Jacques Pépin: The Art of The Chicken
Christopher Kimball’s Milk Street Radio
00:00
Is This a Burger?
Auguste says beef borgignon is all about the sauce. A deep dark red shiny glistening sauce which is often you know finished. 30 minutes before serving they would add like two three pieces of chocolate to be bogging on just to make it darker richer and then touch sweeter. Auguste: "It takes a French cook to take a simple concept ... into a two to four hour culinary experience"
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