Michelin-starred chef Guy Martin presents iconic products associated with France and provides an overview of the experts who work with them. An encounter with passionate food lovers without whom French cuisine would not be what it is today.

Episode 20 May, 26 2020 11:32 am
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.
Episode 21 May, 30 2020 05:58 pm
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.
Jun, 02 2020 11:30 am
Episode 27 Jun, 06 2020 06:00 pm
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.
Jun, 09 2020 11:30 am
Episode 28 Jun, 13 2020 06:00 pm
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.
Jun, 16 2020 11:30 am