外语原版纪录片《 Floyd on France /弗洛伊德谈法国》 - 纪录片1080P/720P/360P高清标清网盘迅雷下载
https://cdn.6867.top:6867/A1A/xzjlp/enwiki/202302/10/22/exwtc1gvl0f48.jpg外语原版纪录片《 Floyd on France /弗洛伊德谈法国》 - 纪录片1080P/720P/360P高清标清网盘迅雷下载
Floyd on France
一般信息：
Keith Floyd主持的文化纪录片，1987年BBC出版-英文旁白
信息
Alors，小美食家们！弗洛伊德 (Floyd) 在这里提供了最好的法国美食（还有一滴东西可以洗净）。
加入 BBC 蝙蝠车中“害羞和退休”的非凡厨师基思·弗洛伊德 (Keith Floyd) 的行列，他将蜿蜒穿过法国六个绝佳的美食和全景区域，以及一些鲜为人知的令人垂涎的厨房。
充满热情的厨师基思·弗洛伊德 (Keith Floyd) 回到法国，他在这个国家学会了品尝美食和美酒的乐趣，这是一本法国乡村烹饪指南，讲述了弗洛伊德 (Floyd) 最喜欢的来自美丽法国乡村的乡村菜肴。享受 Daube a la Provencale 等可口的家常菜和珍爱的甜点，例如 Gateau basque，弗洛伊德 (Floyd) 的幽默评论更加突出了这一点。
Floyd on France 的 BBC 2 系列节目有许多食谱——精选了一些他多年来最喜欢的菜肴——高度个性化，反映了人们在咖啡馆和餐馆享用的丰富多样的烹饪方式。在从布列塔尼到普罗旺斯，从勃艮第到朗格多克的法国省份的家庭餐桌上。
这种真正美味的体验包括在神奇的普罗旺斯绚丽的气味和色彩中，用整瓣芳香的大蒜烤一只滋滋作响的散养鸡；在保存完好的“男人的诞生地”佩里戈尔，与专制的磨坊夫人一起制作美味的野生蘑菇煎蛋卷；在勃艮第“黄金海岸”丰富的古老葡萄园和酒窖中畅饮，并品尝阿尔萨斯其他迷人地区、巴斯克地区和布列塔尼地区。
法国乡村烹饪的经典风味——慢炖的炖菜、多汁的烤肉、奶油酱、融化的果馅饼和新鲜采摘的香草的芬芳——在这本充满阳光色彩的极富娱乐性和信息性的指南中得到了亲切的庆祝和再现，高更或梵高的派头和诗歌。
制作和导演由 David Pritchard 设计； BBC南与西普利茅斯制作
普罗旺斯
在庆祝法国美食大区的系列节目的第一个节目中，“害羞而退休”的厨师基思·弗洛伊德 (Keith Floyd) 回到普罗旺斯丰富的风景中，在那里他发现了自己对美食和烹饪的热情。
环球旅行的厨师和一个几乎所有食物都是自己做的人共进早餐，然后去市场挑选鱼汤的原料，然后是大蒜鸡肉。
佩里戈尔
基思弗洛伊德 (Keith Floyd) 继续他的美食之旅，参观佩里戈尔 (Perigord)，这是法国最美丽、历史最丰富的地区之一，以松露、鹅和核桃而闻名。厨师寻找最好的法国美食，包括配核桃油的佩里戈尔沙拉和淡水小龙虾炖鸡。
风景未受破坏，点缀着小农场和童话般的城堡，多尔多涅河提供丰富的淡水美食。
勃艮第
基思·弗洛伊德 (Keith Floyd) 访问 Gevrey-Ch勃艮第的安贝汀和第戎。环球旅行的美食家品尝最好的法国美食，包括小牛肉配第戎芥末、红葡萄酒和火腿配酒汁。在索恩河上的一艘驳船上，他用第戎芥末烹制小牛肉，并与让·米歇尔·拉方 (Jean Michel La Fond) 谈论该地区的葡萄酒。
然后，他前往 Gevrey-Chambertin，在收获的第一天为葡萄采摘者烹制一顿 coq au vin，并与庄主 Rene Leclerc 一起品酒。在第戎，他为该地区的一些顶级厨师烹制酒汁火腿和鱼。
阿尔萨斯
“害羞而敏感”的美食家基思·弗洛伊德 (Keith Floyd) 制作了一个大胆的气球，飞越孚日山脉，到达以奶酪气味浓烈而闻名的明斯特河谷。
在邻近的科尔马，他发现了高卢美食，如香肠和肝饺子、用卷心菜叶为奶酪制造商烹制的野鸡和啤酒中的鸡肉，并乘坐热气球飞越群山前往明斯特山谷。
支付巴斯克语
基思弗洛yd 参观了法国的巴斯克地区，在那里他用巴约讷火腿、炖鸽子和一种非常不寻常的汤烹制鸡肉。
在靠近西班牙边境的法国东海岸，坐落着这个非常独立的地区，以辛辣食物而闻名。王牌美食家和美食家基思·弗洛伊德 (Keith Floyd) 庆祝巴斯克地区的经典菜肴，并在河岸上烹制浓郁而温暖的汤，而渔民则在傍晚的灯光下捕鱼。他还尝试制作最有名的巴斯克菜肴——piperade，并取得了意想不到的效果。
布列塔尼
基思·弗洛伊德 (Keith Floyd) 访问布列塔尼 (Brittany)，他参观了一家汤厂，并观看了薄饼的制作过程。他用苹果酒和布列塔尼苹果馅饼烹制烤鸡。
布列塔尼以其海产水果、鱼汤和薄饼而闻名，长期以来一直是美食家基思·弗洛伊德 (Keith Floyd) 最喜欢的地区。但是，虽然布列塔尼和康沃尔有着共同的传统，但真正齐心协力并吞噬来自法国的几乎所有东西的却是法国人。哦，大海。弗洛伊德 (Floyd) 烹制了一份安康鱼烤肉和布列塔尼最著名的菜肴之一，即 kig hafarz，出人意料地以牛肉、面粉和蔬菜为原料。
告别法国
基思·弗洛伊德 (Keith Floyd) 回顾了他在所有地区的足迹，提醒人们每个地区的主要成分。
在普罗旺斯，他参观了 Andre Guige 餐厅，那里陈列着种类繁多的普罗旺斯美食。他在普罗旺斯地区与葡萄酒专家一起品尝了两种当地葡萄酒，Cote de Ventou 和 Gigondas。他回到佩里戈尔地区，在那里他用扁豆和烤山羊奶酪做汤，配以核桃沙拉。最后，他前往布列塔尼的 Morlaix，与 Patrick Jefroid 讨论他如何在热石上烹饪。
