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FRENCH DELICATESSEN

The best products of French gastronomy

This series follows a 3-star chef, Guy Martin, in his search for the best products the French terroir can offer.

In his quest, Guy Martin seeks the help of the best experts in these products, those who grow, harvest and make them.

And since, above all, Guy Martin is driven by his love of cooking, he shares a recipe of his own invention for each of these products.

180x26mnHD
  • Format series
  • Available versions French
  • Rights All rights / Worldwide
List of episodes
  • 1. THE BLACK TRUFFLE FROM TRICASTIN
  • 2. THE SOUTHWEST PORK
  • 3. THE SCALLOP FROM THE SAINT-BRIEUC BAY
  • 4. HANDMADE BUTTER
  • 5. THE BRIE FROM MEAUX
  • 6. THE LANDES YELLOW CHICKEN
  • 7. WATERCRESS FROM ESSONNE
  • 8. BANON GOAT CHEESE
  • 9. THE RATTE POTATO FROM TOUQUET
  • 10. OYSTERS FROM BRITTANY
  • 11. THE FOIE GRAS FROM THE SOUTHWEST
  • 12. THE LEMON FROM MENTON
  • 13. PERSILLE CHEESE
  • 14. MUSSELS FROM BOUCHOT
  • 15. GRAPES FROM ALSACE
  • 16. THE CORSICAN CHESTNUT
  • 17. DIJON MUSTARD
  • 18. THE CORSICAN TANGERINE
  • 19. BEAUFORT CHEESE
  • 20. OLIVES FROM PROVENCE
  • 21. HONEY FROM PROVENCE
  • 22. APPLES FROM NORMANDY
  • 23. WHITE MUSHROOMS
  • 24. FLOWER OF SALT
  • 25. FISH FROM THE LAKES OF SAVOIE
  • 26. LAMB FROM SISTERON
  • 27. MUNSTER CHEESE
  • 28. ZUCCHINIS FROM PROVENCE
  • 29. ASPARAGUS FROM THE LANDES
  • 30. BLACKCURRANT FROM BURGUNDY
  • 31. APRICOTS FROM ROUSSILLON
  • 32. THE WILD RICE FROM CAMARGUE
  • 33. ANCIENT TOMATO VARIETIES FROM PROVENCE
  • 34. STRAWBERRIES FROM BRITTANY
  • 35. CHERRIES FROM MONTS DE VENASQUE
  • 36. ARGAN OIL
  • 37. ROQUEFORT CHEESE
  • 38. THE CHAROLAIS BEEF
  • 39. COMTE CHEESE
  • 40. MEDITERRANEAN FISH
  • 41. GOAT CHEESE FROM MOROCCO
  • 42. PLUMS FROM AGEN
  • 43. PEARS OF SAVOY
  • 44. BOSKARIN BEEF FROM CROATIA
  • 45. BURGUNDY SNAILS
  • 46. RED-LEGGED CRAYFISH
  • 47. ALGAE FROM BRITTANY
  • 48. SQUASHES
  • 49. ESPELETTE CHILLI PEPPER
  • 50. ALMONDS
  • 51. THE BYGONE VEGETABLES
  • 52. ISTRIA SEAFOOD
  • 53. RAW MILK CAMEMBERT CHEESE FROM NORMANDY
  • 54. SAFFRON
  • 55. THE CROTTIN DE CHAVIGNOL GOAT CHEESE
  • 56. BANANA FROM THE FRENCH WEST INDIES
  • 57. CARROTS FROM CREANCES
  • 58. HERRING FROM SWEDEN
  • 59. THE CHEESE OF THE CITEAUX ABBEY
  • 60. THE SWEET POTATO OF MARTINIQUE
  • 61. COFFEE FROM LA REUNION ISLAND
  • 62. SWEDISH FARM PRODUCTS
  • 63. VICTORIA PINEAPPLE
  • 64. COTENTIN BLUE LOBSTER
  • 65. COCOA FROM MARTINIQUE
  • 66. THE RACLETTE CHEESE
  • 67. BOURBON VANILLA
  • 68. THE CAVAILLON MELON
  • 69. THE FIGS FROM SOLLIES
  • 70. SWISS HERBS
  • 71. THE CAVIAR OF AQUITAINE
  • 72. JUMBO SHRIMP FROM BRITTANY
  • 73. POULTRY OF BRESSE
  • 74. BLUE CHEESE OF TERMIGNON
  • 75. WILD SEA BASS
  • 76. THE REBLOCHON CHEESE
  • 77. TOMME CHEESE FROM SAVOIE
  • 78. FOREST MUSHROOMS
  • 79. MORBIER CHEESE
  • 80. THE WALNUTS OF PERIGORD
  • 81. SWEET ONION OF CEVENNES
  • 82. OSSAU IRATY FROM THE SOUTHWEST
  • 83. VEGETABLE SPROUTS
  • 84. BLACK RADISH
  • 85. BLUE LEEK OF SOLAIZE
  • 86. CHEVROTIN CHEESE FROM SAVOY
  • 87. NORMAN SHELLS
  • 88. BEETROOTS
  • 89. CRABS OF BRITTANY
  • 90. THE ROCAMADOUR CHEESE
  • 91. OYSTERS FROM BOUZIGUES
  • 92. THE RIGOTTE OF CONDRIEU
  • 93. SEA URCHINS FROM SETE
  • 94. THE PELARDON OF CEVENNES
  • 95. THE EPOISSE CHEESE
  • 96. CUTTLEFISH OF THE BAY OF ARCACHON
