Pierre Franey's Cooking In Europe

You Roar down the fast lane with Paul Bocauss, gorge out on a classic bistro fair, then sail to Riversone into France's belly, as Pierre teams up with the world's most famous chef. This time on, Pierre Frenet's Cooking in Europe. Pierre Frenet's Cooking in Europe is made

possible by the Grand Marneet Foundation and Michel Roux Chairman. The Grand Marneet Foundation is proud to support public television. He's the world's most famous chef, the creator of modern French cooking and the consummate showman. Now into his 70s, Paul Bocauss continues to roar down the fast lane, and that's why even today they still call him the leader of the pack. Paul François Pierre Bocauss was born in 1926 into a family of working chefs. His parents ran a modest country in in the small village of Collonge-Omondeau. During World War II, young Paul fought in De Gaulle's Free French Army alongside American GIs. After the war, Bocauss catapulted the chef from backstage to center-stage. Ever the showman,

Le Gaulle Paul became a legend in and out of the restaurant. Pierre met up with Paul on the zone for the short boat trip downriver to Lyon. They have long been close buddies, going all the way back to the 60s, when Pierre and Craig Claiborne rode in the New York Times about the rising Bocauss legend. The two sporty Septogenarians had a lot of catching up to do as they boated into the city. Lyon has long simmered in Paris's shadow in every way except one. Eating. Lyon is France's belly. No other French city enjoys such an alluring array of restaurants, from the three-star gastronomic shrines to the famous Lyon es Bouchon, literally whole-in-the-wall home-style eateries. Even the hotel food soars to epicurian heights here in Lyon. And nowhere more so than at the dramatic Raleighan Château Villa Florentine. Overlooking the city rooftops,

this 17th century content has been transformed into a luxury hotel. Just the place for Pierre and his bride Betty to stay when making their pilgrimage to Restorant Paul Bocauss. The landmark restaurant bursts with bright, vaudeville colors. The name and image of Bocauss are found everywhere. There's Bocauss jam, Bocauss dishes, Bocauss tea, and Bocauss' complete line of recurrents. Even the artwork screams Bocauss, Bocauss. Outdoors the artwork continues. Paul took Pierre on a tour of the bright comic book murals outside his restaurant, recounting a who's who of gastronomy, spiced with some classic Bocauss humor. The walk continued past two centuries of cooking highlights until the two masters reached something a little more current and familiar.

So much for history. Paul wanted to show his old buddy his new style with a recipe for rouger, a smaller version of red snapper, with a crispy potato crust. Recently, Paul developed recipes like this in order to drop 58 pounds from his one's hefty frame. But slowly, he's losing weight and he's very conscious of what he's doing. So now, what you're going to do for us? You could find a skillet you set already prepared, but if you could do it yourself, it's better. That's a very large potato. So we cut them very thin. It's going to cut it out, you see? You cut it out, you cut it out, you cut it out, and I'm going to use about 20, about 20

pounds of salt, a little butter, a little butter, and then we're going to be able to cut it out. It's using a little bit of water with a brush, he's brushing it over, he's going to put them in a refrigerator so the butter is going to congeal, he's going to stick together, so then he's going to cook it after. So it's really time consuming, like he

said, but it's fun, it looks very nice, it looks beautiful. So he cooked it, like I said, again, only on one side, on the scale side. Now, Paul's going to make the sauce, we're going to make it for cut, for four. So the jus d'un mi citron, half a lemon, well press it, you remove the bits too when everything's really good, very nice, just half a lemon. So there's about a tablespoon of chives, chopped up chives, and there's about a tablespoon of chives, the sirfeuille, the tomat, he's going to have about two tablespoons of diced skinless tomatoes, the tomat is going to have a little bit of acidity, of course, we're

