the city of artists where Picasso spent his final days. It is here that the legendary Roger Vergé converted an old windmill into a mecca of world-class gastronomy and a museum of the great chef's friends: César, Folon and others.
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Hôtel du Centenaire
AQUITAINE - Les-Eyzies-de-Teillac,
FRANCE
At the doorway to the prehistoric land of the cromagnon, near the grottos of Lascaux and the domains of the Dor dogne River, Roland Mazère prepares dishes of such high precision they give the Perigord a whole new flavor.
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Restaurant L' Oasis
French Riviera - La Napoule, FRANCE
Stéphane Raimbault is the culinary Rimbaud and market Rambo. After ten years in Japan, he had his two brothers join him at the foot of the Esterel. Here, next to the famous château of an American eccentric, they help him operate the Napoule's renowned Oasis. On the menu: a gastronomic travelogue.
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Château Cordeillan-Bages
AQUITAINE – Pauillac, FRANCE
In the midst of an ocean of vines and the great vintages of the Medoc, Thierry Marx paints Caravaggio's on the tables of Cordeillan-Bages, the Relais Gourmand of the prestigious Lynch-Bages. Along with owner Jean-Michel Cazes, Marx is in the process of revolutionizing the peaceful village of Bages, on the west bank of the Gironde.
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Boyer “Les Crayères”
CHAMPAGNE – Reims, FRANCE
A native of this land, which gives local vines some of their world-renowned characteristics, young Thierry Voisin took over from legendary chef Gérard Boyer in this restaurant, which is perhaps the most sumptuous in the entire Champagne region.
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Homestead Inn
Connecticut – Greenwich, USA
Thomas Henkelmann left his home in the Black Forest, to learn his culinary trade from the greatest chefs before settling in New York, where he quickly became one of the leading ambassadors of French cuisine. Working with his wife Thérèse in his magnificent Greenwich inn, he continues to delight Manhattan's most discriminating diners.
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Chef des Chefs is an elite club composed of 40 highly distinguished chefs cooking for the world’s most powerful heads of states. Preparing daily meals and sumptuous feasts for special government receptions, they live a life of both privilege and considerable pressure.
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Cultural Flavors is a cooking tour that takes you around the world one dish at a time. Each episode of this 13 part series provides viewers with a snapshot of life around the dinner table of a different country. In every episode, the unique characteristics of local cuisine are shown, and afterwards each recipe is recreated step-by-step. Highlighted are the spices, vegetables, meats and seafood at the core of each country's culinary culture.
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Farmers and herdsmen supply the city from the surrounding vine covered hills. Starred chefs shouting orders or creating Zen-like calm; there are also artisan cheese makers and bakers. Good wine is so enjoyed that locals say that the rivers Saone and Rhone flow into Lyon, but a river of wine flows out. Formerly famous for its silk industries, Lyons has in fact more Michelin star restaurants than any other city in the world. Its streets are a world redolent of perfumed colors fused in cuisine.
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Set in a dense forest region and on a flat plain dotted with medieval villages and towns, Franken is filled with craftsmen and women holding on to memories. Near the castle of Coburg and the cathedral of Bamberg, hurdy-gurdy players arrayed as in a bygone century crank out sentimental tunes.
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Donkeys graze beneath an ancient monastery clinging to cliffs above; hill towns cook as they did in the 18th century. In the Middle Ages, men escaped their Byzantine overlords by cooking in monasteries. To separate themselves from the priests with their tall black hats they wore tall white hats, still today the sign of a chef. Only 11 monks remain in those monasteries carved out of sheer rock cliffs, but they clandestinely schooled the young men who freed all of Greece.
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Located in the largest grassland (steppes) in Europe, Hungary boasts cowboys, wild horses, and Podolica cattle. Broad plains support organic farming, with fields of wheat, barley, and maize, orchards of pears and apples for brandy, and sweet peppers that yield paprika. Tisza Lake is used for recreation and provides an abundance of fish.
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The design of an ice cream flavor is followed from the original marketing concept, into the development kitchen, through various taste testing sessions, and finally to the factory for mass production.
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Long despoiled by English invaders and decimated by potato blight, Ireland's cool green landscapes today are home again to potato farms, pubs filled with song and stout, and sheep herders roving on the commons. Beyond the peat and tidal muck of the coast; lobsters, mussels, crabs and shellfish are harvested.
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Olive trees from the Byzantine age, pre-Roman cities, ancient recipes and nocturnal Easter illuminations mark the Gargano Peninsula with its own rugged individuality. The Adriatic provides seafood, the wheat makes possible unusual pasta (sometimes aired for up to two years before use), and a rare breed of cattle roam the fields.
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Roquefort is the most popular Blue cheese in France and has a fascinating history that dates back to Roman times. In fact, all the world's Blue cheese made today relies on the unique blue mold that grows in the famous caves beneath the Cambalou plateau at Roquefort. In this episode, Will Studd visits the largest producer of this unique cheese as well as the village and the underground caves that help make it so special.
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Amid the land's 2,300 lakes dense forests produce mushroom treasures. If for the English the forest is freedom and for Germans it is strength, for Lithuanians it is home. The years of occupation by the former USSR have bred a fierce search for cultural identity and continuity among the people, manifested in folk arts, religion, and traditional cuisine.
