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 25/0111:30, Thu 30/0109:00
Episode 5/40
Nougat and crystallised fruit from the Apt region Provence, a region of sharing and of immigration; where new arrivals soon learn to make the most of its generous "terroir". Apt: home to a wealth of edible delights and birthplace of the emblematic nougat. The development of the local orchards also encouraged the rapid expansion of its confectionary industry. Presented by: Guy Martin.
Sat 01/0211:31, Sun 02/0217:23, Thu 06/0209:00
Episode 6/40
The black Géline hens and white carrots of the Saint-Maure plateau In the centre-west of France, the Saint-Maure plateau favours cereal and fodder growing. A region where enthusiasts pass on their know-how, ensuring the preservation of little-known products that traditionally graced the tables in Touraine. An encounter with Christine and Agnès with their local black Géline hens and white carrots. Presented by: Guy Martin.
Sat 08/0211:32, Thu 13/0208:59
Episode 8/40
Taupinette cheese and Charentais green garlic from the Angoulême region The region around Angoulême in south-west France. Between the lock-gates and vineyards, near Roullet-Saint-Estèphe, Alain produces an ash-covered goat cheese: the Taupinette. A few kilometres away, in the Anguienne valley, Guillaume harvests Charentais green garlic, traditionally savoured on May Day. Presented by: Guy Martin.



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