Luke's Memories of France

Catch the best bits from Luke Nguyen's French adventure in a one-hour special, 8.30pm Thursday 26 November on SBS.

In this one-hour special, chef Luke Nguyen discovers regional delicacies, meets passionate chefs and gives a twist to French classics.
In this recipe, traditional French steak tartare, which is made with minced beef and served raw with egg yolk and seasoning, is given a Vietnamese makeover with...
So called for the grassy areas along the ocean where they graze, salt marsh lamb has a naturally saltier taste. Here it is marinated in a combination of typical...
Popular along the French coastline, razor clams can also be found in local fish markets, having been harvested in South Australia. They have long, narrow shells...
Luke Nguyen’s passion for food leads him out of Asia and into France, the culinary wonderland that shaped his ancestral home, Vietnam, and the lives of so many in...

Recipes from Luke Nguyen's France

Mussels simply cooked in white wine, garnished with fresh parsley – there couldn’t possibly be a better dish to serve with a cold beer (and perhaps a side of...
This recipe, shared with us by the Intercontinental in Sydney, is an elaborate showcase of premium local produce: Hervey Bay scallops and Tasmanian truffles are...
David Poirier, of Sydney restaurants La Grande Bouffe, Le Village and Bistro Mémé, shows Luke how to cook his grandmother’s recipe of escargots à la provençale.
Alex Bourdon, from French bistro and wine bar Tastevin in Sydney (now closed), shares this recipe for succulent duck breast served with crispy fried potato...
Located on the French coast, Biarritz cuisine includes many seafood dishes. This recipe for stuffed squid also features the famous Bayonne ham, a signature...
Bavarois is a delicate French dessert, similar to pastry cream but set with gelatin. Fruit is a common accompaniment, and this version with raspberry and lychee...
Comté cheese is a hard cow's milk cheese, so named after the region in which it is produced. To take the stakes to truly decadent, try melting it down and...
There must be more than a thousand creperies in Saint-Malo. This is because this is where crepes originated. I was lucky enough to visit one of the oldest...
A galette is basically a savoury crepe. They are traditionally served with ham and eggs, however you can fill them with anything you like. Although it may seem...
The secret to perfectly cooked, tender scallops is to use a hot pan and sear quickly, like in this recipe. Teaming with seaweed and a butter sauce is a taste and...
So called for the grassy areas along the ocean where they graze, salt marsh lamb has a naturally saltier taste. Here it is marinated in a combination of typical...
Using cooked crab in this recipe keeps the cooking time to a minimum. Simply toss it with the tamarind, honey and other ingredients to warm through. This recipe...
I stumbled across a cute little wine bar on a cold Sunday evening, just across the road from my hotel. The bar was playing old soul classic hits on vinyl, and...
Turmeric and saffron give this dish its bright colouring, while lemongrass, palm sugar and fish sauce represent more classic Asian flavours. Be sure to mop up all...
I met a fishmonger on Île d'Oléron who catches homard lobsters, which is a very decadent variety of lobster. It is blue in colour and the flesh very sweet and...

Luke Nguyen's France in Sydney

In our online-exclusive cooking videos, Luke uncovers his favourite French bistro flavours in Sydney.

Alex Bourdon, from French bistro and wine bar Tastevin in Sydney (now closed), shares this recipe for succulent duck breast served with crispy fried potato dumplings,...
Mussels simply cooked in white wine, garnished with fresh parsley – there couldn’t possibly be a better dish to serve with a cold beer (and perhaps a side of...
David Poirier, of Sydney restaurants La Grande Bouffe, Le Village and Bistro Mémé, shows Luke how to cook his grandmother’s recipe of escargots à la provençale.
This recipe, shared with us by the Intercontinental in Sydney, is an elaborate showcase of premium local produce: Hervey Bay scallops and Tasmanian truffles are...
What I loved about Lyon was the authentic bouchons (restaurants) that serve dishes passed down from generation to generation. The highlight of bouchons, for me,...

SBS Shop

Hungry for more? Looking for a gift? Visit the SBS Shop for programs and books from Luke Nugyen and much more.

Filled with beautiful food and landscape photography, Luke Nguyen’s France is the ultimate companion to French cuisine and beyond.
Take a ‘food journey down the Mekong River’ with Luke Nguyen as he explores traditions from China, through Myanmar, Thailand, Laos, and Cambodia, to Vietnam.
Luke unearths a multi-cultured food scene, cooking his way across the length and breadth of the UK and discovering wonderful food delicacies.
Visit the SBS Shop now to buy Luke Nguyen's France on DVD, or get the series and episodes on iTunes or Google Play.
Discover Luke Nguyen’s culinary journeys through the regions of Vietnam and the Mekong River - DVDs, digital downloads and books are at the SBS Shop now.