Échappées belles – Vallée du Rhône, vallée gourmande

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Échappées belles – Vallée du Rhône, vallée gourmande 1 novembre 2025

La vallée du Rhône propose un terroir exceptionnel où se rencontrent restaurateurs, chefs, agriculteurs et viticulteurs. De Lyon à Avignon, du Rhône au Vaucluse, en passant par la Drôme, des hommes et des femmes font rayonner la gastronomie française à l’international. Mais celle-ci ne s’arrête pas aux grandes tables et aux bouchons. En suivant la vallée du Rhône vers le sud, ce sont des territoires entiers qui vivent, créent et innovent autour du goût. Au fil de ses rencontres, la cheffe Anto Cocagne s’invite dans les cuisines, les marchés, et les fermes pour y rencontrer les acteurs essentiels du goût dans la vallée du Rhône, mettant en avant leurs savoir-faire et leur attachement au terroir.

… -Hello everyone and welcome to these gourmet getaways dedicated to the Rhône Valley. My journey begins here in Lyon, the capital of French gastronomy. Hello. -Hello. -Your shop is lovely. -Do you prefer sweet or savory? -Sweet. -As regional specialties, I have praline tart and Lyonnaise cake. -That looks tempting. I’ll take a piece. -It’s baked like a tarte Tatin, but in reverse, and then there’s apricot. -And praline inside. -That’s right. Let me show you the inside. Here you go. -Thank you. -Enjoy! -Thank you. -Thank you. -It’s delicious. I’ll also be visiting kitchens and farms, traveling along the Rhône and its tributaries, passing through the Ardèche region to Avignon, and I’ll meet passionate people who showcase their expertise and love for their region. -HELLO. -Welcome. Mind your step. -Thank you. My journey begins on the water. Make yourselves comfortable, because it’s going to be overflowing with delicious treats. -Next stop: Subsistances. … -The Rhône is an environment that changes every day, with its sometimes murky current. It’s not an easy environment, but we always have pleasant surprises, sometimes big ones. -From Lyon… -It’s excellent. This is a real Lyonnaise quenelle, a true Lyonnaise specialty. I want to have some more. -All the way to Avignon… -On the Avignon bridge, we all dance in a circle. -It’s a very gourmet valley… -This region is rich. There are many small farms. -And very generous. -I love this pear. In terms of aroma, it stands out. They are little treasures. -The Rhône Valley… -It’s another way to discover the Rhône and it’s great, taste-wise. -Chef Anto will be our guide… -We are the queens of Ventoux. -The queens of Ventoux! There are grape harvesters. -Do you want to cut some grapes? -I’d like that. -For a delicious journey. -Here, you have lamb breast from your farm with pear, grapes, and also some vine. -Enjoy your meal! -BON APPETIT! (Clinking sound). -Come on, come on! Come on, come on, ladies and gentlemen. Come closer. Ladies and gentlemen, come closer. -What do you have? -Comté, Swiss Gruyère… -It’s been a while, Swiss Gruyère! -Hi, Tabata! “How are you, Anto?” “I’m fine.” “Good?” “Yes.” “It’s lovely to have you here. ” “Yes, because you’re from Lyon. ” “You could say that, yes. 23 years in Lyon. Half and half. I spent half my life in Brazil and the other half here. So, I’m from Lyon. This is the Saint-Antoine market. This is where I lose all my ‘summer body.’ I got some Gruyère, which is amazing. ” “I’m discovering the Rhône Valley . Do you have any specific cheeses? ” “This is typical of the Lyon region, south of Lyon. It’s a very pleasant goat cheese. Go ahead. It’s a local goat cheese. The first bite sticks to your teeth. ” “It’s mild, and I like the firm texture.” “You clean them with your tongue and rinse them with wine. ” “Ah!” “That’s good. Thank you.” You put it on the account. -Thank you. -Kiss-kiss. Bye bye. Great deal! This market is run by local people. What I love is that you can find the small suppliers. We’re lucky here because we’re in the middle of everything. We have the Rhône Valley , which is very large, and the Drôme. It’s the breadbasket of France. And I love that about this market too. The view is incredible! There’s Fourvière, The Saône is right there. It’s pretty. -Yes. It’s well located. -I’m right next door. It’s convenient too. That’s where I buy 80% of my vegetables. You still have some zucchini blossoms. -They’re almost gone. We have to make the most of them. -I’ll take a punnet. -Yes. A bag? -No, I have enough. Don’t worry. I have a very herbaceous kitchen. You can find mint, parsley, cilantro. They have everything. I’ll take some basil. I love the little flowers. -That’s unusual. -Yes, that’s it. -It’s rare. -You don’t see it everywhere. Ah! Mirabelle plums! -It’s like you’re in a toy store. -Yes. -“Ah! They have these!” -These, with basil, are good. You remove the pits from the plums, a little olive oil, and that’s it… It’s magnificent! Go on! Thank you! -Thank you very much. -See you soon! Bye bye. -Goodbye. -You’re from Brazil, what attracted you to Lyon? -Well, first of all, that. The quality of life is incredible. It’s a major cultural city, but it still feels like a small village. -I don’t know Lyon very well, but there are different styles. -The people of Lyon are playful. So, there’s a little rivalry between the two hills. Here, we have the hill that prays with the Basilica of Fourvière. Right up there, the golden statue is Mary. They say that in the Middle Ages, she protected the city from the plague. And just there, to the right, we have the hill that works. -Okay. -The “canut”-style buildings were silk workshops. The canuts, that’s the name given to the people who made silk. Lyon is the city of silk. This is a very special place for me. “The Fresco of the People of Lyon.” There are about a hundred of them throughout the city. They depict people who were important to Lyon. The Lumière brothers, the inventors of cinema, they were from Lyon. A little higher up, there’s Saint-Exupéry, who is also from Lyon, with The Little Prince. I read it to my children and every time, I cry. There’s Pasteur, Récamier. -You get the feeling they’re part of life. They’re on the balcony. They’re watching us and participating in everyday life. -Absolutely. In the capital of gastronomy, who do we find? -Mr. Paul Bocuse. He’s the one who inspired me to cook. -Ah, great! It’s true that Mr. Paul… In Lyon, we call him Mr. Paul. He introduced French cuisine to the world. He went to the United States. He’s the one who started this craze for food. And French cuisine spread thanks to Mr. Paul. Now, we’re going to Sébastien Bouillet’s, my favorite pastry chef in Lyon. We’re going to taste some wonderful things. -We’re going to do a little exercise. -In Lyon, that