In France, when you break bread with someone, you become friends.
To get in the spirit before Team USA heads to Paris, French chef and “Top Chef” contestant Kévin D’Andrea welcomed Olympians into his kitchen to break baguettes, talk about the incredible journeys that led each person to this very special moment — and cook some French specialties.
Get to know some of the men and women who have and who are hoping to make Olympic history in 2024 as they share more about their lives over bread and cooking in each installment of “Breaking Baguettes” — and maybe try your hand at making these incredible dishes with Chef D’Andrea’s recipes.
Chef Kévin D’Andrea, a contestant on Bravo’s “Top Chef”, invited Olympians into his kitchen to get their palates ready for the Paris Olympics. Check out the trailer for the new series.
Watch the full episodes and get the recipes at the links below as they premiere.
Gold medal swimmer Lydia Jacoby makes French crêpes
As she prepares to compete at the Paris Olympics, gold medal-winning swimmer Lydia Jacoby joins Chef Kévin D’Andrea to talk food and competition before learning to make French crepes.
As she prepares to compete at the Paris Olympics, gold medal-winning swimmer Lydia Jacoby joins chef Kévin D’Andrea to talk about food and competition before learning to make French crêpes.
How to make Chef Kévin D’Andrea’s crêpes
250 grams flour
4 eggs
500 grams milk
25 grams IPA beer
20 grams sugar
50 grams melted butter
Pinch of salt
Chantilly cream and chocolate hazelnut paste to taste for the garnish
Mix the eggs with the flour and melted butter until fully incorporated
Add the milk and the beer slowly
Mix in the sugar
Let mixture rest for 30 min in the fridge
Cook over heat in a crêpe pan
Garnish to taste with Chantilly cream and chocolate hazelnut paste
Chef Kévin D’Andrea, owner of Foliepop’s, shares three phrases you need to know for an easy time getting around at the Paris Olympics.
Olympic divers Hailey Hernandez and Alison Gibson decorate tartelettes
Olympic divers Hailey Hernandez and Alison Gibson join chef Kévin D’Andrea in the kitchen to debate hot food topics and take a turn at decorating some delicious French tartelettes.
Olympic divers Hailey Hernandez and Alison Gibson join Chef Kevin D’Andrea in the kitchen to debate hot food topics and take a turn at decorating some delicious French tartelettes.
Sorry, no recipe for these delicious, all-natural treats.
The tartelettes are a specialty of Chef D’Andrea’s Austin, Texas pâtisserie, Foliepop’s. To taste one of these, you’ll have to try the originals.
Don’t feel embarrassed when you order a glass of sauvignon blanc. Chef Kévin D’Andrea is going to teach you the right way to order in a French restaurant ahead of the Paris Olympics.
Olympic couple Christina and Kyle Clemons make a French version of mac ‘n’ cheese
Episode premieres June 11.
Olympic track and field stars Kyle and Christina Clemons join Top Chef’s Kévin D’Andrea ahead of the Paris Olympics to make a French version of their favorite dish, mac n’ cheese.
Olympic track and field stars Kyle and Christina Clemons join Top Chef’s Kévin D’Andrea ahead of the Paris Olympics to make a French version of their favorite dish, mac n’ cheese.
How to make Chef Kévin D’Andrea’s French mac ‘n’ cheese
500 grams cavatappi pasta
40 grams ramps
40 grams spring onions
80 grams gruyere cheese for pasta + additional 20 grams for topping
80 grams Cantal cheese
80 grams Brie cheese
30 grams flour
30 grams butter
650 grams milk
5 grams Espelette pepper powder
Panko bread crumbs
Salt
Pepper
Cook the pasta in boiling water and stop it 1 minute before the recommended time on the box
Rinse pasta under cold water to stop the cooking process
Make the roux by cooking the butter and flour in a pan for 4 minutes, stirring as it cooks.
Add the milk and spices, cooking it until thickened
Add the cheeses to your Béchamel sauce
Mix the pasta into the sauce
Pour the mac ‘n’ cheese into a cast iron pan and top with the additional gruyere and the Panko bread crumbs
Heat under a broil until golden brown and serve
“Top Chef” contestant Kévin D’Andrea preps you for a dinner at a Parisian cafe.
Father and son duo David and Corey Robinson make red curry mussels
Top Chef contestant Chef Kévin D’Andrea helps give two-time Olympic gold medalist and member of the “Dream Team,” David Robinson, and his son, former Notre Dame wide receiver Corey Robinson, a taste of Paris.
“Top Chef” contestant Chef Kévin D’Andrea helps give two-time Olympic gold medalist and member of the “Dream Team,” David Robinson, and his son, former Notre Dame wide receiver Corey Robinson, a taste of Paris.
How to make Chef Kévin D’Andrea’s mussels with red curry
250 grams mussels
100 grams coconut milk
50 grams coconut cream
30 grams red curry paste
20 grams cherry tomatoes
1 red bell pepper
20 grams ginger
3 garlic cloves
Olive oil
Thai basil
Cilantro
Spring onions
Cut the bell pepper into slices
Crush the garlic cloves
Sauté the pepper and garlic in olive oil for 3 minutes
Add the ginger and red curry paste to the pepper and garlic, and cook together for 2 minutes
Add the mussels and cook for 1 more minute
Add the coconut milk, coconut cream and salt
Simmer for 4 minutes until the mussels are open
Chop the cherry tomatoes and add
Add the remaining herbs and seasoning to taste
“Top Chef” contestant Kévin D’Andrea shares a little history behind French fries.
Decathlete Trey Hardee tries his hand at making a confit duck called a Taloa.
Olympic silver medalist in the decathlon Trey Hardee joins Chef Kevin D’Andrea to share some hot food takes and cook an authentic French dish with confit duck called a Taloa.
Olympic silver medalist in the decathlon Trey Hardee joins chef Kevin D’Andrea to share some hot food takes and cook an authentic French dish with confit duck called a taloa.
How to make Chef Kévin D’Andrea’s duck confit
4 ducks legs
600 grams duck fat
Garlic
Salt
Debone the thighs of each duck leg, leaving the bone in the leg
Salt very heavily and let the legs rest for one hour
Rinse each under water to take off all the salt
Melt the duck fat in a big pot that can go in the oven with some garlic cloves
When all is melted, put the duck legs in it and put it in the oven at 200 degrees Fahrenheit for 4 hours
When done, let it cook down before placing in the fridge overnight.
The next day, grill on a hot, nonstick pan to make the skin crispy
To make the sauce
5 grams Espelette pepper powder
125 grams chipotle adobo
Brown sugar
Cream
Salt
Mix everything together in the blender to make a smooth sauce
Chef Kévin D’Andrea, owner of Foliepop’s, shares his list of three must-try French dishes ahead of the Paris Olympics.