DINING IN FRANCE: MARKETS & PRODUCTS: GREAT EXPECTATIONS (TV)
Summary
One in this series, hosted by Pierre Salinger, about dining in France, with subjects ranging from great contemporary chefs to the production of local food and drink. This episode looks at the importance of outdoor markets in France as well as the country's specialty items. First, Salinger visits the Rue Daguerre market in Paris, marveling at the huge variety of quality products as well as the entertaining and knowledgeable vendors. Salinger next goes to Rungis, twenty miles south of Paris, and its wholesale market. There, chefs such as Guy Savoy go to do their day's shopping. Salinger tells how the market moved from Paris in 1969, as well as the origins of Les Halles de Paris in the twelfth century. Savoy acts as a guide to Salinger, examining the wild bird and hares for sale. Then, Savoy looks at the eclectic mix of "insides" available. Savoy details how he is inspired when visiting Rungis. Salinger also looks at Restaurant Guy Savoy, where its namesake chef prepares shallot de legumes with his specialty juice sauce. Then, Salinger discusses the importance of seafood in France. Salinger learns about the different types of oysters available before he visits Marennes, on the Atlantic coast, "oyster country." There, an artificial oyster bed is displayed by the men that cultivate them. Salinger looks at the Brasserie Flo, a restaurant in Paris that caters to oyster lovers. Salinger discusses the beauty of eating oysters at Flo via its "plateau system." Next, Salinger looks at restaurant La Cote Saint Jacques in Joigny, famous for its special lobster meal. There, Michel and Jean Michel Lorain prepare the "exceptionally beautiful dish." From there, Salinger returns to Paris and a very special rendezvous for the gourmet, Fauchon, "the most famous fancy food store in the entire world." There, Salinger examines some of their numerous specialty items, including some from the United States. Next, Salinger visits the Rougie foie gras factory in Sarlat to look at how the fattened goose liver is packaged. Then, Salinger makes the rounds at a crowded goose, duck, and liver market nearby, discussing how foie gras dates back to biblical times. Chef André Daguin, foie gras expert and leader of a cooking school in Auch (which is next to his restaurant in the Hotel de France), shows a group of his students how to shop for foie gras. Includes two program-sponsored commercials.
Details
- NETWORK: PBS
- DATE: July 31, 1986 7:00 PM
- RUNNING TIME: 0:27:28
- COLOR/B&W: Color
- CATALOG ID: T:90201
- GENRE: Education/Information
- SUBJECT HEADING: Cookery; France
- SERIES RUN: PBS - TV series, 1986
- COMMERCIALS:
- TV - Commercials - Barton & Guestier wines
- TV - Commercials - Yoplait yogurts
CREDITS
- Hal Lewis … Executive Producer
- Sanford H. Fisher … Senior Executive Producer
- Charles Grinker … Senior Executive Producer
- Jean Cazes … Senior Executive Producer
- Elisabeth Fink Benjamin … Series Producer, Director
- Valerie Humes … Associate Producer
- Jean-Louis Comolli … Director, Writer
- Vesna Neskow … Writer
- Michael Karp … Theme Music by
- Pierre Salinger … Host
- André Daguin
- Jean Michel Lorain
- Michel Lorain
- Guy Savoy