Mary Anne joins Michelin-star chef Dominique Gauthier in the kitchen of the Beau-Rivage Hotel in Geneva, Switzerland, for a cooking lesson from one of the best. Together, they prepare langoustine (aka scampi) wrapped in semolina wheat pasta in a zesty, Mediterranean orange sauce.
After studying under some of the most famous chefs in the world, including Jacques Chibois, Jo Rostand, and Point Ferdinand, chef Gauthier found his home at the Beau-Rivage 21 years ago and has served as executive chef for the last 12. Chef Gauthier finds inspiration for his culinary creations in the seasons as well as from his travels and his readings.
Learn more at beau-rivage.ch/uk/index.php and beau-rivage.ch/uk/index.php#le-chat-botte.php
French subtitles provided by Karl E. Landler (karlelandler.com).
Music is "Backed Vibes (Clean)" by Kevin MacLeod, licensed under Creative Commons Attribution 3.0 Unported incompetech.com/music/royalty-free/index.html?isrc=USUAN1100479.