This is a true culinary treasure. “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 Chef Georges Blanc who hails from the small Burgundy village of Vonnas. Enjoy!
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France is known as the land of good food and exquisite taste a land where people know how to save her life how to enjoy beauty and refinement and around the table with fine taste linger on the lips and divine wines go to the head other French fashion comes a bear fashion
Seduction savoir faire dining in France is an obsession with atmosphere and it is more than just eating it is a total experience which plays with all the strings of your senses spirited mind passion and pleasure combined to make dining in France a mirror image of a country’s character and of a people sold
During the next 13 weeks we will visit some of the great contemporary chefs Prague Rome okuu long maxi men and many others and live with them their intensive creative process and we’re gonna watch the making of champagne and wine cheese and bread foie gras pastries and cognac things
Which are known the world over well with your simple Good cooking abounds in the countryside of the province of Burgundy a region where great chefs are nurtured at home this is the case with the celebrated chef George Blanc indeed it is a characteristic of his heritage in 1872 a small restaurant was founded by his ancestors in bonus this charming village
In the heart of Burgundy’s Brest country known as la Mer Blom mother Blanc it was run by the blonde women for three generations people came from far and near to partake of the traditional cuisine of these Fame ladies in 1968 george blonde took over the good name of his mother since then
He has taken the restaurant to the pinnacle of French cuisine with three stars in the prestigious Michelin Guide Gorge what I find fascinating about this restaurant is that it was founded over a hundred years ago 1872 that was four years before the centenary of the United States before the Statue of Liberty and
Yet it started as a little local restaurant and today it’s one of the most renowned restaurants in the world the same family has had it in the beginning yes the first generation of the blonde family arrived in Havana in 1832 coming from a little village of the best country about 15 kilometers from
Here and they start as it was quite simple l’auberge by the market place and the second generation generation in 1902 improved the restaurant too to make it well known well the starting of the motorcar traveling and railways and the third generation was my mother who continued his mother-in-law in 1933 and
I arrived in 1968 the originality and authenticity of George Blanche b-team begins with the fine local products breast is renowned for its chickens birds with a succulent flavor not the mass-produced tasteless birds found all too often today the palais des prés as they are called in french have unusually
White feathers in fact they are soaked in milk once their feathers have been plucked in order to accentuate the translucent whiteness of their tender skin It is from this chicken farm that George Blom procuress Powell for his specialty who later brasonic em breast chicken in cream sauce the blade Wes Kane what is it that makes the breast chicken with its worldwide reputation it’s so different first of all the way it spread it’s the only completely distinguishable chicken
Hood because it’s the only one with a NAPA – Hong Kong fully equality label awarded by a Board of Examiners and quality controllers law stipulates very precisely the methods of range the same way the quality control for wine there is the pedigree Nate the race the
Chicken is adapted to the land on which it is bred it has a very light brown structure or very thin skin and that’s because this region is light in calcium iron both its ground and water resources this has repercussions on the bone structure of the chicken because it’s
Very delicate skin the chicken cannot be treated mechanically when the feathers are plucked they must be plucked very precisely and carefully in order to preserve the skin can you breathe – later breasts in other regions of France or there’s something special in there’s always the question
Of the land and then it’s always been bred here yes the land and the ancestral method is breathing when did it all start goes way back there’s always reasons anyway I saw the French kings in full advice everyone does their body check so it goes back centuries you sure
Yes yes it’s quite an accomplishment we maintain the traditions have given the chicken a three-rail of the day ok healthy thieves using all these cereals we never have used industrial plants which would be much more rational above all avoid the chicken must search for its own food in nature we have small
Worms and a lot of grass of course that’s for the breeding so now more specifically about the method of the greetings how old is the kick when it arrives here one day which is the sort of midwife for chickens this is a completely different professional special instruments
