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 19/0811:29, Wed 23/0808:30, Thu 24/0810:30
Episode 30/40
Kintoa pork and Espelette pepper from Labourd In the Labourd area, in the heart of the Basque country, Panpi and Leire grow a legendary red spice, the Espelette pepper. Further up country, Christian Aguerre rears Kintoa pigs, an endemic species whose characteristics are recognised by a protected designation of origin. Presented by: Guy Martin.
Sat 26/0811:28, Wed 30/0808:30, Thu 31/0810:30
Episode 32/40
Lucerne honey and Rosé des Riceys wine from Champagne Champagne is well-known for its famous bubbly beverage. But the region straddling the departments of Marne and Aube boasts plenty of other treasures. Fervently defending natural heritage, Pascal Morel and Jacky Cordary produce lucerne honey and Rosé des Riceys wine. Presented by: Guy Martin.
Sat 02/0911:29, Wed 06/0908:30, Thu 07/0910:30
Episode 34/40
Rosemary and wine from the Corbières area In the département of Aude, in the heart of Les Corbières country, the village of Embres-et-Castelmaure is home to a cooperative winery. There, Patrick and Bernard Bridges produce red wine in the traditional way. Franck scours the surrounding mountains looking for endemic herbs, including the main one, Rosemary. Presented by: Guy Martin