纪录片部落--纪录片《[BBC纪录片]第一位大厨：Escoffier的MichelRouxTheFirstMasterChef:MichelRouxonEscoffier-1080P高清迅雷网盘下载》高清百度云1080p下载
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：第一位大厨：Escoffier的Michel RouxThe First Master Chef: Michel Roux on Escoffier-1080P高清迅雷网盘下载
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小迈克尔·鲁克斯（Michel Roux Jr）主持的传记片，由英国广播公司（BBC）于2012年出版-英语旁白Biography Documentary hosted by Michel Roux Jr, published by BBC in 2012- English narration
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小米歇尔·鲁克斯（Michel Roux Jr）探索了他伟大的烹饪英雄乔治·奥古斯特·埃斯科菲耶（Georges Auguste Escoffier）的生活和影响力。埃斯科菲耶尔（Escoffier）是第一位伟大的餐厅厨师，在世界各地的大型酒店中开设了餐厅，而在这些奢华和decade废的中心，世界上当今最迷人的人物将融合在一起-女演员，王子，公爵夫人和歌剧歌手。为迎合这架国际客机，埃斯科菲耶制作了精美的菜肴，融合了奢华与戏剧性，将餐厅的食物提升为一种艺术形式。埃斯科菲耶（Escoffier）是普罗旺斯铁匠的谦逊儿子，但13岁时就开始在餐厅厨房工作。在19世纪，他们是地狱，燃煤，不通风的地方，厨师的预期寿命甚至比煤矿工人还短。随着埃斯科菲耶（Escoffier）的职业发展，他致力于改善自己的员工队伍，从禁止饮酒和在厨房里骂人到为买不起不起的年轻厨师买衣服。他总是告诉他的员工，“穿得像你一样。”他的曾孙Michel Escoffier告诉Roux，他们在19世纪原始的巴黎餐厅里吃了午餐。埃斯科菲耶（Escoffier）和他的合伙人塞萨尔·里兹（Cesar Ritz）应理查德·奥利·卡特（Richard D'Oyly Carte）的要求来到伦敦经营全新的萨沃伊酒店时，就真正地出了名。在无尽奢华和废的时代，金钱和享乐史无前例地结合在一起，他为伦敦整个社会烹饪并命名了菜肴-从维多利亚女王和爱好威尔士亲王的伯蒂，到伦敦最迷人的艺人奥斯卡·王尔德，女演员莎拉·伯恩哈特（Sarah Bernhardt）和歌剧歌手内莉·梅尔巴（Nellie Melba）等日子。125年后，米歇尔（Michel）与历史学家凯特·威廉姆斯（Kate Williams）一起在萨伏依（Savoy）品尝美味的桃梅尔巴，并发现维多利亚女王时代的英国人如何坚信外出就餐是必须要做的-直到埃斯科菲耶（Escoffier）和丽兹（Ritz），“漂亮”的女人再也见不到进但是有一个秘密，米歇尔听说过但从来不想相信的一个秘密-八年后埃斯科菲耶因在小提琴演奏而被开除萨沃伊。最早发表这一指控的食品新闻记者保罗·利维告诉所有人。除了研究英雄的历史，米歇尔还探索了埃斯科菲耶尔对当今我们生活的明显影响。每当我们走进餐厅并点餐时，这都是他的工作传统，系统和技巧-点菜菜单，定价大奖，厨房的结构以及饭厅的装饰方式-正是出于这个原因，米歇尔（Michel）是美国最著名和最喜欢的厨师之一，他说，他的整个职业都归功于埃斯科菲耶（Escoffier）。一路上，我们目睹了他的一些最美味的菜肴，并看到了米歇尔自己的创造之一的演变，因为他探索了埃斯科菲耶最基本的食谱之一，并将其??变成了米其林星级的21世纪菜肴。Michel Roux Jr explores the life and influence of his great culinary hero, Georges Auguste Escoffier - the man who turned eating into dining. The first great restaurant chef, Escoffier established restaurants in grand hotels all over the world and in these centres of luxury and decadence the world's most glamorous figures of the day would mix - actresses and princes, duchesses and opera singers. Catering to this international jet set, Escoffier produced fabulous dishes that combined luxury and theatricality, elevating restaurant food to an art form. Escoffier was born the humble son of a Provencal blacksmith, but at 13 began working in a restaurant kitchen. In the 19th century they were infernal, coal-fired, unventilated places and chefs had a shorter life expectancy than even coal miners. As Escoffier worked his way up the career ladder, he dedicated himself to improving the lot of his staff - from banning alcohol and swearing in his kitchens to buying smart clothes for young chefs who couldn't afford them. He always told his staff to 'dress like you are somebody, his great-grandson Michel Escoffier tells Roux as they have lunch in an original 19th century Parisian dining room. Escoffier really made his name when he and partner Cesar Ritz came to London to run the brand new Savoy Hotel at the request of Richard D'Oyly Carte. In a time of untold luxury and decadence, when money and pleasure combined like never before, he cooked and named dishes for all of London's society - from Queen Victoria and Bertie, the fun-loving Prince of Wales, to the most glamorous entertainers of the day such as Oscar Wilde, actress Sarah Bernhardt and opera singer Nellie Melba. 125 years later, Michel joins historian Kate Williams to enjoy a delicious peach melba in the Savoy and discover how the Victorian British were convinced that eating out was the thing to do - until Escoffier and Ritz, 'nice' women would never have been seen eating in public.But there's a dark secret, one that Michel has heard of but never wanted to believe - that after eight years Escoffier was fired from the Savoy for being on the fiddle. Food journalist Paul Levy, who first published the accusations, tells all. As well as delving into the history of his hero, Michel also explores the palpable influence that Escoffier has on all our lives today. Whenever we step into a restaurant and order a meal it's his traditions, systems and skills at work - the a la carte menu, the prix fixe, the organisation of the kitchen and the way a dining room is decorated - and it's for that reason that Michel, one of this country's most celebrated and favourite chefs, says that he owes his whole career to Escoffier. Along the way we witness some of his most delicious dishes and we see the evolution of one of Michel's own creations, as he explores one of Escoffier's most basic recipes and turns it into a Michelin-starred 21st-century dish.
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【技术参数】——
视频编码: x264 CABAC Main@L3.1
比特率: 2 564 Kbps
Video 分辨率: 1280x720
Video 画面比例: 16:9
帧速率: 25.000 帧速率
音频编码: AAC
音频比特率: 128 kb/s CBR 48000 Hz
音频串流: 2
音频语言: english
分集时长: 58mn 52s
分集数: 1
体积: 1.10 GiB
来源: WEB-DL
Capper: DocFreak08【Technical Specs】——
Video Codec: x264 CABAC Main@L3.1
Video Bitrate: 2 564 Kbps
Video Resolution: 1280x720
Video Aspect Ratio: 16:9
Frames Per Second: 25.000 fps
Audio Codec: AAC
Audio Bitrate: 128 kb/s CBR 48000 Hz
Audio Streams: 2
Audio Languages: english
RunTime Per Part: 58mn 52s
Number Of Parts: 1
Part Size: 1.10 GiB
Source: WEB-DL
Capper: DocFreak08
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