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 25/0215:52, Wed 28/0218:31, Thu 01/0314:30
Episode 3/35
Whelks and Jerusalem artichokes from the Avranchin area In the Armorican Massif, the Avranchin area includes land devoted to market gardening along with fish-rich seas. A fisherman for 37 years, Didier recounts the history of Granville Bay whelk fishing. For his part, Norbert, an enthusiastic farmer, introduces the Jerusalem artichoke, a forgotten vegetable today making a comeback. Presented by: Guy Martin.
Sat 03/0313:30, Sun 04/0315:51, Wed 07/0318:30
Episode 4/35
Abalones and cabbage from Lorient In Morbihan, in the Lorient area, Philippe Larboulette farms a cabbage variety which had disappeared for several years. Several kilometres off the coast, Erwan Tonnerre rears abalones in his pools on the island of Groix. Presented by: Guy Martin.
Sat 10/0313:30, Sun 11/0315:51, Wed 14/0318:30
Episode 5/35
Chartreuse and Saint-Marcellin from the Prealps The Prealps comprise the western part of the Alps. It's here, in Saint-Marcellin, that Matthieu produces a cheese of the same name. A little higher up, near Voiron, Nicolas and Bertrand jealously protect the secrets of Chartreuse liquor. Presented by: Guy Martin.



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