Breeders are not equipped for this is very small weight and 30 to 40 grams we have the right word yeah by the time it’s four months away about four and a half pound it spends three to four weeks in the nursery where the ambient temperature is much higher than for the
Older chicken it then moves to a chicken coop where it spends the next feeding period that is the remaining three months in the state of freedom that night it goes back to the coop where it has food water and outside freedom and all the things which make for its
Quality briefly it takes two to three times longer to breed a food additive less than a chicken bread indoors that’s what gives it its high quality yeah the fact that it’s free that it exercises and uses energy that it lives in the fresh air all this affects the taste the
Palais de brest is the pride of the region indeed the pride of france for its colors are unnaturally patriotic and who would ever think to find the French flag bandied across the countryside by a chicken there it is the blue white and red at the breast chicken feet white
Feathers I read crest we could say beep that was I’m sure we going to break and set it loose there you go it’s not very interested it’s too hot you turn over the morsels it’s not dry it’s the color which comes from the chicken juices that will give that sauce it’s
Great taste to make the gravy we sprinkle a little flour and let it brown slightly then the chicken will simmer for about 30 minutes and that gravy will take absorb the flavor of both the chicken and the chicken juices This cooking is not complicated but what is important are the natural ingredients the careful preparation method and the cooking itself these attest to the lightness and the taste of George Bligh’s cuisine after a meal at lemare Bly have the irresistible impulse to smack my lips George blonde does not break with tradition for French cooking is a cuisine of sauces but his sauces served as a liquid seasoning lighter more digestible than their predecessors his sauces are so to speak the lace collar on the cotton shirt the rose on the marble tabletop the accompaniment to a melodic spring For me cooking shouldn’t be overly sophisticated something done if your friend might around the table cruising shouldn’t be yeah I think you need to find the right combinations for both the pilot and the I am this is important this is how I feel about it yeah other chefs would probably have a different
Approach perhaps a more elaborate or a more technical one but that’s not to leave I always emphasize lightness freshness you know linear block cultivates atmosphere as well as begins with 30 rooms and the splendid press each suite the N and lemare blah is a delicate and tasteful mixture of
Tradition and modern comfort there’s one thing that one realized when you come to George blog that’s just to eat here the chart cries stay here George is considerably enlarged but used to be the little low barrage of a mere blonde but he’s done it in a very special way
Maintaining the tradition of the region what he’s done is mixing antique furniture with modern furniture but always in such a way that you feel that you’re in the heart of the country of breasts when you stay in one of the beautiful rooms that he’s organized like for example this particular suite it’s
Disrespect for tradition that’s highly motivated storage blonde when he doesn’t have to cook the running hotel he’s always going around the whole countryside to antique stores looking for special things which will help decorate this place I mean for example like this chimney something in the tradition of the region well I need a
Man for this one this one is pretty clearly recognizes regional stones yes this is a pipe is combines carved in mechanist own you find these into large parts of the region yeah which is a big yes something smaller to be especially for sweet that’s right you see some nice furniture
In there didn’t you have one like this before yes there’s another one but it was bit differently did you see that oh that’s just in the stone it’s in the nature of the stone it’s not a very fun when they’re blah has added a gift shop and once again whether in the restaurant
The end for his gift shop by insisting on the perfection of simple things law has attained the control and ability to create a totally successful as well as satisfying experience My sister it all started for me five and a half years ago where I fell in love with the half horse of Mouton Rothschild in 1970 peter is British sommelier manages the vast wine cellar he is an expert who clearly knows the contents of this huge cavern when won’t Fester
And the particular taste and bouquet of nearly every bottle that takes practice what a pleasure Peter let’s talk about this very special wine cellar how many bottles do you have in here well here actually is running between eighty and ninety thousand throughout the year varying on but it’s the
Beginning of the year where the stock is Teddy full or the end of the year where the customers have taken quite a few out of us and also you have another place where you keep wine here yes we have another set on the other side of the
