In the last episode, Eric takes a closer look at craftsmanship and the importance of hands-on skills in cooking. We start in Le Bernardin where we follow the fastest fish butcher in the business as he precisely prepares the hundreds of pounds of fish needed for the restaurant each day. We also take a look at the intricate desserts prepared by the restaurants talented pastry chef. Eric then travels to the Sonoma coast of California and the Flowers winery where he follows the highly technical process being used to craft their impeccable pinot noir. Back home in New York, Eric demonstrates his craft in cooking a fabulous dish of scallops with tomato compote and champagne beurre blanc.
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AVEC ERIC | Episode 10:... (#110)
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Post Date: November 17, 2009
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