技术规格
视频编解码器：H.264 CABAC High@L3.1
视频比特率：1 566 Kbps
视频分辨率：704x396
显示纵横比：16:9
每秒帧数：50.000 fps
音频编解码器：AAC (LC)
音频比特率：125 kb/s VBR 48000 Hz
音频流：2
音频语言：en英语
每个零件的运行时间：28 分钟 - 37 分钟
零件数量：7
部分大小：342 MB - 459 MB
来源：WEB DL
封盖器：DocFreak08
纪录片关键词：
Floyd on France,Au Pays basque, de Biarritz a Bilbao,A Cook Abroad: Series 1,Cooking History,Documentary,Gordon Ramsey Teaches Cooking,Hairy Bikers - Chicken and Egg: Series 1,La Rochelle: vivre l'Atlantique,Parts Unknown Season 3,Rick Stein's Long Weekends: Series 1,The First Master Chef: Michel Roux on Escoffier
Culture,Keith Floyd,BBC,1987,English
纪录片内容简介：
General Information：
Culture Documentary hosted by Keith Floyd, published by BBC in 1987- English narration
Information
Alors, petits gastronauts! Floyd is here with the best in French cuisine (and a drop of something to wash it down).
Join the 'shy and retiring' cook extraordinaire Keith Floyd in the BBC batmobile as he winds his way through six of the great gastronomic and panoramic regions of France -- and a few of its lesser known mouthwatering kitchens.
Keith Floyd, passionate cook, returns to France, the country where he learned to savour the pleasures of good eating and drinking, a guide to provincial French cooking with Floyd's favorite rustic dishes from the beautiful French countryside. Enjoy savory homestyle meals like Daube a la Provencale and cherished desserts like Gateau basque accentuated by Floyd's humorous commentary.
With a number of recipes — a highly personal selection of some of the favourite dishes that have delighted him over the years — Floyd on France, his BBC 2 series, reflects the rich variety of cooking as it is enjoyed in the cafes and restaurants and at the family tables of provincial France from Brittany to Provence and from Burgundy to Languedoc.
This truly delicious experience includes roasting a sizzling free-range chicken with whole cloves of aromatic garlic amidst the glorious odours and colours of magical Provence; rustling up a delectable wild mushroom omelette with the despotic Madame Moulin in perfectly preserved Perigord, 'the birthplace of a man'; drinking your way through the bountiful ancient vineyards and cellars of the 'golden coast' of Burgundy as well as savouring the other enticing areas of Alsace, the Pays Basque and Brittany.
