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 16/0810:29
Episode 14/35
Spider crab with Goëlo early potatoes Aboard the Goëlo, off the coast of Paimpol, Gilles Bocher is fishing for spider crab, most often found in the spring; whilst Hubert Jacob harvests the very first new potatoes. The perfect opportunity for Guy Martin to combine produce from land and sea to prepare his "terre et mer" fritters. Presented by: Guy Martin.
Sat 18/0811:29, Wed 22/0808:30, Thu 23/0810:30
Episode 15/35
Laguiole and beef from Aubrac Straddling three French départements, Aubrac is a volcanic high plateau in the Massif Central: a lonely, silent world, offering outstanding pastures. We meet Patrick Mouliade during the summer cattle migration, and Benoît Rozière, who produces laguiole, a typical cheese from the area. Presented by: Guy Martin.
Sat 25/0811:30, Wed 29/0808:30, Thu 30/0810:30
Episode 16/35
Auvergne free-range poultry and Saint-Pourçain from the Limagne bourbonnaise The Limagne bourbonnaise stretches out from the Allier river. Since the Middle Ages, they´ve produced a wine here fit for the Royal tables, the Saint-Pourçain. The winegrower Corinne Laurent tells us about it. Further south, Christian Mathinier is a pioneer in raising Auvergne free-range chickens. Presented by: Guy Martin.



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