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LA CUISINE D’ISABELLE ET RICARDO
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Epicerie Fine S08
Pays et marchés du monde
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 commentator Matthieu Proulx, host Isabelle Racicot, actress Marie-Ève Perron, and chef Carolyne Frigon, we prepare super healthy bowls to challenge junk food culture.
PIQUE ASSIETTE S08
Annick Jeanmairet's menu includes fillet of féra with rhubarb sauce, and for dessert strawberries, caramel popcorn and mini meringues. Today's discovery: urban, artisanal kombucha, right in the heart of Lausanne.
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.
Epicerie Fine S08
We head to Brittany in the company of Sylvain Huchette, raising ormers and farming seaweed. Maël Kervennal presents his fruit tree nursery with the apple trees covered in blossom. Mickaël Guillou is working to preserve the Landéda wetlands. Herbalist Florence Créachcadec helps the locals learn about their garden plants.
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.
CURIEUX BEGIN S16 - PART 2
Stopover in Italy! From Chianti to Subbiano, from large vineyards to small farms, Christian visits Tuscany and discovers its land, artisans, and culinary treasures.
PIQUE ASSIETTE S08
Annick Jeanmairet and Simon Romang's menu includes white asparagus with saffron and parmesan, and a green asparagus frittata. Discovery of the day: Klode, the smart little compost bin launched by a young Genevan start-up.
Epicerie Fine S08
In Germigney, Emmanuel Ogier is a farmer producing rapeseed, sunflower and camelina oil. Rachel Roussel-Voisard raises Bresse poultry. In Dole, a visit to the birthplace of Louis Pasteur. An invasive aquatic plant, floating primrose-willow is suffocating pond-life; beavers play architect in the wetland landscape.
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
CURIEUX BEGIN S16 - PART 2
Comedian Matthieu Pepper, teacher Pierre-Antoine Gilbert, actress Bénédicte Décary, and chef Mathieu Cloutier highlight onions in creative recipes, enhanced by wines selected by Michelle Bouffard.
PIQUE ASSIETTE S09
Split pea velouté, chickpea gnocchi. Accompanied by Brigitte Rosset, Annick Jeanmairet offers a coconut curry split pea velouté and chickpea gnocchi. Discovery of the day: cold-pressed fruit juices from Valais.
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.
Epicerie Fine S08
In Nant on the plateau of Larzac, Marion Renoud-Lias and Romain Debord grow plants and flowers, while testing gin recipes. Émilie and Alexandre Vialettes breed Lacaune ewes and produce blue cheese. Discover the precious waters of the Causses and the enchanting legends of the Canalettes.
Ton plat mon plat
A web series that showcases the foods and flavourings of African gastronomy in a cosy, relaxed and interactive ambiance.
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
Christian heads to Kenauk Nature in Montebello to fish his first trout with chef Marc-André Royal, joined by actresses and fishing enthusiasts Isabel Richer and Léane Labrèche-Dor.
PIQUE ASSIETTE S09
Provençal daube. Annick Jeanmairet and Brigitte Rosset offer you a recipe for Provençal daube. Discovery of the day: white wine tart. Presentation: Annick Jeanmairet.
CUISINE D'ISABELLE ET RICARDO S02 (LA)
Isabelle cooks two meals in one: beef ribs with creamy mashed potatoes, and pasta with braised beef and mushrooms.
Epicerie Fine S08
Direction the farm of Jovents, where Camille and Rudy Michel propose surprising ice creams made with goats' milk. Near Tourves, Isé Crébely and Bruno Cayron grow ancient and forgotten vegetables in organic agriculture. Discovery: day and night, little habits of scorpions and insects.
Ton plat mon plat
A web series that showcases the foods and flavourings of African gastronomy in a cosy, relaxed and interactive ambiance.
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
A tribute to Canadian Francophonie with guinea fowl breast, roasted cauliflower, mussels, and butter tarts. With chefs Étienne Croteau and John Winter Russell, singer Damien Robitaille, and artist Édith Butler.
PIQUE ASSIETTE S09
Chalet soup... at the chalet. Still accompanied by comedian Brigitte Rosset, Annick Jeanmairet offers chalet soup. Discovery of the day: the world champion's fondue. Presentation: Annick Jeanmairet.
CUISINE D'ISABELLE ET RICARDO S02 (LA)
On today's menu, a tasty chicken pie with leeks and tarragon. A simple and freezable dish, perfect for busy evenings...
Epicerie Fine S08
At the heart of the Hautes-Alpes department, in Vars, Kévin Bonnabel breeds Limousin cattle basing his approach on agro-ecology. Éric François grows "génépi", an emblematic plant of the high mountains. Forests of larches, chamois and ibex: focus on the local living heritage.
