French cuisine is known for it’s taste throughout the world, even in the United States. And David Ruggerio presents you the true culinary treasure, “Dining in France.: “Dining in France” is a 13 part series (filmed in 1986) hosted by Pierre Salinger. It is not a cooking series, instead it is a behind the scenes look at some of France’s best chef. It is a bit long, but if you love France and its food, this is a must see.
This episode highlights two chef; Marc Meneau of L’Espérance and my my mentor; the famed Jacques Maximin of Le Chanteclair. This is a special episode, do enjoy my friends!
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Captain Rams mother born in a region or not all seem to belong to the particular place where they live and create one of the great assets of France is the difference of its regions you go anywhere in France and you go 100 miles north south east or west and here in a
Different world and that’s what makes the diversity of French cuisine today we’re gonna highlight that subject on dining in France with two great chefs Marc may know of Burgundy and Jack maxi mass of the cut dessert two men who lived 500 miles apart whose products are different whose cuisine is
Different and his lies are different The province of Burgundy in eastern France was a prosperous region for trade during the Middle Ages and a great religious center pilgrims were attracted to the village of bezel a by the Basilica of la Madeleine built around 1104 and it is this church which today still lends vezelay much of its feminine
Character it’s soft and tender aspect at the foot of the hill mark Meadows restaurant best-fit oz hope hope has been embodied in Burgundian history since the Middle Ages with the rise of trade a modern Parliament and an architectural style all of its own now nine centuries later next to the
Abbey of Vezelay up here on this hill mark mano lives fundamentally attached to the spiritual path to this region Meno is born into the ways of happy people close to nature in the gentler elements mannose early years shaped this beetle man Mojave don’t get my parents owned a cafe deli event they inherited
From their parents and this cafe was called les bureaus it was really my family umbilical why I kept the name sums up the joys the pleasure’s all for better days or better moments hope for happiness in this veritable Garden of Eden Meno communes with the flowers and
The trees the wind and the sunshine the meditative atmosphere the surroundings is an integral part of the experience of lespinasse Meno is seduced by nature his soul placated The calm outside finds its way into the dining room of lespinasse the kitchen however well that’s another matter I’m still waiting hurry up are the two salmon ready meadow began cooking at his mother’s deli cafe he soon found himself with two Michelin stars and that’s before to take his career quite seriously still didn’t know I wanted to do with my life is it yep but
I kept going but I didn’t see the light at the end of the tunnel I told myself what’s gonna happen to you you have two stars but you haven’t mastered you have a sauce and therefore you have to work hard now he teaches young chefs like
I’ll and just as he was taught by man and nature contrary it most chefs the more difficult the situation especially the better I worked please now more encouraged he shocked wiser I am me yes Like Ulysses and the sirens connoisseurs are drawn to mark menos Esperanza and once you’ve tasted from the enchanted vessels you will forever Harbor the desire to return his is a talent rich in inspiration from the good earth and its products enveloping him a pause in a busy day permit o to plan a
Mushroom hunt with uncle Jorge his surrogate father I’ll pick you up later on Meadows white Francois has accompanied him since the beginning when she encouraged him to ask the famed Alex unveil of Maxine’s the taste is cooking immedi chief of the NDC tuam once told me chief Salma bothy I’ll be back in
Three months and your sauce better be perfect this is really the pits hey Paris we had no money we went into a culinary line and every copy give us out by hand we still have two books here every day from 9:00 to 12:00 and then 2:00 to 6:00
When the closing bell rang we packed everything up and went back to the hotel we were broke I could go a machete I worked on his books and my sauces were good menos apprentice chef Alain feels much as Meno himself must have felt when confronted by un bail I’d like to make a
New recipe to inaugurate the hunting season and the coming winter there’s a be based on lamb and we’ll use something lamb the noble parts as well as the others and student are passionately involved in this their art excellence is their only goal it’s been difficult for the last two three years I’m constantly
Worried weakens them always I’m afraid for the future I’m afraid of not being able to make it well or what I know for the moment my knowledge is rather weak I’m afraid of not being able to reach the heart you build a value beyond you I’m afraid of yeah
Not become you know French chefs the master checks the students preparation of a lamb specially misses stuffing ready yes The juices little bland didn’t need seasoning little ribs are perfect you see that’s why I always tell you to use suckling lamb because it allows us to really trim it if we used in the dog plan we would have have to leave some fat on it a little bit but that will
Keep the meat tender during healthy Don’t forget to Pierceton before you put them in the other and so that the fat doesn’t saturate the dough Allah had to overcome an early disappointment a rejection for a promotion at that point something clicked in my head and I told myself I have to really fight six months later
But I see I was lucky enough to be given responsibility she’s about to listen to is concerned I wasn’t I was put in the car trip today come on Sarah on Supersmile say it was then that I began to gain faith in myself I began to you I love my professional
Moakley them or it became a part of me mr. Minow helping me a lot many still does mr. couldn’t be sued for it’s hard when when you’re a beginner a lot comes through your head you can be really good for more e days people is we
Have lots of energy and then maybe you make a little mistake you guys see that wants to lose or something so slightly overcooked if the sauce is just less than perfect but come come and do with it something goes wrong I see was nauseous for seven days yep emotion
Really stays on my mind sessom Tamala did I think that for Shelley this is the future to simplify like this oh yeah we try yes sir just like that persistence is rewarded with the approval of the master after a day’s work Meno takes pleasure in mushroom hunting
With uncle George his friends mentor and Constantino they cope with dog We take a girl they come before me to attend even addre Cooper attack comes in a cool video s kotahi but you know here to play near come cetera agda Sauvignon is that girl got the part about these are no preserves uncle Shores actually I called him normal
