While in Paris, Andrew does as the Parisians do and enjoys cheese, cheese, and more CHEESE! He goes underground to the revered Alleosse cheese caves where owner Phillippe Alleosse ages what are universally regarded as some of the most perfectly ripe cheeses in the world. Andrew tastes Corsican sheep’s and goat’s milk cheeses, St. Nectaire cheese from the Pyrenees Mountains, and washed-rind Epoisse cheese. Then, chef Yannick Alleno gives Andrew a chemistry crash course on his work re-imagining the classic sauces at his 3-Michelin star restaurant Ledoyen.
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9 Comments
First
This man does Gods work. Cheese❤️
Man after my heart
I am shocked that you can keep all those different cheeses together
As a father of 3, I can tell he is very proud of his daughter and the daughter of him 👏 🧡 🧀
..UNAS..QUESADILLAS…
…Q.U.E.S.A.D.I.L.L.A.S…
….no..hay de queso…
.no más de papa…
Oh my goodness that cheese all that cheese looked so delicious. I am so jealous I wish I could do that someday. To try that to taste that to have it bring memories back into my head or memories I don't even have yet that would make a memory that would be great and then that last bit with the tasting of the different flavors of the wine juice thing or whatever the heck that concoction was together that looks so fun oh my goodness you've tried so much and have really inspired me to open up my palate to wonderful great foods. Thank you so much.
😉👉💯
Andrew has a real gift for describing tastes and textures in a way that you can imagine them. That's the big difference between a good food show host and a great one.