FXcuisine on Japanese TV

fx

Fri, 10 Jun 2016 11:03:49 GMT

Thanks a lot Cynthia!

Cynthia

Thu, 9 Jun 2016 04:26:17 GMT

This is too cool for words! So happy for you!

fx

Wed, 20 Apr 2016 12:17:31 GMT

Indeed I could not believe the voice-over, actually it"s the same lady you see in the video but she places her voice 1 or 2 octave higher than natural when recording the comments. In the car when I spoke the Japanese in the back made all sort of phatic sounds, usual in Japanese, like eeeeeeehh. This sounds very funny to us!

fx

Wed, 20 Apr 2016 12:15:32 GMT

Thanks! Yes life is nicer when we find the funny side of everything, isnt"it?

Jy

Wed, 20 Apr 2016 11:19:33 GMT

Haha! So happy for you - this is what you deserve and more! Your blog is one of the few that make me chuckle and laugh out loud with its authentic and down-to-earth humour. Hope you become more and more well known in this world that needs more authenticity and infectious passion.

Tarra

Tue, 19 Apr 2016 21:56:18 GMT

That"s so cool! However, Japanese TV is really really CRAZY and so unusual to what we"re use to! That a big part of the fun as well though!

fx

Tue, 19 Apr 2016 13:01:12 GMT

Thanks for visiting! Yes I think our own deep-fried monstrosities might appeal for those on the Scottish Diet and quite possibly are tastier than their deep-fried hamburgers...

timtom

Tue, 19 Apr 2016 02:25:33 GMT

Amazing!

I think I was as delighted as the Japanese journalist ohing and ahing... as I got a rare glimpse of the rest of your house and your impressive gear! What a treat!
And thanks for choosing Malakoffs (the real ones - not the beignets de Vinzel that are sometimes mistaken as such - although they too are delicious) to showcase your love of cheese and a decadent recipe that our Scottish cousins would feel right at home with :)

fx

Mon, 18 Apr 2016 07:04:12 GMT

Ah yes I think they were quite happy with their Swiss expedition ... Thanks a lot for you support!

fx

Mon, 18 Apr 2016 07:03:20 GMT

Thanks for visiting again!

BK

Mon, 18 Apr 2016 02:57:09 GMT

Hi Francois,

The Japanese viewers probably saw the same enthusiasm and passion for food (or cheese in this case), that attracts so many of us. Congratulations on being recognized cross borders!

Stanley Blaugrund

Sun, 17 Apr 2016 22:42:55 GMT

Great to see you are back. Have always enjoyed your work. This new episode is wonderful!

fx

Sun, 17 Apr 2016 14:26:29 GMT

Good idea! Which US TV chefs do this type of foreign reporting?

fx

Sun, 17 Apr 2016 14:25:45 GMT

Ah yes but there are fortunately Japanese readers of le blog de c�ans without having to go to Nestl� (hardly a foodie company is it?)

fx

Sun, 17 Apr 2016 14:24:10 GMT

Thanks Peter, more is indeed on the way

fx

Sun, 17 Apr 2016 14:23:45 GMT

Thanks a lot Bruce! I think tha too have a real Japanese fan base I would need to translate my articles into Japanese...

Bruce

Sun, 17 Apr 2016 00:49:12 GMT

Francois-san, what a delightful video. Congratulations on acquiring a Japanese fan club. One doesn"t need to speak Japanese to appreciate this video- the images of your fans" joy (not to mention the sensuality of the images of all that delicious cheese�) makes for entertaining viewing! I am so envious of your in-house cooking facilities ^_^ mercy beaucoup!

Peter Durand

Sat, 16 Apr 2016 23:18:26 GMT

Good to hear from you again. It has been quite a while.

Looking forward to more.....please

Cheers,

Peter

Axel

Sat, 16 Apr 2016 22:21:02 GMT

Francois,
for a translation of the Japanese spoken in this video, I guess you can get some help from within the big Y-shaped building in Vevey on Lake Geneva.
Regards

Axel

Sat, 16 Apr 2016 22:15:18 GMT

Hello Francois,
so nice to see this video made for a Japanese public.
I might even think that there could be some interest in the USA, doing a video with one of the famous TV chefs.
The challenge that I see is the temperature of the gooey melting core of the mini cheese slab and sensitivity of the tongue and inner cheek of the person trying to enjoy it. In a fondue or raclette you know what is coming, but biting into the Malakoff brings an unknown temperature, which you may not expect. That requires some superb timing.
That it will taste extraordinarily well goes without saying.
Regards from Florida

fx

Sat, 16 Apr 2016 14:28:56 GMT

Hazri-san, have you considered that maybe I lied on the application form and used flour to lighten my hair color, so that I may appear older and therefore more respectable to Japanese foodies?

Hazri

Sat, 16 Apr 2016 13:54:32 GMT

Ah, Franswa-san, they did reveal your age! Hehe.

