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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:
Wed 28/0618:30, Thu 29/0614:30
26min
EnFrRuVt
Episode 13/35
Mató and dry rancio from Aspres Inland from Perpignan, Jean-Luc Pujol watches over his vines possessively. The grapes harvested will be used to make dry rancio, a somewhat forgotten regional white wine. Carole Denajar is making mató, a small fresh-paste cheese typical of the Aspres area, this natural region in the French department of Pyrénées-Orientales. Presented by: Guy Martin.
Sat 01/0713:30, Sun 02/0716:00, Wed 05/0718:30
26min
En
Episode 22/40
Rocamadour and melon from Quercy In Quercy's arid terrain in south-western France, Jean-Louis grows fleshy fruit with orangey skin, the legendary melons. His products superbly accompany the rocamadour, a goat's cheese bearing the name of the famous mediaeval hillside village. Presented by: Guy Martin.
Sat 08/0713:23, Sun 09/0716:00, Wed 12/0718:30
26min
EnFrRuVt
Episode 23/40
Sweet onions and Noir de Bigorre pork In the French Pyrenees, in the natural region of Bigorre, Bernard struggles to provide a few steep hilly plots for his black pigs. A little further away, sheltered by the valleys, Michel grows plants whose bulbs have a unique sweet taste: Trébons onions. Presented by: Guy Martin.

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