TV5 Monde+ Chefs
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CHEF EN TERRE INCONNUE (UN) / AUTRES DISTRIBUTEURS CANADIENS
With his friend Sébastien Deraspe, Charles-Antoine Crête has fallen under the spell of a self-sufficient home in the Eastern Townships. And while ecological projects begin to take shape one by one, his restaurant, Montréal Plaza, is thriving.
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PIQUE ASSIETTE S09
Special gnocchi, in all colours. Still accompanied by Nathalie Devantay, Annick Jeanmairet offers black and white gnocchi with cockles. Discovery of the day: cholera cake, a surprising quiche from Upper Valais.
CUISINE D'ISABELLE ET RICARDO S02 (LA)
Salad takes center stage. Served with grilled beef, zucchini and corn, or made with halloumi and roasted sweet potatoes, there's something for everyone.
Epicerie Fine S08
Between the Loire and Normandy, we meet Pascal Gasnier, cider-maker and vegetable-grower; and Antoine Debray, market gardener. We discover the fascinating world of mushrooms with Mireille Rosenberger of the Société Mycologique Loupéenne and the Club Mycologique de la Forêt de Senonches, and visit the Tourbière des Froux, with Benjamin Gouraud.
SAUVE MA RECETTE
Your banana bread is completely stuck to the cake tin? Don't panic, the team has lots of ideas to save your dessert, all in under ten minutes.
LES ROUTES DU GOÛT - LA BALLADE D'EMMA
Michelin-starred chef Alain Llorca, at the head of the restaurant bearing the chef's name, guides a gastronomic route between La Colle-sur-Loup, Nice, Saint-Paul-de-Vence and Tourrettes-sur-Loup. Family encounters, local producers, young talents. The chef shares a passion for generous cuisine rooted in terroir and seasonality.
CHEF EN TERRE INCONNUE (UN) / AUTRES DISTRIBUTEURS CANADIENS
In addition to building an extension with a tyre-foundation system in Abercorn, Charles-Antoine and Sébastien learn about Earthship principles by visiting Jean-Nick Trudel's home in Saint-Élie-de-Caxton. They also take the opportunity to enjoy a gourmet stop.
PIQUE ASSIETTE S09
Agités du bocal: lacto-fermentation and pickles. Accompanied by Nathalie Devantay, Annick Jeanmairet shares the secrets of lacto-fermentation and pickles. Discovery of the day: Manon's cheese platters, a young cheesemaker from Vaud who won the cheese platter prize at the Swiss Cheese Awards, with platters composed like works of art.
CUISINE D'ISABELLE ET RICARDO S02 (LA)
The chef revisits the iconic fish and chips in sandwich form. A practical meal that works for lunch or dinner.
Epicerie Fine S08
We meet Jérémie Clerc, who fishes the waters of the lake, and Mélanie Weber, a winegrower passionate about her profession. We also explore the totally unique Chillon Castle. Plus removing Japanese knotweed and raising awareness of quagga mussels in the fight against the invasive species polluting Lake Geneva.
SAUVE MA RECETTE
You have accidently drowned your noodles in soya sauce? Luckily, the three presenters are there to transform this mistake into an excellent accompaniment.
TRES TRES BONNE LECON (LA)
How to open an oyster? Steak tartar: should you use a mincer or a knife? Approved by leading professionals, François-Régis Gaudry offers some seriously good tips for foodies.
LES ROUTES DU GOÛT - LA BALLADE D'EMMA
An intimate and gourmet meeting in the heart of Campania. Michelin-starred chef Alfonso Iaccarino opens the doors of Don Alfonso 1890, a temple of Mediterranean cuisine, where a family tradition spanning five generations continues. An opportunity to taste cuisine deeply rooted in terroir.
CHEF EN TERRE INCONNUE (UN) / AUTRES DISTRIBUTEURS CANADIENS
In Abercorn, the natural pond has progressed nicely and new trees have been planted on the property. At Montréal Plaza, we gain a better understanding of how Charles-Antoine's creative spirit comes to life in the kitchen and through his connection with local producers.
