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Living up to a father's expectations is especially daunting when your dad is Michel Bras, one of France’s most revered chefs and the preeminent farm-to-table pioneer. Step Up to the Plate, the second film to follow Bras, documents the chef's bequest of his Michelin three-star restaurant in Laguiole to his son Sébastien in 2010. Bras's signature dish is gargouillou, a gorgeous deconstructed salad with 60 individually prepared ingredients including vegetables, flowers and seeds, that continues to inspire chefs like David Kinch, Paul Liebrandt and Daniel Patterson. In this F&W exclusive clip, son Sébastien agonizes over the creation of an elaborate dessert called cheminement, which is translated in the film as "The Pathway." The cheminement includes milk curd, fried bread, milk "skin," butternut squash "spaghetti," chocolate, Laguiole cheese, blackberry jelly and bread crust. Step Up to the Plate premieres tomorrow in New York City at Lincoln Plaza Cinemas and Quad Cinema, and will be screened in select US cities through October.
 
Related: Dinner with a Deity: Master Chef Michel Bras
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