The Culinary Institute of America

Interview with David Toutain, of Paris Restaurant David Toutain

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/

China: Part 31: Won Ton Soup in Hong Kong’s Mak’s Noodles Restaurant

Won ton soup is so familiar to American diners that they may pass it over when visiting Hong Kong. Big mistake. At Mak’s Noodles, a local favorite, the won ton noodle soup is simply flawless. Fuchsia Dunlop visits with Mak himself to learn what makes his soup stand out, and she also discovers the best time of day to try it.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6

China: Part 8: Sichuan‘s Vegetarian Buddhist Cuisine

Anyone hoping to understand the range of Sichuan cooking should plan to dine at a Buddhist monastery restaurant. In these establishments, monks prepare elaborate vegetarian fare, much of it designed to mimic Sichuan classics like twice-fried pork. The Baoguang Temple in Xindu serves a meatless lunch of artful dishes that fool the eye and offer more proof of the Sichuan penchant for healthful eating.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6

China: Part 19: Tripe at Beijing’s Dong Xing Shun Restaurant

Even Beijing residents who can afford luxury maintain a soft spot for humble fare, such as tripe and other innards. Most Chinese diners appreciate chewy texture more than Westerners do, so tripe may be cooked in a way that preserves that quality. At Dong Xing Shun, near the waterfront, we will sample tripe as the locals like it.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6

China: Part 23: Tofu Dishes of Beijing’s Da Ming Fu Restaurant

Da Ming Fu Restaurant of Beijing, specializes in house-made tofu. K. F. Seetoh explains the various dishes and flavors made by the restaurant’s chef.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6

China: Part 17: The Traditional Dishes of Yue Shen Zhai Restaurant

K. F. Seetoh takes us on a tour of the dishes of Beijing’s Yue Shen Zhai Restaurant, including beef flavored with star-anise that shows the region’s Muslim culinary influences.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6

China: Part 25: The Food Markets of Hong Kong

The Cantonese care deeply about the freshness of their produce and seafood. Fuchsia Dunlop takes us through an open-air Hong Kong market to show us the live seafood and fresh produce that play a key role in Cantonese cuisine.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6

China: Part 22: Sweet and Sour Fried Fish Demonstration at Beijing’s Da Ming Fu Restaurant

The chefs at Beijing’s Da Ming Fu restaurant demonstrate how to make sweet-and-sour whole fish using an amazing frying technique.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6