Plating with Care, and Evolving Cuisine
Clip: 3/22/2024 | 4m 15sVideo has Closed Captions
Chefs work on some meticulously crafted plates, and Michel discusses evolving cuisine.
Watch as meticulously crafted plates come together in the kitchen, and a chef is scolded for a misstep with a snail dish. Later, Michel talks to a table of customers about his inspiration and the evolving nature of cuisine. 'Menus-Plaisirs – Les Troisgros', a film by Frederick Wiseman, showcases the Troisgros family restaurant, which has held 3 Michelin stars for 55 years over four generations.
MENUS-PLAISIRS - LES TROISGROS is a film by Frederick Wiseman. Producer, Director, Editor Frederick Wiseman, photography James Bishop, sound Jean-Paul Mugel, producers Karen Konicek & Oliver Giel. Produced by 3...
Plating with Care, and Evolving Cuisine
Clip: 3/22/2024 | 4m 15sVideo has Closed Captions
Watch as meticulously crafted plates come together in the kitchen, and a chef is scolded for a misstep with a snail dish. Later, Michel talks to a table of customers about his inspiration and the evolving nature of cuisine. 'Menus-Plaisirs – Les Troisgros', a film by Frederick Wiseman, showcases the Troisgros family restaurant, which has held 3 Michelin stars for 55 years over four generations.
How to Watch Menus-Plaisirs – Les Troisgros
Menus-Plaisirs – Les Troisgros is available to stream on pbs.org and the free PBS App, available on iPhone, Apple TV, Android TV, Android smartphones, Amazon Fire TV, Amazon Fire Tablet, Roku, Samsung Smart TV, and Vizio.
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Learn Moreabout PBS online sponsorship(tintements) - [chef] C'est prêt pour l'assiette de légumes ?
(tintements) Tu as trouvé le rau ram ou pas ?
- [Floris] Oui, chef.
- [chef] Il était o ù ?
- [Floris] Il était dans la boîte à herbes, mais il n'est pas joli.
- [chef] Tu l'as mis dans la glace ?
- [Floris] J'ai mis quelques feuilles dans la glace.
- [chef] Très bien, très bien Floris.
(cognement) - [commis] Service s'il vous plait.
- [chef] Le plus cuit, c'est lequel, celui-là ?
- [Floris] Je pense.
- [chef] Mets-lui un coup de flash en haut de la salamandre.
(tintements) - [chef] Service, s'il vous plaît.
(tintements) - [chef 2] C'est réclamé ou pas ?
- [chef] Oui, ici, celui-là.
(tintements) - [commis] Oui, c'est réclamé.
(tintements) - [chef 2] Je n'aime pas quand il fait une piscine comme ça là.
- [chef] Oscar, il y en a trop dans la poêle là.
- J'ai horreur de ça, Oscar là.
C'est exactement, ce matin, ce que j'ai... (chef 2 tousse) Ce que j'ai dit, mais oui.
Mais non, mais il y a trop d'escargots dans la même pole.
Tu dois les poêler, tu dois les faire caraméliser, les escargots, là, regarde, il y a le... Ce n'est pas du tout le truc, quoi.
(tintements) - [chef 1] Arrose bien les... Arrose bien les choux.
Tu as gratté la poêle ?
- [Floris] Oui, chef, mais comme c'est les premières, il n'y a pas trop d'exsuda.
J'en ai, mais pas énorme quoi.
- [cuisiner] Service, s'il vous plait.
- [serveur] Service.
- [cuisiner] C'est le caviar, huit assiettes.
- [serveur] Les sauces ?
- [chef] Service, s'il vous plaît, Saint-Pierre au passe.
Allez, deux asperges, allez, Floris, là.
- [Floris] Allez, on y va les gars, on va vite.
- [chef 2] Allez, vas-y, dresse la sauce, vas-y.
(les clients discutent) (le chef 2 parle en anglais) - [chef 2] Ça, c'est le truc de la cuisine.
(le chef 2 parle en anglais)
Birds Nests and Chocolate Capers
Video has Closed Captions
Watch the meticulous detail and artistry that goes into plating some stunning desserts. (1m 21s)
At Troisgros, chefs work with quiet precision to prep the raw ingredients for the dishes. (54s)
Video has Closed Captions
In this clip, César and his father Michel give discerning feedback on some menu items. (2m 33s)
Video has Closed Captions
Armed with baskets, Troisgros staff members set off to gather greens for the day's menu. (2m 33s)
A Kitchen in Full Swing and a Tour
Video has Closed Captions
The kitchen bustles as the orders come in, and some diners get a tour of the kitchen. (5m 23s)
Chef César Troisgros checks on the meat that is being smoked outside his restaurant. (1m 4s)
Video has Closed Captions
Veal brains and frogs are among the dishes being prepared in the Troisgros kitchens. (1m 13s)
Video has Closed Captions
Troisgros wait staff guide diners through the complex and artistic dishes with expertise. (2m 55s)
Video has Closed Captions
This Wiseman documentary follows a family, who manage three quality restaurants in France. (1m 33s)
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MENUS-PLAISIRS - LES TROISGROS is a film by Frederick Wiseman. Producer, Director, Editor Frederick Wiseman, photography James Bishop, sound Jean-Paul Mugel, producers Karen Konicek & Oliver Giel. Produced by 3...