About the Series
From Budapest to Hong Kong, all the world loves fine food, and the dishes conjured by the world's chefs are of stunning variety.
Travel with Great Chefs to see techniques used by chefs in Europe, South America, the Caribbean, and the Pacific. The sharing of culinary ideas between cultures, and the availability of once-exotic ingredients, has created exciting new flavors on every continent. Great Chefs ranges the world to catch national specialties and international cuisine. Taped on location.What You'll Get
Appetizer
Pheasant in Phyllo
Oliver Horion
Oliver´s
Montevideo, Uruguay
Homard Pailleté
(Lobster and Tomato Salad with Vinaigrette)
Claude Troisgros
Troisgros
Rio de Janeiro, Brazil
Steamed Seafood Laulau
Mike Longworth
Sam Choy´s Diamond Head Restaurant
Honolulu, Oahu HI
Entree
Pike Served on Potato-Marjoram Sauce and Sautéed Flat Mushrooms
Reinhard Gerer
Bristol Korso
Vienna, Austria
Swordfish with a Crab Meat-Sesame Crust, Warm Mirin-Cilantro Sauce, and Garlic-Miso Dressing
Dominique Jamain
The Maile Restaurant, Kahala Hilton
Honolulu, Oahu HI
Lamb Tenderloin
Guillermo Rodríguez
Hotel Plaza San Francisco
Santiago, Chile
Dessert
The Nobleman´s Dessert Box
Gale E. O´Malley
Hilton Hawaiian Village
Honolulu, Oahu HI
Lemon Mousse on Wild Cherry Jelly
Christian Petz
Palais Schwarzenberg
Vienna, Austria
Deep-fried Strawberries with White Wine Parfait
Manfred Buchinger
Hotel Inter-Continental
Vienna, Austria
