In one of my former lives I was a producer - radio, television, and film - so I can say with some authority that producing is a lot like cooking. There's a hell of a lot of preparation - all for a product that gets consumed rather quickly.
And hopefully savoured - whether it's in the moment - or in memories without end.
I believe that so much depends on ingredients and technique - and I'm not only talking about Ducasse or Scorcese here. I'm talking about a peanut butter and jelly sandwich and home movies. I'm saying that if there people involved in the process who are doing it because they really love it - and maybe for people they love - we cannot help but create something wondrous in this world.
So how lucky was I to get hooked up with the crew you see above? From left to right, you have Tracey Gudwin, Camera; Chris Collins, Exec. Producer/Director/Camera; Anthony Bourdain, "humble host'; and Diane Schutz, Associate Producer. Not pictured is Lydia Tenaglia, Exec. Producer/Director - who manned the Zero Point Zero mothership back in New York - along with her and Chris' newborn babe. I cannot say enough about how much they all enriched my life.
Before they came to town, I visited every location that we were going to use in the show. That meant crisscrossing Paris and just beyond - feuled by many shots of espresso, glasses of wine, and an absinthe or two - with friends old and new.
In the case of Pascal - one of my most adored former chefs at Cordon Bleu - it was an impromptu family meal at the back of the boulangerie. He was just finishing up an open-faced omlette - a big skillet with barely set eggs, rich with crispy chunks of salty and fatty lardons, and smothered in generous handfuls of nutty, finely-grated Emmental cheese. Of course there was bread. We passed whole baguettes around the rough wooden work table-cum-dining table - breaking the golden, crackling crust with our bare hands - pulling apart the beautiful, creamy mie with a final tug.
When I write more about the places we visited - and about the people who allowed us into their lives - I will link back to this list.
And then there are the ones that got away. There were a few places where we wanted to shoot, but for one reason or another, couldn't. We might not have been able to bring them to you on camera, but I have other means, no?
Also, I've received some very nice emails from people asking if I would do tours and/or provide production services. I said I would think about it and respond here. Yes, I will - but we have to work around my cooking schedule. Anyone still interested can email me directly for rates.
Thank you all - I'm still savouring the experience - I hope you are too.
Le Royal
212 rue de Grenelle
75007 Paris
01 47 53 92 90
- breakfast cafe
L'Hotel
13 rue des Beaux Arts
75006 Paris
01 44 41 99 00
- Oscar Wilde suite
Cantada II
13 rue Moret
75011 Paris
01 48 05 96 89
- absinthe bar
Peter Schaf
Liqueurs de France
- absinthe expert/distiller
Caves du Roy
31 rue Simart
75018 Paris
01 42 23 99 11
- absinthe shop
A la Tour de Montlhery (Chez Denise)
5 rue Prouvaires
75001 Paris
01 42 36 21 82
- Les Halles bistro
Musee des Egouts de Paris
Pont d'Alma, rive gauche
75007 Paris
01 53 68 27 81
- sewers
Marche International de Rungis
1 rue de la Tour
94152 Rungis
01 41 80 80 00
- wholesale market and butchers' cafe
Julien Aurouze
8 rue des Halles
Paris 75001
01 40 41 16 20
- rat exterminator
Chez Robert et Louise
64 rue Vieille du Temple
75004 Paris
01 42 78 55 89
- fireplace grill
Pascal Pinaud Boulangerie/Patisserie
70 rue Monge
75005 Paris
01 43 31 40 66
- bakery
Cafe de la Mairie
8 place St. Sulpice
75006 Paris
01 43 26 67 82
- sidewalk cafe
Au Village
86 avenue Parmentier
75011 Paris
01 43 57 18 95
- Senagalese restaurant
Philippe Langlet
6 place d'Aligre
75012 Paris
01 43 45 35 09
- cheesemonger (Travel Channel Sneak Preview)
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