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:
Sun 22/1015:54, Wed 25/1018:30, Thu 26/1014:30
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 28/1013:30, Sun 29/1015:53, Wed 01/1118:30
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 04/1113:30, Sun 05/1116:00, Wed 08/1118:30
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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