The sauce is rich. Rich in flavour. But actually, the whole dishitself is not rich. It's...
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The sauce is rich. Rich in flavour. But actually, the whole dish
itself is not rich. It's not heavy. No. Chef, how many stars do they have
here at Tour d'Argent? They've been demoted. Really? From three to two and now one. I mean, they've been going
since 1582. Do they actually need stars? I think that there's a certain
element of pride. Maybe it's time to look at the old,
classic recipes like the canard a la presse and just
modernise them slightly. Our second course is duck leg, served with fresh almonds
and turnips. It's far more contemporary and I wonder if this is part
of the chef's strategy for regaining those lost
Michelin stars
itself is not rich. It's not heavy. No. Chef, how many stars do they have
here at Tour d'Argent? They've been demoted. Really? From three to two and now one. I mean, they've been going
since 1582. Do they actually need stars? I think that there's a certain
element of pride. Maybe it's time to look at the old,
classic recipes like the canard a la presse and just
modernise them slightly. Our second course is duck leg, served with fresh almonds
and turnips. It's far more contemporary and I wonder if this is part
of the chef's strategy for regaining those lost
Michelin stars
Full Transcript
00:00:01.000 --> 00:00:02.068
The sauce is rich.
00:00:02.068 --> 00:00:04.072
Rich in flavour.
00:00:04.072 --> 00:00:06.008
But actually, the whole dish
itself is not rich.
00:00:06.008 --> 00:00:08.012
It's not heavy. No.
00:00:09.096 --> 00:00:12.084
Chef, how many stars do they have
here at Tour d'Argent?
00:00:12.084 --> 00:00:15.016
They've been demoted. Really?
00:00:15.016 --> 00:00:17.016
From three to two and now one.
00:00:17.016 --> 00:00:20.004
I mean, they've been going
since 1582.
00:00:20.004 --> 00:00:21.068
Do they actually need stars?
00:00:21.068 --> 00:00:24.076
I think that there's a certain
element of pride.
00:00:24.076 --> 00:00:28.006
Maybe it's time to look at the old,
classic recipes
00:00:28.006 --> 00:00:32.056
like the canard a la presse and just
modernise them slightly.
00:00:33.068 --> 00:00:35.092
Our second course is duck leg,
00:00:35.092 --> 00:00:37.092
served with fresh almonds
and turnips.
00:00:39.064 --> 00:00:41.044
It's far more contemporary
00:00:41.044 --> 00:00:43.064
and I wonder if this is part
of the chef's strategy
00:00:43.064 --> 00:00:45.076
for regaining those lost
Michelin stars.
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Movie Summary
Leading UK chefs guide host Fred Sirieix around their chosen city to experience three restaurants where they genuinely love to eat and explore what goes into making them so special.
