THE CHARTREUSE AND GRESIVAUDAN

The best products of French gastronomy

An episode from the series FRENCH DELICATESSEN

Synopsis

In the Chartreuse and Grésivaudan regions, Renaud Stalinsky and Maxime Germain present the cultivation and processing of spirulina.

Anaïs Goffre opens the doors of an old-fashioned farm where livestock farming complements the market gardening activity.

We follow ski tourers at the bottom of the slopes, where they collect trash left at the foot of the mountains.