Vive La France! Jacques Pépin, Parisian Cakes and Bourguignon Burgers

Christopher Kimball’s Milk Street Radio

Milk Street Radio

Food, Arts

4.4 • 2.8K Ratings

🗓️ 2 August 2024

⏱️ 57 minutes

🔗️ Recording | iTunes | RSS

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Summary

In honor of the Paris Olympics, we’re celebrating French cuisine. Jacques Pépin offers a masterclass in deboning chicken and recalls his early days tending the coal stove at the Plaza Athénée. Plus, Aleksandra Crapanzano provides tips for effortlessly Parisian cakes; Alex Aïnouz puts a very French spin on the classic American burger; and we learn how to make Chickpea Flour Flatbread. (Originally aired September 30, 2022).

Get this week’s recipe for Chickpea Flour Flatbread here.

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Transcript

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0:00.0	This is Christopher Kimball. You may have heard that we've started running international culinary tours and one of my favorite destinations is Oaxaca.
0:08.0	In a recent trip to Wahaca, I fell in love with the cobblestone streets, by far the best bars in the world, great coffee
0:15.1	shops and some of the best and most interesting food ever.
0:18.8	A short drive out of town puts you in touch with over a dozen different cultures such as Zappotec with their own language and culinary
0:26.2	traditions. From Tlautas to Molé, from tacos to mowietes, Wahaka really is unforgettable. And just for a change, you can get great top-nutch sourdough
0:36.8	pizza. So if you want to cook over open fires, hand-grined moly, visit ranches, taste mescales,
0:42.3	or shape tortillas, join us in Wahaka in 2025.
0:47.2	We have very few spots left on the 11 destinations plan for next year, so please hurry over to 177 Milk Street.com slash tours
0:56.3	177 Milk Street dot com slash tours for full itineraries pricing and more. This is Mill Street Radio from PRX.
1:07.0	I'm your host, Christopher Kimball.
1:10.0	Today we're mastering the art of French cooking. Alex I News for example puts a French
1:15.3	spin on a very American concept.
1:17.6	Well I feel very French today and I thought I should share something with you a recipe that performs particularly well on French people.
1:27.0	You'd be maybe surprised to learn that it's based around the burger.
1:32.0	What? Yes, French based around the burger.
1:32.6	What?
1:33.6	Yes, French people love their burger, but I made sure not to make enemies to include some French
1:40.4	flavors.
1:42.6	We also chat with Jacques Peppin who recalls his first impressions of the American supermarket.
1:47.5	There was only one salad, that was iceberg, you know.
1:51.0	There was no leak, no salad. I remember asking for mushroom and they say aisle five and that was the can mushroom. I mean you didn't have any fresh mushrooms
2:08.0	But first dessert, dessert with us today is food writer and dessert columnists for the Wall Street Journal, Alexandra Cropanzano. She's also the author of Gatto, surprising simplicity of French cakes.
	...

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