PIQUE ASSIETTE S09
Cauliflower and broccoli, differently. Accompanied by Nathalie Devantay, Annick Jeanmairet prepares orecchiette with broccoli pesto and a cauliflower tabbouleh. Discovery of the day: recycled Glask glasses, or how to create beautiful glasses from discarded bottles.
CUISINE D'ISABELLE ET RICARDO S02 (LA)
For those who want to get ahead on weekly meals, Isabelle shares a special spaghetti sauce recipe, perfect for freezing.
Epicerie Fine S08
We meet Nicolas Bucher, farmer raising Montbéliarde cows, and Nathalie Vernerey, head market-gardener at Les Jardins d'Idées. All about phytomanagement at Le Living Lab in Vieux-Charmont, with Michel Chalot, university professor and environmental biologist. Plus "Pas Si Bêtes", with Thibaut Seguin, activity leader at La Damassine.
SAUVE MA RECETTE
Using salt instead of sugar in a cake mix is a mistake that can happen to the best of us. Chloée, Chef Oli and Christian show us clever, anti-waste recipes to save our baking and our taste buds!
TRES TRES BONNE LECON (LA)
How to open an oyster? Steak tartar: should you use a mincer or a knife? Approved by leading professionals, François-Régis Gaudry offers some seriously good tips for foodies.
La Recette de Guy Martin S08
The Michelin-starred chef Guy Martin presents products emblematic of France and suggests a recipe to prepare them.
LES ROUTES DU GOÛT - LA BALLADE D'EMMA
An immersion in Campania, between tradition, authentic flavors and exceptional gastronomy. Together with Alfonso Iaccarino, meeting Tonino Santa Rosa, a local fisherman, Giovanni and Giuseppe, artisan ice cream makers. A stage that ends in the Michelin-starred restaurant Don Alfonso 1890, around a dish of scorpion fish pasta.
CHEF EN TERRE INCONNUE (UN) / AUTRES DISTRIBUTEURS CANADIENS
Charles-Antoine's father comes for a visit with a very special gift. This year, the Montréal Plaza staff party takes place in Abercorn. It is an opportunity to move forward with the tyre foundations for the garage.
PIQUE ASSIETTE S09
Mushrooms and eggs. Accompanied by Nathalie Devantay, Annick Jeanmairet prepares baked eggs with mushrooms and a spring frittata (Italian egg-based dish), with lots of greens (dandelion, arugula, spinach). Discovery of the day: artisanal mate, a drink that is all the rage.
CUISINE D'ISABELLE ET RICARDO S02 (LA)
To entertain simply and stylishly, the chef offers a menu featuring haddock poached in coconut milk and a crunchy salad.
Epicerie Fine S08
Vincent Labergère produces Sauternes wines; Émilie and Michel Dudon raise free-range poultry. In the company of Adrien Billotte and Pierre Cante, we discover all about marking and mapping techniques in the fight against "Flavescence Dorée".
SAUVE MA RECETTE
What can you do if you have been too heavy-handed with the spices? Don't panic, the team is there to try to rise to the challenge and save your dish.
TRES TRES BONNE LECON (LA)
How to open an oyster? Steak tartar: should you use a mincer or a knife? Approved by leading professionals, François-Régis Gaudry offers some seriously good tips for foodies.
La Recette de Guy Martin S08
The Michelin-starred chef Guy Martin presents products emblematic of France and suggests a recipe to prepare them.
SAVOURER S03 / SRC
A different approach to eating thanks to healthy recipes, organisational tips and ecological ideas from the nutritionist Geneviève O'Gleman and her team.
CHEF EN TERRE INCONNUE (UN) / AUTRES DISTRIBUTEURS CANADIENS
For the first time, Charles-Antoine chairs a pie contest in Abercorn, with a special guest. Before that, he installs reclaimed planters and receives the beehives from his friend Anicet.