sign means it’s a traboule. There’s a secret passage between buildings. They’re hidden streets. It’s going to be right there. Ah! There he is! -Hello, Tabata. -Hello, Seb. -How are you? -This is Anto. -Hi! -Here, I love eating all the sweets. Tell us about them, Seb. -We have several pastry shops. It’s very simple. And we have specialties made with praline. In particular, the praline tart. -That’s the original. -With shortcrust pastry, praline, and cream. The one Tabata loves is the Lyon-Tokyo. It’s a mix between Lyon and Japan. Tabata and I met in Japan. -Oh yeah? -A long time ago. -A very long time ago. -You shouldn’t say “a very long time ago.” -It was yesterday. There you have everything you need. -Thanks, Seb. -See you soon. -Bye! Ciao! And there’s my Lyon. My beautiful city! That’s Saint-Jean Cathedral. We saw it while crossing the bridge. The Saône River is below, along with Old Lyon. To the left, there’s the peninsula, the Rhône River , and the 6th arrondissement where my restaurant is. -I’ll give you one. -Thank you. -Mmm! What I love is the different textures. The grapefruit and the yuzu lemon cream… -I love it! -It’s a real treat. -That’s for sure. In Lyon, we’re foodies. -You’re a true Lyonnaise. -Yes, I like to say… Actually, in Lyon, we often say you’re not a Lyonnaise until the Lyonnais adopt you. -Oh yes! -After 23 years, I’m a Lyonnaise. Brazilian by birth and a Lyonnaise at heart. It’s my beloved city. -My trip is off to a great start with what you’ve shown me: the history of Lyon and this pastry. It bodes well for the rest of the trip. -From the Alps to the Mediterranean, the Rhône flows for 800 km, and its water influences the cuisine of every region it crosses. -Let’s stand side by side. -You stand like this, and I’ll stand like this. -At the Grand Large reservoir in Lyon, Adrien, a future fishing guide, and his friends are looking for pike. -I’ve always been passionate about fish . I didn’t even know how to read, but I already had books about fish. I started fishing on my own pretty quickly on the river near my mother’s house. I began with trout. The Rhône changes every day with its sometimes murky current. It’s not an easy environment, but we always get some good surprises , and sometimes, big ones. -In some areas of the river, pollution makes it impossible to eat fish. However, there are still many places where a few fishermen can still work. On the water, Adrien and the other enthusiasts are guardians of the environment. -20,000 anglers in the Rhône department allow scientists and the government to observe the behavior of our rivers throughout the seasons, and we’re seeing that our ecosystems are improving. Still no luck, but we’re hopeful. Fishing always brings surprises. -Welcome. You can make yourselves comfortable. -It’s in a bouchon, a typical Lyonnais restaurant, that the three friends will find some fish. -So? -Three pike quenelles. We have a score to settle. -Here we go! Three quenelles for number 6. -This dish is emblematic of Lyon. It’s part of our heritage. The recipe dates back to 1830, when there was an overpopulation of pike in the waters of Lyon. A pastry chef created this recipe using choux pastry and pike meat. Clinking sound. -Ah! -We’ll start over there. -Excellent! We’re having a Lyonnaise quenelle, a real Lyonnaise one. I’d like another one. -In the Drôme department, 60 towns benefit from the Rhône River’s water thanks to an irrigation network created in the 1970s . This is the case for Marc’s orchards, a fruit grower. -There, this is the Rhône water intake. Everything starts here for our orchards. A pipe goes down into the Rhône. This is where we can start producing fruit. In my town, the network is over 30 km long and serves all the plots. The Rhône water comes down from the Alps. It’s water very rich in alluvium and silt. It’s not calcareous. It’s very fertile. -Hi! -Everything OK? -Yes, I cleaned the spoon. -Perfect! -Shall we install the probe? -Yes, we must. Come on! -To guide the watering of his trees, Marc must take into account the soil’s moisture content. -The information from this probe will give Marc the go-ahead to properly irrigate his orchard. -The grower is careful not to over-irrigate. Excess water would alter the sweetness of the fruit. -This app gives me the rainfall, humidity, and wind speed. These parameters allow me to manage the irrigation and save water. -40 km north, along the river, Tournon-sur-Rhône. Gilles and his brother Serge are preparing a special service. -Give me some white wine. -Twice a month, they serve their customers on the river. -What time is it? I see there are already 2, 4… Six people already waiting to board. Everything has to be ready. The kitchen is small. Generally, people are happy. -Good evening, good evening. -Good evening. -Once the passengers are on board, Baptiste sets sail. From a long line of transporters, he’s been navigating these waters since he was 5 and discovered the local cuisine along the way. -In Lyon, it’ll be quenelles, then downriver on the Drôme, ravioli, and in the Ardèche, caillettes. There has always been river transport on the Rhône. Corn and wheat arrive from the Saône Valley, cross Lyon, and head down to Marseille for export. -Tonight, we’ve looked for a pairing with the estate’s small glass of wine. -Despite the cramped galley, Gilles serves a five-course menu with wine pairings, including this wild boar stew with butternut squash, Ardèche chestnuts, and a local red wine sauce. -I love challenges and changing things up. It takes us out of the restaurant scene a bit. We make dishes especially for the boat. Will you have some, darling? Will you? Hubbub. … -For 90 euros, each guest receives special attention. -Mullets are fish that come from the Petit Rhône. Right now, their egg sacs are full of roe. We smoke them , and they turn out like cured ham , with a very briny taste. -It’s good. The scenery is beautiful. We live nearby. We always drive over the Rhône. It’s another way to discover the Rhône. And it’s wonderful, taste-wise. -Along the Rhône, the culinary experience continues, the water and the surrounding land offering the promise of an ever more delicious journey. -We’ve had a good drive. -Yes, we’ve had a good drive. We’re an hour from Lyon. We’re arriving in Tournus, a small town I love. We’re going to meet Marielle, my producer of edible plants and flowers. -Now we’ve changed regions. -We’re in Burgundy. But you could say it’s so close to Lyon that it’s practically a suburb of Lyon. -Hi! It’s great to see you. Anto. -Nice to meet you. -Likewise. Welcome. -Thank you. -Have you ever been to Tournus? -I’ve been once or twice, but I don’t know its history. -Me