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:
Sat 24/0311:29, Wed 28/0308:30
Episode 7/35
Cress and Dutch Gin from the Audomarois area In the Audomarois marshes, a natural area around Saint-Omer in the Pas-de-Calais region, Véronique Toussaint is the last surviving cress farmer. Another stalwart, Jean-Noël Persyn produces Dutch Gin, a spirit flavoured with juniper, the forerunner of gin, in the village of Houlle. Presented by: Guy Martin.
Sat 31/0311:30, Wed 04/0408:30, Thu 05/0410:31
Episode 8/35
Eels and asparagus from the Blayais region The Blayais area: a French natural region in Nouvelle-Aquitaine. Along the banks of the Gironde, Florian Dupont fishes for eels, which are today increasingly popular. For his part, Lionel Perroteau grows his asparagus, which has been awarded the European Protected Geographical Indication (PGI) label. Presented by: Guy Martin.
Sat 07/0411:30, Wed 11/0408:30, Thu 12/0410:30
Episode 9/35
Sea bream and spirulina from the Côte Bleue The Côte Bleue forms part of the Mediterranean coast between Marseille and the mouth of the Etang de Berre. In this area, Martin Petitjean is one of France´s few spirulina producers. Meanwhile, retired Patrick Bozonnat fishes for sea bream. Presented by: Guy Martin.