Food & Cooking
When less is more
Edouard Loubet is a celebrated 2 stars French chef, voted Chef of the Year in 2011. His cuisine is as local as you can get and his search for exceptional ingredients leads to a savoury cocktail of flavors.
Both an innovator and guardian of traditions, Edouard Loubet is a proud champion of the flagship ingredients of Provence and their producers who provide the basis for his culinary achievements: truffles, asparagus, cherries, melons, herbs, cheese, wine... They all share the same attributes: simplicity and tasteness.
FRENCH MASTERS OF WINE [52’]
The miracle combination of nature and man's know-how
Wine is more than just the simple fermentation process of grape juice. It is the result of a miracle marriage between a gift of nature and human expertise.
Nowadays, wine is part of the cultural and gastronomic heritage of France and vineyards are shaping the landscapes of well-known regions such as Burgundy, Bordeaux or Alsace.
This films takes us to the most prestigious grands crus to meet the men and women behind the nectars connoisseurs the world over rave about.
MASTERS OF CHEESE [52’]
An ancestral and authentic produce
For a long time, cheese has been an ancestral and authentic produce, demanding a real savoir faire and a deep knowledge of pasture and cattle. Today however its production is largely industrialized, leading to a loss of taste.
From the Roquefort cellars to the Swiss mountain pastures, this film introduces us to die-hard farmers who hold this fine produce into their heart. These passionate people devote their time to protect local traditions and give us an insight on how they achieve the making of exceptional cheese.
MASTERS OF CHOCOLATE [52’]
Artisans in search of rare beans
The Mayas and the Aztecs were the first people to treasure the cocoa bean which they believed possessed divine powers. Since then, chocolate has become a universal product and a source of gustative pleasure.
From the African archipelago of Sao Tome and Principe to the Peruvian edge of the Amazon forest and Madagascar, this film follows artisans of premium chocolate on their quest for rare beans which they will transform into divine delicacies.
A visually striking and mouth watering journey.
MASTERS OF RICE [52’]
A grain with many faces
Rice is one of the most widely consumed staple food. It may look like a deceptively simple grain but it requires grueling work to grow, harvest and process.
This film takes us on a rice journey deeply rooted in Asia where we discover local customs around this "common" grain: in Thailand people massage their babies with rice milk; Japan produces wine from it to create the famous sake; in India farmers grow the Navara, a very original variety with an unique taste and medicinal virtues.
MASTERS OF SAVOURS [10x52’]
The taste of Nature
Nature has provided Humanity with edible plants offering an infinity of tastes and sensations. Over the centuries, with patience and passion, man has developed a know-how to transform them into exceptional food.
This series is about the men and women who have learned how to magnify different ingredients to please the palates of discerning gourmets.
This unique collection is a culinary exploration of the world, taking us from vineyards to rice fields and deep forests to discover authentic lifestyles and stunning landscapes.
MASTERS OF THE TRUFFLE [52’]
The secrets of the "black diamond"
In just a few years, the truffle has grown from being a simple scented mushroom to becoming the highly coveted "black diamond". Indeed, it has made a remarkable and unprecedented ascension into the world of luxury and haute cuisine.
France and Italy occupy a dominant position on the truffle market where prices keep breaking records year after year. But other countries are emerging such as Spain or, more surprisingly, the state of Oregon in the USA.
This film takes us around the world to understand the secrets of this precious tuber.
MASTERS OF VANILLA [52’]
The favorite spice of lovers of sweet things
It is one of the favorite spices of lovers of sweet things. Its evocative name is synonymous with subtle aromas.
However, it must be authentic because for purists, like pastry chefs or ice-cream makers, vanilla can only be natural. Unfortunately, the market has gone wild and artificial flavor retailers are everywhere.
This film takes us on a journey from Madagascar's primary forests to the islands of Polynesia where growers have one obsession: to magnify this green vine for the pleasure of our taste buds.