neither. (Sound of a bell) -Tournus is a 2,000-year-old town. It’s known for its abbey. It’s an ancient Roman city. It has always been important commercially thanks to the Saône River , which facilitated the exchange of goods. It’s also a well-known town because it’s a gastronomic hotspot . It has had the highest number of Michelin-starred restaurants relative to its population. Up to four Michelin stars for 6,000 inhabitants. -Everything is an excuse to eat here. -That’s right. Eat and drink in moderation. -Yes. -I’m impressed to see a building that has stood the test of time. To know that it was built over 1,000 years ago… -It’s well preserved. -It’s a rich heritage, and that’s what gives the town center its charm. -And magnificent flowers and herbs. -Absolutely! Edible flowers. And bouquets. -Is your farm in Tournus? -The farm is located 10 km away. It’s 10 minutes from here. -Shall we go? -Let’s go. Girls, I’ve prepared little baskets for you. -They’re cute. -Here we go ! -Thank you. -There you go . Let’s head to the garden. -Let’s go. -I cultivate about a hundred varieties in the garden throughout the season. In addition, I offer wild harvesting. We have close to 120 varieties. Do you know this one? -Cosmos. -Well done, Tabata. Cosmos. They have a great taste. I invite you to take your pruning shears. Taste a petal. You’ll see. It has flavor. -It’s already so beautiful. -I have a slightly lemony taste. -A hint of rose-lychee. Can you taste it? -Lychee. -It’s lychee. -It’s delicate. -Lychee, yes. Absolutely. It’s amazing! The lychee is a flower. -Yes. I’ve made a point of having a varietal selection in atypical colors as well. Both the taste and the visual appeal are important. -When I use flowers, customers say it’s just for decoration. No, not only that! People think flowers don’t have flavor. Yes, they do. We select them according to the dish we’re making. Buzzing. -The bees must be happy. -Yes, there are many pollinators. They’re my colleagues. -That’s true. -In the forest, some Pygmies told me that the key to a good plant is the animals. If it’s not good for them… -It’s not good for you. -For me, it’s reassuring to see little creatures. -That are there and eat. If there are animals, it’s organic. -The sun is coming out for the pink geranium. -My favorite plant. -You’re in paradise here. This geranium is very fragrant. It comes from Madagascar. -It’s amazing! It’s very complex. -I can’t quite put my finger on it… It’s like a fruit basket. -It’s comforting. -There’s pineapple sage, thyme basil. -Pineapple sage? I don’t know that. It smells like pineapple over here. -Yes, right in front of you. -Oh! It’s incredible! It smells like pineapple. But it is pineapple. My brain is in full brainstorming mode. Because, actually, as soon as I taste something, I try to make an association with another product. -It’s natural. -It makes you want to cook. -Let’s go, darling. Get ready. -Thank you, Marielle, for this wonderful discovery. It looks promising, what we’re going to prepare. -Come on! Thank you, Mrs. Printemps. -My pleasure, girls. -See you soon. -Have a good cook. -Welcome to my place. This is Ombellule, the gourmet restaurant. We got a star this year. -I’m not working for just anyone. -The star is great for the teams, and here, Brasserie Roseaux. It’s traditional French cuisine that Ludo and I love. Oh, you’re here? -Ladies, good morning. -Good morning. -Anto. My husband, Ludovic. -Pleased to meet you. -Welcome. -Cooking with me. -You work as a family. -A family, yes. Look. We went to Marielle’s. There are lots of new things. -It smells like geranium. -Yes. We were thinking of making deviled eggs with a herb mayonnaise. -Yes, that could be nice. -You’ll be our judge. -That’s cool. -Let’s get to work, then. -In the kitchen! -The first thing For the deviled eggs, it’s… -We’re going to… -Cook the eggs. -Hard-boiled egg: 9 minutes. -Yes! -In ice water. That way, we stop the cooking. -So, what are you going to do? -I’m going with basil and thyme. -Yes. -It reminds me of my childhood in Gabon, and it’s a plant that’s used a lot in cooking and medicine. And you, what are you going with? -I’m making my mayonnaise with a mixture of oil and Marielle’s herbs. The goal is for it to be fresh. -Here, we remove the yolk to create the mimosa effect. -It really looks like the little flower. -Yes. The mimosa flower. -Done! -Well done! -So, sir! -There you go! -We start from the left. -For many, it might seem like a very simple starter, but it can be made more sophisticated. -Of course. -It’s very good. The geranium, you can taste it at the end. It’s fresh, it’s aromatic. You’re at Madame Printemps. And here… It’s different. Still very floral. Is there basil in there? -Basil and thyme. -It has quite a flavor. I’ll keep it. -There’s more acidity. I like that too. Both are very good. -I’m going to taste your eggs. It’s the first time I’ve tasted eggs with flowers. -Yeah? Mmm! The mayonnaise is good. -I can taste the geranium. You could think it’s fruit or the zest of something. -It just coats lightly. -It’s very good. -Listen! We’re going to make a trio in the kitchen now. -In any case, thank you for introducing me to Lyon, the capital of gastronomy. I discovered some very good cuisine. -We were delighted to have you. You know the way. You must come back. -With pleasure. -Thank you. “This morning, Cyril, we need to prepare the beds for planting the lettuce , and we’ll weed the leeks. That’s the biggest job this morning.” “While gastronomy is synonymous with conviviality, in the Rhône Valley, some use it as a tool for solidarity.” “Le Terreau is a social integration association that supports people facing employment difficulties. We produce a variety of vegetables year-round. The employees learn about fieldwork, plant care, planting, harvesting, pruning… We take the root ball. We plant halfway up. We carefully follow the furrows. We press down to eliminate air pockets. We add soil around the sides, no deeper.” “Here, the market gardeners are employees. They have part-time contracts of 30 hours per week, allowing them to focus on their future after their time with the association. ” “Market gardening is the basis of their activity, but not their ultimate goal.” A quarter of them want to continue in agriculture, but that’s not the majority. The goal is to provide a work environment that can be used in any profession. -The association calculates a positive outcome rate each year. 60% of people find employment or training after completing the program at Le Terreau. -We’re going to move forward. This is the first harvest. You take a little… You see… You don’t take that one. -Corinne has been an employee