Chef’s Table: France – My Favourites from the Second Half

As we make our way through Parts Three and Four of Netflix’s cuisine series, we give our reasons behind the dishes that flagged our attention most prominently…

One thing is for certain: Chef’s Table is really too short a series. Netflix cannot stop in France — they need to visit all the culinary lynchpins around the world. In the second half of this series, I have been well and truly impressed and surprised with the techniques, interpretations and ideas coming from two very gifted minds: Adeline Grattard and Michel Troisgros. The following dishes turned my head the most…

EPISODE THREE – Adeline Grattard – Yam’Tcha – Coulie de Foie Gras with Tea Pairing & Stilton Bao

chefs-table-4After making her name and career cheffing in China, Adeline Grattard now runs Yam’Tcha, and applies Chinese cooking techniques to French ingredients, from the run-of-the-mill cheeses and chicken to the luxury realms of foie-gras.

Stilton Bao

Stilton Bao

Having recently had a craving for it, the appetiser Coulis de Foie Gras (see pictured) would be one of my two choices from the third episode, even with its Physalis accompaniment (maybe it may do justice to a savoury dish; I have never found them particularly appetising in their usual habitat – the sweets). The dish ties in with another of the restaurant’s quirks – pairing with tea imported from China, in lieu of wine.

The other choice would be the Stilton Bao (see pictured) – an attempt by Grattard to tear away from the French baguette, which she herself describes as boring. Stuffed with a little cheese and cherries, these would make a unique presence to any bread basket regardless of the course.

EPISODE FOUR – Michel Troisgros – Maison Troisgros – Salmon & Sorell

Salmon and Sorrel

Salmon and Sorrel

58-year-old Michel Troisgros, who followed in the restaurateuring footsteps of his father, late uncle and grandfather. He currently runs Maison Troisgros, which is right now listed as the 8th-best restaurant in the world. The restaurant’s signature dish is Salmon and Sorell (see pictured), but after watching it being served countless times, Michel decided to omit it from the menu, despite it becoming symbolic of French cuisine. All this considered, it still remains in my opinion to be the most attractive dish featured, despite the number of innovative ideas, some of which have been influenced by Japanese cuisine. Having watched how it was prepared, I saw how thinly the salmon was filleted, and with the portion size, I would have to mark it down if I ordered it for review.

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