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Published on Nov 9, 2009
Guests were definitely excited to get up close and personal with this three-Michelin-starred chef. Participants basked in his passion for the French heartlands in this one time only culinary workshop. Sharing a dish of organic salmon with morel mushrooms, asparagus and a light sabayon, Chef Régis Marcon demonstrated how great ingredients can accentuate the taste of a dish. Get the recipe here ( http://www.worldgourmetsummit.com/wgs... ) and visit http://worldgourmetsummit.com for more in 2010!
Event: Régis Marcon Live & Personal Culinary Workshop Date: 24 April 2009 Location: Miele Kitchen