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Meet Chef Michel of Rendezvous, providing Asheville, North Carolina, with traditional French comfort food for over 17 years.

About Bike to Bites:
Host Garrett Bess hits the road to explore eight dynamic cities across the United States on his bike. Along the way, he'll discover incredible—and sustainable—meals in each town's best restaurants.

This clip comes from Season 1, Episode 2: Asheville, NC

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Transcript
00:00So here we are at our final destination on this journey, Rendezvous.
00:06Chef Michel is an institution in Asheville, North Carolina.
00:09He's been here for over 17 years, and this is a must stop if you're visiting this city.
00:13So let's go in and check it out.
00:16Welcome to Rendezvous. Welcome to Asheville.
00:21Chef Michel is the real deal.
00:23When people say, you know, how come you haven't lost your accent?
00:26And I say, it's marketing.
00:29He hails from, you guessed it, France.
00:32And after a 20-year career in Fort Worth, Texas, he set up his next restaurant, Bouchon, in downtown Asheville.
00:40I refer to Asheville as funky town because there is so much going on all the time.
00:45You were a pioneer.
00:46You were one of the first true restaurateurs to establish a food scene here in Asheville.
00:52Well, don't believe everything you hear, okay?
00:54Would you say that the food that you do here is traditional French that you grew up with?
00:59Like food?
01:00Absolutely.
01:01That's why I call it French comfort food because it's everyday French food.
01:06Anybody hungry out here?
01:07Hey, Ben.
01:08Oh, hi.
01:09This must be Ben.
01:10It is Ben.
01:11Hey, Ben.
01:12When I was being put in front of me, my saliva glands just started really going on overdrive.
01:18Oh, my.
01:19Wow.
01:20So those are the blue cheese muscles.
01:21This is how I eat them at home.
01:23Okay, so that's number one.
01:25Now you keep this shell.
01:26Okay.
01:27And you use it like they're tongs.
01:29Oh, like I use it as a utensil.
01:30That's it.
01:31Now you can go to France and you won't look like a tourist.
01:34Perfect.
01:35You got it.
01:36And I got a hint of the blue cheese.
01:39Not too much.
01:40Not too much.
01:41But boy, that makes a difference.
01:42It's great.
01:43I just love the way the muscles cook and they open up and they give their essence to the sauce.
01:47It's sitting there and it's a little bath.
01:49Mm-hmm.
01:50A little bath of white wine and butter.
01:52You know the first three ingredients in French cooking, right?
01:55They're all butter.
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