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French Food Safari Part 1 | French Cuisine
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French Food Safari Part 1 | French Cuisine

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Maeve meets up with top chef Guillaume Brahimi, owner and chef of Bennelong Restaurant at the Sydney Opera House. He gives the rundown on the essential French ingredients – great butter and salt (both French), bread, fresh herbs, mustard and cheeses. He cooks up a beef bourguignon, and shares the secrets of the perfect potato mash. Former chef France Vidal makes a French Onion soup in half an hour, and TV chef Gabriel Gate gives the rundown on essential cooking equipment, and makes an easy summer dessert using raspberries.

21 Comments

  7. @tsambika2040

    PFI Z ER AND AS T R A FORCING the v a c c i n e s on people. the australian daniel andrews who is a free mason satanist wants to implement (mandotory) the lethal v a c c i n e despite the many deaths and side affects because of these vaccines. (Revelations) mark of the beast. Jesus Christ Is The Only Power!!

  19. @NadiaHassan-km7gg

    A croissant is possibly a regular thing to eat in France, but regarding French desserts: they're more like for occasions or tourists. An ordinary French person wouldn't eat them everyday. I guess they're more of fromage and fruit people, than desserts, and they walk a lot, especially around the capital Paris where the traffic jam is high, so they prefer walking to driving, but the majority of the French being too thin is not the case anymore in the last few years. I guess globalization and fast foods have affected all new generations around the world.

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