of the association for a month. After studying viticulture and oenology, she worked for years in the wine industry. Following an epilepsy, she recently obtained disabled worker status. -Since then, I’ve applied to many companies, but it’s a no. Even though I’m receiving treatment, it’s still scary. I hope to find a new life. -The vegetables from the market garden will be distributed to the 250 members from the association, but also sold at the market or in organic shops. -Hello. -Hi, Marion. -I have all that. -OK. Great. -This morning, Marion is collecting unsold items from a shop for her unique restaurant in the heart of Old Lyon. -It’s a really lovely setting. I love Lyon. I’ve lived here for 12 years, and Saint-Georges is my favorite place. It’s cool to go there every week. -At her community restaurant, at 9:30 a.m., customers arrive for lunch. -Today, we’re going to cook tomato, mozzarella, melon, and basil for a starter. Very summery. For the main course, empanadas, and for dessert, a plum crumble with unsold plums we collected. -The concept is simple: cooking together to encourage interaction. -We have families who come. We have people who are a bit isolated and looking to connect with others. We get quite a few tourists here. They walk by and think, “This looks cool!” We also have associations. How’s it going? -So that the price isn’t a deterrent, it’s flexible. Marion gives a suggested starting price: €13 for a starter, main course, and dessert, and everyone adds more or less. -You put that in here. -Absolutely. We add paprika and thyme. Nicole, if I understand correctly, you’re a regular. -From time to time. -But we’ve never met. -And the result is good. -Yes. -It’s magical. -When it’s time to sit down to eat, there’s no waiter, for a homey atmosphere. -It’s incredible. I’m not just saying that because I was on the empanada team. No, seriously, it’s just too good. -On the other side of town, Michelin-starred chef Christian Têtedoie works in an unexpected location . At the Léon-Bérard Cancer Center, he dedicates part of his time to preparing meal trays. “I advocate for everyone to have the same opportunity to enjoy a good meal, especially during difficult times. ” Seven years ago, the chef began collaborating with the hospital’s kitchen staff, and in 2020, he spent several months there volunteering. Since then, step by step, he has been improving the recipes with a highly motivated team. “Hello, Chef. ” “How are you?” “Fine, and you? ” “I’m doing well. We’re having hake with… a tarragon beurre blanc.” “Very good. Perfect!” Cancer carries a risk of malnutrition. Patients experience a decrease in food intake due to digestive problems , the cancer itself which diminishes their sense of hunger, or treatment which alters their sense of taste. “Panna cotta, white bread, a main course… Everything is there.” -The inventiveness of the Meilleur Ouvrier de France (Best Craftsman of France) allows him to comply with the constraints set by doctors while preserving the taste, avoiding interactions between ingredients and medications. -To enhance the markers, each product is colored in a concentrated way and everything is mixed at the end. Hello, madam. -Hello. -So? Do you like it? -The eggplants are good. Everything is going well. The fact that these are things we have at home, so it brings a little comfort, sweetness, memories. It’s rather nice. -From fields to hospitals, by way of restaurants, gastronomy, wherever it is expressed, responds to more than a basic need. It can take care of others so that they can savor the encouragement of an outstretched hand. Whistle. … -Hi! -Hello, Rémy. -How are you? -Very well. I had a fantastic train trip. -On a steam train? -It was my first time. It was amazing. -Have you ever traveled in an Estafette Alouette? -No. It’s cute. -When I was little, my father had one. He used to take us to the vineyards in it. I always told myself I’d buy another one. Engine … It’s a rustic vehicle. My great-grandfather arrived in 1907. At the time, it was mixed farming, livestock breeding. There were vineyards. He sold the grapes to merchants and then to the cooperative. After my grandfather and my father, I wanted to make wine. After my studies, I made my first vintage in 2008. There you go! The Hermitage hill. -Oh yes! We can see vines on the hill. -Yes. It’s a very small appellation in terms of area, Hermitage. Not to be confused with Crozes-Hermitage. We’re arriving at the estate. On the left, you can see the vines. Here are our vines. The Beylesse hillside. In AOC, it’s Saint-Péray. The AOC takes its name from its village. -AOC: Appellation d’Origine Contrôlée. There are grape harvesters. -Do you want to pick some grapes? -Please do. -They’re right here. Hugo, our team leader. He’s been with us for 3 years. In the harvest team, we have Lanna, our daughter. -Hello. -And the beautiful brunette is my wife, Amandine. -Hello, Amandine. You work as a family. -A little. Lanna hasn’t gone back to school. And Amandine and I have been working together since 2008. -Isn’t it too hard? -It’s difficult, but it’s a joy to work here. It’s a passion. It feels good to be together. -Here, we’ve kept the leaves to prevent the sun from burning the bunches, but it’s a nuisance. You can pull some off to better see your work. And your hand, you have to put it under the bunch and position your harvester above it. Be careful not to let your hand touch the harvester. -How do you know when a bunch is good? -We take ripeness samples. We take samples from the entire plot to determine its ripeness. We can also do tastings. Take a berry. -OK. Wow! It’s incredibly sweet. I wasn’t expecting that. -Here, we have superb ripeness. -Can we use it in cooking? -Oh yes! It’s exceptional. It can add flavor to the dish you’re preparing. -To make a sweet and savory combination. -Yes. This is where they make white wines in barrels. -I like this smell of wood and dried wine. -It’s fragrant. I don’t know if you can hear it. -There, I hear little noises, like a simmering. -That’s the wine fermenting. Come closer. Put your ear close. You can even smell it. -Ah yes! It’s bubbling. Ah! It stung my nose. -Really? It’s fermenting. That’s why it’s making noise. The yeast is eating the sugar. Since there’s a lot of carbon dioxide, that’s what stung your nose. It will last for 2 to 3 weeks for fermentation. After that, it will age for 11 months in the barrel. -At this stage, is it drinkable? -In Burgundy, we call it “bourru.” Here, those are fermented aromas. -Mmm! Honestly, I already like it just the way it is. You’ve got the… tangy side, a little alcohol, not too much, and the sugar too. I think it’s very