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This series visits 13 restaurants, whose chefs prepare their favorite meals.
Chef Werner Albrecht (French Room) prepares crayfish with poached quail eggs; rabbit with apricots in Cabernet sauce; cheese pasta roll.
Chef Rene Verdon of Le Trianon talks about his years as White House chef during the Kennedy Administration, and prepares a mousseline of scallops and salmon; chicken with pink and green peppercorns; gÔteau Nancy.
Chef Masataka Kobayashi (Masa's) prepares pasta with truffle sauce; medallions of veal; baby salmon stuffed with caviar.
Chef Jeremiah Tower prepares spit-roasted suckling pig; poached fish with tomatoes and purple basil; warm mixed-berry compote; raspberry and fig gratin.
Vegetable soup, salmon with asparagus sauce, a beef dish called Bombay madness and strawberry cake á la dacquoise. The chef: Bruce LeFavour.
Chef Christian Iser prepares rack of lamb with herb-sauce salad; cinnamon peach tart; Stanford Court bread pudding.
Chef Udo Nechutny (Miramonte Restaurant) prepares mousse of poultry liver; duck Miramonte; figs in Cabernet Sauvignon with almond ice cream.
Chef Roberto Gerometta (Chez Michel) prepares stuffed leg of duck in red-wine sauce; mousseline of frog legs with pasta.
Chef Maxime Schacher prepares mousse of duck liver; saddle of rabbit with leeks and rosemary; walnut pie á la mode.
Chef Jacky Robert (Ernie's) prepares shrimp-stuffed ravioli with basil sauce; braised squab in a mold of vegetables; gratin of strawberries.
Chef Adriana Giramonti (Giramonti Restaurant) prepares artichokes Roman-style; marinated eggplant; strawberries Italian-style.
Chef Barbara Tropp prepares shrimp and crab toast on French baguettes; cucumber fans; raspberry and mandarin-orange tart.
Chef Mark Miller (Fourth Street Grill) prepares scallops ceviche; oysters with lime-chili sauce; Yucatan seafood stew; mango sorbet.
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