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Cuisine Culture

The world's best chefs, including Marc Haeberlin and Guy Savoy, Josiah Citrin and Daniel Boulud, reveal their secrets, tricks of the trade and culinary inspirations in CUISINE CULTURE. In the restaurant kitchens of these culinary masters, host and chef Ashley Charles James explores the regional influences that give their cuisine its distinctive style. The 13-part series is taped on-location across England, France, Mexico and the United States.

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Episode Description
Wednesday, Jan 23, 2013 - 11:30 AM    "Josiah Citrin, Los Angeles" Two-Star Michelin chef Josiah Citrin takes us to Santa Monica's farmers market, where we try local and organic produce that go into his main course: a Liberty Duck Breast a l'Orange served with a colorful Blood Orange Reduction and Tender Baby Turnips. He then leads us to his renowned restaurant Melisse where he shows us the intricacies behind the appetizer: a Sweet Onion Parmesan Soup with Crabcake and Meyer Lemon. Perfect harmony is created with Warm Crispy Beignets served with Spiced Chocolate Sauce and Cream Gelato. D
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More Cuisine Culture on LEARN/CREATE (MT)
Wednesday, Jan 23, 2013 - 11:30 AM "Josiah Citrin, Los Angeles" (LEARN/CREATE)
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Wednesday, Jan 30, 2013 - 11:30 AM "Marc Haeberlin, Colmar, France" (LEARN/CREATE)
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Wednesday, Feb 6, 2013 - 11:30 AM "Carol Duval Leroy, Vertus, France" (LEARN/CREATE)
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Wednesday, Feb 13, 2013 - 11:30 AM "Daniel Sak, Canal Du Midi, France" (LEARN/CREATE)
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Wednesday, Feb 20, 2013 - 11:30 AM "Arnaud Lallement, Reims, France" (LEARN/CREATE)
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Wednesday, Feb 27, 2013 - 11:30 AM "Jean-Denis Rieubland, Nice, France" (LEARN/CREATE)
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Wednesday, Mar 6, 2013 - 11:30 AM "Chef Yoram Nitzam" (LEARN/CREATE)
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Sunday, Mar 31, 2013 - 11:00 AM "Daniel Boulud, New York" (LEARN/CREATE)
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