going to put a little bit of pepper, freshly ground, a little bit of salt, and there we're going to put a little bit of olive, a little bit of olive, so you're going to put one tablespoon of olive oil, it's very simple, but you do it a little bit at a time, to use in some, but it's very nice, very simple, easy to do, and it's going to be a sauce for the fish after this cooking, so we're going to put a little bit of olive, not a lot, we're using very little, like a one teaspoon of olive oil, we're going to fillet, we're going to do a little bit, this is a no stick, it's a no stick, and as I told you earlier, we're going to cook, just on the side, just on the side of the tomat, that is, on the other side there, so we're going to cook it on one side, on the other side, and there we're going to let it cook, and when the fillet is done, we're going to add a little bit of salt, and we're going toürü it, because it's the same as the onesounds, now we'reagogging

to beat it, now we're going to let it cook, and we're going to let it cook, and we're going 5-6 minutes, it depends on the thickness of the butter. It should be thick. You could see when they're really deep. They're brown on the side there. That's right. You're going to continue. That's right. And you're best at once and a while? Yeah, you're best at once. Oh, this is a really low calorie. It's very low. Oh, but the oil of the leaves is formidable. I learned to, I never cooked with olive oil before, when I'd be old days. But I'm learning about olive oil is very nice. So now we're going to turn it a little bit. I'll have a seat. We let it cook for a very long time.

Then you turn it off. Yes. You'll all stop it. We'll stop it. It's just a little bit thick. You don't want to overcook it. No, it's not too thick. No, it's not too thick. There, there, it's good. So, of course, we're going to put the sauce. The sauce with the tomato. It's very good. Oh, yes. So, it's really good. Can you serve the vegetables with that? Yes, you can serve a salad. So, we like it very much. But with that, we don't have spinach. Oh, spinach. Yes, spinach. It goes well with sauté spinach. You could sauté them right in here. It's very simple. And beautiful. Yes, if you want to taste it. Right now, I'm going to taste it. Yes, yes. So, it's just too big to stop as we say. Because the question is, is it right?

Yes, it is. Very good. Very delicious. It's very good. It's not too thick, it's very good. It's not too thick. It's not too thick. It's too thick. It's not too thick. Yes. And then, it's very delicious. Try not. Very well done. Anybody could do that. It's so simple. Sunshine marks the newest bocus venture. A beast will call the Sun, the South. The hopping restaurant stands right off the Rhone River. Paul has turned his talents to heartwarming, less expensive, and profit-producing beastros. Ever the clever marketer, the great chef has stamped each of his outlets with a strong culinary theme. In this case, the sunny flavors of the Mediterranean. The traditional provonçal pizza is reinterpreted by bocus by adding a sexy layer of smoked salmon.

The main course came from North Africa, a Moroccan stew called tagine. Here was surprised to learn that Paul ranks North African cooking as one of the world's greatest cuisines. The two masters could have lingued in the sun all afternoon. But as always, the lure of the kitchen drew them back to work. Boccus' signature dish is a whole breast chicken cooked in a ceramic terrain and covered with a spectacular dome of puff pastry. To give the chicken an upscale, low-calped panache, Boccus uses perfect $100 a pound black truffles. This is a piece of perigord, black truffles, so we're going to make the lamel, the truffles. The regular truffles, the french truffles from perigord, beautiful, that puts the smell of flavor right from here. Very good.

Now, the season of fresh truffles is over, but we're going to make that with fresh truffles. This is those truffles. You preserve them themselves, but you usually use fresh truffles, but the season is over, and it's around the four. That's what it is. So, you lose it up the skin. Yes. The fruit. Yes, the fruit is also a speciality, it's very ordinary. On the leg, on the chrysanthemum. On the leg, right here. One on the breast. It's very important to truffles because it's perfumes. So, you could put as much as you want, right? We have two chakotés. Two chakotés. Two on each breast. One on the leg. Now, on the chrysanthemum. So, the truffles like that, it's always a recipe for the merbrazier. This is a very old recipe.