drinkable. -It’s just another fruit juice. -An improved fruit juice. Hats off! -It’s great. It’s pleasant. Once it’s finished, it’s… -Even better. I hear what sounds like little bells. -The flock isn’t far. Since we’ve finished harvesting, we’ve put the sheep back in the vineyards. Little bells. … She’s speaking in dialect. Fièlh! L’aidèn! “Don’t move.” -Impressive! They’re listening. You spoke. You put your hands down. Now nobody moves. -They each have their own personality. Just one can lead the whole flock. -On this side of the wall, you can see the different eras. As technology evolved, they reinforced the defenses. -Impressive! Does this belong to your family? -Not at all. If I trace the family tree, we’ve been farmers for centuries and centuries on the Ardèche plateau. There’s the castle gate. -It’s beautiful. -The lord’s keep is at the top. All around it, there are small artisans’ houses. We have a great view here. -I agree! The view was worth the effort. -Plus, you can see the estate. You can see the village of Saint-Péray. -You feel a sense of belonging to this place. -Farmers’ sons are left free. I used to go up to the château on my own. It was my playground, and it’s spiritual. You overlook the entire Rhône Valley. It’s breathtaking. -When I see these rows with the grapes still on them, you know it’s harvest time. It’s really lucky to be able to use my bike to get to school. -Eliaz observes this vineyard he crosses every morning with great interest. This wine enthusiast wants to become a sommelier. He’s taking a supplementary course at the hotel school in Tain-l’Hermitage. -How are they doing? It’s been a long time since we’ve seen each other. How’s he doing? -It’s the start of his second year. -The girl from Saint-Tropez. -I’m fine, and you? -No need to elaborate. -After four months of internships in Michelin-starred establishments, the 20-year-old rejoins his classmates. -How was it at Marcon? -A delight! The sommelier team is top-notch! They trust us. We have an amazing wine list! -Since 1981, this school has been training the best of French sommeliers. Eliaz didn’t have the best grades, but he was highly motivated, even leaving his native Brittany to be one of the 14 chosen. -Eliaz, this lunchtime, you’re in charge of service. You’ll have three tables of customers. -The customers are his classmates and teachers who are going to put him to the test. -This time, it’s to let Madame taste it. -Yes, absolutely. -You have to stay close. Stay a little back. That way, you can confirm with her. Why did you taste the wine? -To check. -Why are you letting Madame taste it? -That’s the rule of precedence. -Yes, but if she’s the one who chose the wine, you have to confirm with her. -Very well. -That’s perfect. Thank you. -Thank you. -You’ll pour two glasses. -To make things more challenging, Christophe has arranged for an English-speaking table. -Tell me what you think. Especially with the “foie gras”. -Mastering English is necessary in sommelier work to be able to serve foreign clients of prestigious establishments. -Yes. Of course. It was… It is… Sorry… It’s a “brut” to Cérès estate. Cérès estate. This lunchtime, it was a bit hot. Well, I was hot. We have different emotions: stress, anxiety. You have to learn over time to manage your emotions. -Dad, all my friends have permission. -But my son, I told you. It’s not possible. -Theater is one of the key courses in the training. Playing characters allows them to improve their ability to improvise in front of customers. -We’ve already had this debate. We’ve already talked about it. -But that was last year. -Bring me back a 15 out of 20 and we’ll discuss it with Mom. Come on, son. Let’s have some ice cream. -Honestly, it’s fine. At first, when he calls me Dad… -“Me, Dad…” -Dad? -You, Dad. -No, it’s great. -The sommelier’s job is first and foremost about understanding the terroir. Christophe takes his students to the Hermitage hill for a geology lesson. -If you like, Arthur… You take some, you touch it. By touch, we can know what kind of wine we’re going to taste. What will the difference be? -Here, we’ll have a rounder wine, much smoother, silkier, more supple, and here, something complex. -With a bit more depth. -When you touch the rock, you find the textures you’ll have on the palate. For you sommeliers, who will have to explain these wines, you’ll need to be able to do that. -To test the theory, the students will taste the wine. -And the nose, then? When you put it to your nose, what do you smell? -Cherry. -Spices. -Look for blackcurrant. -There’s a slightly woody aspect. -Toasting, spices. And the palate, then? Go on! Taste it! -On the tongue, you can feel the roughness. -What is the roughness? -The tannins. -There’s tannin? -Yes. -Did you see? -The tasting continues after class, always in moderation. As a passionate wine enthusiast, the young Breton has chosen to live in the heart of the Louis family’s vineyard. -Let’s have a drink first, perhaps. -Yes, sorry. -You’re drinking, but we’re not villains. Until you get back. Clinking. Cheers. -Where is your dream place, where you see yourself, the pinnacle of the sommelier profession? -Initially, in Paris, because we have some good establishments in Paris. And then, try to become head sommelier. That’s the ultimate goal. -I’ll stay in the Rhône Valley. We’re quite attached to it in our studies, and it has a certain charm. Where exactly? I don’t know yet. We’ll see. -Before entering the workforce, Eliaz will take Côtes-du-Rhône wines on a journey to Thailand. He’s going to do a 4-month internship in a gourmet bistro to perfect his English. … Crackling. … -So, Anto! How’s the cooking? -Yes, perfect! -What are you preparing for us? -It’s a kind of lamb tagine. With some of the bones, I’m going to make a juice flavored with verbena from your garden. -My mother’s garden. -Okay. And we’re going to make a slightly sweet and savory tagine. So, I’ll use your grapes. -Great! It smells wonderful. I’ll go back with the team and we’ll join you to taste everything. -See you later. -Yes. -Not too tired? -Fine. -A little bubble? -Go ahead! -I’m going to do a little disgorging. There’s an air bubble here. When it comes into contact with the sediment, I lift the capsule and the sediment will be expelled. Ready? -Yes. -It’ll be quick. -I’m curious. -I need to concentrate. There! And now the wine is clear. Disgorging successful. -Where’s the sediment? -It’s gone. -Okay! -This is a wine that aged for 4 years in the cellar before being sold. Between the secondary fermentation, 4 years in the bottle , and now, we’re disgorging it. -You haven’t lost anything. -No. Look. That’s know-how. -Well done! -I don’t