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Innovators of what came to be known as nouvelle cuisine. behold one of their breakout classics, one of the truly game-changing, timeless, most influential dishes in history. it seems now, maybe, a simple thing, but it absolutely turned the world upside down when it debuted on the troisgros menu in 1962. i mean, when you have a dish this legendary, this iconic, there s no escaping it. the rolling stones will always have to play jumping jack flash. if you google troisgros , you ll see this. michel: so, forget everything you have on google and watch me now. okay? anthony: before this, fish was generally overcooked. it was served alongside elaborate garnishes, starches, vegetables. this simple, elegant, almost japanese ode to flavor changed the way we cook fish in restaurants today, and how we make sauces, what our plates look like. i remember seeing a picture of this as a young man. i m getting goose bumps seeing ....
daniel: sensual. michel: sexy. [ laughter ] n-ster oidal anti-inflammatory gel for powerful arthritis pain relief. voltaren, the joy of movement. from the very first touch, pampers, the #1 pediatrician recommended brand, helps keep baby s skin drier and healthier. so every touch will protect like the first. pampers ....
This. perfect. michel: that s that. daniel: beautiful. cesar: it s all about the timing. the moment you put the fish on the pan. the moment you put the sorrel in the sauce. it s very important. michel: okay. anthony: wow. all right. michel: then, from now to you to the dining room, it will take about one minute. anthony: right. michel: so one minute is the time to have it perfect. anthony: because it s cooking all the way. mm. perfect. michel: that s it. anthony: it s a perfect dish. daniel: sinful and delicious. anthony: it s really one of the great ideas of the 20th century. michel: it s sexual. ....
anthony: but bocuse, too, is and was a part of the system. he came up with his own cruel and terrifying masters. and their faces are here. [ daniel speaking french ] anthony: fernand point, the towering and intimidating figure behind la pyramid. out of his kitchens came such figures as alain chapel, michel guerard, francois bise, roger verge, georges perrier, the brothers troisgros, and many more. daniel: this was all the gang of the nouvelle cuisine up there. in the 60s in new york and paul and michel guerard. anthony: every great chef i ve ever met has nightmares of they re still a young man, they re back in a kitchen, and a chef is yelling at them. who of his masters? paul: la mere brazier. daniel: la mere brazier. the woman. anthony: really? ....
anthony: alongside, and some say, above the names of the other culinary giants in and around lyon, is the name troisgros. started by the visionary brothers jean and pierre, maison troisgros received three michelin stars in 1968 and sparked a dynasty of culinary excellence that continues today with pierre s son michel, and his son cesar. daniel: my dream was to always to put maison troisgros on my resume. it s my first day, chef troisgros. michel: tony, bonjour. anthony: bonjour. michel: comment allez-vous? anthony: tres bien. many have called maison troisgros the best restaurant in the world. and in the 60s, the brothers pierre and jean were early, important and fundamental ....