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Great Chefs of the World, Great Chefs of the World, Episode 78
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directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of the World (New Orleans, LA: Great Chefs Television, 1999), 30 mins
On this episode of Great Chefs of the World, chef Eric Deblonde prepares an appetizer of Pan-seared Salmon with Herb Crust on Porridge Pancake, chef Olivier Ramos prepares an entree of Roast Pork, and chef Patrick Pomarès prepares a dessert of Crème Brûlée with Caramelized Mangoes and Mango Puree.
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of the World (New Orleans, LA: Great Chefs Television, 1999), 30 mins
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Great Chefs of the World, Great Chefs of the World, Episode 94
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directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of the World (New Orleans, LA: Great Chefs Television, 1999), 30 mins
On this episode of Great Chefs of the World, chef Olivier Ramos prepares an appetizer of Jumbo Sea Scallops, chef Patrick Henriroux prepares an entree of Chicken Cooked in Pork Bladder, and chef Martin Reitberger prepares a dessert of Fried Pear Dumplings with Stewed Pears.
directed by John Beyer, fl. 2002; presented by Mary Lou Conroy, fl. 2002; produced by John Beyer, fl. 2002, Great Chefs Television, in Great Chefs of the World (New Orleans, LA: Great Chefs Television, 1999), 30 mins
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