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 15 Aug, 21 2018 11:31 am
Laguiole and beef from Aubrac Straddling three French départements, Aubrac is a volcanic high plateau in the Massif Central: a lonely, silent world, offering outstanding pastures. We meet Patrick Mouliade during the summer cattle migration, and Benoît Rozière, who produces laguiole, a typical cheese from the area. Presented by: Guy Martin.
Episode 16 Aug, 28 2018 11:30 am
Auvergne free-range poultry and Saint-Pourçain from the Limagne bourbonnaise The Limagne bourbonnaise stretches out from the Allier river. Since the Middle Ages, they´ve produced a wine here fit for the Royal tables, the Saint-Pourçain. The winegrower Corinne Laurent tells us about it. Further south, Christian Mathinier is a pioneer in raising Auvergne free-range chickens. Presented by: Guy Martin.