First Clip is from take 6 cooks Pierre Koffmann, he prepares a poule au pot for family and friends. He first serves the broth followed by the hen and vegetables but before the broth is finished he drinks the remaining broth with wine added to it. I was fascinated by this however my French isn’t what it’s supposed to be and couldn’t make out what he was calling it. Second Clip is of Chef Ariane Daguin of D’Artagnan shows Chef Ed Brown how to “faire chabrot,” a rustic tradition from Southwest France, in which wine and soup are lapped up together from a bowl. She gives a bit more in-depth description of this tradition. A very special thank you and shoutout goes out to @claire.koffmann for being really kind and generous with her time to answer my question of what was this tradition called. Thank you so much for enlightening me! 😋
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