| Description |
1 online resource (streaming video file) (25 min. 20 sec.) ; 152417128 bytes |
| Summary |
Luke Nguyen's France follows Luke's latest journey as his appetite for food leads him out of Asia and into France, the culinary wonderland that shaped his ancestral home, Vietnam, and the lives of so many in his family. Experience a whole new world of French Vietnamese fusion food as Luke travels around France creating dishes that boast the richness of Gallic tradition with a fresh, modern Asian twist.Over ten half hour episodes, Luke ventures through the fascinating nation of France. Beginning in Paris, Luke circumnavigates the country: Paris to Strasbourg; the Franche-Comte to Lyon; Marseille to Nice; Biarritz to Ile d'Oleron and finally, St Malo. Luke's love of food coupled with his disarming nature unearths a side to the French food culture and lifestyle that has rarely been seen on television. Local characters open their homes and share family recipes, fusing the taste of France with that of Spain, Africa and Vietnam.From Paris, Luke heads west to Strasbourg where he develops a taste for all things Alsatian. There he discovers the secrets behind Strasbourg's most famous and controversial dish, choucroute. And importantly, he learns how to eat it. He meets Alsace's 'Queen of Gingerbread' to learn the art of making pain d'epices and then creates his own roast pigeon masterpiece using her specialty spice mix. Luke samples Strasbourg's famed tart flambe and visits a local family where he is taught how to make their unique specialty, fleischnacka, which means "meat-snail". (Commissioned by SBS) (Food Series) G CC **New Episode** Follow the conversation on Twitter: #LukeNguyensFrance #SBSFood |
| Event |
Broadcast 2014-05-08 at 19:30:00 |
| Notes |
Classification: G |
| Subject |
Cooking (Meat)
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Cooking, French -- Alsatian style.
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Cooking (Salmon)
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Cooking (Sauerkraut)
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Cooking (Pigeon)
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France -- Strasbourg.
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| Form |
Streaming video
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| Author |
Donnelly, Michael, director
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Nguyen, Luke, host
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