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 21/0814:30
Episode 22/26
Traditional taloa in Les Aldudes In Les Aldudes, on the Spanish border, pigs and sheep are reared in an isolated pastoral region. France prepares a meal that is 100 % Basque with taloas (traditional corn tortillas) filled with belly of pork and cheese, what else! Presented by: France Oberkampf.
Wed 28/0814:30
Episode 23/26
A garbure on the Saint-James Way In Navarrenx, on the Saint-James Way in the Béarn, France meets pilgrims, hospitallers and Jean-Gaëtan who, in exchange for whatever his guests wish to give, welcomes walkers from around the world, with generosity and kindness. For dinner they prepare a garbure, a traditional local soup. Presented by: France Oberkampf.
Wed 04/0914:30
Episode 24/26
Eels with parsley and garlic on Madame Island A visit to Madame Island, a tiny piece of land covering 75 hectares in the Charente-Maritime, where the Mineau family have been only permanent residents for several generations. Jean-Philippe, the son, takes France to fish for eels. His mother, Elisabeth, cooks them with parsley, garlic and sea purslane. Presented by: France Oberkampf.



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