Acclaimed chef Luke Nguyen revisits his journey through France, a culinary wonderland which has helped shape his ancestral home, Vietnam. In this one-hour special Luke looks back on his journey throughout France and the wonderful people he met.
Beginning in Paris, Luke circumnavigates the country: Paris to Strasbourg, Lyon to Marseille, Nice to Biarritz and finally Ile d’Oléron to St Malo. Luke’s passion for cooking leads him to unearth a side to French food culture and lifestyle that has rarely been presented. Local characters open their homes and share family recipes with Luke.
More about Luke Nguyen's France.
Get the recipes from the show
Vietnamese steak tartare (below)
Melted goat's cheese on sourdough (crottin chaud sur toast)
Asparagus with mousseline sauce (asperges sauce mousseline)
Three fish with choucroute (choucroute de la mer)
Beef pastry snails (fleischnacka)
Lyonnaise salad (salade Lyonnaise)
Fried zucchini flowers (beignets de fleurs de courgette)
Niçoise salad (salade niçoise) (below)
Stuffed sardines (sardines farcies)
Pork neck with Basque vegetables (lepoa et légumes à la basquaise)
Hot oysters in creamy beurre blanc sauce
Razor clams in coconut broth (couteaux au bouillon de coco)
Rabbit cooked in red wine (cocotte de lapin au vin rouge)
Crab wok-tossed in tamarind sauce (wok de crabes sauce tamarin)
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
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