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Detailed text transcripts for TV channel - CNN - 20181123:07:22:00

Shoots. grilled with asparagus sauce and a little bit of fresh green spinach. anthony: that is incredible. alessandro: wow. the flavor of this, huh? rene: so, this is actually beer made from asparagus. anthony: it s tasty. rene: yeah. rene: what s the meat, veal? what was the name of the cow. soren: uh, 76300330. rene: chef, do you want to do the tartar? anthony: what are you thinking, just hack up the meat? rene: hack up the meat. oh, it already looks good. i m going to go on the asparagus, on the leeks. clean them up, grill them. put a little sun lotion on these guys. soren, do you want to do a potato salad? soren: yeah. rene: what should we put on the tartar? wild onions bit of this horseradish. that s the chives. chive flowers. anthony: okay a little salt on the leek and a little cheese? rene: yes. ....

Rene Redzepi , Alessandro Porcelli , Asparagus Sauce , Potato Salad , Little Sun , Chive Flowers ,

Detailed text transcripts for TV channel - CNN - 20180923:02:41:00

I mean, it s better than putting anchovies. georgiana: if you want, you can do it at le bernardin and you call it georgiana s tartar. eric: i m going to do it. i send you the picture. georgiana: sure. eric: seriously. i m going to do it. georgiana: ah cool. trop bien. anthony: and my single favorite marseillais classic pied et paquets a dish which encapsulates everything i love and believe in about food. first, the hair on the sheep s foot is burned off. the meat is then tenderized and cut into pieces. sheep s tripe is cleaned and cut into squares. each piece is stuffed with onions, parsley, garlic, and salt pork before being rolled and wrapped into small pouches. these are stewed for several hours in a sauce of white wine, tomatoes, bacon, onion and carrots along with the sheep s foot. i love this dish. ....

Eric Dont Take My Job , Georgiana Viou , Le Bernardin , Gauttier Anthony , Eric Ripert , Favorite Marseillais Classic , Trop Bien , Jah Cool , Pied Et Paquets , Salt Pork ,

Detailed text transcripts for TV channel - CNN - 20180923:02:40:00

Machist woman: macho. marine: country, and if you want to find your place in the brigade, it s very difficult when you are a girl. really. tania: but actually, like in the mediterranean, the example for cooking, the basic is called la cuisinière provençale. georgiana: yeah. marine: because if you want to have good food you don t go to restaurants in marseille that much. you know that your grandmother or your mother will cook much better. anthony: georgiana is from benin via nigeria and london, but beyond all else she is marseillais. beef tartar with boutargue, dried mullet eggs, apple, and celeriac. counterintuitive one would think, but truly amazing and delicious. georgiana: i m coming from paris and i used to cook with butter and cream and whatever, and today i can t imagine my cuisine without olive oil, without vegetables, without seafood, without spices. and on the top you re going to put some boutargue. it will be the salt of the tartar. eric: it s a good ide ....

Georgiana Viou , La CuisiniÃ Re ProvenÃ Ale , Gauttier Anthony , Counterintuitive One , Beef Tartar , Dried Mullet Eggs , Eric Ripert , Olive Oil ,

Detailed text transcripts for TV channel - CNN - 20180701:06:22:00

The tartar? anthony: what are you thinking, just hack up the meat? rene: hack up the meat. oh, it already looks good. i m going to go on the asparagus, on the leeks. clean them up, grill them. put a little sun lotion on these guys. soren, do you want to do a potato salad? soren: yeah. rene: what should we put on the tartar? wild onions bit of this horseradish. that s the chives. chive flowers. anthony: okay a little salt on the leek and a little cheese? rene: yes. rene: that s the angelica. take all these flowers and we mix that in. some vinegar. elderflower vinaigrette for the grilled asparagus. soren: a few eggs from my mother s free birds. anthony: done. rene: it didn t take us 10 minutes, but we have four courses. this is like three michelin stars, chef. anthony: oh yeah. rene: ooh. oh man. anthony: perfect. ....

Rene Redzepi , Little Sun , Potato Salad , Chive Flowers , Elderflower Vinaigrette , Oh Yeah , It Didn T ,

Detailed text transcripts for TV channel - CNN - 20180701:06:21:00

rene: maybe we ll cook this for lunch spiced with the tartar. chop that up with the freshly slaughtered meat from one of soren s cows. rene: what else? soren: the asparagus? rene: yes, let s do that. i m hungry man. noma chefs: the asparagus come out? rene: asparagus, beautiful. noma chefs: let s go! rene: we have sauce up, please? noma chefs: yes. rene: and then just one dollop right there in the middle, okay? noma chefs: yes. noma waiter: we roast the asparagus with this pine, that s why we have the branch. you do not eat that branch however. alessandro: oh okay. noma waiter: underneath is a small pile of tender spruce shoots. grilled with asparagus sauce and a little bit of fresh green spinach. anthony: that is incredible. alessandro: wow. the flavor of this, huh? rene: so, this is actually beer made from asparagus. anthony: it s tasty. rene: yeah. rene: what s the meat, veal? what was the name of the cow. soren: uh, 76300330. rene: chef, ....

Noma Chefs , Lunch Spiced , Rene Redzepi , Lets Go , Sauce Up , Alessandro Porcelli , Noma Waiter , Asparagus Sauce , Tender Spruce Shoots ,