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 Pierre Troisgros and his legendary restaurant in Roanne. Enjoy!
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The ancient province of Burgundy has always dedicated itself to great eating the French say that if Paris is the brain of friends burgundy is her belly this little town of Sherrill has led its name to a special breed of cattle raised here the Charolais incredibly tender beef the
Famous Burgundy beef above going on one of the buyers here is a chef from a small town restaurant nearby the famous chef whose creations are served all over the world here Quatro Almost every train station in France has a restaurant called the Cafe de legião the station cafe the station cafe in Rohan is a good reason to make the 250 mile trip down from Paris like many of the great restaurants of France the story of the restaurant they felt for
Growth of brothers Prague Grove is a family affair in 1930 their father Jean Baptiste bought a little Bistro across the street from the railroad station in the town of Rohan people used to stop there and get their coffee on their way to the train to go
To Paris in 55 the two brothers John and Pierre who were born in the burgundy country founded the real restaurant and only 13 years later they reached the pinnacle of French cooking by getting the third star of the Michelin Guide in 1983 guided the Pierre has maintained
The tradition and now he is prepared to hand it on to his son Michel also a chef who has worked in the United States side-by-side they work in a kitchen that is the envy of chefs throughout the world here and his brother Jean designed it specially for two head chefs so many
Guests ask to see the kitchen that the Trog Roe built an observation post for visitors a new apartment every line you always get me to leave so they cut me yeah okay It was the idea of jean-baptiste Pierre’s father to serve each dish on its own perfectly finished plate a presentation that is an essential element of nouvelle cuisine now almost ubiquitous in French restaurants another change in French cuisine of the last 20 years is its international level the three sons
Of the Trog row brothers are all chefs Michel trained in England in the United States gloried owns a restaurant in Rio and George works at New York’s famous restaurant blue tests in return chefs from all over the world come here as to a shrine to work to learn and to receive blessings
One of the magic ingredients of cuisine Marco is the great wine of Burgundy for two generations the Trog row quest for the wine has led to the cut door and the joy of our rose family fern are two arrows is a highly respected grower and winemaker in shop town perhaps the
Greatest single vineyard in the world now the traditional way to taste your wine you sitting down isn’t it yes oh yes your father thought that waffle always insisted on testing my wines sitting down at the table yes it took of you when we heard he was coming we will
Bring big armchairs down to the cellar and prepare the barrels and bottles always wanted to taste the wine taste it standing up yes it’s tiring to come with your brother quite often and it was always a great day great today and the long day this is a wine with muscle no rain that
Jeera it’s concentrated it’s 76 yes we suffered from drought others who may but it’s good for the wine in 638 D the Duke of Burgundy gave the Abbey of beds land here to clear and plant with vines ‘vine of the monks Clos de pez was so fine
Than a Frenchman named Belle pan decided to plant next door the fields are bare 10 or Sean Bell fan in French after tasting the wines gear walks out in the vineyards of Bernard son Philippe the fiddle wall inspectors for about 80 or 90 acres that reaction
Time which is bounded by the road of course to close the beds is included right and the area closer to Moya is called just simply about that ah sacred ground yes sacred ground if you look here you can already see how the grapes are right Tomas a tornado shaman so well they were
Green and are now starting to change they will still grow some more until they are totally right devote it to the table Burgundians developed a special need to do justice to their magnificent wines outside and free most of the year the Charolais steer fat enriched pastures they lead
The good life until they are sent to market a weekly market from April to December attracts buyers from around the world for the Charolais is known for exceptional quality buyers negotiate deal big and small hey John darm is there to protect the treasure dear taro has known many of the breeders
And dealers here all of his life with the chalette I like the big cuts to make photo fern so crazy is good for that because it’s so tender the try broke all their cooking queasy in your mouth shade market cuisine they create their menus around their best produce on
The market that day the worldwide movement of nouvelle or new cuisine emerged from the Fargo style a reaction against fussy recipes heavy sauces stuffy service nouvelle cuisine slogan is let the ingredients speak for themselves for decades the family has cultivated relationships with local growers and suppliers so only the best goes through
Their door talent is a key ingredient and a three-star restaurant here at Michel supervise an army of 50 the vegetable chef for the ultimate era and his assistants the saucier who prepares sauces and meet with his helper in the pantry chef for garde Monge who makes cold dishes the dessert chef for
Patissier and the preston a the fish each caste has its assigned place and time work passes easily from hand to hand with all sharing in the Creator small portions are sometimes a problem in nouvelle cuisine restaurants not here one typical cargo recipe counts 20 of these crayfish per person for a first course
