Kitchen Scenes from the Top Restaurants

Thursday, May 22, 2008

Find out how the best restaurants create magic behind the scenes! Top chefs Alice Waters of Chez Panisse, David Bouley of Bouley, and David Waltuck of Chanterelle tell us what their restaurant kitchens are really like, and how they compare with their home kitchens.

Comments [5]


disagree w geoff too -- of course lenny is proud to be able to get these great food lovers/artists on the air and in one room, as he should be.

i have learned so much and been inspired from the food people on this show, probably more than any other topic.

May. 22 2008 08:46 PM
jonny from brooklyn

I have to respectfully disagree with Goeff, keep servin' it up... and I'm ready to jump on a plane to Frayssinet. It's sounds like the "bomb" as we say in brooklyn

May. 22 2008 01:10 PM
Goeff from Brooklyn

Love your programs Leonard, but god PLEASE STOP. Cooking and food is just not that interesting. You're killing us out here. These guys are just not interesting, nor really is the topic. Try a talk sometime about why some people love food and talking about it and why some people find it stone boaring - even thought we love to eat.

May. 22 2008 12:53 PM
Bruce Merchant from Oak Ridge, NJ

I divide my time between the U.S. and a small village in the SW of France, Frayssinet in the department du Lot. There you will find a 100 year old "family" restaurant. Run by the 5th generation of the family - all women - this small, but thriving "worker's" restaurant is stunning because of its simplicity. Local quarry workers treat it as their dinning room. The food is not served on plates, instead, each course is brought to the table in a bowl or in a platter so that diners can help themselves. The restaurant is open only for lunch Monday to Friday, and on Sunday when local families come for a "special" lunch.

May. 22 2008 12:32 PM
John Celardo from Fanwood, NJ

I was fortunate to celebrate my 25th anniversary at Chanterelle last January. The walls are unadorned, but there were beautiful flower arrangements. The food was spectacular. We had the tasting menu and the wine parings. Roger Dagorn was wonderful in explaining each wine he served us. It’s VERRY expensive, but save up and go.

May. 22 2008 12:17 PM

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