The classic flavours of French country cooking — the slow-simmering stews, the succulent roasts, the creamy sauces, the melting flans and fragrant bouquets of freshly gathered herbs — are lovingly celebrated and recreated in this vastly entertaining and informative guide with all the sunshine colours, the panache and the poetry of a Gauguin or a Van Gogh.
Produced and Directed by David Pritchard; BBC South & West Plymouth Production
Provence
In the first programme in the series celebrating the great gastronomic regions of France, 'shy and retiring' cook Keith Floyd returns to the rich landscape of Provence where he discovered his passion for good food and cooking.
There globetrotting chef has breakfast with a man who makes nearly all his own food, and goes to a market to pick up the ingredients for fish soup, followed by chicken in garlic.
Perigord
Keith Floyd continues his gastronomic ramble with a visit to Perigord, one of the most beautiful and historically rich areas of France, famous for its truffles, geese and walnuts. The chef searches for the best French food, including Perigord salad with walnut oil and chicken stewed with fresh-water crayfish.
The landscape is unspoilt, dotted with tiny farms and fairy-tale castles, and the Dordogne river provides an abundance of freshwater delicacies.
Burgundy
Keith Floyd visits Gevrey-Chambertin and Dijon in Burgundy. Globetrotting gastronaut samples the best of French cuisine, including veal with Dijon mustard, coq au vin and ham with wine sauce. From a barge on the River Saone he cooks veal with Dijon mustard and talks to Jean Michel La Fond about the wine of the area.
He then travels to Gevrey-Chambertin where he cooks a meal of coq au vin for the grape pickers on the first day of the harvest, and has a wine tasting with the owner Rene Leclerc. In Dijon, he cooks ham with a wine sauce and fish for some of the top chefs of the area.
Alsace
'Shy and sensitive' gastronaut Keith Floyd makes a daring balloon crossing over the Vosges mountains to the vale of Munster, famous for its strong-smelling cheese.
In neighbouring Colmar he discovers the Gallic delights of choucroute and liver dumplings, pheasant cooked for the cheese makers with cabbage leaves and chicken in beer, and takes a balloon trip over the mountains to the Munster valley.
Pays Basque
Keith Floyd visits the Pays Basque region of France, where he cooks chicken with Bayonne ham, pigeon stew and a very unusual soup.
On the eastern coast of France close to the Spanish border lies this fiercely independent region, famous for its spicy and peppery food. Ace gastronaut and bon viveur Keith Floyd , celebrates the classic dishes of the Basque country and cooks a rich and warming soup on a riverbank while fishermen net elvers in the evening light. He also attempts to make the most famous of all Basque dishes, a piperade, with unexpected results.
Brittany
Keith Floyd visits Brittany, where he visits a soup factory, and watches crepes being made. He cooks chicken roasted with cider and a Breton apple flan.
Famous for its fruits de mer, fish soups and crepes, Brittany has long been a favourite region for gastronaut Keith Floyd. But while Brittany and Cornwall share a common heritage, it is the French who have really got their act together and devour almost everything that comes from the sea. Floyd cooks a roast of monkfish and one of the most famous of all Breton dishes, a kig hafarz, surprisingly based on beef, flour and vegetables.
A Farewell to France
Keith Floyd retraces his steps in all the regions from his tour, reminding people of the main ingredients of each region.
In Provence he visits the restaurant of Andre Guige where a wide selection of Provencal food is displayed. He tries two local wines, Cote de Ventou and Gigondas, in the Provence area with wine experts. He goes back to the Perigord region where he cooks a soup with haricot beans and toasted goat's cheese served with a walnut salad. Finally, he travels to Morlaix in Brittany and talks to Patrick Jefroid on how he cooks on hot stones.
Technical Specs
Video Codec: H.264 CABAC High@L3.1
Video Bitrate: 1 566 Kbps
Video Resolution: 704x396
Display Aspect Ratio: 16:9
Frames Per Second: 50.000 fps
Audio Codec: AAC (LC)
Audio Bitrate: 125 kb/s VBR 48000 Hz
Audio Streams: 2
Audio Languages: english
RunTime Per Part: 28 min - 37 min
Number Of Parts: 7
Part Size: 342 MB - 459 MB
Source: WEB DL
Capper: DocFreak08
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外语原版纪录片《 Floyd on France /弗洛伊德谈法国》 - 纪录片1080P/720P/360P高清标清网盘迅雷下载
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