Great Chefs of the World
Season 5 Episode 8 - Chefs: Steve Young, Jean Paul Lacombe, and Stuart Pate
Recipes included with this episode: Seared Foie Gras with Port, Chicken from Bresse with Truffles, and Fruit and Lemongrass Panna Cotta.
Audio Languages: English
Subtitles: English
Starring:Mary Lou Conroy
Directed by:John Beyer
Season 5
S05:E01 - Chefs: Christian Morisset, Guillermo Rodrguez, and Markus Mraz
Recipes included with this episode: Cannelloni, Conger Eel on Quinoa ,and Ginger Mousse with Pineapple-Coconut Salad.
S05:E02 - Chefs: Jean-Calude Garzia, Bernard Loiseau, and Kyle Kingrey
Recipes included with this episode: Sea Scallop and Lobster Sausage, Frog Legs, and Crème Brûlée with Strawberries.
S05:E03 - Chefs: Lisl Wagner-Bacher, Ernesto Garrigos, and Erwan Ledantec
Recipes included with this episode: Asparagus Pots, Osso Buco, and Iced Caramel Mousse.
S05:E04 - Chefs: Tom Aikens, Jean-Pierre Billoux, and Sissy Sonnleitner
Recipes included with this episode: Roasted Scallops and Braised Pork Belly with Celeriac Puree, Squab with Grapes, and Sour Cream Souffle with Chocolate Sauce.
S05:E05 - Chefs: Jean-Paul Lacombe, Conrad Gallagher, and Jean-Claude Garzia
Recipes included with this episode: Suckling Pig Foie Gras Terrine, Roasted Lamb Loin, and Tarte Tatin.
S05:E06 - Chefs: Christian Domschitz, Serge Botelli, and Philippe Jousse
Recipes included with this episode: Crackling Dumplings on Fried Sauerkraut, Lightly-smoked Lamb Loin, and Roasted Figs in Port Wine on Fruit Bread.
S05:E07 - Chefs: Patrick Henriroux, Jean-Claude Garzia, and Kevin Thornton
Recipes included with this episode: Pumpkin Soup with Cappuccino of Roasted Cumin, Roast Lamb Loin in a Gold Cage, and Nougat Pyramid with Fruits and Orange Sauce.
S05:E08 - Chefs: Steve Young, Jean Paul Lacombe, and Stuart Pate
Recipes included with this episode: Seared Foie Gras with Port, Chicken from Bresse with Truffles, and Fruit and Lemongrass Panna Cotta.
S05:E09 - Chefs: Brendan O'Sullivan, Coco Pacheco, and Jean-Marie Auboine
Recipes included with this episode: Smoked Salmon, Shellfish Stew, and Chocolate Crunchy Cake and Praline.
S05:E10 - Chefs: Franz Girbl, Markus Wesch, and Francis Chaveau
Recipes included with this episode: Goose Liver Terrine on Rosehip Sauce, Seared Rockfish with Passion Fruit Sauce, and Gratin of Grapefruit and Figs.
S05:E11 - Chefs: Paul Gayler, Wilhelm Schnattl, and Olivier Berger
Recipes included with this episode: Caponata Charlotte with Goat Cheese, Roulade of Wild Boar, and Chocolate Tart with Hazelnuts.
S05:E12 - Chefs: Markus Wesch, Philip Howard, and Marc Janodet
Recipes included with this episode: Shark Hash, Herb-crusted Saddle of Lamb, and Baked Seasonal Fruits.
S05:E13 - Chefs: Gunter Gaderbauer, Bernard Loiseau, and Jean-Claude Garzia
Recipes included with this episode: Saddle of Venison in Sour Cream Dough, Squab and Cabbage Stuffed with Foie Gras, and Poached Pear in Red Fruit Puree.
S05:E14 - Chefs: Olivier Ramos, Patrick Henriroux, and Martin Reitberger
Recipes included with this episode: Jumbo Sea Scallops, Chicken Cooked in Pork Bladder, and Fried Pear Dumplings with Stewed Pears.
S05:E15 - Chefs: Sissy Sonnleitner, Dennis Lenihan, and Sebastian Degardin
Recipes included with this episode: Selection of Carinthian in Ravioli, Filet of Beef Wrapped in Irish Smoked Ham, and Chocolate Tart.
S05:E16 - Chefs: Siegfried Pucher, Jean Pierre Billoux , and Neil McFadden
Recipes included with this episode: Marinated Cornish Game Hens with Ratatouille, Pike-Perch, and Iced Lemon and White Chocolate Parfait with Pink Grapefruit.
S05:E17 - Chefs: Albert Roux, Philippe Jousse, and Alfred Kaiser
Recipes included with this episode: Soufflé Suissesse, Saint-Pierre with Fennel and Confit, and Apple-Ricotta Dumplings.
S05:E18 - Chefs: Michel Troisgros, Gernot Hicka, and Eric Deblonde
Recipes included with this episode: Mussels and Braised Vegetables, Venison in Juniper Cream Sauce au Gratin ,and Croustillants of Banana, Mango, and Mint.
S05:E19 - Chefs: Penny Plunkett, Meinrad Neunkirchner, and Jean-Marie Auboine
Recipes included with this episode: Carpaccio of Dublin Bay Prawns, Roasted Squab with Peppermint Oil, and Fresh Autumn Fruits Roasted in Tahitian Vanilla.
S05:E20 - Chefs: Heinz Reitbauer, Jr, Kevin Thornton, and David Fillat
Recipes included with this episode: Jellied Duck with Potato Bread, Suckling Pig, and Apple Tart with Vanilla Sauce and Caramel.
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