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 23/0514:30
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.
Sat 25/0513:24, Sun 26/0515:53, Thu 30/0514:30
Episode 12/40
Maroilles cheese and Avesnois leeks Maroilles is one of northern France's best known cheeses. In the Avesnois region, David and Alexandre combine tradition with modernity when producing it. A few miles from their farm, Jérôme and Annabelle grow leeks, another typical product from this area. Presenter: Guy Martin.
Sat 01/0613:24, Sun 02/0615:55, Thu 06/0614:30
Episode 22/35
Quinoa and the Anjou shallot In the very heart of Anjou, Jason and Maud Abbott took the decision to grow quinoa. Thierry Chaillou farms one of the local area´s traditional bulb crops: the shallot. Ingredients that provide the inspiration for Guy Martin to make oven-cooked shallot confit and quinoa risotto. Presented by: Guy Martin.



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