George like I did when I was a child it was really a sort of father to me I was orphaned her young and since he lived right across the street he was a father to my dear because he was austere severe whatever I have any more problems I went
To him because he’s a generous man you know ii can cackle cackle sloppy review shall I assume that you learn a few of em an Oscar tulip Ezra killing me to see for they put this edge it’s a bottle of forget a messiah Chris has come to a key
Professor oh they burp all that it is that you lose Dubois mysticum impedes open born from a sorrowful tone to ever be praised young mr. Donnelly wrong gather in console on my goddamn League are decreasing Savio ela you know Kelly T has moral and physical qualities that I admire
I’d like to resemble him in my own way in my own profession I would like to be what it is that is a wise man confronted by the spirit of Mark Munoz we readily understand the sources of his strength the strength necessary to create such a delicate joyous romantic paradise on
Earth as is the Esperanza as we have seen mark may know is as introspective and quiet at this countryside but now we’re gonna move to knees and meet Jack Maxie man who is as flamboyant and racy as a cut that serve his cuisine reflects the special colors the warm Sun the
Earth of the South of France the cut that do the French Riviera it is here in nice on the Cote d’Azur the Jack maxi man came to make his imprint much like a star impressing forever his prints on the sidewalk in front of Holly was Chinese Theatre maxi man has plumbed the
Restaurant of the Negresco Hotel forever out of oblivion true to his character he has developed a cuisine as colorful as the world outside the Negresco where the party never stops maxime as crew as well as its cuisine are as partyís he’s the creator as precocious as the pungent sea waves as
Nonconformist that the beautiful people who follow you today maxima and his crew are hosting a private party center of attraction of course will be Jacques himself and the show is cooking Maxime as entrance into the world of French cuisine was almost a defiant Talent One day a misspent at school and the hata yoga with a spoon that I bent at the high dangle now just to show up to be a hotshot forever my friend I was suspended from two weeks when my father confronted me yes what are you going to do with yourself and I
Said I want to be a chef so I went to see the chef at my high school and we started working meeting for the summer season I was 13 years old it didn’t guys fun at all with my impression of what it was like to be a
Cook I was learning the ABCs of cooking and I discovered the very out demanding software world in his kitchen Maxima conduct orchestrates and frequently plays the solo I always Maximus party guests are an array of joyous expectant artists hardly the poor loss and the Attic types these artists are the movers who like to watch and be what they make their personal and professional presence code this is truly an unusual performance for the kitchen
The stage is out in the open the proscenium of sorts is the center of attention the unifying element of the garden party feel it now it’ll take them will and done them above constant all the time put all these in the same person then clearly put again and we use all right
You get to be you’re in CC when it’s not the mosquito bite maxime as menu today is tradition regional in this setting of sensual beauty it is not surprising that the guests should be so expected with maximum performance with the striking visual effect of both cuisine and garden
A heightened sense of drama forbade for Maxima the show goes on time to meet the critics to hear their review personally I don’t like gastronomy it’s true gastronomy is something which because I like simple things like salad just like you in fact I’m fascinated with it as a
Show I go to the theater or I can go maxima I go to eat I participate in a cooking performance where you prepare something that’s sumptuous for me and the first thing which hits me when I eat is no place is the visual effects color is essential to Maxime in both in his
Life and in his work he wrote a book about color and it’s his favorite subject he’s nice ladies why just maxi man provokes his artist friend Armand by the fact that here is a work of art which must disappear all too soon did you see this did you compose it this
Is really a piece of art you’re making accumulation accumulation of rich what the hell would we preserve it in plastic that computation is cumulative love step one the shell I made a soup when claw went into the lab staff Yin myself the soup I prepared a tomato stuffed fish caviar lobster and
A little salad slice note I was left with the tail and I used it for a fricassee with macaroni on the top and then I mixed a little butter on pacer with the remaining balls which I added to the pegasi accumulation Maxim a style totally inspired by our nose well
When a lobster is turned into art in five different ways any dinner conversation turns to similarities among chef’s painters and sculptors they have the same history of culture but they are they both of you want to be inspired by the same the same opening research experimentation and you notice something
That because the volume because the things that are material uses the the products is as a scripture I started because he transformed them it does something with them changes them and at the end when it’s fun as a piece is finished he added the color to color
Pattern the little things the point as a painter the real similarity is that you would like to have his audience it is quite apt that this reckless young man should become a fine chef for there is something of the ephemeral about its cuisine it is beauty experience for an
Exquisite moment and loss to the senses only to be resurrected in the soft crevices of memories comparing Maximas cuisine to heart we cannot ignore the Paragon with music the beauty of a sweet moment retained only in the shadows of memory Maxime as other passion is soccer Maxima has a game plan
Today just as he’s had every day of his life I decided to go about this the right way well if you want you can come to work with these well my first steps as a chassis is in 1972 I didn’t stay there very long because I quickly
Realized that you know there are cereal I shouldn’t work with someone who was very famous I couldn’t leave any shadows at the time they were all using a fast food company one of the first French ones it was a complete catastrophe there you did a chef to improve their reputation points
And I came on the scene when the other Club scores the winning goal Maxime Aires humble beginnings keep him close to his team he is leader both on and off the field most of these memories of my parents are essentially coming up my mother and my friend mother when she made best least
Used a bottle full of ice welcomed by all those memories are alive for me at all times his grandmother would have cried Bravo Jack he cried frequently heard today on the kazoo The dining in France