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 28/0918:44, Thu 03/1014:32
Episode 4/20
Monaco With its "city" covering 2km2, the principality of Monaco hardly seems a major agricultural area. And yet, roof-top market-gardening, oranges transformed into liqueur and locally matured oysters are proof of a town that takes its food very seriously. Inspired by local specialities Guy Martin prepares grilled fillet of sea bass. Presented by: Guy Martin.
Sat 05/1018:49, Thu 10/1014:32
Episode 5/20
The region around Amiens The area around Amiens, in the Hauts-de-France, is a terroir steeped in tradition. From growing vegetables in the marshland "hortillons", locally smoked eels, whisky, farmhouse cheeses and old-fashioned biscuits, the market is as surprising as it is generous. It inspires Guy Martin to prepare smoked eel with whipped horseradish cream. Presented by: Guy Martin.
Sat 12/1018:46
Episode 6/20
The Tarn gorges and Méjean limestone plateau In Lozère, north-east Occitanie, the Méjean limestone plateau and the Tarn gorges form an area that is sparsely inhabited but brimming with initiatives. Cheese and wine accompany bread baked using flour from locally-grown cereals. A terroir that inspires Guy Martin to create his morel mushroom and sheep cheese ravioli. Presented by: Guy Martin.



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