The merbrazier is over. The merbrazier is a very good truffles. It's good, right? It's called truffles over the skin. So, to give it a bit of taste, we're going to put the salad with a little bit of salt. A little bit of salt. You don't have to add salt. I'm going to add salt. I'm going to add salt. It's a little bit of salt. It's very simple. It's very simple. It's very simple. That's it. So, we have the soup. What we call the soup is lionize. It's a soup that has three liters. So, we put the onion in the bottom. This is typical terrine that the front of the area has here. You'll need to make onion soup in a smaller one. So, we put the legumes. So, we put the legumes in a new way. I put the onions. We put our onions. Then, we put the onions. Turnips. Four of them. Celery. Celery, no.

Celery, but if you could use a celery and branch too. You don't have to make any difference. Carrots. The legs. Good. The tipa. Peas. And the string beans. There's no liquid here. And because all those vegetables, they're fresh. And the chicken is very, very fresh. Well, they're very fresh, which is good as well. And there's going to be only the liquid from the chicken. And the vegetables. So, a little bit of the pears. What about the quail? Yeah. So, it's a puff pastry. It's about 10 inches. And we'll let it soak. With the chaleur. Mm-hmm. Very firm. Yeah.

It goes at very time. It's very hard. The secret of the recipe. That's to say, it's going to be very hard. It goes with the pastry. The pastry. The pastry. And it's going to brush it with a little bit of yoke. It's a little bit of yoke. It's a little bit of yoke with a knife. And a little bit of water. A little bit of water with yokes of eggs. Brush it. So, like again, the puff pastry has to be a quarter of an inch thick. But you have to press it around it. You have to really do seal it. You could prepare it at the time. And now, before eating, you just take it any oven. OK, Paul? No, we're going to put the curry. We're going to put this voila yakuir. And voila. Hello. Ah, voila. For one hour, huh? For one hour. Ah, it's pretty, Paul. It's pretty good.

It's very good. Wow. Oh, la la. Oh, my God. It's good, huh? Beautiful. It's very short, huh? What is it? Paul began the ceremony of removing the shappel. A task normally performed by waiters out in the dining room. And out in the dining room, it was already show time. Even in this day of expense account cutbacks and shorter lighter meals, the French still loved to celebrate with a multi-course, multi-hour feast. Here in Paul sat down to their truffle-laden bird, served in the theatrical French style. Locust invented this recipe back in the 70s when he was the first chef to be honored at the presidential elise palace. The luxury chicken still shows off Paul's talents at their best, his touch for taking home-style cooking and elevating it to an unforgettable dining experience.

In recent years, as Paul has edged past normal retirement age, some critics have said that the restaurant has suffered from his globetrotting. But after a meal like this, Pierre was happy to see that the Grand Master has maintained the highest of standards. After three hours at the table, Pierre headed to Lyon's other great hotel, the Cour de Lodge. The stunning central atrium occasionally transformed into a spectacular concert hall was created by joining together four medieval homes, as Pierre relaxed to the classical music the long day caught up with him. In the evening, Lyon's restaurants come alive and a refreshed Pierre headed out for a night on the town with Paul. Their destination was another of Volkouc's new restaurants, Bistro du Noir.

Here, the authentic turn of the century brasserie of northern France has been recreated with gusto and style, starting with the elaborate shellfish bar. But apart from the shellfish, there was nothing low calorie about the food. For years, Lagom Paul stuffed himself with Lyon's specialties from morning to late evening. No longer. But tonight, the two buddies knew this was a special occasion, not soon to be repeated. At dessert time, Paul drifted into a classic floating island, while Pierre let loose with a Baba O'Rum, a rich sponge cake, laden with rum, and accompanied by a generous dollop of whipped cream spiked with gone mahnie. After the evening's dietary transgressions, Pierre was ready to return to God's good graces. The next morning, he asked Paul to join him in the kitchen to make a low calorie recipe, a banana and yogurt sorbet. The world's greatest chef was more than happy to pitch in.

He's feeding some banana. All we need is three banana, which will remove the skin, and I'm going to slice them very thin like this. It's going to put that in freezer for about one hour. Okay? For one hour. And then after, we are going to puree them and the food processor. Now we're going to make the strawberry sauce. We've got beautiful strawberry here, to come from the south of France, near Caballon, the south of Avignon. So, voilà, Paul, we're going to put them in there. And the food processor here, called Oscar. And we're going to puree them. We're going to puree them with that, for the food to come from here. We're going to turn this off.

