Nouvelle-Aquitaine is rich in landscapes, terroirs, history and treasures with immense diversity. We are going to discover its regional culinary culture.

Presented by: France Oberkampf.


Next airing time:
Wed 24/0709:00
Episode 17/26
Duck cooked on a spit in the region of Cognac In Gondeville, near Cognac, France meets Jacky, a fan of cooking and history who knows everything about his region. Together, they head to the market for the ingredients to cook a stuffed duck on a spit and traditional "mogette" beans. They share this generous, local cuisine during a family dinner. Presented by: France Oberkampf.
Wed 31/0709:00
Episode 18/26
Watercolours and stuffed cabbage on the banks of the Garonne In Tonneins, in the Lot-et-Garonne, France meets Christian, a watercolourist who offers "exploration and painting" walks in his department. He presents his friend Stéphane, a cook in Monheurt, who will be preparing the traditional dish of cabbage stuffed with pork and apples. A moment captured by Christian's paintbrush. Presented by: France Oberkampf.
Wed 07/0809:00
Episode 19/26
Beef casserole for "Jeudi Gras" in Bazas We stop-off in Bazas, in the Gironde. For over seven centuries, the Thursday before Shrove Tuesday sees the town celebrate its "boeuf gras", a breed renowned for its marbled meat. Accompanied by Dominique, a fervent defender of Gascony culture, France will be cooking a beef casserole using Bazadaise beef. Presented by: France Oberkampf.



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