Vino Voices Special Edition: "Knife Edge: Chasing Michelin Stars - Season 2" by Apple TV—Episode 5

"Knife Edge: Chasing Michelin Stars - Season 2" by Apple TV

This Special Edition Vino Voices post is one of seven that will take place while episodes from the series "Knife Edge: Chasing Michelin Stars - Season 2" from Apple TV are released.

I was fortunate enough to be provided with advanced screenings of this series and have been watching them during past weeks. Episode 5 premiers today on Apple TV. Below is a brief overview.

"Knife Edge: Chasing Michelin Stars - Season 2"

Episode Five: To cook is to dance with fire

Restaurants & Locations: Mallory Gabsi in Paris vies for a second Michelin star, while Erre in Burgundy, France, seeks to get their first star.

Tensions/Conflict:

Mallory is opening up a second restaurant, and architect appointments and phoning debtors are distracting the chef from focusing on his kitchen work.

In the beautiful Burgundian countryside, Erre restaurant is not receiving enough reservations to keep business viable.

Quotations:

Chef Mallory of Mallory Gabsi: "I listen to techno because I'm happy. It's better to work happy. The guests feel it in the dish."

"Put your ego on the side, stay focused all the day, and keep pushing."

Chef Clément Vergeat of Erre: "We were comfortable in Paris. We had a career in Paris. We stop everything. We move out to Burgundy. We took that risk because we want to create something very special together."

Anonymous Michelin Inspectors: "The most satisfying thing about the job is being able to find new talent and to promote that talent."

"It's important to see what's new, what's exciting. Keeping track of blogs, forums, maybe checking local papers about new openings and building permits and alcohol permits that have been approved. These are all the kinds of ways of keeping all your fingers on all the pulses."

Narrator/Host Jesse Burgess: "This is the birthplace of Michelin. There are 654 Michelin stars in France."

Culinary Highlights:

At Mallory Gabsi—smoked eel, shallot cooked in brown beer, caviar and white wine sauce.

At Erre—amuse-bouche of rye tartlet, shrimp tartare with smoked mayonnaise and dried egg yolk.

Local Quirks:

Mallory Gabsi—Chef Gabsi was one of the youngest ever chefs to win a Michelin star, at 26 years old.

Erre—The restaurant has a fermentation laboratory, based on lessons that Chef Clément learned from working in Copenhagen.

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