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 28/0314:31
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 30/0313:33, Sun 31/0315:54, Thu 04/0414:31
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.
Sat 06/0413:24, Sun 07/0415:53, Thu 11/0414:33
Episode 26/35
Octopus and papaya in Mayotte A trip to Mayotte, in the Indian Ocean, to meet Zainabou Fakihi. Together with the women from her village, she fishes for octopus using traditional methods: with a stick and a song! Mouslim Payet works on a tropical fruit farm, Les Vergers de Mayotte, where he grows papaya or pawpaw. Presented by: Guy Martin.



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