European Classics

French, Italian, and German cooking techniques come to life in this episode. Chateaubriand – a perfectly cooked beef tenderloin – is the signature dish at L’Auberge Chez Francois in Great Falls, VA, while Piccolina in D.C.’s Penn Quarter offers up scacce, a delicious Sicilian stuffed flatbread. Seth's tour ends with a German classic, jäegerschnitzel, at the Old Stein Inn in Edgewater, MD.

Seth Tillman heads to the Old Stein Inn in Edgewater, MD for traditional German food. There, Chef Dirk Dressen shows Seth how to make jägerschnitzel, a crispy fried pork cutlet. Together, they prepare the pork tenderloin schnitzel, pounding it thin and breading it with flour, egg, and Japanese panko breadcrumbs. The schnitzel is cooked to perfection in a butter and oil mixture.

Seth Tillman visits L’Auberge Chez François, a French restaurant in Great Falls, Virginia with an authentic Alsatian look, feel, and cuisine. Chef Jacques Haeringer shows Seth how to make Chateaubriand de l’Auberg, a beef tenderloin which is the restaurant's most romantic dish, served table-side with fresh vegetables from the garden and bearnaise sauce.

Seth Tillman heads Piccolina to experience the flavors of Sicily in one of D.C's best Italian restaurants. Chef Amy shares the secret behind her Scacce, a thin flatbread layered with tomato sauce, broccoli rabe, fennel sausage, mozzarella, and more. This crackly and crispy masterpiece is as light as a stuffed pizza can be!