Gastronomic Diary of France and Provence
Set in the picturesque town of Noirmoutier, France, the documentary follows the journey of Chef Alexandre Couillon, whose last name translates to 'moron' in French. The film portrays his determination to
Ava Ingram
29 chapters
20 Jul 2023
2nd Episode of Chef's Table France on Chef Alexandre Couilon:
July 24, 2023
|
Netflix
Set in the picturesque town of Noirmoutier, France, the documentary follows the journey of Chef Alexandre Couillon, whose last name translates to 'moron' in French. The film portrays his determination to
transform Noirmoutier into a culinary haven, proving his worth amid doubts and hard work. It delves into the creation of unique dishes, showcasing Couillon's attention to detail and commitment to excellence. The documentary highlights the transformative power of perseverance in the culinary world, as he overcomes challenges and remains unwavering in his passion for cooking. Chef Couillon fosters a respectful kitchen environment, emphasizing precision and simplicity in his dishes, drawing inspiration from nature and seafood. He insists on using only the finest ingredients and empowering women in the culinary industry, setting a positive example for his two daughters whom he plans to pass on his cooking skills. These core values guide him through challenges, ensuring his kitchen thrives with excellence.
1.
Blank Page
2.
Introduction
3.
"Terroir" : A Very French Word
4.
Focus Of My Choice (Aix-en-Provence , Based on our tour)
5.
Tips and advices: how to buy authentic and good quality wine/ olive oil/ honey
6.
Would I Advise My Friend To Go To The Market?
7.
...
8.
Chapter 1 "Provençal cuisine": #1 NOUGAT
9.
Chapter 1 "Provençal cuisine": #2 CALISSON
10.
Chapter 1 "Provençal cuisine": #3 HONEY
11.
Chapter 1 "Provençal cuisine": #4 MADELINE
12.
Chapter 1 "Provençal cuisine": #5 CHEESE
13.
Chapter 1 "Provençal cuisine" : #6 WINE
14.
Chapter 1 "Provençal cuisine": #7 FOUGASSE BREAD
15.
Chapter 1 "Provençal cuisine": RIEDERER PASTRY
16.
Chapter 1 "Provençal cuisine" Presentation: TROPEZIENNE
17.
Chapter 2 “Regional Cuisines”: MARSEILLE
18.
Chapter 2: “Regional Cuisines”: MEDITERRANEAN DIET
19.
Chapter 2 "Regional Cuisines": The Mediterranean Cultures
20.
Chapter 2 “Regional Cuisines”: TRUTH ABOUT "BOUILLABAISSE"
21.
On a trip to Strasboug... SAUERKRAUT (Choucroute)
22.
ALSACIAN DISH
23.
On a trip to Paris... CAFES
24.
PARISIAN DISH
25.
Chapter 3 Gastronomy and the "Art de vivre à la Française": NOUVELLE CUISINE
26.
"ARTS OF THE FRENCH TABLE" *from my point of view
27.
2nd Episode of Chef's Table France on Chef Alexandre Couilon:
28.
Art & French Food
29.
CONCLUSION: Lessons From French Culture
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