What's on Now!
The world's best chefs, including Marc Haeberlin and Guy Savoy, Josiah Citrin and Daniel Boulud, reveal their secrets, tricks of the trade and culinary inspirations in Cuisine Culture. In the restaurant kitchens of these culinary masters, host and chef Ashley Charles James explores the regional influences that give their cuisine its distinctive style. The 13-part series is taped on-location across England, France, Mexico and the United States.
Distributed by: American Public Television (APT)
Guy Savoy, Las Vegas
Three-Star Michelin Chef Guy Savoy shows us that class, elegance and the best foods in the world can be found in Las Vegas. Guy whisks us away to the Nevada desert where we visit a hydroponic farm. With local ingredients we recreate three of his signature plates in his famed restaurant: an appetizer of Colors of Caviar as well as the main course, Bar en Ecailles Grilles aux Epices Douces: Crispy Sea Bass with Delicate Herbs. For dessert, Guy puts a new spin on the classic Rice Pudding.
Josiah Citrin, Los Angeles
Two-Star Michelin chef Josiah Citrin takes us to Santa Monica's farmers market, where we try local and organic produce that go into his main course: a Liberty Duck Breast a l'Orange served with a colorful Blood Orange Reduction and Tender Baby Turnips. He then leads us to his renowned restaurant Melisse where he shows us the intricacies behind the appetizer: a Sweet Onion Parmesan Soup with Crabcake and Meyer Lemon. Perfect harmony is created with Warm Crispy Beignets served with Spiced Chocolate Sauce and Cream Gelato.
Pascal Aussignac, London
Pascal Aussignac takes us on a culinary adventure in England and right through the backdoor of his Michelin-rated restaurant. This is a French-British invasion where we explore the explosion factor of cheeses and charcuterie. Viewers also get to recreate some of Pascal's recipes from his best selling cookbook, such as Red Mullet with Quinoa and "Gascon Mess," his ode to Meringue and Berries.
Marc Haeberlin, Colmar, France
Chef Marc Haeberlin follows the family tradition of cooking for the most discriminating palates on the planet at his restaurant, L'Auberge de l'Ille. Cuisine Culture travels to the fairytale town of Colmar and throughout the picturesque wine growing region of Alsace where viewers learn how to pair the finest wines in the world with a great meal. You won't want to miss a frog leg or an extra helping of foie gras on this journey.
Thomas Henkelmann, Connecticut
World-renowned Chef Thomas Henkelmann and his wife Theresa open up their hearts and home as we experience the magic and delights at his namesake restaurant nestled in charming Greenwich, CT. On the menu is seafood from the local fish market, where we learn how to choose the best catch of the day. On the menu: Black Truffle Royale with Lobster Bisque, Napoleon of Atlantic Halibut filled with Onion Compote & Marinated Salmon as well as Sauteed Langoustines and a Vegetable Flower with Sauce Mousseline. Dessert is a sweet conclusion: Marzipan Tart served with a Warm Ragout of Cherries and Ice Cream.
Carol Duval Leroy, Vertus, France
Champagne has never been the same since Carol Duval Leroy took over her family's vineyards. We experience Champagne tasting competitions and authentic French cuisine on this gastronomical tour de force. Rising-star chef Michael Nizzero prepares a Tartare de Langoustine and two dishes made with ingredients from his garden: Vegetarian Gnocchi and variations of Rhubarb and Strawberry.
Daniel Boulud, New York
Daniel Boulud takes us to his butcher in New York's Meat Packing District to choose the cut for his famed Seared Rib Eye and Red Wine Braised Short Ribs, teamed with a Tomato in a Light Choron Sauce stuffed with Marmalade, Spinach Fondue, Diced Buffalo Mozzarella Salad and a heavenly serving of Pommes Dauphines. We recreate coveted dishes from the acclaimed restaurant Boulud: Peekytoe Crab Salad in a mold of Persian Cucumber-Black Sesame Coulis, draped with Early Mesclun and Radishes. Dessert is arguably the best molten lava cake in the world: a Warm Guanaja Chocolate Coulant filled with oozing Liquid Caramel and paired with a Creamy Milk Sorbet.
Daniel Sak, Canal Du Midi, France
Sail down Canal du Midi in Provence aboard Daniel Sak's barge where he wines and dines his guests. Enjoy a Cassoulet in the medieval city of Caracassonne, delight in France's most beautiful example of a market in Narbonne and eat as the locals do in Beziers. We also visit organic vegetable farms and artisanal cheese makers to complete the special recipes that Chef Sak has created, including his French take on Paella and a Strawberry Tiramisu.
Paul McCabe, San Diego
Paul McCabe has earned himself "Best Rising Star Chef" from the James Beard Foundation because his cutting-edge dishes blend organic local California produce and self sustainable philosophies into a superb melange of French California Cuisine. His three -course meal includes a first course of Beet Salad with Caramelized Yogurt, Local Citrus, Valdeon Cheese and Candied Pistachios; a main course of California Lamb Loin over a bed of Farro, Heirloom Carrots and Asparagus, topped with a Spiced Pepper Jam; and dessert: a White Chocolate Panna Cotta served with Local Strawberries, drizzled in Rhubarb Consomme and crowned with Strawberry Snow.
Arnaud Lallement, Reims, France
Reims is the capital of Champagne, and it's also where the culinary adventure begins in chef Arnaud Lallement's Two-Star Michelin restaurant, L'Assiette Champenoise. Lallement demonstrates how to grill langoustines, braise lamb and make an explosive dessert, a Raspberry Vacheron. Sweets await in one of the world's oldest cookie-making factories. And of course a visit to Champagne is not complete unless you visit the vineyards where a special invitation awaits from Champagnes Paul Goerg.
Jeff and Chris Galvin, London
Jeff and Chris Galvin have started a food movement in London. From garnering Michelin stars to opening up what has been noted as the best French restaurant in the UK, viewers get to cook and dine with the masters. Sumptuous meals are presented, such as Lasagna of Dorset Sole served with Veloute of Girolles and a main course of Poached Landaise Chicken with Summer Vegetables & Rosemary Butter Sauce. Don't forget dessert: Caramelized White Provence Peaches splashed with Lavender Ice Cream.
Jean-Denis Rieubland, Nice, France
Ashley James travels to Nice, the gateway to the French Riviera and one of the best places to sample typical French fare. He visits the kitchen of Jean-Denis Rieubland at Le Chantecler, a One-Star Michelin restaurant in the luxurious Hotel Negresco. Chef Rieubland does not fail to impress as he chooses the best produce and fish from the Cannes market to create his dishes. Dessert is another work of art as the pastry chef blows sugar to make glass-like molds that resemble apples.
Shaul Ben Aderet
Israel is the final stop where Ashley James will try the fusions of European and Middle Eastern cuisine being created by rising star chefs.
Chef Yoram Nitzam
Chef Yoram Nitzan designs refined and aromatic dishes glorifying the natural flavors of seafood and fish. His ability to combine French classicism, American modernism, and Mediterranean charm has made this superb fish and seafood restaurant consistently one of the very best in the country. Chef Yoram Nitzan demonstrates his famous Langoustine on "Forbidden Risotto", Flavors from the Sea Plate and for desert Turkish Sting!
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