  • 97. PICKLEWEED FROM THE SOMME BAY
  • 98. THE BLUE CHEESE FROM VERCORS
  • 99. THE SARDINES OF QUIBERON
  • 100. MIXED HERBS FROM PROVENCE
  • 101. ELMS OF PLOUGUERNEAU
  • 102. EDIBLE FLOWERS
  • 103. PEACHES AND NECTARINES
  • 104. RED BERRIES
  • 105. MIRABELLE PLUM FROM LORRAINE
  • 106. SAINT-FLOUR'S LENTIL
  • 107. LAMB'S LETTUCE
  • 108. BRESSE'S GUINEA FOWL
  • 109. OYSTERS
  • 110. EMPEROR SHRIMPS
  • 111. BLUE CHEESE FROM AUVERGNE
  • 112. THE CAULIFLOWER
  • 113. THE SOLE (ENGLISH VERSION)
  • 114. THE KIWI FROM ADOUR
  • 115. THE MONT D'OR CHEESE (ENGLISH VERSION)
  • 116. COCO BEAN FROM PAIMPOL
  • 117. FARMED MUSSELS
  • 118. HORSERADISH FROM ALSACE
  • 119. THE ABONDANCE CHEESE
  • 120. GREEN OLIVES (ENGLISH VERSION)
  • 121. THE SALERS CHEESE
  • 122. TROUTS FROM ARDECHE
  • 123. ENDIVES
  • 124. BEEF IN CIDER SAUCE
  • 125. THE RAY
  • 126. VEAL FROM LIMOUSIN
  • 127. BLUE SHRIMP FROM NEW CALEDONIA (ENGLISH VERSION)
  • 128. THE LAMB FROM QUERCY
  • 129. NIOLO (SHEEP'S CHEESE FROM CORSICA)
  • 130. THE MOTHAIS CHEESE ON A LEAF
  • 131. THE FOURME D'AMBERT CHEESE
  • 132. VANILLA FROM NEW CALEDONIA
  • 133. MONKFISH
  • 134. CORSICAN HONEY
  • 135. CORSICAN POMELO (ENGLISH VERSION)
  • 136. POTATO FROM THE ISLAND OF RE
  • 137. THE SAINT MAURE CHEESE OF TOURAINE
  • 138. THE SARDINE FROM BOLINCHE
  • 139. OCTOPUS FROM SETE
  • 140. NUSTRALE PORK FROM CORSICA
  • 141. WALNUTS AND CHESTNUTS FROM PERIGORD
  • 142. CIDER AND BRIE FROM THE BRIARD REGION
  • 143. DRIED PEARS AND FISH FROM THE LOIRE
  • 144. CANTAL CHEESE AND LIQUEUR OF GENTIAN FROM CANTAL
  • 145. NOUGAT AND CANDIED FRUITS FROM THE APT REGION
  • 146. BLACK CHICKEN AND WHITE CARROTS FROM THE SAINTE MAURE PLATEAU
  • 147. SANDS ASPARAGUS AND ARMAGNAC FROM THE LANDES
  • 148. TAUPINETTE AND AILLET FROM THE ANGOUMOIS REGION
  • 149. LAMPREY AND SAINT-EMILION FROM LIBOURNE
  • 150. SCALLOPS AND OYSTERS FROM SAINT-BRIEUC
  • 151. BANYULS' VINEGAR AND ROUSSILLON'S ARTICHOKE
  • 152. MAROILLES CHEESE AND LEEK FROM AVESNOIS
  • 153. SARDINE AND BONNOTTE FROM THE BRITTANY SWAMP
  • 154. MUSTARD'S OIL AND CHEESE FROM NIVERNAIS
  • 155. STRONGHOLDS AND BROAD BEAN FROM VENDEE
  • 156. TOMME FROM ILLWAD AND RHUBARB FROM GRAND RIED
  • 157. SEAWEED AND BUTTER FROM CORNWALL
  • 158. CENOMANS' PORK AND ELDERFLOWER FROM LE MANS
  • 159. BLUE LOBSTER AND PURPLE TURNIP FROM COTENTIN
  • 160. BURLAT'S CHERRY AND RIGOTTE FROM THE LYONNAIS HILLS
  • 161. SAUMUR-CHAMPIGNY AND MUSHROOMS FROM SAUMUR
  • 162. THE ROCAMADOUR CHEESE AND MELON FROM QUERCY
  • 163. TREBONS SWEET OIGNON AND BLACK PORK FROM BIGORRE
  • 164. FLOWERS AND STRAWBERRIES FROM RAZES
  • 165. LAVANDER AND PICODON FROM PROVENCE (ENGLISH VERSION)
  • 166. MUSTARD AND BLACKCURRANT FOM DIJON
  • 167. SALT AND SWAMPS' PLANTS FROM GUERANDE
  • 168. BANON CHEESE AND SMALL SPELT FROM THE FORCALQUIER REGION
  • 169. SOLLIES' FIGS AND TOMATOES FROM TOULON
  • 170. KINTOA PORK AND ESPELETTE PEPPER FROM LABOUR
  • 171. PLUM AND CHESTNUT FROM AGEN
  • 172. LUCERNE'S HONEY AND ROSE WINE FROM CHAMPAGNE
  • 173. MUSCAT GRAPE AND MINT FROM COMTAT VENAISSIN
  • 174. ROSEMARY AND WINE FROM CORBIERES
  • 175. FERA AND CHEVROTIN FROM CHABLAIS
  • 176. Lingot from the North and Flander's beer
  • 177. BROCCIO AND OLIVE OIL FROM NEBBIO
  • 178. BULL AND RICE FROM CAMARGUE
  • 179. CARP AND POULIGNY SAINT PIERRE FROM THE BRENNE
  • 180. DENTI AND LEMON FROM CORSICA

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