Lifestyle 

 

 

In each episode of “Épicerie fine”, Guy Martin presents a new French region and promotes one of its most prized local products. The Michelin-starred chef meets the people who produce, rear, grow, fish and prepare the very best that French cuisine has to offer, and shares some invaluable tips.
 
Presented by: Guy Martin.
Next airing time:
Thu 12/1209:04
26min
EnJaKo
Episode 14/20
The Bassin de Thau In the Occitanie region, in southern France, artisanal fishing still continues in the Bassin de Thau as the oyster and mussel farmers busily harvest their shellfish. Between tradition and innovation, flower wines and the renowned seafood "tielle" and mussel "brasucade" bring a new energy to the surrounding area. Presented by: Guy Martin.
Sat 14/1211:32, Thu 19/1208:59
26min
Episode 15/20
The Noyonnais The Noyonnais, Hauts-de-France, was once renowned for its soft fruit. Now only a few die-hard growers still continue the tradition, and the same is true of the cake named after the region. The production of cheese with fenugreek, honey, whisky and gin are today helping to rejuvenate the area. Presented by: Guy Martin.
Sat 21/1211:31
26min
Episode 16/20
The Charolais Brionnais In Charolais Brionnais, a region of Saône-et-Loire, most livestock farming remains extensive and cattle are still sold traditionally at the market in Saint-Christophe. Whilst the local dessert, the "cacou" is celebrated by its brotherhood, others are busy farming snails or harvesting the produce of the old vines. Presented by: Guy Martin.

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