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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 13/1218:30, Thu 14/1214:29
26min
Episode 27/35
Cervione hazelnuts and myrtle liqueur on the western plain of Corsica On the western lowlands of Corsica, the Venturini family distillery produces a liqueur made from the myrtle that grows wild in the Mediterranean scrub. Whilst Charles Sforzini grows Cervione hazelnuts, a variety also known as "Fertile de Coutard". Harvested by hand the nut is renowned for its excellent flavour. Presented by: Guy Martin.
Sat 16/1213:30, Sun 17/1215:51, Wed 20/1218:30
26min
EnFrRuVt
Episode 28/35
Coconut and turmeric in the Réunion The Plaine des Grègues, where Guibert Hoareau grows and processes turmeric. Ground to a powder, it is an essential ingredient in Réunion Island cuisine, notably the "cari". In the Maison du Coco, Didier Solesse gives new life to the coconut; rich in potassium this nourishing fruit also quenches thirst. Presented by: Guy Martin.
Sat 23/1213:30, Sun 24/1216:00, Wed 27/1218:30
26min
Episode 29/35
Côtes-du-Rhône and the Costières pomegranate The Rhône valley, in southeast France, shelters some 42,000 hectares of vines. At the Château de Bosc, in Domazan, the winegrower Guy Reynaud grows a range of different grape varieties to produce his Côtes-du-Rhône. In the same town, Jean-Claude Peretto produces pomegranates, a fruit with a sweet yet acidic flavour. Presented by: Guy Martin.

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