i do love these old programmes, really nice feel for the terroire . they don't make em like this anymore.

RIP Pierre Franey (the host)

Liked the chicken breakdown demonstration. That sauté finished with cream though? Even assuming you pull together the doneness of the meat and the dairy finish, I can not imagine more than a single bite. Unless followed by limitless brut!

It’s always interesting to me that “creme fraiche” literally means fresh cream but it is really cultured/aged cream. “Old cream” would be more accurate lol

I am not a fan of the english translation..."Home run?"