French delicatessen

A few kilometres from Mont-de-Marsan, in the heart of Landes, a centuries-old tradition continues: that of making "foie gras", a gourmand speciality made of the liver of a duck or goose. Registered in the French law as an integral part of the culinary and cultural heritage of the country, it is one of the jewels of French gastronomy, recognised throughout the world.

Near the La Manche, the Dinan region reveals itself between land and sea. From the mussels breeding on "bouchot", to the making of famous Breton cakes, not forgetting cider and seaweed, this area offers a rich palette of know-how and flavors.

Culinary programme, hosted by Michelin-starred chef Guy Martin, that presents iconic foods and ingredients that are associated with French cuisine - blackcurrants grown in Burgundy, mustard from the Dijon area, salt and edible succulent plants from the Guérande marshes, Banon cheese and spelt from the Forcalquier area of Provence, and the experts who work with each of them.

Let's visit Corsica, to meet Mathieu, a clementine grower, Antoine and Siham Orsoni, who introduce us to brocciu, a typical cheese of the region. And finally, to meet Marie Garrido, who explains the importance of preserving the wetlands of the incredible Island of Beauty.

Mustard production could have disappeared from the Dijon region. Fortunately, producers like Fabrice have managed to revive this emblematic product.

Culinary programme, hosted by Michelin-starred chef Guy Martin, that presents iconic foods and ingredients that are associated with French cuisine - blackcurrants grown in Burgundy, mustard from the Dijon area, salt and edible succulent plants from the Guérande marshes, Banon cheese and spelt from the Forcalquier area of Provence, and the experts who work with each of them.

Today, the cultivation of the button mushroom is no longer practiced in Paris, it's necessary to go to suburbs to observe these agaricaceae.

Culinary programme, hosted by Michelin-starred chef Guy Martin, that presents iconic foods and ingredients that are associated with French cuisine - blackcurrants grown in Burgundy, mustard from the Dijon area, salt and edible succulent plants from the Guérande marshes, Banon cheese and spelt from the Forcalquier area of Provence, and the experts who work with each of them.

At the foot of the Pyrenees, close to the Spanish border, lies the plain of Roussillon. This immense garden is one of the main poles of the French fruit culture.

Vaucluse department is a home to the largest concentration of cherry trees in France. It is also a place of birth of the first high-end brand of cherries, Venasque. It's uniqueness comes from its shape, colour, size, but also from its fragrant and sweetness.

Roquefort is made in the heart of the Aveyron. A cheese with a unique taste, blue-veined, made from sheep's milk, which has become the emblem of the resistance of raw milk cheese producers. With its marked character, it couldn't escape from the chef Guy Martin...

A "pearl" of the South-West of France, which is characteristic of its unique flavour and aroma, it's soft texture and an emblematic delicacy, is certainly the Agen prune. The dried plum offers gastronomy an impressive range of uses, and an never-ending source of inspiration, which do not escape Michelin-starred chef, Guy Martin.

Culinary programme, hosted by Michelin-starred chef Guy Martin, that presents iconic foods and ingredients that are associated with French cuisine - blackcurrants grown in Burgundy, mustard from the Dijon area, salt and edible succulent plants from the Guérande marshes, Banon cheese and spelt from the Forcalquier area of Provence, and the experts who work with each of them.

France is famous for its love of vine and cheese. Therefore, it is an imperative that we say a few words about one of the all time favourite dairy product: The Camembert cheese. Camembert is a moist, soft, creamy, surface-ripened cow's milk cheese, but above all, it represents a true symbol of France.

Did you know that there are more than 1000 varieties of bananas in the world? However, the most commonly consumed is certainly the Cavendish variety. In Martinique, Jean-Yves Paviot produces around 400 tonnes of this fruit every year, whose particular flavor is due to the volcanic soil and the humid tropical climate.

Valais is nestled in the heart of the Alps. This canton is characterized by its diversity, differences and contradictions: bilingualism, imposing mountains and undulating valleys.

Culinary programme, hosted by Michelin-starred chef Guy Martin, that presents iconic foods and ingredients that are associated with French cuisine - blackcurrants grown in Burgundy, mustard from the Dijon area, salt and edible succulent plants from the Guérande marshes, Banon cheese and spelt from the Forcalquier area of Provence, and the experts who work with each of them.

This time, let's visit Pertuis, Pays d'Aigues' capital town, nestled between the Luberon and the Durance, where the workers of the land had to adapt to a hot and dry weather. Here, the local identity is well seasoned with the olive oil of the gibassier and shaped by the fragrances of the herbs of Provence.

In the Landes de Gascogne, Geraldine and Fabrice have decided to give free rein to their passion for oyster farming. In this part of southwestern France, we discover their oyster beds and their tasting cabin. Christophe, on the other hand, fishes for sea bass, an activity that can turn out to be quite turbulent...

Believe it or not, the history of "Le Salers" goes back more than 2 millennia!? This unique and rich flavoured, pressed raw milk cheese is made in the Auvergne region in France, usually between spring and autumn, when the cows feed exclusively on fresh grass.

In the center-west of France, the Saint-Maure plateau favors cereal and forage farming. Here, passionate people pass on their knowledge and keep alive little-known products, typical of the old Touraine tables. Let's meet Christine and Agnès, working with black Touraine hens and white carrots.

Culinary programme, hosted by Michelin-starred chef Guy Martin, that presents iconic foods and ingredients that are associated with French cuisine - blackcurrants grown in Burgundy, mustard from the Dijon area, salt and edible succulent plants from the Guérande marshes, Banon cheese and spelt from the Forcalquier area of Provence, and the experts who work with each of them.

In this part of Bordeaux, the vineyards stretch beyond the horizon, and passionate people perpetuate the traditions born of these landscapes. David fishes a mysterious animal, the lamprey, and Adrien produces organic Saint-Emilion on a family estate that has been passed down for fourteen generations.

Set on the sea, in the Camargue, Jacques has developed a family business. For several generations, they have been producing rice and, following the tradition, raising bulls. Two new emblematic products to discover in France.

In the south of Quercy, Paul Pinsard still caves truffles with pigs before selling them at the famous market of Lalbenque. A little further west, Catherine Maisonneuve and Matthieu Cosse make Malbec, the emblematic grape variety of the Lot, a tannic and fruity Cahors wine.