The Culinary Institute of America
Episodes
Saturday Feb 27, 2021
A Culinary Tour of Paris
Saturday Feb 27, 2021
Saturday Feb 27, 2021
The birthplace of the bistro and brasserie, guardian to some of the Western world’s greatest culinary traditions, and now the nexus of a food revolution that’s changing dining trends around the globe. On this culinary tour of Paris, we’ll meet a new generation of French chefs leading the “neo-bistro” movement, stopping by the city’s hottest restaurants to sample these modern menus. Join us as we take a lesson from the heroes of haute cuisine, learning from Pierre Gagnaire, Guy Martin, Yannick Alleno, Pierre Herme, Christophe Adam, Emmanuel Ryon and more. Watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/paris/
Friday Feb 26, 2021
Chef Yannick Alleno of Pavilion Ledoyen, Paris
Friday Feb 26, 2021
Friday Feb 26, 2021
In 2015, Chef Yannick Alléno was named “Chef of the Year” by the prestigious French restaurant guide Gaullt & Millau, and his Parisian restaurant, Pavillon Ledoyen was awarded three Michelin stars by the Michelin France Guide. Apart from all of the critical acclaim he’s received, Chef Alleno is known for his innovations in modern sauce making techniques, creating richly flavored sauces through a frozen extraction process known as cryo concentration. Watch Chef Alleno discuss this unique sauce making technique and prepare Striped Mullet with Squid Ink Black Pudding. Watch the full series with closed captioning here!:
http://www.ciaprochef.com/wca/paris/
Thursday Feb 25, 2021
Chef Christophe Adam of L‘éclair de Génie, Paris
Thursday Feb 25, 2021
Thursday Feb 25, 2021
For a modern makeover of a classic French pastry, we make a stop at L'éclair de Génie in Paris. Here, in one of his stylish Paris boutiques, pastry chef Christophe Adam has reimagined the éclair, updating the oblong, cream-filled pastry with vibrant colors and bold flavors. Beneath the glass of a jeweler’s case, Adam’s eclairs tempt customers with alluring flavors like citron, pecan, salted caramel, hazelnut, and yuzu. Watch the full series with closed captioning here!:
http://www.ciaprochef.com/wca/paris/
Tuesday Feb 23, 2021
Interview with Chef Pierre Gagnaire at Restaurant Pierre Gagnaire, Paris
Tuesday Feb 23, 2021
Tuesday Feb 23, 2021
Pierre Gagnaire is one of the enduring icons of French gastronomy and after 40 years still one of France’s most imaginative and well respected chefs. Gagnaire, began his cooking career at the age of fourteen, studying under Paul Bocuse in Lyon, and Alain Senderens in Paris, before assuming the role of chef at his family’s restaurant, Le Clos Fleury in St. Etienne. Today, Gagnaire oversees a portfolio of restaurants that bear his name with locations in Tokyo, Dubai, Seoul, Hong Kong, and Las Vegas. We sit down for an interview with Chef Gagnaire at his flagship restaurant in Paris at the Hotel Balzac off the Champs Elysee. Watch the full series with closed captioning here!:
http://www.ciaprochef.com/wca/paris/
Monday Feb 22, 2021
Interview with Pastry Chef Pierre Hermé, Maison Pierre Hermé Paris
Monday Feb 22, 2021
Monday Feb 22, 2021
Pierre Hermé is internationally recognized for his revolutionary pastry-making. He is the youngest person to be named France's Pastry Chef of the Year, and is also the only pastry chef to be honored with a Chevalier of Arts and Letters. Vogue named Pierre Hermé "the Picasso of Pastry". Pierre Hermé opened Maison Pierre Hermé Paris in 1997, and now has locations in Europe, Asia and the Middle East.
Watch the full series with closed captioning here!:
http://www.ciaprochef.com/wca/paris/
Sunday Feb 21, 2021
Sunday Feb 21, 2021
Pierre Hermé is internationally recognized for his revolutionary pastry-making. He is the youngest person to be named France's Pastry Chef of the Year, and is also the only pastry chef to be honored with a Chevalier of Arts and Letters. Vogue named Pierre Hermé "the Picasso of Pastry". Pierre Hermé opened Maison Pierre Hermé Paris in 1997, and now has locations in Europe, Asia and the Middle East. In this video we watch a demonstration of his Venus Cake: Quince and Apple Cake with Rose English Custard Cream.
Watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/paris/
Saturday Feb 20, 2021
Interview with David Toutain, of Paris Restaurant David Toutain
Saturday Feb 20, 2021
Saturday Feb 20, 2021
Born in Flers, in southern Normandy, David Toutain is the grandson of farmers. At 20, he got a position at the Arpège restaurant just as Alain Passard was turning towards a vegetable-oriented cuisine. Within a year David became Alain Passard’s under head chef. He later went to Spain (Mugaritz), and New York (Corton). His son’s birth in 2010 brought him back in France. He joined the Agapé Substance, an avant-garde restaurant with fine cuisine made out of authentic fresh top quality produce. In January 2015, one year after opening Restaurant David Toutain, he received his first Michelin star and opened Identi-T next to his restaurant, a place to welcome groups and meetings.
Watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/paris/