Jenn and Clara discuss French Gastronomy in The Taste Of Things.
Jenn and Clara discuss the intense and gorgeous opening 40-minute sequence in the film, The Taste of Things, which highlights the heavy technique and ingredients in 19th-century French gastronomy. Classics like vol au vent, pot au feu, and techniques like poaching, braising, and flambe are also discussed.
Chapters
0:22 French Gastronomy in The Taste of Things
0:39 One sentence summary of the movie
0:50 Fun fact
1:00 Why we chose this film
1:30 Cast, crew, and awards
2:14 Chef Pierre Gagnaire
2:59 Culinary team
4:19 Culinary Class Wars: Hollywood edition
5:06 What's in a name?
6:00 The garden
7:17 Purple carrots
8:03 Zero food waste
8:50 The props
9:45 The lunch menu
10:15 Consomme
10:35 All about poached turbot
12:13 Tourneed potatoes (any why we don't like them)
13:24 French mother sauces
14:11 Auguste Escoffier in the house!
[Ad break]
16:25 Seafood vol au vent
18:30 Asparagus
19:19 Meat course
21:08 Sauce bourgignette
22.37 Baked Alaska
24:47 Where is the scene in the movie?
28:37 Culinary terms
33:14 Meal of love versus a meal of zero substance
34:12 Clara and Jenn's picks
35:58 Our next episode 🐷👻
Links We Mentioned
Sounds/Music We Used