THE GENUINE DRIED TANGERINE PEEL [4x25’]
A small piece can arouse homesickness
This series introduces the intricate relationship between an icon of traditional ingredients and people from China or abroad.
From Xinhui to Paris, Hong Kong, the United States or Singapore, each episode explores a different theme: the merit of dried tangerine peel, the history of its production, its innovative use and the nostalgia it begets.
THE OTHER FRENCH GASTRONOMY [52’]
Northern France gastronomy
Close to the Belgian border, Northern France was better known for its earthy and basic country-style dishes than for its culinary sophistication. But things are changing and Lille, the main city, is fast becoming a gastronomic destination with new talents emerging.
This film unveils this transition from traditional cuisine to creative gastronomy steeped in the region’s roots and local products, showcasing dishes that deserve to be known.
A UNESCO Intangible World Heritage
Washoku is a social practice based on a set of skills and traditions related to the preparation and consumption of food usually visible during New Year's Day celebrations when the Japanese prepare various dishes to welcome the deities of the New Year.
It is associated with a fundamental principle of respect for nature closely linked to the sustainable use of natural resources.
WHEN WINE GOES NORTH [52’]
The challenge of daring growers
Seeing vineyards in the North of France and above in Europe seems incongruous.
And yet, this film travels along this northern wine route, from the Flanders to Sweden. A nascent road buoyed by promises which has been sketching out for a few years now.
Climate change, consumers behavior and the evolution of territories may have changed forever the map of wine growing.
#FRENCH VERSION [170x26’]
The French art-de-vivre
Fashion, design, gastronomy, art of living... Katherina Marx, a passionate ambassador of French chic, meets the who’s who a lifestyle pundits.
In each episode, a significant guest and reports shine a light on France and its young creators as well as on swanky and trendy places.
A BETTER FAST FOOD [52’]
Speedy but tasty
The fast food sector in France counts now 34,000 outlets, 3 times the number 10 years ago.
Every day, millions visit these restaurants bypassing traditional ones as a result of shorter lunch breaks and attractive prices.
The industry turnover has doubled in 8 years. But in the country of gastronomy a new type of restaurants is emerging combining speed, taste and healthy food.
BUGS FOR BREAKFAST [52’]
A solution to world hunger
Juab, a young farmer from Thailand, wants to start an insect farm.
Indeed, many countries consume crickets, spiders, cockroaches, ants and many other species and the benefits to such eating habits are numerous. First, insects are plentiful and using them as food could be a solution to world hunger. They also offer an environmental alternative to the increase in meat consumption which, as we know now, represents a real threat to the planet.
Last but not least, the nutritional value of insects is 3 to 4 times higher than that of meat or fish.
BUKAS & JOINTS [65x26’]
Africa no.1 food and travel show
BUKAS & JOINTS is Africa no.1 food and travel show that takes viewers on a journey across the continent, exploring and showcasing the rich taste and delight of the local cuisine and culture.
The series goes beyond the food to interact with the vibrant heritage rooted in the places visited.
CHRONICLES OF A CITY [5x52’]
From the Middle Ages to the present day
From the Middle Ages to the present day, this series makes us discover 5 cities steeped in history through their foundation, their struggles and their successes, and the characters who have marked them.
CROISSANTS: THE BATTLE FOR AUTHENTICITY [52’]
The embodiment of French gastronomy
The croissant alone embodies French gastronomy. Whether plain or with butter, it is the essential component of the Sunday breakfast. Abroad, it has made the fortune of bakers who have managed to conquer Asia or California and build small empires.
But croissants have changed. Discreetly, they have become an industrial commodity. Despite the "home-made" posters on local bakeries’ windows, it is highly likely that the croissants were actually produced far away from the store.
What do we really know about the croissants we eat? Are its recipe and ingredients really traditional? Are the bakers telling us the whole truth?
ECLAIR PASTRY FEVER [12’]
One of France’s favourite desserts
Eclairs are amongst France’s favourite desserts.
