Succulent !

( Season 2022 )
An invitation to take a culinary journey, a voyage close to people, techniques and wonderful food. Michelin-starred chefs, producers and amateur cooks, all seeking to hand down the taste of an authentic product, showcase its living gastronomic heritage and share their favourite recipes.

Presented by: Marie Montuir


Tarte flambée

It's out with flammekueche. Here in Alsace, this dough base topped with cream, curd cheese, onions and diced bacon is called a tarte flambée, to be enjoyed folded in two or rolled up. The recipe may be simple but it is steeped in popular culture.

Presented by: Marie Montuir
Crottin de Chavignol cheese

Since its first creation, the recipe for Crottin de Chavignol cheese has remained unchanged. Its natural charm comes from the region of its birth: the Sancerrois. On the menu today: samosa-style warm goat cheese salad with Chavignol, walnut, spinach and Sancerre ham raviolis.

Presented by: Marie Montuir