Details
Port-Lesney (Franche-Comté) - S1.E4

Luke Nguyen’s journey takes him to the Franche-Comté where he finds age-old recipes and experiences new levels of decadence. After going foraging with chef Pierre Basso Moro, Luke enjoys one of the Michelin star winning chef’s most beloved dishes, which uses the famed Bresse chicken, Bresse chicken in wine. Given the opportunity, how could he not visit Rachelle Roussel-Voisard, a Bresse chicken farmer, to learn why these chickens are so prized? Setting up his kitchen in the picturesque paddock, he uses one of the chickens for a dish inspired by Vietnam, crispy poached chicken. A Napoleonic fort that has been converted into a giant cheese cave has the ingredients he then needs for his warming fondue dish.

Back to main page

Port-Lesney (Franche-Comté) - S1.E4

May 15, 2014
0
ratings
0
reviews
0
video reviews
N/A Not available

Cast (0)

No data available

Crew (0)

Directing

No data available

Writing

No data available

Production

No data available

Sound

No data available

Art

No data available

Camera

No data available

Costume & Make-Up

No data available

Crew

No data available

Editing

No data available

Lighting

No data available

Visual Effects

No data available