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 25/0511:30, Wed 29/0508:31, Thu 30/0509:00
Episode 29/35
Côtes-du-Rhône and the Costières pomegranate The Rhône valley, in southeast France, shelters some 42,000 hectares of vines. At the Château de Bosc, in Domazan, the winegrower Guy Reynaud grows a range of different grape varieties to produce his Côtes-du-Rhône. In the same town, Jean-Claude Peretto produces pomegranates, a fruit with a sweet yet acidic flavour. Presented by: Guy Martin.
Sat 01/0611:32, Wed 05/0608:32, Thu 06/0609:02
Episode 30/35
Taliouine saffron and Essaouira olive oil in Morocco The saffron harvest is at its peak in the little Moroccan village of Taliouine. Everyone collects the saffron flowers, removing the stigmas to produce the most expensive spice in the world. In Essaouira, Abderrahim is harvesting his olives, before using them to make a prize-winning oil rich in character. Presented by: Guy Martin.
Sat 08/0611:30, Wed 12/0608:32, Thu 13/0609:01
Episode 32/35
Snails and chaource cheese in the Côte des Bar A few kilometres from Troyes, in the Côte des Bar wine-growing area, Jennifer breeds the snails so appreciated in French gastronomy. Lionel Dosne, is one of the last remaining producers of farmhouse chaource, the cheese famed for is soft paste and velvety white rind. Presented by: Guy Martin.



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