Why you should watch Match Game, American Woman and more
This series visits 13 restaurants, whose chefs prepare their favorite meals.
Chef Udo Nechutny (Miramonte Restaurant) prepares mousse of poultry liver; duck Miramonte; figs in Cabernet Sauvignon with almond ice cream.
Chef Jeremiah Tower prepares spit-roasted suckling pig; poached fish with tomatoes and purple basil; warm mixed-berry compote; raspberry and fig gratin.
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.
Chef Werner Albrecht (French Room) prepares crayfish with poached quail eggs; rabbit with apricots in Cabernet sauce; cheese pasta roll.
Chef Masataka Kobayashi (Masa's) prepares pasta with truffle sauce; medallions of veal; baby salmon stuffed with caviar.
Vegetable soup, salmon with asparagus sauce, a beef dish called Bombay madness and strawberry cake á la dacquoise. The chef: Bruce LeFavour.
Chef Roberto Gerometta (Chez Michel) prepares stuffed leg of duck in red-wine sauce; mousseline of frog legs with pasta.
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 Christian Iser prepares rack of lamb with herb-sauce salad; cinnamon peach tart; Stanford Court bread pudding.
Download the TV Guide app for iPhone, iPad and Android!