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Watch Master French Chefs Discuss Their Culinary History

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Hillary Dixler Canavan is Eater's restaurant editor and the author of the publication's debut book, Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters (Abrams, September 2023). Her work focuses on dining trends and the people changing the industry — and scouting the next hot restaurant you need to try on Eater's annual Best New Restaurant list.

Here's a video from news agency France 24 that examines the current landscape of French cuisine. To get a broad perspective, American-born chef Mark Singer (Le Dodin), master chef Paul Bocuse (Restaurant Paul Bocuse), and two Michelin-starred chef Shinichi Sato are all profiled. It's a rare chance to see several master French chefs at work in their element.

Paul Bocuse explains his tireless commitment to his restaurant and his team: "Every day you need reassess yourself. You can't rest on your laurels. You also need to encourage everyone, since it's not a one-man show. It's a team." Mark Singer talks about the possible reasons for the growing influence of Asian cuisine on French chefs, suggesting there are textures and techniques in Asian cooking that are radically different from anything traditional French cuisine offers. Shinichi Sato discusses his style of cooking, which combines both French and Japanese techniques. A short trip into the kitchen at three-star Michelin chef Pierre Gagnaire's eponymous restaurant finds the chef working with international ingredients as well as an international staff. Go, watch:

Video: Paris, the Gastronomy Capital of the World?

· Paris, the Gastronomy Capital of the World? [France 24]
· All Paul Bocuse Coverage on Eater [-E-]