Throw back to the interview of H.E Pierre-André Imbert to Smelly Cheese
Step into a world of wine, cheese and culture with Pierre-André Imbert - French Ambassador to Australia. The episode today, toasts the 100th anniversary of the International Organisation of Vine and Wine and the unique ties between French and Australian terroirs and traditions.
The Winded Up - with Guillaume Brahimi & Franck Moreau
In partnership with the #MakeItIconic campaign by @gouvernementfr, we were fortunate to interview 2 French Australian icons in Guillaume Brahimi (Chef Crown Resorts Culinary Ambassador, Bistro Guillaume, and TV Host) and Franck Moreau (Master Sommelier, and Group General Manager - Beverage at Merivale). What an experience! We were able to hear what makes the French Food and Wine scene iconic, their favourite French dishes and wine, the French spirit and innovation, as well as learn more about the Cite du Vin (a Modern French wine museum in Bordeaux).
About French food
SBS Food
Is there any country more renowned for its food than France? French cuisine is arguably the most revered on earth – indeed the very word "cuisine" is French. Training in traditional French methods and cooking techniques is considered a core component of many a chef’s basic education, regardless of their country of origin.
Nightlife food - Guillaume Brahimi's French Atlantic Coast
ABC Radio Sydney
Guillaume Brahimi has spent many years as a chef in Australia. He runs Bistro Guillaume Melbourne and Perth and he is Crown Sydney's culinary ambassador.
Now the French Australian chef has a new series called 'Guillaume's French Atlantic' coming out on SBS, inviting people on a culinary journey from Normandy to the Spanish border, taking in France's coastal history, iconic produce and authentic cuisine.
Marie Antoinette, mother of French fries?
ABC Radio
French Food Safari | Episode guide
Listen to French Food, Fish and Fine Spirits
Hosts Cameron Smith and Rachel Connor are joined by Chef and recent recipient of the French Medal of Agricultural Merit, Philippe Moucher. They discuss the legacy of regional identity in French Gastronomy, and how Moucher translates this "terroir" at his Melbourne-based restuarant, Phillipe.
Importation de produits gastronomiques français : "une fierté et un plaisir"
Anthony Sebert, directeur général de Répertoire Culinaire, nous partage son expérience dans l’importation de produits français en Australie. Il évoque les joies et les défis de faire découvrir les trésors gastronomiques de la France
