French Delights

Explore the rich tapestry and traditions of French gastronomy with host Seth Tillman. First stop: Chez Billy Sud in Georgetown, for oeufs en meurette (eggs in a red wine sauce). In DC’s NoMa neighborhood, Le Clou blends tradition with modernity in their ris de veau (sweetbreads basted in brown butter). Bastille in Old Town, Alexandria, offers up a magret de canard (slow-seared Moullard duck)

Seth Tillman visits Bastille, a French restaurant in Alexandria, VA, where chefs Christophe and Michelle Poteaux demonstrate how to prepare magret de canard, the moulard duck breast.

Seth Tillman heads to Le Clou, an upscale French restaurant in D.C.'s NoMa neighborhood, where chef Nicholas Stefanelli shows how to cook ris de veau. Sweetbread — the thymus gland from a calf — is a central ingredient of Le Clou's ris de veau, a delicious French food. Nick explains his method of soaking sweetbreads overnight, then boiling and roasting them in brown butter with garlic and herbs.

Seth Tillman visits Chez Billy Sud, a Georgetown French restaurant where chef Brendan L’Etoile demonstrates how to make a Burgundian dish called oeuf en meurette, featuring a red wine sauce made with pinot noir.