FRENCH DELICATESSEN

The must of gastronomy

Synopsis

This series follows 3-star chef Guy Martin as he seeks the best products the French terroir has to offer. He seeks the help of the best experts, i.e., those who grow, harvest, and make them.

Driven by his love of cooking, Guy Martin shares a recipe he invented for each product.

Episodes

• BLACK TRUFFLE FROM TRICASTIN
• THE PORK FROM THE SOUTHWEST
• THE SCALLOP FROM THE SAINT-BRIEUC BAY
• HANDMADE BUTTER
• BRIE CHEESE FROM MEAUX
• YELLOW CHICKEN FROM THE LANDES
• WATERCRESS FROM ESSONNE
• GOAT CHEESE FROM BANON
• THE RATTE POTATO FROM TOUQUET
• OYSTERS FROM BRITTANY
• THE FOIE GRAS FROM THE SOUTHWEST
• THE LEMON FROM MENTON
• PERSILLE CHEESE
• MUSSELS FROM BOUCHOT
• GRAPES FROM ALSACE
• THE CORSICAN CHESTNUT
• DIJON MUSTARD
• THE TANGERINE FROM CORSICA
• BEAUFORT CHEESE
• OLIVES FROM PROVENCE
• HONEY FROM PROVENCE
• APPLES FROM NORMANDY
• WHITE MUSHROOMS
• FLOWER OF SALT
• FISH FROM THE LAKES OF SAVOIE
• LAMB FROM SISTERON
• MUNSTER CHEESE
• ZUCCHINIS FROM PROVENCE
• ASPARAGUS FROM THE LANDES
• BLACKCURRANT FROM BURGUNDY
• APRICOTS FROM ROUSSILLON
• WILD RICE FROM CAMARGUE
• ANCIENT TOMATO VARIETIES FROM PROVENCE
• STRAWBERRIES FROM BRITTANY
• CHERRIES FROM MONTS DE VENASQUE
• ARGAN OIL
• ROQUEFORT CHEESE
• THE CHAROLAIS BEEF
• COMTE CHEESE
• MEDITERRANEAN FISH
• GOAT CHEESE FROM MOROCCO
• PLUMS FROM AGEN
• PEARS OF SAVOY
• BOSKARIN BEEF FROM CROATIA
• BURGUNDY SNAILS
• RED-LEGGED CRAYFISH
• ALGAE FROM BRITTANY
• SQUASHES
• ESPELETTE CHILLI PEPPER
• ALMONDS
• THE BYGONE VEGETABLES
• ISTRIA SEAFOOD
• THE CAMEMBERT FROM NORMANDY
• SAFFRON
• THE CROTTIN DE CHAVIGNOL GOAT CHEESE
• BANANA FROM THE FRENCH WEST INDIES
• CARROTS FROM CREANCES
• HERRING FROM SWEDEN
• THE CHEESE OF THE CITEAUX ABBEY
• THE SWEET POTATO OF MARTINIQUE
• COFFEE FROM LA REUNION ISLAND
• SWEDISH FARM PRODUCTS
• VICTORIA PINEAPPLE
• COTENTIN BLUE LOBSTER
• COCOA FROM MARTINIQUE
• THE RACLETTE CHEESE
• BOURBON VANILLA
• THE CAVAILLON MELON
• THE FIGS FROM SOLLIES
• SWISS HERBS
• THE CAVIAR OF AQUITAINE
• JUMBO SHRIMP FROM BRITTANY
• POULTRY OF BRESSE
• BLUE CHEESE OF TERMIGNON
• WILD SEA BASS
• THE REBLOCHON CHEESE
• TOMME CHEESE FROM SAVOIE
• FOREST MUSHROOMS
• MORBIER CHEESE
• THE WALNUTS OF PERIGORD
• SWEET ONION OF CEVENNES