CUISINE D'ISABELLE ET RICARDO S02 (LA)
Ricardo joins Isabelle to celebrate bread in all its forms: a savory garlic version, perfect for sharing, and a brioche variation with chocolate, cranberries, and ginger.
PIQUE ASSIETTE S09
April Fools fish. Accompanied by Brigitte Rosset, Annick Jeanmairet prepares a fish ceviche with leche de tigre, a more complex mixture than lime juice, followed by fish paupiettes wrapped in chard leaves, steamed. Discovery of the day: chard táchon.
Epicerie Fine S08
Romain Boulet breeds Boulonnais sheep; Loïc Cheuva is the director of the Atelier Cré'Actif, an association that runs the Enquin-sur-Baillons watercress farm. A trip into the heart of a wetland with the nature guide Caroline Géneau and exploring Cap Blanc-Nez, in the company of Martha Coquet, activity leader with Eden62.
TRES TRES BONNE LECON (LA)
How to open an oyster? Steak tartar: should you use a mincer or a knife? Approved by leading professionals, François-Régis Gaudry offers some seriously good tips for foodies.
Papilles
A journey rich in flavour through the regions and their terroirs, exploring local specialities and meeting the artisans perpetuating their age-old culinary traditions. An opportunity to stop off in the kitchen of a talented chef to prepare an emblematic regional recipe.
Les quatre coins de l’assiette S02
Chef Joël Watanabe, in Vancouver, showcases traditional ingredients from his region: smoked salmon from Pacific Prowler, potatoes from North Arm Farms and sparkling wine by the Lightning Rock Winery.
PIQUE ASSIETTE S08
Simon and Annick serve crozets in risotto with vacherin fribourgeois. For dessert: cooked wine ice cream, meringue and double cream. Today's discovery: a meeting with Claude Luisier, the star refiner on social networks with almost three million followers on Tik Tok and Instagram.
LA CUISINE D’ISABELLE ET RICARDO
In the company of Marie-éve Charron, Eliza Prévost and the iconic Ricardo, the chef Isabelle Deschamps Plante reveals her best recipes and tips for hearty and accessible dishes.
C’est plus qu’un jardin S03
The team from the Academy share their passion for gardening with the allotmenteers from the La Récolte des Générations. Dany, Véronique and Bryan meet a family at the community garden and discover the organisation UNIATOX.
Safran & saveurs by chef Simo
Star of Moroccan gastronomy, Chef Simo shares his unique recipes for a fusion cuisine that blends flavours and traditions from around the world, creating dishes rich in flavour and creativity!
Pays et marchés du monde
Every episode offers a different journey! Xavier Petit, cameraman reporter, invites us to explore a country, a town, a people and, of course, a traditional market and a local speciality.
Papilles
A journey rich in flavour through the regions and their terroirs, exploring local specialities and meeting the artisans perpetuating their age-old culinary traditions. An opportunity to stop off in the kitchen of a talented chef to prepare an emblematic regional recipe.
Les quatre coins de l’assiette S02
Using ingredients from Alberta, his adopted region, chef Dominique Moussu cooks beef from Sunworks Farm, with cheddar from the Old School Cheesery and Jerusalem artichokes from Biotanic Gardens.
PIQUE ASSIETTE S08
On the menu: lamb's lettuce salad with confit Jerusalem artichokes and oven-roasted cauliflower with vanilla sauce. Discovery of the day: organic maple syrup and its amazing by-products...
LA CUISINE D’ISABELLE ET RICARDO
In the company of Marie-éve Charron, Eliza Prévost and the iconic Ricardo, the chef Isabelle Deschamps Plante reveals her best recipes and tips for hearty and accessible dishes.
C’est plus qu’un jardin S03
It's harvest time at the Academy. The schoolchildren are making pasta sauce and learn more about food waste. Véronique and Bryan offer a helping hand to the farmers at 33 Hectares.
Ton plat mon plat
A web series that showcases the foods and flavourings of African gastronomy in a cosy, relaxed and interactive ambiance.