cook, but I know how to make wine. Cheers to the harvest ! -Mmm! And the bubbles are fine. -That’s the aging. You can taste the slightly yeasty notes, that’s unique. You won’t find it in a store. -I hope you’re hungry, because we’re going to eat. -Here we go. -It already smells very good. -AH! -I’ll put the dish in the middle. -It smells amazing. -Here you have lamb breast from your farm cooked in a tagine with pear, grapes, and vine leaves. -Enjoy your meal, everyone! -BON APPETIT! -It’s really delicious. -Did you add any spices? -There’s Penja pepper from Cameroon, which is very good when making pepper sauces. It goes well with the lamb. -It’s subtle. It doesn’t overpower the dish. -No. -This is the first time I’ve tried it sweet and savory, and I love it. I’m going to keep your recipe. He’ll be asking for it every day. -It was well-deserved for a day of grape harvesting. -If only it could be every day! -Yes, well! Do you know where we’re going? -No. -This weekend is the wine and twinning festival in Saint-Péray. We’re promoting our wines there, and there’s the election of the Wine Queen. Lanna, our daughter, is a candidate. -I can’t wait to see you in a dress. Laughter. -My feet and back are going to hurt today. -There are lots of yellow bandanas. -Yes. The town’s colors are green and yellow. Would you like one? -Yes. -Good evening! We’d like two bandanas. -The tag comes out. Here you go! Does this festival happen every year? -Yes. Ever since I was little, the wine festival is something we go to every year. Hello! Hi! -You’re like the mayor. Everyone knows you. -Besides, I’m a local. I make wine in Saint-Péray. We all know each other. It’s a town of 8,000 inhabitants. We’ve kept that family atmosphere. Brass band music. … -Where’s Lanna? -It’s me. I’ve changed quite a bit in appearance. -You look magnificent. If you hadn’t told me, I wouldn’t have recognized her. -The dress is magnificent. -Not the dress, the person. -Sorry! -Still! -Even if she’s not elected, it’s the commitment that’s admirable. For a year, they follow the events in Saint-Péray, the twinning, the wine events. At 19, taking time out of your day to do that is fantastic. -I’m keeping my fingers crossed. I hope you’ll be elected. -Thank you very much. -Cheers! -Cheers! Drink responsibly. -Exactly! In moderation. It’s different from the one we tasted at lunchtime. -Completely. -Each winemaker has their own identity. This is the Lorient estate. They’re up in the hills, at 500 meters altitude. We’re at 130 meters. -Saint-Péray is an appellation that’s gaining in renown. Proof: there are a lot of people. The wine stand is a success. -Yes. It’s an appellation that has experienced ups and downs. It’s cyclical. It was very well-known in the 1800s. Its peak was in 1870. Then there was phylloxera, the two world wars. And the revival came in the 2000s with winemakers who focused on quality. We opted for fine wines. Brass band music. … -Ladies and gentlemen, I’d like to call Lanna Nodin-Belle. Lanna, please. Cheers. … -Hello everyone. I’m a second-year business student in Valence. I still live in Saint-Péray. -A quick word for the audience who are here for you? -Thank you all for being here. I hope you’re having a lovely evening with your friends. -Let’s give her a round of applause. Thank you very much. -I didn’t think I’d feel the pressure. -Let’s give her a round of applause. Cheers. -Our future Wine and Twinning Queen is Marie Ratel. Applause. -Marie Ratel is the 58th Wine and Twinning Queen . Let’s hear it! … -Not too disappointed? -No, don’t worry. In any case, they’re going to have a wonderful experience. It’s fantastic. -Let’s give them a round of applause. Cheers. -Thank you, Rémy, for this moment. You welcomed me into your estate, into your family, you showed me your world. It was incredible. -I had a great time with you. I hope you enjoyed the Ardèche and that you’ll come back. -I’ll come back to cook for you. -With pleasure. *Crimming* … -Okay! Here we go! Tilt your pears carefully and place them gently in the crate. There! -Jérôme is teaching his daughter Coralie the proper harvesting techniques. After her business studies, she might take over the farm. -Do you think they’ll be sweet this year? -Yes, I think so. We had a rather hot summer with plenty of sunshine. So, there’s no reason why not. The sugar is there. You can see it. There are a few bees coming to peck at them. Observe nature. It gives us answers. There you go. -And who taught you that? -Grandfather. Common sense. The wisdom of our elders, quite simply. -His great-great-grandfather Jean-Louis planted the first pear trees in 1893. Jérôme is the fifth generation of pear growers. -I was born among pears. I’ve known nothing else. Pears are… They’re a passion. These trees were shaped by our ancestors. So, they have a history. There’s a respect that has been passed down to us. And that’s something that’s missing in this region. We’re locals. We’re from here. That’s it. -Jérôme farms 45 hectares of orchards and cultivates 12 varieties. Pears thrive in this area north of Vienne. Favorable conditions with sunny weather and clay soil that retains moisture well. These pears inspire Philippe, the best jam maker in France. -Jérôme. -How are you? -Hello. -Coralie, my daughter. -Pleased to meet you. -Delighted. -And especially this one, the Triomphe de Vienne. “I love this pear because, in terms of flavor, it stands out. It has this cooked quality that really comes through. It has a quince-like quality, a candied quality. They’re little treasures. ” Little treasures that Philippe is going to cook in the Pilat mountains, in the heart of the listed village of Longes. Water is running. “Hi, Marie. Look! I’m back from… Let’s taste this pear. Wow! Magnificent! Did you see?” “They’re superb. They’re perfectly ripe.” “Let’s sit down. Mmm! They’re meltingly tender.” For Philippe, jam isn’t just sugar and fruit. This trained chef plays with flavors and balances. “Some fruits need a little something extra to bring them out. Often, we add spices, herbs… We add different ingredients that ultimately make these jams ‘cooked.'” After a few hours, his pear, lychee, and rose jam is put into jars. I love the contrast with the petals like this. It’s very appetizing. Even when everything’s been put in pots, there’s always a little bit left over. at the bottom of the basin, and there it is, pure bliss. Excellent! It’s the desired result. -Philippe takes his passion all the way to Lyon. He lets the Cheese Lovers taste his creations . -Hello, Cheese Lovers! -OH! -Well, look who’s here! -How are you? -Fine, and you? -Antoine, Quentin. -You arrive with your arms full. -Always, always. You