• OSSAU IRATY FROM THE SOUTHWEST
• VEGETABLE SPROUTS
• BLACK RADISH
• BLUE LEEK OF SOLAIZE
• CHEVROTIN CHEESE FROM SAVOY
• SHELLS FROM NORMANDY
• BEETROOTS
• CRABS OF BRITTANY
• THE ROCAMADOUR CHEESE
• OYSTERS FROM BOUZIGUES
• THE RIGOTTE OF CONDRIEU
• SEA URCHINS FROM SETE
• THE PELARDON OF CEVENNES
• THE EPOISSE CHEESE
• CUTTLEFISH OF THE BAY OF ARCACHON
• PICKLEWEED FROM THE SOMME BAY
• THE BLUE CHEESE FROM VERCORS
• THE SARDINES OF QUIBERON
• MIXED HERBS FROM PROVENCE
• ELMS OF PLOUGUERNEAU
• EDIBLE FLOWERS
• PEACHES AND NECTARINES
• RED BERRIES
• MIRABELLE PLUM FROM LORRAINE
• SAINT-FLOUR'S LENTIL
• LAMB'S LETTUCE
• GUINEA FOWL FROM BRESSE
• OYSTERS
• EMPEROR SHRIMPS
• BLUE CHEESE FROM AUVERGNE
• THE CAULIFLOWER
• THE SOLE
• THE KIWI FROM ADOUR
• THE MONT D'OR CHEESE
• COCO BEAN FROM PAIMPOL
• FARMED MUSSELS
• HORSERADISH FROM ALSACE
• THE ABONDANCE CHEESE
• GREEN OLIVES
• THE SALERS CHEESE
• TROUTS FROM ARDECHE
• ENDIVES
• BEEF IN CIDER SAUCE
• THE RAY
• VEAL FROM LIMOUSIN
• BLUE SHRIMP FROM NEW CALEDONIA
• THE LAMB FROM QUERCY
• NIOLO (SHEEP CHEESE FROM CORSICA)
• THE MOTHAIS CHEESE ON A LEAF
• THE FOURME D'AMBERT CHEESE
• VANILLA FROM NEW CALEDONIA
• MONKFISH
• CORSICAN HONEY
• THE CORSICAN GRAPEFRUIT
• POTATO FROM THE ISLAND OF RE
• THE SAINTE MAURE CHEESE OF TOURAINE
• THE SARDINE FROM BOLINCHE
• OCTOPUS FROM SETE
• NUSTRALE PORK FROM CORSICA
• WALNUTS AND CHESTNUTS FROM PERIGORD
• CIDER AND BRIE FROM THE BRIARD REGION
• DRIED PEARS AND FISH FROM THE LOIRE
• CANTAL CHEESE AND LIQUEUR OF GENTIAN FROM CANTAL
• NOUGAT AND CANDIED FRUITS FROM THE APT REGION
• BLACK CHICKEN AND WHITE CARROTS FROM THE SAINTE MAURE PLATEAU
• SANDS ASPARAGUS AND ARMAGNAC FROM THE LANDES
• TAUPINETTE AND AILLET FROM THE ANGOUMOIS REGION
• LAMPREY AND SAINT-EMILION FROM LIBOURNE
• SCALLOPS AND OYSTERS FROM SAINT-BRIEUC
• BANYULS' VINEGAR AND ROUSSILLON'S ARTICHOKE
• MAROILLES CHEESE AND LEEK FROM AVESNOIS
• SARDINE AND BONNOTTE FROM BRITTANY SWAMP
• MUSTARD'S OIL AND CHEESE FROM NIVERNAIS
• STRONGHOLDS AND BROAD BEAN FROM VENDEE
• TOMME FROM ILLWAD AND RHUBARB FROM GRAND RIED
• SEAWEED AND BUTTER FROM CORNWALL
• CENOMANS PORK AND ELDERFLOWER FROM LE MANS
• BLUE LOBSTER AND PURPLE TURNIP FROM COTENTIN
• BURLAT CHERRY AND RIGOTTE FROM THE LYONNAIS HILLS
• SAUMUR-CHAMPIGNY AND MUSHROOMS FROM SAUMUR
