IT
MONDAY ON "LIVE IN THE D" ON
WDIV.
>> Tati: TODAY IS BASTILLE DAY,
A DAY OF MUCH CELEBRATION IN
FRANCE WHICH COMMEMORATES THE
STORMING OF THE BASTILLE, THE
FRENCH REVOLUTION.
>> Jason: WE THOUGHT WE WOULD
TAKE YOU TO A PLACE SERVING UP
FRENCH CUISINE.
MICHELLE OLIVER IS TAKING US TO
ANN ARBOR.
♪
>> A FRENCH RESTAURANT IS NEAR
AND DEAR TO MY HEART.
WE OPENED IT LAST YEAR AND IT'S
EVERYTHING I COULD HOPE IT TO
BE.
>> ADAM IS NO NEWBIE, OWNING TWO
OTHERS IN ANN ARBOR.
>> I WAS FORTUNATE TO SPEND TIME
IN FRANCE.
MIKETTE WAS THE NICKNAME OR THE
PET NAME OF THE MOTHER OF THE
FAMILY AND SHE TAUGHT ME A LOT
ABOUT FOOD.
IT PLANTED THE SEEDS FOR WHAT I
DO NOW, RUN RESTAURANTS.
>> Reporter: SO HE NAMED IT
MIKETTE IN HER HONOR AND DREW
INSPIRATION FROM HIS TRIPS TO
FRANCE.
>> THE POSTERS ON THE CEILING
ARE ORIGINAL.
AND THEY'RE SO, SO FRENCH.
BUT HOW COOL TO PUT THEM ON THE
CEILING RATHER THAN ON THE WALLS
WHICH IS WHAT YOU WOULD EXPECT.
IT'S WHAT WE'RE DOING WITH THE
FOOD.
>> Reporter: IT IS EXPERTLY
CRAFTED USING FRENCH TECHNIQUES.
>> CERTAIN THINGS PEOPLE
ABSOLUTELY RECOGNIZE.
THE DUCK COFE.
AND THERE ARE OTHER ITEMS.
THERE'S FRENCH INFLUENCE, BUT A
FRENCH DIP IS A FRENCH DIP.
>> Reporter: WE'RE COOKING UP
THEIR VERSION ALONG LENTILS.
>> WE TIME IT SO IT'S DONE WHEN
THE DUCK FINISHES.
>> Reporter: THEY'RE VERY DARK.
>> IT'S A BLACK LENTIL.
>> Reporter: WE ADD WHITE WINE
PUREE AND THEN MORE FOR GOOD
MEASURE.
CONFE IS LIKE A BRAISE UNDER
OIL.
YOU COULD DO IT IN ANY OIL.
IT'S A MOIST AND SLOW COOKING
METHOD THAT GIVES YOU A SOFT AND
VERY, VERY TASTY MEAT
AFTERWARDS.
>> Reporter: SO WE ADD IT TO THE
PAN TO SEAR IT.
ONCE THE SKIN IS NICE A
CRISPY, BACK IN THE OVEN.
>> WE USE WHAT LOOKS LIKE AN
EXCESSTIVE AMOUNT OF BUTTER AND
SWIRL IT AROUND.
>> Reporter: THEN A PINCH OF
SALT.
>> WHAT WE'LL START DOING, THE
IDEA IS THIS IS ALL A
CHOREOGRAPHED DANCE.
>> Reporter: FANCY FOOTWORK.
>> WE GET OUR BOWL TO START
PLATING.
>> Reporter: WE SPOON IN THE
LENTILS.
THAT'S AWESOME!
THEN THE DUCK WE TOP WITH HONEY,
LAVENDER, PEPPER, SALT, ORANGES,
TARRAGON, A DRIZZLE OF OLIVE OIL
AND ORANGE ZEST.
>> FOOD IS ONE PIECE OF IT, THE
WAY THE ROOM FEELS, THE
OUT-THE-DOOR FEELING, AND
WANTING TO COME BACK AND BEING
ENERGIZED.
IT GIVES YOU THE GOOSE BUMPS,
THAT'S WHY YOU GET UP AND DO IT
AGAIN.
>> Tati: JASON IS LEAVING AFTER
THE SHOW TO GO GET THE DUCK.
[LAUGHTER]
>> Tati: JOINING US IS ADAM
BURREAU.
>> Jason: HAS IT BEEN NICE TO BE
OUR ANNOUNCER?
>> IT'S BEEN GREAT.
THIS IS OUR TUNA NICHEOTTE.
IT'S COMING FROM NICE.
IT'S LIKE A WHOLE MEAL.
AND THIS IS A PLAY ON THAT.
THE NEXT DISH IS ROASTED BEETS
WHICH I TYPICALLY AM NOT A FAN
OF, BUT IT'S MY FAVORITE SALAD
ON THE MENU, WITH REAL COOL
RADISHES AND CHEESE, ALMOST LIKE
A CHEESE PLATE WITH A SALAD
COMPONENT.
>> Tati: LOOKS DELICIOUS.
>> Jason: I GET PAID EXTRA TO DO
THIS.
>> YOU'RE DOING GREAT.
[LAUGHTER]
>> Tati: YOU SET YOURSELF UP FOR
THAT ONE.
>> THE NEXT IS OUR TAKE ON A
FALAFEL NATURE.
THERE'S A LITTLE PLACE IN PARIS
WITH A LINE OUT THE DOOR EVERY
DAY, ONE OF MY FAVORITE PLACES
TO GO IN PARIS, AND THIS IS OUR
INTERPRETATION OF THAT, IT'S
VEGETARIAN.
AND THAT IS TIGENE
AN WE'RE USING COUSCOUS WHICH
IS LARGER, OLIVE, ONION, A
LITTLE BIT OF -- AND THEN A
BROTH THAT ENDS UP BEING ONE OF
OUR NEWEST DISHES AND PROBABLY
ONE O OUR MOST POPULAR.
>> Tati: WHAT ARE YOU DOING FOR
BASTILLE DAY?
>> WE'LL BE DOING A BARBECUE.
WE'RE PULLING UP A GRILL AND
DOIN -- WHAT YOU CALL
BRIQUETTE.
PARSLEY, LEMON --
>> Jason: WHY DID YOU PULL THAT
OVER BY YOU?
>> Tati: WHAT?
HERE THE THING.
AD BROUGHT THIS DESSERT AND I
DON'T WANT IT TO GO TO WASTE.
>> WE'RE LOCATED IN ANN ARBOR,
1759 PLYMOUTH ROAD AND TODAY
WE'LL BE DOING THE BAS
D'BARBECUE.
>> Jason: COME OVER HERE AND DO
THE ANNOUNCING AND I'LL GO OVER
THERE.
>> DEAL, AND I'LL THROW IN A
DUCK FOR YOU.
>> Tati: WE'RE GIVING AWAY SIX
$50 GIFT CARDS.
>> Jason: HOLD ON, SIX?
>> Tati: VERY GENEROUS.
>> THANK YOU.
>> Tati: CONTEST RULES AT
CLICKONDETROIT.COM.