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.

Subtitles: en
Episode 27 Jun, 25 2019 11:30 am
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.
Episode 28 Jul, 02 2019 11:32 am
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.