• THE ROCAMADOUR CHEESE AND THE MELON FROM QUERCY
• TREBONS SWEET OIGNON AND BLACK PORK FROM BIGORRE
• FLOWERS AND STRAWBERRIES FROM RAZES
• LAVANDER AND PICODON FROM PROVENCE
• MUSTARD AND BLACKCURRANT FOM DIJON
• SALT AND SWAMP PLANTS FROM GUERANDE
• BANON CHEESE AND SMALL SPELT FROM FORCALQUIER
• FIGS FROM SOLLIES AND TOMATOES FROM TOULON
• KINTOA PORK AND ESPELETTE PEPPER
• PLUM AND CHESTNUT FROM AGEN
• LUCERNE HONEY AND ROSE WINE FROM CHAMPAGNE
• MUSCAT GRAPE AND MINT FROM VENAISSIN
• ROSEMARY AND WINE FROM CORBIERES
• FERA AND CHEVROTIN FROM CHABLAIS
• LINGOT FROM THE NORTH AND FLANDER BEER
• BROCCIO AND OLIVE OIL FROM NEBBIO
• BULL AND RICE FROM CAMARGUE
• CARP AND POULIGNY SAINT PIERRE FROM BRENNE
• DENTI AND LEMON FROM CORSICA
• BLACK TRUFFLE AND CAHORS WINE FROM QUERCY
• OYSTERS AND BASS FROM THE BUCH REGION
• WHELK AND JERUSALEM ARTICHOKE FROM AVRANCHIN
• ABALONE AND CABBAGE FROM LORIENT
• CHARTREUSE AND SAINT-MARCELLIN CHEESE FROM THE NORTHERN ALPS
• SWISS CHARD AND LEMON FROM NICE
• JUNIPER AND CRESS FROM AUDOMAROIS
• ELVERS AND ASPARAGUS FROM THE BLAYE REGION
• SEA BREAM AND SPIRULINA FROM THE BLUE COAST
• RUM AND CASSAVA FROM SOUTHERN MARTINIQUE
• PURPLE ARTICHOKE AND ORANGE BLOSSOM FROM CANNES
• MACKEREL AND PONT-LEVEQUE FROM AUGE
• MATO AND DRY RANCIO FROM LES ASPRES
• SPIDER CRAB AND EARLY POTATOES FROM THE GOELO COAST
• LAGUIOLE AND BEEF FROM THE AUBRAC REGION
• POULTRY AND SAINT-POURCAIN WINE FROM AUVERGNE
• TETE DE MOINE CHEESE AND FISH FROM SAVOY
• MOUNTAIN CHEESE AND CAPER FROM AUBAGNE
• CHALOSSE BEEF AND SALMON FROM ADOUR
• MELON AND CHABI CHEESE FROM POITOU
• STRAWBERRY AND SYLVANER WINE FROM THE VOSGES REGION
• QUINOA AND SHALLOT FROM ANJOU
• PEPPERMINT AND HONEY FROM THE GATINAIS REGION
• PICKLE AND CHABLIS WINE FROM AUXERRE
• ARTISON CHEESE AND GREEN LENTIL FROM VELAY
• OCTOPUS AND PAPAYA FROM MAYOTTE
• HAZELNUT AND MYRTLE LIQUEUR FROM CORSICA
• COCONUT AND TURMERIC FROM THE REUNION ISLAND
• POMEGRANATE AND COTES DU RHONE WINE FROM THE COSTIERES REGION
• MOROCCAN SAFFRON AND OLIVE OIL
• POLLACK AND BUCKWHEAT FROM VANNES
• SNAIL AND CHAOURCE CHEESE FROM THE BAR COAST
• BEETROOT AND COGNAC FROM THE SAINTONGE REGION
• MOROCCAN GOAT CHEESE AND HERBS
• CIDER APPLE AND LAMB FROM COUTANCES
• THR OPAL COAST
• THE MOUNTAINS OF BAUGES
