Vietnamese-Australian chef and TV host Luke Nguyen recently embarked on a culinary journey to France, which influenced the flavors in his home country, to try its food specialties.
The show, which premiered on the Asian Food Channel on Feb. 17, offered a glimpse into the France’s food delights that went above and beyond croissants, crepes, macarons, and pains au chocolat.
Chef Luke’s first stop was Paris, France’s capital and a global center for art, fashion, culture, and food. The 40-year-old chef discovered Parisians’ passion for food, decadence, and tradition. He also learned how to make pot-au-feu, the original version of the French dish, now Vietnam’s iconic staple, pho.
He then headed on to Strasbourg to develop a taste for all things Alsatian. Chef Luke created his own roast pigeon masterpiece with a specialty spice mix; audience can also learn the art of making pain d’epices.
Time is of the essence as Chef Luke visited Franche-Comté, a region once known as France’s clock-making capital. During his jaunt in this region, he created a Vietnamese dish made of prized Bresse chicken served with a warm fondue dish of cheese on the side.
Chef Luke did not forget to make a trip to Lyon, the gastronomy capital not only of France, but of the rest of the world. A trip to this city would not be complete without getting a taste of classic salad Lyonnaise and a traditional chicken liver cake, topped off with a dessert inspired by fruits of spring.
The celebrity chef created his own fusion of an African-French fish soup, which uses only fresh ingredients off the boat, imbued in the flavors of the Mediterranean—which aims to urge viewers to travel to Marseille.
Chef Luke’s trip also encourages foodies to visit Nice and enjoy a warming dish of onion tart topped with zucchini together with a salad Nicoise while marvelling at the beauty of the scenery around. Or have some of French Basque country’s delicacies in Biarritz and go fresh with a basket full of oysters from the island of D’Oleron seasoned with Espelette pepper and artisan jambon, then learn how to cook a local langoustine.
Sail along the Loire River and create a rustic roast duck dish by an open fireplace, then head on to St. Malo, a town of pirates and seafood delights. Not to be missed is trying a tamarind crab dish and a delicious buttery scallop dish.
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