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 04/0609:02
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 06/0611:31, Thu 11/0609:01
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.
Sat 13/0611:32, Thu 18/0609:01
Episode 17/35
Tête de Moine and fera in the Jura and the Trois-Lacs area, Switzerland In the Jura and the Three-Lakes region of Switzerland, Franz and Suzanne von Büren are totally passionate about the Tête de Moine PDO they make; a cheese traditionally served in rosettes rather than slices. Jean-Philippe and Marie-Laure Arm, on the other hand, fish for fera, a typical Neuchâtel lake fish. Presented by: Guy Martin.



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