I don"t speak Japanese but it"s really exciting to watch the program. The picture, setting and facial expression speak for themselves.
It"s good to have back regular dose of FXCuisine goodness. Keep it up!

fx

Sat, 16 Apr 2016 10:19:44 GMT

Glad that some of my recipe worked for you, Jeff! Thanks for visiting

fx

Sat, 16 Apr 2016 10:19:07 GMT

Thanks a lot! Markofu must be Japanese for Malakoff!

fx

Sat, 16 Apr 2016 10:18:03 GMT

Ah you noticed my pink Thomas Pink shirts...! I have a couple different colors now...

fx

Sat, 16 Apr 2016 10:17:10 GMT

Thanks a lot Louise, yes the kitchen took me quite a while to get right and it is not even completely finished yet!

fx

Sat, 16 Apr 2016 10:16:17 GMT

Thanks Cam, lots of new articles are in preparation!

Cam

Sat, 16 Apr 2016 04:29:54 GMT

Hey Francois, so happy to see that you"re back to blogging. I have enjoyed many hours reading your articles and looking at your fantastic pictures.

Louise

Fri, 15 Apr 2016 23:24:03 GMT

Hi Fran�ois,
That video was such a hoot, lol...I wish I could understand what everyone was saying but there is no doubt in my mind that it was well received by those who got the chance to watch the process of making the cheese and the oooooos and aaaahhhhs over the baguettes and the tempura. I did understand the words cheese, cheese, cheese, lol and baking powder, lol...

Your kitchen is magnificent, FX! Truly a work of art for a creative and talented artist:) I imagine those plants in the background are herbs. They really make the kitchen look friendly, yet professional. LOVE that fire breathing oven too, lol...

Thank you so much for sharing, FX, I have a few Asian visitors to my blog. I may just ask around to see if there are any translators amongst them:)

Congratulations Fran�ois! It really is wonderful to "see" you back...

Lina

Fri, 15 Apr 2016 23:06:53 GMT

Great article, beautiful kitchen! But...where"s your always-present-in-the-past pink shirt?? I liked it!

Keroronsk

Fri, 15 Apr 2016 21:22:19 GMT

part 3: Ok, here Fransua will teach us of his most tasty cheese food. Here is flour, eggs, vinegar and so on, baking in 190C oil (looks good), and it"s ready! Now testing...it"s hot! And tasty too! This melted cheese is so good! Now to another dish: markofu (?). FX: this dish is known since Napoleon wars. We cut cheese, add wine and honey, fry it in oil... How the taste? Wow, it"s good! FX: here is my small gift fir you. Guy: oh, this real estate guy is amazing! He is really into cheese. This new cheese is tastless, but he become good with aging. Now let"s try some cheese too! (man with a plate enters). He got camera there (hahaha). It"s tasty (haha).And also sweet (from honey). Cool. I want to eat this forever (hahaha). This guy"s face funny (haha). Now markofu (?) recipe (follows).

Hope it helps.

Jeff

Fri, 15 Apr 2016 21:09:15 GMT

Great to have you making articles again, FX! Your website has been a favorite of mine for years. It had been years since I visited, because you had taken quite the break! But it is good to be able to once again read such quality articles about delicious food, so thank you! I haven"t made many of your dishes, but the parpadelle with meat sauce was killer! Will be making the garlic soup soon. Anyway, thanks again and keep up the good work!

fx

Fri, 15 Apr 2016 20:45:11 GMT

Yes I have been back for a little while now, more articles are ready for publication soon!

John Iwaniszek

Fri, 15 Apr 2016 20:34:13 GMT

Does this mean you are back to blogging? Or have you been all along and I missed it?

fx

Fri, 15 Apr 2016 11:07:44 GMT

Well I hope that sometimes you will - why are you interested?

Itchy

Fri, 15 Apr 2016 10:05:50 GMT

Hi FX, any chance we could see the footage of your Swiss Food Documentary?

fx

Thu, 14 Apr 2016 18:37:42 GMT

Thanks Chris, yes it was good fun I guess, but 15 hours a day for 3 complete shooting days!

fx

Thu, 14 Apr 2016 18:36:38 GMT

As it does make my own mouth water too! Yes being responsive, understanding of the specific needs, flexible, etc... all help when dealing with television. Mr Fekshwin

Quinn

Thu, 14 Apr 2016 15:00:41 GMT

I remember the Swiss article very well - not surprised it has been so popular worldwide!
You must be a very energetic and adaptive person to be able to work on such a complex project at such short notice. Whew! And my word, the pictures of the "Swiss Tempura" made my mouth water at 9 AM.
(I am a little afraid to mention...you will probably always be Fekshwin to me now.)

Chris

Thu, 14 Apr 2016 14:17:11 GMT

What a grand time shooting this show must have been, Fran�ois! Congrats on a great job. Also, your new kitchen is absolutely beautiful.