In France, if you eat with someone you become friends.
To get the U.S. team in the mood before they headed to Paris, French chef and “Top Chef” contestant Kevin D’Andrea invited the Olympians into his kitchen to split baguettes, hear each athlete talk about the incredible journey that led to this special moment and cook up some French specialties.
In each episode of “Breaking Baguettes,” learn more about a life of bread and cooking as you get to know the men and women who made history at the 2024 Olympics and their stories. Then, with Chef D’Andrea’s recipes, you can try your hand at making these incredible dishes.
Chef Kevin D’Andrea, a contestant on Bravo’s “Top Chef,” invited Olympians into his kitchen to get their taste buds ready for the Paris Olympics. Check out the trailer for the new series.
Watch the full episode and get the recipe when it premieres at the link below:
Gold medalist swimmer Lydia Jacoby makes French crepes
All episodes will premiere on June 4th.
As she prepares to compete in the Paris Olympics, gold medalist swimmer Lydia Jacoby talks food and competition with chef Kevin D’Andrea before learning how to make French crêpes.
How to Make Chef Kevin D’Andrea’s Crepes
250 grams flour
4 eggs
500 grams of milk
25g IPA beer
20 grams sugar
50 grams melted butter
A pinch of salt
Chantilly cream and chocolate hazelnut paste for garnish
- Beat the eggs with the flour and melted butter until thoroughly combined.
- Slowly add the milk and beer.
- Mix the sugar
- Let the mixture rest in the refrigerator for about 30 minutes
- Cooked over fire in a crepe pan
- Flavoured with Chantilly cream and chocolate hazelnut paste
Kevin D’Andrea, chef and owner of Foliepop’s, shares three phrases you should know to make your journey at the Paris Olympics easier.
Olympic divers Haley Hernandez and Allison Gibson decorate tartlets
The episode will premiere on June 6th
Olympic divers Haley Hernandez and Allison Gibson join Chef Kevin D’Andrea in the kitchen to discuss hot food topics and try their hand at decorating delicious French tartlets.
Sorry, we don’t have recipes for these delicious all-natural treats.
The tartlets are a specialty of Chef D’Andrea’s patisserie, Follypop, in Austin, Texas, and to get a taste of these tartlets you have to try the original.
Don’t be shy about ordering a glass of Sauvignon Blanc: ahead of the Paris Olympics, chef Kevin D’Andrea shows you how to do it right in a French restaurant.
Olympic couple Christina and Kyle Clemons make French macaroni and cheese
The episode will premiere on June 11th.
Olympic track and field stars Kyle and Christina Clemons join top chef Kevin D’Andrea ahead of the Paris Olympics to make a French version of their favorite dish, mac and cheese.
How to Make Chef Kevin D’Andrea’s French Macaroni and Cheese
Cavatappi pasta 500g
40g lamp
40 grams spring onion
80g Gruyere cheese for pasta + 20g for topping
80g Cantal cheese
80g Brie cheese
30 grams wheat flour
30 grams butter
650 grams of milk
5 grams Espelette pepper powder
Breadcrumbs
salt
pepper
- Cook the pasta in boiling water, stopping 1 minute before the cooking time indicated on the box.
- Rinse the pasta under cold water to stop cooking.
- Add the butter and flour to a frying pan and heat, stirring, for 4 minutes to make a roux.
- Add milk and spices and simmer until thickened.
- Add cheese to the bechamel sauce
- Mix the pasta into the sauce
- Pour the mac and cheese into a cast iron skillet and top with the Gruyere and breadcrumbs.
- Bake until golden brown and enjoy.
“Top Chef” contestant Kevin D’Andrea prepares for dinner at a Parisian cafe.
Father and son David and Corey Robinson make mussels in red curry
The episode will premiere on June 13th.
Chef Kevin D’Andrea, a “Top Chef” contestant, treats two-time Olympic gold medalist and “Dream Team” member David Robinson and his son, former Notre Dame wide receiver Corey Robinson, to a taste of Paris.
How to make Chef Kevin D’Andrea’s Red Curry Mussels
250g mussels
100 grams coconut milk
50 grams coconut cream
30 grams red curry paste
20 grams cherry tomatoes
1 red bell pepper
20 grams of ginger
3 cloves of garlic
Olive oil
Thai Basil
coriander
Scallions
- Cut the peppers into slices
- Crush the garlic
- Sauté peppers and garlic in olive oil for 3 minutes.
- Add the ginger and red curry paste to the chilli and garlic and sauté for 2 minutes.
- Add the mussels and fry for another minute or so.
- Add coconut milk, coconut cream, and salt.
- Cook for 4 minutes until the mussels open.
- Chop the cherry tomatoes and add
- Add remaining herbs and seasonings to taste.
“Top Chef” contestant Kevin D’Andrea shares a bit of the history of French fries.
Decathlete Trey Hardy tries his hand at making taroa, a type of duck confit.
The episode will premiere on June 18th.
Olympic decathlon silver medalist Trey Hardy will share some hot food as he and Chef Kevin D’Andrea prepare an authentic French dish featuring duck confit, called taroa.
How to Make Duck Confit with Chef Kevin D’Andrea
4 duck legs
600 grams duck fat
garlic
salt
- Remove the bones from the thighs, leaving the duck leg bone intact.
- Sprinkle generously with salt and let your feet rest for an hour.
- Rinse with water to remove all salt
- Melt the duck fat and garlic in a large ovenproof saucepan.
- Once everything is melted, add the duck legs and bake in a 200 degree oven for 4 hours.
- Once it’s done, cook it before placing it in the fridge overnight.
- The next day, fry them in a nonstick pan to crisp up the skin.
To make the sauce
5 grams Espelette pepper powder
Chipotle Adobo 125g
brown sugar
cream
salt
- Mix everything together in a blender to make a smooth sauce.
Chef Kevin D’Andrea, owner of Foliepop’s, shares three must-try French dishes ahead of the Paris Olympics.