Pays et marchés du monde
Every episode offers a different journey! Xavier Petit, cameraman reporter, invites us to explore a country, a town, a people and, of course, a traditional market and a local speciality.
Papilles
A journey rich in flavour through the regions and their terroirs, exploring local specialities and meeting the artisans perpetuating their age-old culinary traditions. An opportunity to stop off in the kitchen of a talented chef to prepare an emblematic regional recipe.
CURIEUX BEGIN S16 - PART 2
With Myriam Fehmiu, Anita Feng, Jason Kacprzak, and Jens Ruoff, Christian embarks on a world tour of stuffed pastas. Vegetarian dumplings, maultaschen, pierogi... the chefs share all their tips and tricks for high-level preparation.
PIQUE ASSIETTE S08
On the menu: Menton onion tart and fennel pissaladière. Today's discovery: an urban farm in Fribourg specialising in young vegetable shoots.
LA CUISINE D’ISABELLE ET RICARDO
In the company of Marie-éve Charron, Eliza Prévost and the iconic Ricardo, the chef Isabelle Deschamps Plante reveals her best recipes and tips for hearty and accessible dishes.
C’est plus qu’un jardin S03
Édith and the Academy schoolchildren discover the role played by birds in the kitchen garden and plant apple trees. The Claveau-Audet family visit the Les Jardins Lakou farm and cook freshly-picked Caribbean vegetables.
Safran & saveurs by chef Simo
Star of Moroccan gastronomy, Chef Simo shares his unique recipes for a fusion cuisine that blends flavours and traditions from around the world, creating dishes rich in flavour and creativity!
Pays et marchés du monde
Every episode offers a different journey! Xavier Petit, cameraman reporter, invites us to explore a country, a town, a people and, of course, a traditional market and a local speciality.
La Recette de Guy Martin S08
The Michelin-starred chef Guy Martin presents products emblematic of France and suggests a recipe to prepare them.
Papilles
A journey rich in flavour through the regions and their terroirs, exploring local specialities and meeting the artisans perpetuating their age-old culinary traditions. An opportunity to stop off in the kitchen of a talented chef to prepare an emblematic regional recipe.
CURIEUX BEGIN S16 - PART 2
Quebec's culinary heritage wouldn't be the same without ground meat. To honor this often-misunderstood ingredient, we invite Nathalie Simard, Jean-Sébastien Girard, and chefs Marc Maula and Amine Laabi.
PIQUE ASSIETTE S08
Annick Jeanmairet offers us a menu inspired by Japan: winter vegetable sushi, beef sashimi with honey and black sesame. Today's discovery: a 100% Swiss, homemade soy sauce.
LA CUISINE D’ISABELLE ET RICARDO
In the company of Marie-éve Charron, Eliza Prévost and the iconic Ricardo, the chef Isabelle Deschamps Plante reveals her best recipes and tips for hearty and accessible dishes.
C’est plus qu’un jardin S03
Safran & saveurs by chef Simo
Pays et marchés du monde
Papilles
CURIEUX BEGIN S16 - PART 2
PIQUE ASSIETTE S08
LA CUISINE D’ISABELLE ET RICARDO
C’est plus qu’un jardin S03
Safran & saveurs by chef Simo
Pays et marchés du monde
La Recette de Guy Martin S08
Papilles
CURIEUX BEGIN S16 - PART 2
PIQUE ASSIETTE S08
LA CUISINE D’ISABELLE ET RICARDO
Epicerie Fine S08
Pays et marchés du monde
Pays et marchés du monde
Papilles
CURIEUX BEGIN S16 - PART 2
PIQUE ASSIETTE S08
LA CUISINE D’ISABELLE ET RICARDO
Epicerie Fine S08
Pays et marchés du monde
La Recette de Guy Martin S08
Papilles
CURIEUX BEGIN S16 - PART 2
PIQUE ASSIETTE S08
LA CUISINE D’ISABELLE ET RICARDO
Epicerie Fine S08
Pays et marchés du monde
Pays et marchés du monde
Papilles
CURIEUX BEGIN S16 - PART 2