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 17/0114:30
Episode 28/35
The Pays de Dinan Covering some fifty kilometres bordered by the English Channel, the Pays de Dinan lies between land and sea. From traditional mussel farming with posts and ropes, to making the famous Breton buckwheat pancakes, without forgetting the cider and seaweed, the region offers a wealth of expertise and flavour. Presented by: Guy Martin.
Sat 19/0113:40, Sun 20/0115:54, Thu 24/0114:30
Episode 29/35
The Pays du Mont-Blanc In the Mont-Blanc region local traditions continue to be handed down. Making Tomme de Savoie cheese or Ayze wine is still a family business. Enthusiasts gather for a "Farcement" competition, dance as they prepare potato "bougnettes" or make old-fashioned bread with no middlemen, directly from the grain to the consumer. Presented by: Guy Martin
Sat 26/0113:34, Sun 27/0115:54, Thu 31/0114:30
Episode 30/35
The Pays de Belfort At the gateway to the Vosges, the Pays de Belfort lies within one of the smallest French departments. In an area that traditionally lived from cattle and fishing, other produce including beer, flour and the renowned "belflore", have found their place in a region marked by the culture of Alsace. Presented by: Guy Martin.



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