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As seen on the Fine Living Network and Food Network Canada! Made to Order lifts the veil off the high-end restaurant business and takes you on a guided tour with two of its exceptional young stars. Chef Guy Rubino and his brother and partner, Michael, a master in hospitality, escort you through this reality-based series doing what they do best: Michael orchestrating the front of the house and Guy creating wildly in the kitchen. Made to Order documents the strategizing, research, and planning undertaken by the brothers as they engineer solutions to satisfy a new challenge per episode.
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Taking the future of culinary education to heart, the Rubinos gear up to lead a workshop in tasting menu production for some of the country's most promising young talents.
Prepped by a lecture and provided with a pantry full of raw ingredients, the student chefs keenly apply some Rubino basics to their own tasting menu creations.
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Three chefs, three menus, one kitchen, 150 guests, 8,000 miles away. These are the parameters for a new event the Rubino brothers are asked to co-host along with the champagne maker Moet & Chandon to launch the opening of the Four Seasons Hotel in Hong Kong.
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Having established successful careers in the restaurant business, the Rubinos take the next step in building their brand by testing the waters of the publishing world.
With requests from loyal patrons to document their recipes, the brothers educate themselves about the art and business of creating a cookbook. Thomas Keller, Masaharu Morimoto and Alfred Portale make guest appearances.
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Craving a new food experience that is both delicious and educational, the Rubinos fly to Hong Kong, the world capital of dim sum with more than 10,000 restaurants specializing in this age-old fare. Guy apprentices under a dim sum master while Michael learns all there is to know about the traditional pairing of tea and dim sum.
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A lone, inquisitive diner with her pen and paper out and ready, sparks speculation from the Rubinos that she may be a food critic. The brothers pull out all the stops to ensure any potential review will be nothing short of stellar.
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Molecular gastronomy is a hot topic burning up the culinary world. As with any controversy, the Rubinos are hooked by opposing views coming in from gastronomic purists and hypermodern cooks alike. The only way to really get to the heart of the matter is to jump right in. A fresh approach to demystifying the old school vs. new school battle leads the Rubinos to some of America's leaders in culinary science. In the end, only ones palette can be the true judge of any culinary creation and an expert panel is called in to assess the validity of the food science movement or to make it history.
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Guy Rubino's sous chef Greg brings freshly-caught trout to the kitchen and starts a debate. Could the average person tell the difference between wild and farm-raised?
The challenge is on, with input from a fishery expert and environmentalist David Suzuki before Guy prepares both types for a table of discriminating fishmongers... stay tuned for their verdict!
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What initially leads a young person to choose cooking as a profession can contrast starkly with the sacrifice and long, hard years of training it takes to become a chef.
Guy Rubino takes an undecided neophyte through the paces of an often arduous career choice. When an unexpected disaster derails a regular workday, the true grit of a committed kitchen staff separates the cooks from the chefs.
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With a request for an all-organic dinner at their restaurant, Michael and Guy Rubino explore their region's purest farmland and learn a thing or two about certified organic food. The Rubinos discover that the philosophy behind organic farming and food production is not so dissimilar from their own quest for food integrity.
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At one time we hunted animals. Now we buy them in the supermarkets wrapped in plastic. Albert passes through Battery Hen Farms and meat production centers, before catching up with an unhappy boar behind bars. If animals don't graze on the land as their forefathers did, from where does their food come, and where does their waste go?
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Or Choose Your Food. Food. We eat it. We need it to stay alive. It provides us with vitamins and energy, and we use it to satisfy some of our social rituals! Albert decides to show a mouse how easy it is to be a consumer. Mangoes and strawberries in the winter? - No problem. Just take a trip to the supermarket. Apples from New Zealand, pears from Chile? And what is the effect on the environment? Albert and his friend visit laboratories with vegetables on drip feeds, share a plane flight full of jet-lagged fruit, and fantasize about the invention of the perfect vegetable.
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Johan looks for the largest animal on land that eats both meat and vegetables, omnivores. He also learns the difference between herbivores and carnivores.
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Olive trees are shaped as a hand with five fingers to grasp the sun. Olives are harvested and celebrated, monks make rare sweet liquor, pastry stretched to the size of a room, the vines are cared for. Fishermen pull eels from the Atlantic for their famous stews. The forest of Busaco holds 700 different kinds of trees.
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Created by award-winning cartoonist/animator Henri Desclez, this colorful puppet series places important early elementary learning in an unusual and fun classroom setting. HEALTH, SCIENCE, MATH, WRITING, HYGIENE, NUTRITION and other significant topics are covered. Young students can't help but learn with the catchy educational songs. Questions are posed and interactions between PROFESSOR IRIS and his students reinforce the educational content of each lesson.
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The Carpathian Mountains border the most savage forests in Europe, where wild bears and wolves still seek their prey and huge dogs guard the fields. Ancient machines still plow the land, settled in the 8th and 9th centuries. Buffeted by wild East Carpathian winds, this region is populated by a mixture of Rom, Hungarians, Slavs, and Germans, and suffered greatly under Communist rule.
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This breathtakingly beautiful 13-part journey across Europe celebrates its wonderful diversity of landscape, food and culture. SAVORING EUROPE reveals the characteristics of different peoples, who have amazing ways of doing things - the love of the different ways of life - their gusto and joy for their land, traditions, and food.
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