Driving her food struck, Sophie Menut runs across the territory of Alsace, Lorraine and Champagne-Ardenne to discover these regions’ emblematic products. She meets producers, caterers, cooks, pastrycooks and local craftsmen so as to concoct a recipe with the guests.

Presented by: Sophie Menut

Next airing time:
Wed 29/0108:59
Episode 19/28
Jérôme Badonnel (Gérardmer, Vosges) Sophie heads off to Gérardmer, in the heart of the Vosges forest, to meet Jérôme Badonnel, the young Michelin-starred chef of the Hostellerie Les Bas Rupts. As if by magic, his fingers turn traditional dishes into sublime sophistication. We discover the high-end household linens woven by the company Garnier-Thiebaut, meet Alain Montémont, market-gardener, and Fabrice Chevrier, who uses hay, soft fruit and wild flowers in the creation of his aperitif wines. The recipe: fillet of zander cooked with hay accompanied by potatoes, butternut and mushrooms. Presented by: Sophie Menut.
Wed 05/0209:00
Episode 21/28
Bruno Sohn (Grendelbruch, Bas-Rhin) In Grendelbruch, in the Vosges, Bruno Sohn welcomes Sophie to his establishment, the Loft Confidentiel. A unique spot where the chef cooks as if in a guest house. Encounter with Mélanie Floutard, restaurant-owner, Jean-Marc Keller, caterer, and Yves Lehmann, who runs the oldest artisanal distillery in Alsace. The recipe: black pudding cottage pie, passion fruit, Comté cheese gratin. Presented by: Sophie Menut.
Wed 12/0209:00
Episode 22/28
Éric Westermann (Strasbourg, Bas-Rhin) In Strasbourg, the people of Alsace feel totally at home in the Buerehiesel restaurant, one of the major regional restaurants, today in the hands of the new generation as embodied by Éric Westermann, who has understood how to retain and reassure this important and very loyal clientele so attached to their region. In the heart of the Orangerie Park, the establishment is situated in a traditional half-timbered house so typical of Alsace. An encounter with Marthe Kehren of the association "Les Enfants de Marthe", Mélanie Pfister, winegrower, and Jean Ledermann, cabinetmaker. The recipe: schniederspaetle and frogs legs sautéed with chervil. Presented by: Sophie Menut.



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