haven’t tried pear-lychee-rose. -Now you’re in for a challenge. Lychee and cheese are two different worlds. -Antoine and Quentin, cheesemakers, are looking for the best pairings between cheese and jam. -We’ll see about that. Just by smelling it, you can smell the lychee. Okay! I’ll give it a go. Tap! It’s quite delicate. You need a cheese with character, because you have to find a way to pair it with lychee. It’s got a real kick. -For the past four years, they’ve been organizing fun workshops for the general public. -Welcome. -Hello. -Hello! Welcome to the workshop. -The “Toqués” (a play on words, likely referring to a specific group or group) are going to try to guess the different ingredients that make up Philippe’s pear jam. -Anything that comes to mind? -Apple. -There would be apple in it. -Quince. -It looks like honey. -Lychee. -Ah yes! -Yes! Bullseye. Well done for finding the lychee. It’s not necessarily obvious. -To accompany this sweet jam, Munster, a cheese with a strong character, was chosen. -I’m rediscovering my jams through this pairing. I’m blown away. -It goes together wonderfully. The jam is dominant at the beginning of the bite , and then you taste the pronounced flavor of the Munster. You want more. Laughter. -Between pear and cheese, the guests will discover other unusual pairings. Pear-chestnut-vanilla or even pear-Syrah wine. … -Hello. -Hello, Anto. Welcome to Avignon. -Thank you. What a beautiful shop right in the heart of Old Avignon! -Right in the heart of the ramparts. I’m delighted to welcome you to my shop and share my world with you. -What exactly do you do here? -I’m a chocolatier. I work exclusively with chocolate. Like a chef, I create my recipes based on the ingredients around me, and I infuse my life experiences into them. I lived on Réunion Island as a child and then in Bamako as a teenager. So, there are some exotic flavors: ginger, mango, passion fruit, and vanilla from Madagascar. The idea is to showcase Provence with infusions: lavender, thyme , and calamint, which is a local wild mint. Would you like to try something? -I’d love to try the thyme. -Very well. And the lavender? -Lavender, yes. Mmm! You can really taste the thyme. It’s very well balanced and not too sweet. The sweetness really comes through later. Mmm! Lavender is surprising. Because we’re afraid it’ll be too strong. -That’s usually what we think. It makes us think of the laundry. -But not at all here. It’s soft and comforting, but there are notes of lavender. -Would you like me to show you how to make a ganache? -With pleasure. -We’re going to make a lavender-infused ganache. We need lavender flowers. You can smell them. It’s fine lavender. -Yes. -We use honey, milk chocolate, a little dark chocolate. We boil the cream. We infuse it, and then we strain it and pour it over the chocolate. -One spoonful is enough? -Yes, more than enough. Then we pour it. -And we strain it. -The hot cream melts the chocolate chips. When we mix it, I think of “The Jungle Book.” with the snake Kaa. -Ah! -There’s something enchanting about it. The texture is smooth, silky, shiny. When you turn it, it’s like Mowgli with Kaa. You’re spellbound. -You’re getting dizzy. -“Trust me.” We’re going to make something amazing. This will make 200 chocolates in the end. -And we smooth it so everything is perfectly… -Square. That’s never done. I invite you to dip the spoon into the ganache. -Mmm! Oh, oh, oh! It’s so good! Really! It’s very, very good. You’ve traveled so much, why choose Avignon to live in? -Here, you have a rich heritage. Nature is close by. The cultural offerings are incredible. You’re an hour from the mountains and the sea. It’s a great place to live. A little surprise! We’re going to go through this door. And we’ll be on the Rhône. We’re going to the Avignon bridge. -On the Avignon bridge, we dance, we dance. On the Avignon bridge, we all dance in a circle. -You know it by heart. -Chocolatiers do it like that! -Bravo! As you can see, the view is incredible. You can see the palace, Mont Ventoux. -Is that what we see up there? -Yes. It’s 10 degrees cooler. When you want a bit of coolness, you’re nice up there. -I get the impression that the region is really… very agricultural. -Yes. -There are all kinds of trees, all kinds of greenery. -You’ll find peach orchards, vineyards, olive groves, almond trees, aromatic plants. Now, we’re going to see Jean and discover an important moment for him: the almond harvest. We’re approaching his field. -They’re harvesting? -They unfold… It looks like bat wings. There! -Hello. -Hello. -Hi, Jean. How are you? Let me introduce you to Anto. -Nice to meet you. -She’s here to discover Avignon and its region, the Vaucluse, and therefore, your work. -In the almond orchards. -That’s right. -Here, we shook four trees. We collected… everything. The leaves, the dry skins , and the almonds. -Inside, you have the kernel. -Inside, there’s the pit. That’s what we eat. -We call it “kernel.” -Yes. We grow kernels. -Okay. -That’s the difficulty in producing almonds. The growing method is different. So, there you go. We cracked the shell and freed the kernels. -Sometimes you say “almond” and other times, “kernel.” What’s the difference? -Technically, we have a kernel. In confectionery, it’s an “almond.” Here, we have an almond that has retained its sugar. It’s tender. It doesn’t have that greasy taste. Before there were vineyards in Provence, there were almond trees. So, the Valensole plateau, the Comtat plain. Almonds were the main crop before the war. The next step is to separate the almond in its shell from the leaves and skins. -We have what we need. Thank you. We’re going to Ventoux. If we run out of energy… -You can break it and snack. -Thank you. -Have a good trip! -Ventoux is also called the Giant of Provence. This whole area is limestone with the antenna right in front of it. And there, you feel like you’re arriving on the moon. Come on! Keep going! -It’s almost over. -You have the clouds passing by. -I feel like I’m looking at… a beach, a sandbar. -Yes. Next time I come, it will be with my beach towel. -All that’s missing is the sea. -We’re going to climb. There are still a few steps left. As you can see, it’s very windy. -It’s blowing. -But it’s not the strongest. -Really? -Normally, it’s worse. You can get gusts of 120. It’s invigorating. It lives up to its name, Ventoux. -It’s invigorating. The view is magnificent. What mountains can we see? -The Vercors, the Alps. On one side, the Alpilles. On the other side, the Luberon. It’s a 360-degree view. Let yourself be carried away by the wind. It’s incredible! We’re the queens of Ventoux. -The queens of Ventoux! -We’re going to