River where we store about 100 200 twenty thousand bottles on top of it that means you got about two hundred and thirty thousand bottles and what is always wine worth about seven million francs or better a million dollars about a million dollars mm-hmm now tell me how
Do you choose the one are you in charge of that or as George blonde get involved in it or well between the the head weights and my stuffy Monsieur blown where you go out tasting and choosing the wines for the restaurant tell me you’ve got a couple of very special
Bottles here do you want to show them to read this for example I love it it’s a remedy Conte in 1945 which is actually under the old of 25 actually made with fire dr. Sarah so last vintage of romanée-conti with its old vines they actually took the the vines out in 1946
What else can I show you start with the Burgundy region perhaps just Nick’s daughter remedy Conti this is level mini which is a very small minor known vineyard 1904 very fine work very elegant it was making up for a good year it’s a vintage distillate surprisingly well very fine
Very elegant on the bouquet some people say Burgundy’s don’t last that long well perhaps they don’t nowadays but in those days they did George blast the juggler law is an amazingly versatile man in the midst of his busy life he’s found time for yet another art yeah Juggling was just what provided the eye-opener did charity show organized by a group of famous chefs at the Moulin Rouge in Paris French chefs are celebrity stars in their own right Jori flies of course used the publicity but this is his stage figure and his energetic jack-of-all-trades is nervous and excited Well if it can’t be perfect all of the time you could certainly be charming and the charm of this celebrated man lies in his natural unaffected manner in the fact that he has not been seduced by fame and fortune rather he has been able to seduce others to enjoy the best
Things in life even his juggling [Applause] this man is comfortable on stage but in the kitchen he is the true master these last 20 years the crew Jesus has changed in you the new envelop is in and I I spend this you finish cooking on the premises with an evolution because before was a very traditional with the
Whirlpool Allah came with the frog legs won’t be frank it the potato pancakes now the new French cooking is more renewed in creation and more like recipes tomatoes stuffed with snails and mushrooms this is quite a simple combination but it has a very fresh taste personally I prefer fresh seasonal
Product have marvelous herbs and greens in my garden spinach parsley chervil guitar the tomatoes are very good at this time of the year a nice red tomato a few little turnips I’ve got here for me and then we have the beginning of autumn with these beautiful she hardly mushroom
And a little snails from a burgundy I’ve had some fresh tomatoes and I think we’re ready to start the recipe especially reason to the I know you called on a freezing I believe that cooking has changed over the last 20 years used to be more dogmatic access tended to follow the
Traditional cookbooks one merely interpreting recipes that were already predetermined now we’re going in to eat up the small saucepan and put in a bit of butter in I’m taking these over that and putting some in I’ll let them saute right along mushrooms which I have chopped little mushroom stuffing all
Very natural later on we’ll add a bit of fresh tomatoes to them immerse nicely snails Wow there we go this couple has been chopped so that they mix together very with the mushrooms tomatoes this invention just to give a little bite what just a touch it has gained consistency constantly of
Course the belt down this is a this is called the herb butter you can add the metal too if you want wait nothing it’s already been in the seasoning salt and pepper add a drop of vinegar and a touch sour cream yeah we go so we can start putting it all together
Reheated tomatoes on the stuffing like that just covering it with the pointed end always facing outward I’ll put a little closer tomato in the center and then a little green sauce in the space in between the turn it’s brushed lightly with all the boil on squeezing seduces
The eye as well as the palette where the food itself is gone in a relatively short time but George bronze creation lives on in the memory and in the sensations it is a vote Jorts la walks the acres of his newly bought land nearby envisaging the vineyards he will grow here just as surely as this French chef takes from the earth so will he give to it giving with that love and wisdom in bread through generations which has brought
Him and my mayor blond such a claim and respect for George blonde happiness is bringing the goodness and beauty of the land and its history to bear fruit in the here and now without ever forgetting his past one is my stay confession in life and my head head father was a farmer and
I would like to return to my family was in the previous century you