14 centimetres of dough, custard cream and icing; the basic recipe has not changed in 150 years.
Today, this pastry is due for a make-over.
FRENCH DELICATESSEN [270x26’]
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.
GASTRONOMY OF OUR ANCESTORS (THE) [5x52’]
Banquets of bygone days
5 renowned chefs, in 5 different places, delve into the cuisine of their ancestors through the organization of a banquet.
They reconnect with their roots while presenting places full of History and tradition.
GLOBE-COOKER IN PARIS [12x52’]
The culinary traditions of the foreign communities settled in Paris
Fred Chesneau, aka the "Globe-Cooker", travels the world in search of new flavors. His credo: discover a country through its cuisine and those who make it.
In this series, Fred dives into a multicultural and unusual Paris through the culinary traditions of 12 foreign communities settled in the capital and proves to us that the world is just around the corner.
It shows how gastronomy is a great means of connection but also of social integration. He strives to bring us into the kitchens of these communities, always putting an emphasis on the people.
Also available as 24x26'
GOURMET EXPLORERS [52’]
A tasteful tour of France
Every region of France has its visual and cultural identity but, more importantly for any gourmet, its gustative peculiarities.
From oceanic Brittany to Mediterranean Provence, even the most seemingly simple dishes conceal secrets and know-how that are being uncovered by young promising chefs.
This film presents taste enthusiasts and amazing cooks on a perpetual quest for authentic produces who enjoy privileged relationships with their fishmongers or farmers.
JAPAN BY GUY MARTIN [52’]
The travel diary of a starred chef
This film invites us to discover Japan guided by Guy Martin, a Michelin-starred chef and great ambassador of French gastronomy.
From Tokyo to the southernmost island of the archipelago, Kyushu, he extols the local culinary specialities, the beauty of the landscapes and the richness of Japanese culture.
MACAROON MADNESS [26’]
Haute couture pastry
After wine and cheese, the macaroon is the new flagship of French gastronomy.
It has become the fashionable pastry. More than 510 million are sold every year. The origin of this success can be traced to the legendary Parisian tea salon: Ladurée.
Ever since, the macaroon is everywhere and pastry chefs, like Pierre Hermé, have made it their trademark. Prestigious brands are joining the ride making it a "haute couture" product with the help of elegant packaging, shops imitating art galleries, bold flavours and colours, even going as far as offering custom macaroons.
MADE IN ABBEY [26’]
Reconciling religion and economy
Wines, liquors, jams, cheeses... French monastery products are real businesses and can be found in online shops, grocery stores even supermarkets.
Monks and nuns may well have taken a vow of poverty, but they need money and the communities can only rely on themselves and the faithfuls’ donation. To ensure the survival of their order, they have to work hard. Luckily, they inspire consumer confidence. Indeed, in Abbey Land, everything seems healthier and more authentic.
How have the monasteries succeeded in reconciling religion and economy? What are their methods to develop a profitable business?
MAKI'S MAGIC RESTAURANT [30x52’]
A where-to-eat guide
This series introduces a variety of bars and restaurants in the Kansai region in Japan, from the hottest gourmet spots to small back-alley diners.
This on-going show is a where-to-eat guide for tourists, showcasing dishes and food that never fail to wet your appetite.
MARCEL RAVIN, CARIBBEAN CHEF [52’]
The alchemist from the Carribean
A measure of French gastronomic know-how, a hint of typical Monaco luxury, an exotic personality from the West Indies, these are the ingredients that make the portrait of Marcel Ravin an enticing menu. The first great chef of color in Europe, he officiates in one of the most prestigious palaces of Monaco.
Inventive and instinctive, his cuisine remains faithful to his Caribbean roots and has draw customers from all over the world.
Marcel Ravin's cuisine is above all a philosophy that combines spices and aromas according to a subtle mix that he describes as alchemy.
