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 04/0609:20, Thu 04/0614:31
Episode 19/35
Adour Salmon and Chalosse beef In the French region of Chalosse, on the banks of the Adour River, two childhood friends work with exceptional but very different products. Olivier Jeannots fishes for Adour salmon, the only wild salmon that can legally be caught in France. Nicolas Betbeder raises cattle that produce marbled meat, Chalosse beef. Presented by: Guy Martin.
Sat 06/0619:00, Thu 11/0614:30
Episode 20/35
Poitou melon and chabi Chauvigny, in the heart of the Poitou region in western France, is home to the Gauvreau family, producers of an age-old cheese known as chabi (ancestor of the chabichou). Axel Berge grows melons. Fruit of a member of the cucurbit family they have always been grown around Poitiers. Presented by: Guy Martin.
Sat 13/0618:58, Sun 14/0613:32, Thu 18/0609:03
Episode 21/35
Strawberries and Sylvaner in the Vosges Piedmont In the foothills of the Vosges, Mathieu Spindler grows strawberries and other soft fruit that he uses to make jam. Albert Seltz is a winegrower who produces Sylvaner, a white wine from Alsace that he defends with passion. Ingredients that Guy Martin will prepare in two different ways. Presented by: Guy Martin.



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