Follow chef André Chiang as he recreates centuries-old French classics at Taipei’s Michelin 2-star restaurant RAW. Every season, chef André Chiang designs a brand new menu. In the summer of 2022, RAW’s menu was titled “Grande Classique,” highlighting traditional classics of French cuisine. This episode follows the RAW team as they learn the ins and outs of classic French delicacies rarely served in modern times, even in modern-day France. RAW’s chefs take lessons from French craftsmen in Taipei and learn the traditional methods used to make dishes such as poulet en vessie (chicken in a pork bladder), canard apicius (duck caramelized with honey), and pâté en croûte (meat pie). French pastry chef Joaquin Soriano also teaches the classic dessert “Concorde,” originally created for first-class guests on Air France’s supersonic airliner of the same name. Creating these exquisite dishes requires a solid grasp of fundamental French techniques. By inviting French masters to collaborate with and educate the RAW staff, chef André Chiang creates a rare opportunity for young Taiwanese chefs to learn these specialized techniques. Young chefs in Taiwan aspire to work with André Chiang because he constantly pushes them to excel. Chiang believes happiness is achieved by challenging ourselves to exceed our own abilities. He trusts his staff to know where they need to improve, and he strives to help them become the best versions of themselves. This is why Chiang rewrites RAW’s menu every season: to challenge his staff and himself to continue learning and growing together.

• Dam
• Chicken