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 27/0209:00
Episode 14/40
Cheese and mustard oil from the Nivernais area Emmanuel grows mustard plants in the French département of Nièvre to produce an oil brimming with character. Not far from here, Jean-Luc and Laetitia make a delicious creamy cheese in the time-old manner. A bold gamble which has paid off for these young Nivernais farmers. Presented by: Guy Martin
Sat 29/0211:54, Thu 05/0309:02
Episode 16/40
Tomme de l'Illwald cheese and rhubarb from the Grand Ried In Alsace, Roland Schnell enthusiastically farms a red, bittersweet plant on his grandfather's land: rhubarb. It was also by following in the footsteps of their forebears that the Goetz brothers invented a cheese named after a local forest: the Tomme de l'Illwald. Presented by: Guy Martin
Sat 07/0317:31, Thu 12/0308:59
Episode 18/40
Elderflower and Cénomans pork from the Pays Manceau Not far from Le Mans, Philippe painstakingly rears Cénomans pigs from which Mickael makes traditional potted meat. Still in the Sarthe area, Valéry, an ice-cream maker, has developed a passion for the elderflower and its honey-sweet taste now features in her sorbets. Presented by: Guy Martin.



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