MARKETS OF THE WORLD [4x52’]
Places of conviviality and exchange
On every continent, local markets bring together small producers like farmers, fishermen, breeders.
Whether on a lake in Kashmir, on a river in Vietnam, in the high mountains in Peru or on the seaside in the West Indies, these markets are first of all places of conviviality, warmth and exchange.
MASTERS OF TEA [52’]
A cultural beverage
After water, tea is the most ingested beverage in the world. Although common, tea requires extensive labor to make it grow, harvest its leaves and transform them. Like wine in Europe, there is a deep seated tea tradition in Asia where special vintages, prime growing areas, centuries old codes and know-how combine into a refine culture.
From the legendary Darjeeling valleys of India to the Japanese hills of Shizuoka and the province of Yunnan in China – considered the birthplace of tea – this film follows experts into a fascinating world.
THE MASTERS OF TEA is a surprising approach to Asia from the angle of its favorite beverage.
An innovative, clever and fun gastronomic magazine
MIXER is a unique concept of creative cuisine, a place where gastronomic trends and arts converge. We discover how fads come and go by meeting their originators and unveiling the places where everything comes to life.
This series offers a peak into avant-garde cuisine which, as of now, has become quite trendy.
MIXER is an innovative, clever and fun gastronomic magazine.
Seasons 1 & 2 in SD
Seasons 3 to 7 in HD
ON THE WINE ROAD [10x52’]
The world most beautiful and unusual vineyards
Over the years, a wine culture has emerged almost everywhere in the world and is no longer limited to France or Italy.
Making great wine depends not only on the characteristics of the soil but also on factors such as climate and latitude. Whether in India, New Zealand or Argentina, winemakers are doing their utmost in their quest for excellence. Thanks to modern methods and improved irrigation systems, vines can now be grown under the equator or in deserts, which was unthinkable until recent years.
This series takes us to the most beautiful, and sometimes unusual, vineyards in the world to meet enthusiast winemakers and discover their countries.
QUINOA, THE SECRETS OF A MAGIC SEED [52’]
Its success has attracted attention
Over the past 20 years, Western consumers have discovered the nutritional virtues of quinoa and consumption of this seed has literally exploded. It is now everywhere from supermarkets to restaurants.
Today, it is still produced in the Andes Cordillera, at an altitude of nearly 4,000 metres. It is cultivated following Andean tradition, i.e. by hand and without chemicals, because it is a hardy plant. But its success has attracted attention.
SLOW FOOD - A TRIBUTE TO SLOWNESS [52’]
Products in danger
Should we save the onion of Sisco in Corsica, the corn of Catamarca in Argentina and a cheese from the French Pyrénées? They are on the "300 products in danger" list according to the international organization Slow Food.
Today, the quality of the produces in our plates is sacrificed in the name of profits. With sociologists, dieticians, cooks, farmers and activists, this film examines our food in order to understand why we are less demanding when it comes to taste and how the Slow Food Foundation is trying to rehabilitate it.
SPICE TO LIFE [6x26’]
Filipino cuisine goes mainstream
In this colorful, delicious and touching series, chefs and restaurant owners share their passion for food, culture, people and their communities. It is delivered in a cinematic and visually-rich tale of how food has led them to industry fame.
We reveal their remarkable journeys to success, highlight their favorite local spots and show their signature dishes.
SWEET AND SALTY, THE CUISINE OF THE MARTINIQUE ISLAND [52’]
A taste of new horizons
Different, innovative and vibrant, the cuisine of the Martinique island relies on recipes that are passed on from mother to daughter. They benefit from new trends and blend with various inputs.
Getting immerse in this cuisine is to be exposed to flavors, fragrances and aromas based on multiple spices and to open up to unexpected mixes of fruits, vegetables, meats and fish. All ingredients that come from islands but also from all the continents.
TASTING BRAZIL [20x26’]
The samba gastronomy
Bel Coelho, a celebrity chef in Brazil, explores the diversity of her country through its cooking and those who make it.
