| Description |
1 online resource (streaming video file) (25 min. 36 sec.) ; 151649961 bytes |
| Summary |
Luke Nguyen's France follows Luke's latest journey as his appetite for food leads him out of Asia and into France, the culinary wonderland that shaped his ancestral home, Vietnam, and the lives of so many in his family. Experience a whole new world of French Vietnamese fusion food as Luke travels around France creating dishes that boast the richness of Gallic tradition with a fresh, modern Asian twist.Over ten half hour episodes, Luke ventures through the fascinating nation of France. Luke's love of food coupled with his disarming nature unearths a side to the French food culture and lifestyle that has rarely been seen on television. Local characters open their homes and share family recipes, fusing the taste of France with that of Spain, Africa and Vietnam.Luke continues his journey around the oyster island of D'Oleron before exploring the food traditions of the Loire Valley. He can't stop talking about the infamous "hot oyster" with local restaurateur James. He is reminded of his childhood through his forages for clams with local fishermen Patrick and John. A break-wall is as good as anywhere to cook up a fusion clam feast. Luke discovers some of the magic of the Loire Valley when he cooks a sumptuous rabbit dish in the cellar of an old chateau with owner Sebastian. They share a glass of wine, some freshly baked bread and a sing-a-long with some local fisherman, before Luke unearths the troglodyte fine dining scene.(Commissioned by SBS) (Food Series) G CC **Series Resumes**Follow the conversation on Twitter: #LukeNguyensFrance #SBSFood |
| Event |
Broadcast 2014-07-17 at 19:30:00 |
| Notes |
Classification: G |
| Subject |
Food in popular culture.
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Voyages and travels.
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Cooking (Oysters)
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Cooking, French.
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Formulas, recipes, etc.
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Cooking (Rabbit meat)
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France -- Strasbourg.
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| Form |
Streaming video
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| Author |
Donnelly, Michael, director
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Nguyen, Luke, host
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