Extraordinary Places to Eat Season 2 Episode 3 Bristol

In Remarkable Places to Eat season 2 episode 3, viewers are taken on a culinary tour of Bristol, situated in the southwest region of England. Host Fred Sirieix, the beloved French maitre d' and restaurateur, visits some of Bristol's most innovative and notable dining destinations where he savors dishes that exemplify the city's rich cultural heritage.

The first stop on Sirieix's tour is Root, located in the hip district of Cargo. Root is widely known for its inventive small plates that combine locally sourced ingredients with international flavors. Sirieix is blown away by its main dish - "Whole Charred Carrots" with hazelnut and dulse - a testament to the restaurant's skill in using the humblest of ingredients with creative flair.

The second chapter of Bristol's food story takes us to Pasta Loco, a restaurant that specializes in hand-made pasta. The culinary experience at Pasta Loco is all about simplicity and freshness. Sirieix savors an array of pasta dishes, including beef spaghetti and chestnut agnolotti with tomato essence, while the chefs describe how they prepare the fresh pasta from scratch. The show even captures Sirieix going behind the scenes to knead and roll the pasta himself.

Next, Sirieix heads to Pi Shop, a cozy pizzeria that specializes in sourdough pizza. The show explores the science behind Pi Shop's sourdough base and how it impacts the quality of the crust. The chefs at Pi Shop take pride in using simple ingredients for the toppings, and Sirieix is ecstatic over the "Sausage and Fennel" pizza. As he takes a bite, he proclaims that the pizza offers the perfect balance of flavor, texture, and aroma.

No culinary exploration of Bristol would be complete without discovering the city's connection to the sea. Sirieix visits the Welsh Back area of Bristol, where he finds The Loch Fyne restaurant. Here, the chefs pride themselves in using fresh seafood from Loch Fyne in Scotland to create innovative dishes that showcase the delicate flavors of seafood. Sirieix delights in the "Loch Fyne Shellfish: Shetland Mussels, Palourde Clams, Brown Shrimps, and West Country Crab," served with grilled sourdough bread and smoked paprika butter.

Finally, the tour concludes at Wilks, a restaurant that specializes in French cuisine with a British twist. Sirieix dines on courses such as "Scallops with Celeriac and Apple" and "Hake with Salt Baked Celeriac," and marvels at the theatrical presentation of dishes. The chefs explain that they create menus based on the freshest local ingredients available, and the show captures the story behind the carefully crafted dishes.

Overall, Remarkable Places to Eat season 2 episode 3 in Bristol is an exciting and fulfilling food journey that offers a glimpse into the diverse food culture of this vibrant city. Viewers will be left salivating and inspired to explore Bristol's culinary scene for themselves.