USA - French cuisine in New York

T/I 10:33:56


A crop of French restaurants has recently become all the rage in
New York City.
While the masters of classic French cuisine remain in France, a
recent economic recession in the home country has attracted many
restauranteurs and chefs to do some exciting and innovative work
in The Big Apple.
Le Cirque, Daniel and Les Celebrites - these are the names of
the best of New York's French restaurants that are thriving in
the late nineties.
With the recent re-opening of one of the City's grandest
restaurants, the owner of Le Cirque 2000 has proved how
spectacular a French restaurant in New York can be.
At Restaurant Daniel, the pace is a little less hectic but the
cuisine still extraordinary. Daniel Boulud left his position as
Head Chef at Le Cirque in 1992 to open his own restaurant.


SHOWS:

NEW YORK, USA RECENT

WS New York City street with Le Cirque restaurant in the
background;
WS courtyard in front of Le Cirque restaurant;
CU Le Cirque sign;
WS interior front hall of Le Cirque with diners waiting for
tables on multi coloured chairs;
CU glasses of champagne being poured at the bar;
WS bar with bartenders;
SOT Sirio Maccioni (in English): "I understand that French
chefs, the great French chefs, and the French public, when they
come to New York, they say 'Oh my GOD!' Before, they were going
to a steakhouse. Now, they say they want to come here because it
is not only the food, but they say "It is impossible to do what
you are doing!";
Maccioni pointing out his $3million kitchen complex,
PAN to cooks;
WS cooks making desserts;
WS cook at stove turning meat;
WS Moira Hodgson looking at cookbooks;
SOT Moira Hodgson (in English): "It's really a fusion of new
ideas - taking classic French techniques and then putting
different ingredients that had never been used in French cuisine
before into the recipes";
CU Relais and Chateaux guide to French gourmet restaurants;
SOT Daniel Boulud, seated in front of Restaurant Daniel (in
French): "French restaurants in America have been able to
achieve a standard of quality in terms of taste, presentation
and service and the overall restaurant experience that I think
that we in New York can be very proud, as proud as those in
France are";
WS kitchen at Restaurant Daniel with cooks preparing meat;
MS cooks preparing flowers filled with pastry;
WS cook preparing dessert platters;
MS front door of Les Celebrites restaurant;
WS kitchen at Les Celebrites with cooks;
SOT Christian Delouvrier (in French): "I think that French
cuisine in the United States has become a very good voice and
that we have many products - fresh products in the US are
excellent - and like I was saying, there are many different
cultures here that allow us to take some ideas and to add them
to classic French cooking";
WS diners in Les Celebrites with waiter delivering dishes;
CU woman eating and nodding her head;
MS diners.

Runs 2.56


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