Behind the Burner

Episode 20091119

Cooking with Cognac with Chef Florian Hugo at Brasserie Cognac

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What do Prime American beef, cognac and a whole lotta' juice have in common aside from being delicious? Chef Florian Hugo! Previous private chef to the French Minister of Defense, Hugo is no militant. Watch as he commands beef tenderloin to melt like lemon-cream butter. Hugo proves that Cognac is not only an aperitif, but also an excellent addition to sauces and a perfect way to combine the food business with pleasure!moreless

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