DIANNE BUT­LER OUT OF THE BOX

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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

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