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    CONTENT
    30/11/2022

    超過一個世紀前,有一個人發明了現代的奢華美饌-高級料理,他就是奧古斯‧埃科菲,他改革了法國的烹飪和飲食,使法國料理成了世界廚藝指標。

    這位名廚於首批豪華酒店締造傳奇:包括巴黎的麗思酒店、倫敦的薩伏伊酒店和卡爾頓酒店,後來更進軍紐約。
    他為當代料理奠下新典範:廚房的編制、員工的衣著、革新的食譜、衛生措施、菜式擺盤、以及餐廳款待,各方面均有他的影子。

    透過戲劇重演、資料記載及各地星級名廚的訪談,本節目將追溯回高級料理的誕生之初,細看埃科菲留下的文化遺產如何影響至今。

    The Birth of Haute Cuisine

    Haute cuisine is a modern luxury that was invented over a century ago by one man. 
    Auguste Escoffier revolutionized French cooking and dining experience and made them a world reference in culinary arts. 

    He became the legendary chef of the first luxury hotels: the Ritz in Paris, the Savoy and Carlton in London, and then New York. 

    He set the new model of modern gastronomy: organization in the kitchen, uniforms for the personnel, new recipes, hygiene measures, presentation of the dishes and service of course. 
    Through reenactments, archives and interviews of starred-chefs from around the world, we will retrace the birth of haute cuisine and how the legacy of Escoffier remains today. 

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    EPISODES
    • 法國高級料理

      超過一個世紀前,有一個人發明了現代的奢華美饌-高級料理,他就是奧古斯‧埃科菲,他改革了法國的烹飪和飲食,使法國料理成了世界廚藝指標。

      這位名廚於首批豪華酒店締造傳奇:包括巴黎的麗思酒店、倫敦的薩伏伊酒店和卡爾頓酒店,後來更進軍紐約。
      他為當代料理奠下新典範:廚房的編制、員工的衣著、革新的食譜、衛生措施、菜式擺盤、以及餐廳款待,各方面均有他的影子。

      透過戲劇重演、資料記載及各地星級名廚的訪談,本節目將追溯回高級料理的誕生之初,細看埃科菲留下的文化遺產如何影響至今。

      The Birth of Haute Cuisine

      Haute cuisine is a modern luxury that was invented over a century ago by one man. 
      Auguste Escoffier revolutionized French cooking and dining experience and made them a world reference in culinary arts. 

      He became the legendary chef of the first luxury hotels: the Ritz in Paris, the Savoy and Carlton in London, and then New York. 

      He set the new model of modern gastronomy: organization in the kitchen, uniforms for the personnel, new recipes, hygiene measures, presentation of the dishes and service of course. 
      Through reenactments, archives and interviews of starred-chefs from around the world, we will retrace the birth of haute cuisine and how the legacy of Escoffier remains today. 

      30/11/2022