DIANNE BUTLER OUT OF THE BOX
THIS seems overdue —a French Food Safari. And can I just say, watch it for the copper saucepans alone? They are adorable. Sydney chef Guillaume Brahimi is Maeve’s co-star this time round and does a sauce in these little ones tonight.
They are so cute and mini, if you had money just lying around you’d buy them to put your lipsticks in or something ridiculous like that. I don’t even know what the sauce was, and almost didn’t care; didn’t dare, more like it.
I feel this show will somehow make you fat osmotically.
But it all looks so beautiful. I think even Maeve has dialled back the Custo Barcelona tops for this one. Even the dead animals in the Rungis market . . . now I’m just being silly.
They’re dead pieces of meat. With a passport attached. Really. Sides of beef strung up and their provenance and everything on an identity card.
The seafood looked pretty good, though. And some of that you could eat raw.
While they’re in Paris they visit legendary chef Alain Ducasse. But I don’t know, I saw that documentary on the Michelin stars and they don’t mean much to me now.
You may want to write down Guillaume’s bouill- abaisse recipe, though – especially for that thing he does with his rouille. It involves potatoes.
Maybe I wouldn’t have smeared mine on toast, but that’d be your call.
I could tell Maeve really liked it — she’s always enthusiastic, but she really carried on about this.
However, I think the dish of the night is the chicken Grenobloise Melbourne chef Shannon Bennett, from Vue de monde, makes.
There’s also a raspberry souffle from Vincent Gadan at Patisse, who used to work with Guillaume. Maeve tries to tell us that with French sweets it’s more about excellence than abundance, but I can’t see why we wouldn’t want both. French Food Safari SBS One, 7.30pm
Saucy: Guillaume Brahimi