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Cuisine Culture

Marc Haeberlin, Colmar, France (#104)

Learn how to pair the finest wines in the world with a great meal and enjoy Frog Legs and Foie Gras. [26 minutes] Closed Captioning

This episode has not aired in the past few months on Iowa Public Television.

PBS Video

Series Description: The world's best chefs, including Marc Haeberlin and Guy Savoy, Josiah Citrin and Daniel Boulud, reveal their secrets, tricks of the trade and culinary inspirations in CUISINE CULTURE. In the restaurant kitchens of these culinary masters, host and chef Ashley Charles James explores the regional influences that give their cuisine its distinctive style. The 13-part series is taped on-location across England, France, Mexico and the United States.

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  • Guy Savoy, Las Vegas (#101)

    Colors of Caviar, Bar en Ecailles Grilles aux Epices Douces and Crispy Sea Bass are prepared. [27 minutes]

  • Josiah Citrin, Los Angeles (#102)

    Perfect harmony is created with Warm Crispy Beignets and Spiced Chocolate Sauce and Cream Gelato. [26 minutes]

  • Pascal Aussignac, London (#103)

    The explosion factor of cheeses and charcuterie is explored and Red Mullet with Quinoa is served. [27 minutes]

  • Thomas Henkelmann, Connecticut (#105)

    Black Truffle Royale with Lobster Bisque and Napoleon of Atlantic Halibut filled with Onion Compote. [27 minutes]

  • Carol Duval Leroy, Vertus, France (#106)

    Experience Champagne tasting competitions and taste Tartare de Langoustine and Vegetarian Gnocchi. [27 minutes]

  • Daniel Boulud, New York (#107)

    Seared Rib Eye, Red Wine Braised Short Ribs, Peekytoe Crab Salad and a Guanaja Chocolate Coulant. [27 minutes]

  • Daniel Sak, Canal Du Midi, France (#108)

    Sail down Canal du Midi in Provence aboard Daniel Sak's barge where he wines and dines his guests. [26 minutes]

  • Paul McCabe, San Diego (#109)

    California Lamb Loin over Farro, Heirloom Carrots and Asparagus is topped with Spiced Pepper Jam. [27 minutes]

  • Arnaud Lallement, Reims, France (#110)

    Lallement demonstrates how to grill langoustines, braise lamb and create a Raspberry Vacheron. [26 minutes]

  • Jeff and Chris Galvin, London (#111)

    Lasagna of Dorset Sole served with Veloute of Girolles and Poached Landaise Chicken are presented. [27 minutes]

  • Jean-Denis Rieubland, Nice, France (#112)

    Nice is the gateway to the French Riviera and one of the best places to sample French fare. [27 minutes]

  • Shaul Ben Aderet (#113)

    Ashley James enjoys the fusions of European and Middle Eastern cuisine created by rising star chefs. [26 minutes]

  • Chef Yoram Nitzam (#114)

    [27 minutes]

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