• AROUND VERSAILLES
• CAEN, NORMANDY
• SAINT GILLES CROIX DE VIE
• VINEYARDS IN JURA
• THE BLOIS AREA
• AROUND TOULOUSE
• THE RHUYS PENINSULA
• THE HAUTES-VOSGES
• THE BERRY
• THE ARDENNE
• THE CHAMPAGNE REGION
• THE ARAVIS
• THE LAVEDAN
• PARIS
• AROUND CASTRES
• THE NIORT REGION
• THE PAYS D'AIGUES
• THE OSSAU VALLEY
• THE BEZIERS REGION
• AROUND ROYAN
• THE MOUNTAINS OF AUVERGNE
• THE AIX REGION
• AROUND PORTO VECCHIO
• THE SOUTHERN CEVENNES
• THE BRIANCON REGION
• AROUND DINAN
• THE MONT BLANC REGION
• THE BELFORT REGION
• DEEP IN THE VAR DEPARTMENT
• THE GREEN PERIGORD
• AROUND EVREUX
• THE LOIRE VALLEY AROUND ORLEANS
• THE CAUX REGION
• LEON (BRITTANY)
• THE BRIVE REGION
• THE BRAY REGION
• MONACO
• AROUND AMIENS
• THE LOZERE REGION
• THE SAINT-TROPEZ BAY
• BESSIN (NORMANDY)
• THE TARENTAISE VALLEY
• BALAGNE (CORSICA)
• AROUND SAINT-MALO AND THE RANCE VALLEY
• SOLOGNE
• SOMME BAY
• THE THAU BASIN
• THE NOYON REGION
• CHAROLAIS
• AROUND BEAUFORT
• THE MARGERIDE REGION
• THE VOSGES AROUND THE RIVER SAONE
• THE VERDON
• THE EAST COAST OF CORSICA
• THE MARQUENTERRE
• THE CEVENNES
• THE HAUT-DOUBS
• THE ALBATROSS COAST
• SOLOGNE
• THE COMBE OF SAVOIE
• THE SEGREEN
• THE SOUTHERN VENTOUX
• THE SUNGDAU
• THE BEAUCE
• THE ARTOIS
• THE ANJOU VALLEY
• THE CEZALLIER
• THE CHINONAIS
• THE VALENTINOIS
• THE REDON REGION
• THE RIBERACOIS
• THE COMBRAILLES
• THE SANCERROIS
• THE MOORS
• THE RICHELAIS
• THE BOURGUEIL REGION
• THE CRAU
• THE ATLANTIC MEDOC
• THE ORIENT FOREST AND THE GREAT LAKES
• VIENNE CONDRIEU
• THE BEAUVAISIS
• THE VERCORS
• THE COUNTRY OF OTHE AND ARMANCE
• THE CATHAR COUNTRY
• THE LUBERON
• THE LAND OF OLONNES
• THE PRE-ALPS OF DIGNE AND THE ASSE VALLEY
• THE GREAT PITHIVERAIS
• THE EMBIEZ ISLAND
• THE AUGERON COUNTRY
• THE NANCY REGION AND THE LUNEVILLOIS
• THE LIMARGUE
• THE LAND OF RETZ
• THEGATEWAY TO THE VERDON
• THE ISLAND OF OLERON
• THE BISONTINE HILLS
• THE LOWER VIVARAIS
• THE ENCLAVE OF THE POPES AND THE LAND OF GRIGNAN
• THE CHARTREUSE AND GRESIVAUDAN
• THE PAYS RETHELOIS AND THE ARGONNE
• THE LIMOUSIN MOUNTAIN
• THE BERGERACOIS
• THE BIGOUDEN COUNTRY
• THE ESPINOUSE
• LA MAREMNE AND THE MARENSIN
• THE LAND OF FAYENCE
• LAKE GRAND LIEU
• THE TONNERROIS
• THE AUNIS
• THE ALPES MANCELLES
• THE DIOIS
• THE ROYAN ATLANTIC
• THE SOURCES OF THE BUECH