Brazil is made up of a multitude of peoples and cultures, with Iberian, indigenous, African, European and North American influences, and its cuisine reflects this.
Bel Coelho criss-crosses this huge country, from the Amazon to the bottom South, to fine cooks from all walks of life.
THE CHEFS’ SOUL [4x52’]
Gastronomic cuisine backstage
This series takes us behind the scenes of the gastronomic cuisine of the regions of France. The best chefs share their thoughts on the meaning of their calling.
A reflective and different approach that shows that being a chef is not just about cooking.
THE FLAN: A FLANTASTIC SUCCESS [52’]
A heritage dessert
The flan is a popular dessert that exists in many countries. Both classic and modern, it has established itself on the menu of the greatest pastry chefs.
Although the recipe is simple, we prefer to buy it ready-made, freeze it and then reheat it in the oven.
This film is an investigation about this heritage dessert.
THE FRENCH MASTERS OF BEER [52’]
Taste, congeniality and sharing
The North of France has weaved beer into its art of living. Together with French fries, the Braderie or the carnival, the beverage has been a stalwart tradition in the region.
This film is part exploration of a world of fine bubbles, malt and hops, discovery of unusual places and encounters of enthusiasts who cherish the beer and have turned it into a refined product. Today, it is a high-end and a symbol of the attractiveness of the region.
Taste, congeniality and sharing: beer sums up the values of the local people.
THE GLOBE-COOKER’S RECIPES [14x14’]
Stories and recipes to shine at dinners
Fred Chesneau, aka the "Globe-Cooker", welcomes us in his charming Paris workshop introducing emblematic products before cooking them.
He spent years travelling the world to discover authentic recipes, and now, he reveals the origins of the most famous dishes such as pasta, hamburger, pizza or paella.
This series will help you shine at dinners thanks to both your cooking and the stories that accompany it.
THIERRY MARX: THE CHEF AND THE 5TH FLAVOUR [52’]
Chef Thierry Marx is the gastronomic director of the Mandarin Oriental, a Parisian palace. This film follows him for several months, from the first management sessions to the inauguration of the hotel. He shares what culinary art means to him and reveals the menu of his two restaurants.
He also looks back on his exceptional career and his civic commitments that led him from the boroughs of eastern Paris of his childhood to the chic districts of the capital.
TRAVEL & SENSES [6x26’]
The feel good series
Travelling means something different for everyone, but this series is a definitive must-see for those who favor being pampered in idyllic locations, having their desires met and their senses fulfilled.
First, you’ll be taken to an exclusive location, generally a hotel/spa located in an exceptional surrounding, a region with a wealth of traditions to witness and gorgeous natural beauties to admire. Then, it’s time to titillate your palate with authentic delicious meals which can also be candy for the eyes.
From a recipe to a massage, from a boutique-hotel to an enchanting visit, TRAVEL & SENSES is your ticket to a world of wellness, beauty and harmony.
WINEMAKERS OF THE NEW WORLD [52’]
Blending Old World tradition with New World innovation
Three French winemakers have left their country to venture on the shores of the Pacific where the new frontier of wine extends from Australia to the United States and Chile.
They brought with them an ancestral know-how which they adapted to local conditions. Down the road, they found success by blending their homeland traditions with the willingness to innovate so typical of the New World.
With them, wine is truly a world affair.
RISKY PLATEFUL [52’]
Eating can be detrimental to your health
Three journalists have been the guinea pigs of an unprecedented experience. For several weeks, each followed a specific diet while being subjected to medical tests. The results are alarming: eating can be detrimental to your health.
Salmon with pesticides, pork and chicken with antibiotics, toxic fruits and vegetables. These products are easily available at your local supermarket.
Our food is now globalized and does not always respect sanitary rules. The excesses of industrialization and intensive farming generate an overdose of antibiotics and pollutants.