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 17/1009:00
Episode 6/20
The Tarn gorges and Méjean limestone plateau In Lozère, north-east Occitanie, the Méjean limestone plateau and the Tarn gorges form an area that is sparsely inhabited but brimming with initiatives. Cheese and wine accompany bread baked using flour from locally-grown cereals. A terroir that inspires Guy Martin to create his morel mushroom and sheep cheese ravioli. Presented by: Guy Martin.
Sat 19/1011:29, Thu 24/1009:00
Episode 7/20
The gulf of Saint-Tropez The very name of this region on the shores of the Mediterranean is the stuff of dreams. But, around the gulf of Saint-Tropez, there are also plenty of nature-lovers and wonderful produce. Both on land and at sea, we meet some of those working to preserve local flavour and biodiversity. Presented by: Guy Martin.
Sat 26/1011:30, Thu 31/1009:01
Episode 8/20
The Bessin The Bessin in Normandy is a land steeped in history and home to the D-Day beaches. Here, from its Calvados to its pure butter shortcake biscuits, oysters and cattle farming, tradition is alive and well. Guy Martin uses it as his inspiration to prepare pan-fried scallops with parsley and apple. Presented by: Guy Martin.



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