Ton plat mon plat
A web series that showcases the foods and flavourings of African gastronomy in a cosy, relaxed and interactive ambiance.
LES ROUTES DU GOÛT - LA BALLADE D'EMMA
A renowned two-Michelin-starred chef, Bruno Oger, at the head of La Villa Archange in Le Cannet, takes us to discover favorite spots in the Cannes hinterland, from Mougins to the Lérins Islands. A cuisine between Breton and Mediterranean traditions.
CURIEUX BEGIN S16 - PART 2
From cleaning to ingredient shopping, preparation, and service, Christian follows chef Minh Phat Tu through a day managing his three restaurants.
PIQUE ASSIETTE S09
Celebrating lemons. Accompanied by comedian Nathalie Devantay, Annick Jeanmairet offers a two-lemon meringue tart. Discovery of the day: Sansho berry. Presentation: Annick Jeanmairet.
CUISINE D'ISABELLE ET RICARDO S02 (LA)
The chef prepares a strawberry and cream cake that will delight anyone intolerant to gluten, without sacrificing indulgence.
Epicerie Fine S08
In this part of the Bresse, in the Saône-et-Loire, Jean-Thomas Vuillard is a fish farmer; Alexandre Cauchy, a market gardener and chilli grower. We discover the innumerable species found in the Truchère-Ratenelle National Nature Reserve, with Aurélien Poirel; and a feather workshop at the Bresse Bourguignonne ecomuseum, with Estelle Petiot.
Comment ça pousse ?
Bananas, potatoes, peanuts, cinnamon, saffron... Everyone knows them and has no doubt eaten them. But do you really know how they grow?
Comment ça pousse ?
Bananas, potatoes, peanuts, cinnamon, saffron... Everyone knows them and has no doubt eaten them. But do you really know how they grow?
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
Marcel Ravin, a two-Michelin-starred chef at the Blue Bay restaurant, at the Monte-Carlo Bay Hotel & Resort, takes us to discover favorite places, from Monaco to Menton via Nice. An opportunity to explore Mediterranean flavors and Creole inspirations, through a responsible and generous cuisine.
Amuse-gueule
On the menu: the recipe by the chef Marie Robert, an encounter with a chocolate-maker and heavy metal fan, sampling a typical Parisian breakfast, Christophe Loeffel's dessert.
PIQUE ASSIETTE S09
Casoncellis, 100% pork ravioli.Accompanied by Nathalie Devantay, Annick Jeanmairet offers a recipe for casoncellis, original crescent-shaped ravioli. Discovery of the day: the torrée, a Neuchâtel tradition.
CUISINE D'ISABELLE ET RICARDO S02 (LA)
Isabelle tackles a great classic that brings joy on any occasion: chocolate cake.
Epicerie Fine S08
Between the Haute-Loire and the Ardèche, we explore the wide open spaces of Mézenc with Valérie Courbon, soft fruit grower, and Florian Gibaud, cattle farmer. We go marmot-spotting with Alexandre Aubry, mountain guide; and discover how Sébastien Michel, nature guide and mediator, helps hikers learn to protect Mont Mézenc.
Comment ça pousse ?
Bananas, potatoes, peanuts, cinnamon, saffron... Everyone knows them and has no doubt eaten them. But do you really know how they grow?
LES ROUTES DU GOÛT - LA BALLADE D'EMMA
A Michelin-starred chef at the Rouge restaurant in Nîmes, Georgiana Viou returns to Marseille, where it all began for the chef. The opportunity for a culinary journey blending Mediterranean traditions and Beninese influences. Between innovation and transmission, the chef proposes a walk between Maddie Les Galinettes, La Friche and La Boîte à Sardines.
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.
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)
Epicerie Fine S08
SAUVE MA RECETTE
TRES TRES BONNE LECON (LA)
LES ROUTES DU GOÛT - LA BALLADE D'EMMA
CHEF EN TERRE INCONNUE (UN) / AUTRES DISTRIBUTEURS CANADIENS
PIQUE ASSIETTE S09
CUISINE D'ISABELLE ET RICARDO S02 (LA)
Epicerie Fine S08
SAUVE MA RECETTE
TRES TRES BONNE LECON (LA)
La Recette de Guy Martin S08
LES ROUTES DU GOÛT - LA BALLADE D'EMMA
CHEF EN TERRE INCONNUE (UN) / AUTRES DISTRIBUTEURS CANADIENS
PIQUE ASSIETTE S09
CUISINE D'ISABELLE ET RICARDO S02 (LA)