Episode 2 GOODfood+wine aka Paris GOODfood+wine Airs February 15th 2015
by Paige Donner
If you read French and keep on top of French culinary news, you may already have bookmarked several of these articles that buzzed around the social media waves these past weeks, namely how France is mounting a campaign of Gastro-Diplomacy.
Well, we here at GOODfood+wine (aka Paris GOODfood+wine) applaud these efforts. In fact, I wholeheartedly embrace the synergy of the first episode airing the very same month that the French government officially launched the spearheading of their formal worldwide communications campaign about the abiding merits of French cuisine.
The second episode of Paris GOODfood+wine (aka GOODfood+wine) airs this Sunday on World Radio Paris. If you live outside Paris and don’t get the station on your radio dial,not to worry. You can catch the episode on replay, along with Episode 1 as well, at WRP/ListenAgain.
By the way, Chef Yannick Alléno is the Paris chef who was just awarded a third Michelin star for the restaurant he bought last year, Pavillon Ledoyen. You will hear more about it, plus an interview I did with him about his love of wine, in this episode, Episode 2 of Paris GOODfood+wine.
EPISODE 2 – The show lineup:
In this Episode of Paris GOOD food+wine, we’ll be hearing from Alec Lobrano, our featured guest restaurant reviewer and author of Hungry for Paris. He’ll give us the scoop about Chef Yannick Alleno’s re-envisioned Pavillon Ledoyen. The Pavillon Ledoyen is an iconic Parisian restaurant that this supertstar chef recently installed himself in as Executive Chef and owner.
Then you’ll get to hear an interview our contributor and pâtisserie specialist, Gabrielle Mondesire, did with Frédéric Lalos, a baker whose praises are sung throughout Paris and even throughout France.
- Krug Sounds
Lastly, if music be the food of love, then Krug has a corner on it. At least that’s the sense you get when you listen to Krug’s President, Margareth Henriquez, who explains to us why men prefer tannins and women tend to naturally take to the sing-song of champagne.