Behind the Scenes at a 2-Star Michelin Restaurant It's hard to say what was more enjoyable, my dinner at La Côte Saint Jacques OR being able to eavesdrop on their lunch service the following day. I learned so much from just watching Chef Bondoux do his thing, and the team working with him was so impressive. If you are in Paris looking for the perfect detour, I can't recommend this place enough. Truly a highlight of my year. #france #europe #europetravel #travel #restaurantreview #cooking @Relais & Châteaux

You won’t believe how much this cost me... First off, I want to thank all the nurses who took care of me while I was sick, and the best nurse of all, my girlfriend, who also helped me film this silly video.  And don't worry about me. I'm back at home and fully healthy now, and the whole stay was actually just $35 out of pocket.  Stay healthy out there...The pancakes aren't actually worth it.  #restaurantreview #foodcritic #foodie

This is NOT a recipe... it’s a framework. Sometimes it’s amazing, sometimes it’s just ok... but it’s always better than wasting your leftover food. 8 Step Framework 1 Brown the protein/uncooked main:  Pork, Chicken, Beef, Mushrooms, Eggplant, Zucchini 2 Add aromatics:  Onions, Carrots, Celery, scallions, shallots, leeks, ginger, garlic, sweet peppers 3 Flavor bombs:  Garlic, Peppers, Spices, Herbs, Seasoning Packs 4 Soup base:  Tomato Sauce, Chicken Stock, Vegetable Broth 5 Taste and adjust:  Salt, Pepper, Herbs, Spices 6 Add things that boil:  Pasta, Dumplings, Beans, Potatoes, Frozen Veg 7 Simmer as long as the items you added in step 6 NORMALLY cook for. 8 Add anything fresh:  Spinach, cheese, spring onions, kale, croutons #cooking #leftovers #soup #recipe #foodscience

F is for Fettuccine Alfredo 🧀 The original fettuccine alfredo is known in Italy as fettuccine al burro… or buttered fettuccine. It was traditionally a dish served to settle one’s stomach or to quickly throw something together with ingredients everyone has on hand. The name “Fettuccine Alfredo” comes from the man who popularized the recipe in Rome by having the gall to put such a simple dish on a restaurant menu. He made up for its simplicity by tossing and mixing the pasta tableside in a spectacle that presidents, actors, and models have all traveled to see. Italian Version Recipe: To make this dish, mix 2 parts fettucine 1 part butter 1 part freshly grated parmigiano reggiano So for 2 servings 200g Pasta 100g Butter 100g Parmesan Notes: -The Parmesan needs to be freshly grated in order to melt properly. Nothing pre-grated. -I've found that grated cheese is better than shredded. But shredded still can work. -Use room temp butter to melt more easily. -Make sure the pasta is al dente to ensure that it doesn't break while tossing. -I like cutting my noodles a bit thicker than regulation so that they hold up to rigorous tossing. (People will probably comment that it's tagliatelle in the video, but that's how I prefer it) -Don't be shy with the pasta water. It really helps the sauce coat everything nicely. United States Version: For 2 servings of pasta ¼ cup Butter 2 cloves Garlic (crushed) 1 cup Heavy Cream Sprinkle of Parsley (Taste) Freshly Ground Pepper (Taste) 1 Cup Freshly Grated Parmesan Cheese Heat the butter, garlic, and heavy cream together until the butter melts. Then add your spices and Parmesan, and heat 5-8 minutes while stirring till the sauce thickens. Toss with the pasta, and boom. Enjoy! #fettuccine #alfredo #italianfood #recipes #pasta

🍝A is for Amatriciana🍝 This dish is over 1000 years old, but the recipe has changed slightly over the years. It was originally made without tomatoes and resembled the modern day “Gricia” sauce. Once tomatoes arrived in Italy around the 1600s, they made their way up from Naples and into this dish forever. 😜🤫MY SUPPLIER🤫😜 For a truly authentic Amatriciana, you should use guanciale, but it can be expensive or hard to find. To help you out, check out @donato_online_store or go to www.DonatoOnlineStore.com They are a small business in Northern California, and when I reached out to them for help with this series, they enthusiastically added a promotion for a free gift with every order. Just use the code TRIGGTUBE at checkout and enjoy your free extra gift. They have both smoked (as you see in this video… my favorite) and the more traditional cured. The red pepper is optional (you can just use black pepper instead for a bit milder version), but I strongly prefer the little hint of spice you get from a fresh pepperoncino. This whole dish comes together in the time it takes to boil spaghetti, so it's a perfect weeknight meal. Recipe 1 serving: -125 g (4,4 oz) of guanciale 80 g (½ cup) Tomato Puree 1 chili pepper (2g or ½ tsp Red Pepper Flakes) 100 g (3oz) of spaghetti(or bucatini) 20 g (3Tbsp) of grated Pecorino Romano -Starting in a cold pan, brown the guanciale on low -Add the tomatoes and chili while the pasta boils. -Cut the heat to your pan, and then toss the pasta with the sauce and some pasta water. -Once decently coated, add a sprinkle of freshly grated pecorino Romano and toss till smooth and creamy. -Top with some more pecorino and enjoy. #italianfood #amatriciana #cucinaitaliana #recipe #ciboitaliano