We're going to put the puree, we're making the puree. It's a very good gadget. It's the combination of the sweetened blender and the sugar. We're going to put 1 cup of sugar. Grand magnier, no? The grand magnier, yes. Of course, grand magnier, it's normal. It's a good one. Two cuillers. The grand magnier. And this could be made with fresh raspberry too. Fresh raspberry, if you do it with fresh raspberry, it will turn. And we're going to put it in here. If you use fresh raspberry, you have to try them. That's very important that you try them. Because you've got fish bits in it. So, let's see. It's nice and smooth. Oh, it's very smooth. Beautiful. But now, we're going to put them in there. And it's very good. Voilà.

And we're going to pass out. We don't clean this. Okay. What I want to do. I want to put the banana in here. Okay, well, you put that in there. They're frozen. We slice them very thin. You know, about 1.5 inch. And then you put it in the freezer for about 1 hour. And there's three bananas. They're not overripe. That's very important. Not to be overripe. So you pulse them. Oh, what am I saying? I'm going to see what it is. And she's kind of smooth over here. Then, you add the yoghurt. There you go. The yoghurt. Plains. And then, a joli kula, Jose. Plain yoghurt. If you want, you could use other yoghurt. You know, today, the yoghuts, they come in different flavors. You got strawberry, raspberry, you know, whatever you like. Sugar. 5 tbsp of sugar.

And that's it. You pulse it. You pulse it. You're going to see that it has to be very smooth. You've got to be very well-enged. That's why. Now, we're going to put it in the freezer. The freezer. This, we're going to put it in the freezer. And we're going to freeze it for about 1 hour. Okay, Paul, this has been frozen for 1 hour. And now, we're going to put it together on some, right? We're going to put it in the sauce. Oh, it's better. And I'm going to put this right here. I'll put one here. It's very important. Wait a little bit. And you bang it against a towel. And you kind of shape it.

You know, you could make it as big as you want, you know? But you're going to, you don't want to, this is one portion. Again, same thing. Kind of shape it like this. You round it up. And we'll put it right here. And then, we're going to put the strawberry, that you're a part and a half. Put it on the side. Okay. Okay. And then, we put another one. And Paul's going to put the string of fresh meat right in the center. And he's going to cover the strawberry with the sauce. Oh. It's very good. And then you put it like this. And here's the dessert. This is a dessert. This is a low calorie. There's no fat. But if you only use cream, let me tell you. It's not bad here.

Peer and Paul roared off to La Bay, Paul's nearby banquet hall, where he has lovingly recreated his grandmother's 1920s vintage kitchen, right down to the last spoon. It was time for toasts. The first salute, appropriately enough, was to grandmother, who had taught him so much about good cooking. The second toast took place before a mammoth turn of the century music machine that Paul had rescued. Bravo to America and the Americans. Finally, they were ready to toast each other. With well more than 100 years of experience behind the stove, both had long successful careers to celebrate. The two chefs had elevated French cuisine to new heights. Peer in America, Paul, in his homeland. I'm going to go to the restaurant. I'm going to go to the restaurant. I'm going to go to France, I'm going to go to the restaurant. I'm going to go to the restaurant.

I'm going to go to the restaurant. All the recipes from today's show and the entire series are contained in the companion cookbook, Pierre Frenet, cooks with his friends, published by Artisan. To order, call the number on your screen, 1-800-235-3000. The 224-page book contains more than 100 color photographs of the chef's restaurants, food, and places Pierre visits in the series as well as over 100 recipes. The price is $30 plus shipping and handling. Please have your credit card ready when you call 1-800-235-3000. Pierre Frenet's Cooking in Europe was made possible by the Grand Marnyet Foundation and Michel Rouge Chairman. The Grand Marnyet Foundation is proud to honor the legacy of Pierre Frenet. Pierre Frenet's Cooking in Europe was made possible by the Grand Marnyet Foundation

and made possible by the Grand Marnyet Foundation.