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 26/0909:00
Episode 3/20
The Pays de Bray The heart-shaped Neufchâtel cheese, buttery shortcake biscuits and the Gournay chicken pay tribute to the rich history of food and cooking in the Pays de Bray. In this region of Seine-Maritime, from aquaponics to market-gardening with donkeys, new more environmentally-friendly growing methods are being developed. Presented by: Guy Martin.
Sat 28/0911:30, Thu 03/1008:59
Episode 4/20
Monaco With its "city" covering 2km2, the principality of Monaco hardly seems a major agricultural area. And yet, roof-top market-gardening, oranges transformed into liqueur and locally matured oysters are proof of a town that takes its food very seriously. Inspired by local specialities Guy Martin prepares grilled fillet of sea bass. Presented by: Guy Martin.
Sat 05/1011:30, Thu 10/1009:00
Episode 5/20
The region around Amiens The area around Amiens, in the Hauts-de-France, is a terroir steeped in tradition. From growing vegetables in the marshland "hortillons", locally smoked eels, whisky, farmhouse cheeses and old-fashioned biscuits, the market is as surprising as it is generous. It inspires Guy Martin to prepare smoked eel with whipped horseradish cream. Presented by: Guy Martin.



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