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The Little Paris Kitchen: Cooking with Rachel Khoo
英籍美女厨师Rachel Khoo為了追求学厨的梦想，毅然放弃自己的时装公关事业，即使不諳法语，仍然坚持独自到法国，入读最有名的法国蓝带厨艺学院，并花三個月学习甜品，然后长居法国，租住一个小地方，开始她的「私房菜」，继续追寻她的煮食之梦。 Rachel擅长将个人的创意灵感混入传统菜式，为美食添上更多新鲜感。別以为小妮子像其他大厨一样，可以在宽敞的厨房內享受烹饪之乐，其实，她只有一个小小的厨房，在這个小天地，她精心炮制出一流的食物。Rachel深信，不一定只在米其林星级餐厅才可以尝到法国名菜，即使在这个只能容纳四位宾客的小小空间內，同样可以令她的支持者食指大动！ 这位可人儿除了下厨之外，还会走到法国街上，搜罗种种新鲜食材，並且为观众介绍不同国家对法国菜式的影响，解释了为何在部分法国菜中，也可品尝到摩洛哥、苏丹及越南的风味。节目令观众垂涎三尺之余，还会大开眼界，对法国食品有更多的认识。
热三明治马芬 春日羊肉锅 薄荷茶 红酒鸡肉串 柠檬酱玛德琳
Rachel crafts baguettes with a master Parisian baker, puts her twist on the traditional beef Bourguignon and creates an irresistible chocolate sponge, oozing with salted caramel.
Rachel Khoo demonstrates recipes for classic French cuisine. She puts her twist on the classic French cassoulet, makes steak tartare and bakes a pistachio and goat's cheese cake.
In this appetizing episode, Rachel rustles up sticky chicken, coated with a delicate lavender and lemon glaze. She also displays her pâtisserie skills with a batch of zesty grapefruit and pepper meringue tartlets. In the style of a true Parisian, Rachel take a trip to the French seaside town of Trouville, where a local fisherman treats her to succulent scallops in a creamy mustard mayonnaise.
In this enticing episode, Rachel serves the lightest of desserts - iles flottantes - where delicately poached meringues drift on the creamiest vanilla custard. She samples exquisite Normandy oysters at a stall offering five succulent varieties, then prepares gourmet garnishes with a Parisian chef. Finally, Rachel visits one of Paris's finest street markets and encounters Joel Thiebault, the French 'king of vegetables'. Joel sells to the world's top chefs and today Rachel is looking for succulent beetroot for her superb lentil and goat's cheese salad.
Food writer and cook Rachel Khoo plays the perfect hostess in her petite Paris kitchen for the final time in this series. In this programme, she serves a classic quiche lorraine with a rich creamy filling and melt-in-the-mouth pastry. She also fulfils an all-time desire by turning her hand to crêpe making with a Parisian street vendor, to produce the city's most famous and favourite snack. Plus, she visits a Vietnamese restaurant to explore the latest Asian food trends that are finding fans in Paris. And finally, she serves up her twist on beef wellington - tender venison surrounded by caramelized onions in golden flaky pastry.