The tribe rose say that cooking should be a carefully balanced reflection of all the good things on this earth Spending the morning here whetted my appetite here invited me to lunch and prepared one of his specialties just for me this is a shower lady there on if I’m up here none occurred that are you under the towel a yes holy is 30 kilometres away so we beef contained on all over the
World I don’t I mean that comes here is prepared by me because I love it in my brother and I were young we often went to hit the cattle farm I always had a passion for beef bells I would just become a butcher in fact I apprenticed wanted a butcher shops and
Katana character he speak two sentences above the Shaolin is if it is very rustic animal which enjoys cold weather and hard conditions that’s why it’s frustrated with many other brief this animal has a cell trait that he feels lots of meat and is very very big a bull
Can weigh more than three thousand pounds this meat is from an animal that way 1,700 pounds castilla donnatal wild a channel 88 patio well we have great pastures in this little area which is very hilly and the grass is very strong in nutrient now elmo is rich here so the
Animals get very big pal you must be a long parade with the Great Valley meet this good must be eaten rarity comentar quill 20 to 25 minutes but it could what’s nice about the rear are these little trimmings which are delicious right for you this is the bolognaise
Sauce with the poached marrow of elderly sauce made with Izzie we shall turn in fact it’s the technique that’s called holidays can be done with whatever wine you like as it happens I made it with the Jeffrey’s on Belton it’s a wide I like very much and the Pinot Noir grape
Gives a bite to the sauce is the acidity of this wine that makes it become some potatoes boys style to go with it if you could kill this for me a man oh I need to stay now I let you eat hmm good tell you four more salt and
Pepper on spread the marrow on top to make it thicker I’m coming Wow that’s gonna join your pocket a seat for the petite caps income you wanna do your new year to date while Big John sorry yes we have beautiful pictures kissed are people who to be counted on as a
They call my death a real bro we well if you’ll excuse the expression and 55 no 58 years of life together we never left each other even in cooking school in the car assigning all our wanderings around the world we were together often was a real break fortunately Michelle was
Already working with us oh no you defer focus I’ve had a very good for this recipe we take it off but if it’s scaled and grilled it’s very good I’m making the salmon scallops 3 millimeters thick salmon with sorrow is the most famous frog recipe since the
Brothers invented it in the early 70s it has been copied by hundreds of restaurants train station row on he’s actually painted pink and green and it’s honor you might try it in your kitchen I’m seasoning the salmon scallop with salt and pepper it’s very important that the salmon be well
Seasoned and now I’m going to make the sauce it’s my oven Bell moot and the dry white wine I’m going to prepare the shallot in front of you here it is these ingredients are reduced with fish stock and then mixed with cream throw in a handful of fresh sorrel with the stalks
Cut off butter a little lemon juice so it’s very simple tablespoons of fresh badly and bring it to a boil when the sauce starts to boil I add a bit of salt and some a fresh pepper Taylor and 250 should keep a bit of lemon juice that fiber skillet is not much because
The total is already a city each of Edo and now I throw in the sorrow I don’t use the whisk now or the leaves will tear I break it with my hands sweeten the taste and my son Michel uses a preheated Teflon pan no grease is added the flavor of the salmon speaks
For itself and also all it depending on the thickness of the scallop I cook at ten or fifteen seconds on each side it’s important that the salmon instead little now we put a bit of sorrel on top [Laughter] Surrounded by their vineyards the people of Jeffry summertime live drink and breathe one their calendar is fixed by the annual cycle of the grape Natalie the first tasting of the new vintage is celebrated with a Folk Festival the winemakers continue the custom of choosing a king of chambre ten each year Dick here the King seems born to his throne a tip for the king a silver wine taster with the practical use silver is a metal least likely to alter the taste of the wine and better be in discolor we were king of shopping how you feel well I feel very comfortable yes just
Finished watching this maybe that’s what makes me feel so loud you know when you dream to play your song they’ll sound like the wine I’ve just tasted Raji’s 82 mm 78 even 70 sees you from all warrior and someone takes about a lot of strong belt down Sean Bell Oh care include of
Bears let’s say so then it’s a great this is really the bottle that you would wait years for it’s almost the symbol of the perfect wine especially brings us all together today I swell to abuse my power to promote its wine finally I spell to do my J pallet revolution while
Sailing my own of course I thank all the wine growers for their overwhelming gift that I will do good use all my faithful subjects who have been kind enough to listen to me thank you [Applause] [Applause] The commune of Jerry sombertown has many vineyards besides its outstanding Clos de pez and Tom Burton it wine is strong long-lasting and full-bodied with an unforgettable bouquet and velvet flavor [Applause] here taro calls it a wine with big shoulders a wine that demands substantial food and who better than this great artists of the kitchen who appreciate its character for both this wine and Poirot cuisine are elemental and earthy complex and sensuous together they are truly a marriage made in heaven
When you form it up the people of sombertown paid tribute to Pierre Trudeau and to the legendary pleasure of dining in France the dining in