try to catch the ducks. -Good luck! -No, no. -In Soyans, in the Drôme, Maxime, a chef, is looking for ingredients for a new recipe. He’s cooking for a big local event. -We travel to all the farms. We realize the constraints farmers face. It’s a virtuous circle. That’s what’s important to us, supporting small farms. -Sylvie and her husband Mathieu raise 2,000 ducks every year on 4 hectares. -There are a lot of small farms here. The local produce is important to everyone. Chefs take advantage of this resource to showcase it. My brother’s fields are right here. We manage to be self-sufficient in corn production. -It’s fantastic. It’s a great idea. We love these ducks because their meat is firm and juicy. The fat is very white. It’s the best duck we’ve worked with in the restaurant. -Just a year and a half ago, the 31-year-old chef opened his restaurant in Alixan, 15 minutes from Valence. -My culinary journey started quite late. I began during the first lockdown. I had to learn how to cook for myself, and it was quite an adventure. I did a lot of research online. I cooked 14 hours a day. I became passionate about it. Didn’t it burn? I think it’s the confit garlic. -In the kitchen, Maxime creates elaborate dishes. He was invited to participate in the 10th edition of the Valence Gastronomy Festival, which brings the city to life every year. Tonight, his dish will be tasted alongside those of Michelin-starred chefs from the region. For the occasion, Maxime will present pithiviers, a recipe featuring seven layers of meat, including, of course, duck and foie gras from Sylvie and Mathieu. -It’s our turn now. We really want to make a lasting impression. We have to prove that we can do this. We shouldn’t overthink it. Perfect! -On site with his team and 34 pithiviers, Maxime is putting the finishing touches on the preparations. -At the restaurant, we serve 30 people in 3 hours. Here, it’s 600. We’re stressed, but we’ll manage. -The festival is so popular that it brings together all the key players in the local culinary scene. So, tonight, Maxime is meeting up with Sylvie, who has traded her boots for a chef’s jacket. -With Sylvie, we’re doing the first baking tests. The idea is to keep the internal temperature below 40 degrees Celsius. 37 degrees is too cold for us, and 40 degrees is too hot. It’s a great achievement that Sylvie is finishing this pie. She knows her product better than anyone. -It’s a pleasure to be there with her, to do the final task together. -Good evening everyone. Good evening, good evening. Murmurs. -For us, who have been in the region for 8 years, it allows us to discover flavors, chefs, and then visit their restaurants to experience their cuisine. So, we’re thrilled. -Super proud of the team. They did a great job. It’s an honor to be alongside Michelin-starred chefs. Hard work pays off. It’s satisfying. It’s interesting and moving. -The next day, the festival is in full swing. For four days, 50,000 visitors explore around a hundred exhibitors and a stage hosting conferences and culinary demonstrations. Professionals aren’t the only ones cooking. -Welcome to the Family Party with the two teams. Let’s get to know them. -Among the festival-goers, Blandine has come with her friend Louise and her two children. Their goal: to win a competition. -Give us a round of applause. 4, 3, 2, 1, let’s go! -Starting with a basket of local products, the two teams must complete a zero-waste challenge and use all the ingredients provided. -We’re representing the Ardèche team. The dish is a vegetable parmentier with a side of chicken skewers and a mix of pears and apples. For dessert, a fig and plum crumble. Cooking, for me, is a family tradition. I used to watch my mother cook. I often cook with Alice and Baptiste. -For us, cooking is a moment of pleasure, conversation, and discovery. -Did everything go as you wanted? -Yes, but we’re stressed about finishing on time. -I’ll leave you now. -After more than two hours of cooking, it’s time for the tasting. -The skewer is good. The side dish and the pesto are good. There are many culinary professionals in the region because there’s a great culinary school, a family-run one. Just seeing the motivation of these young people on the teams is fabulous. The winner scored 14.92 and the runner-up 14.46. Bravo! -It’s great! It’s great! -We had a wonderful time. I’m so glad I had this adventure. -The adventure doesn’t end there. The whole town comes alive during the festival. The small group embarks on an unusual tour. On a bus are Baptiste Poinot, a Michelin-starred chef, and Dorian Gamon, a DJ. -The goal is to combine the culinary experience with the musical one. So, people can dance and clap along. I love the unique concept we’ve set up today. -Smoked trout from the Drôme region with a creamy Romanesco broccoli, spinach, roasted buckwheat, aromatic herbs , and a vinaigrette seasoned with trout roe. *Disco music. Cooking on a bus is an experience that pushes us to our limits. -With a rich terroir and an education in taste from childhood, the excitement surrounding gastronomy will not stop , and Valence is already preparing its next festivities. -Hi! -Hello, Flo. -How are you? -I’m lucky you’re hosting me here. -This is the Popes’ Garden, full of fragrances. It’s always inspiring. -It smells good. We’re at the foot of the Palace of the Popes. -Yes, we’re facing the palace. It’s the soul of our city. Seven towers surround the palace. It’s an important place for the people of Avignon. This is the last herb I wanted to pick. Lemon verbena. It has a fragrance… I love it. It’s my favorite herb. -Oh! It’s very fragrant and aromatic. It’ll make a beautiful bouquet. -It’ll give off a lovely scent. -These herbs aren’t treated with pesticides. -They are not treated and above all, it is open to the whole city. Everyone’s gathering their herbs. -Is that possible? That’s great. Actually, the popes used to come to Avignon for refuge. -They built a safe place, and we’ve recorded nine popes who lived in the palace. My restaurant, La Mirande, is right next door. The cardinals lived in La Mirande, and the popes were in the palace. There was this path between the two that went under La Mirande. I love this place because it’s steeped in history. You can feel the energy. I think that’s important. We’ve set up this beautiful table facing the palace. A terrace with a view. And we’re going to cook. -With pleasure. -We’re going with a typical Provençal recipe as a tribute to Avignon: ratatouille. I’ll let you add the eggplant. -Often, some people cook the vegetables separately. Here, we’re cooking everything. -I’m against that. Ratatouille is simmered. It’s important to cook it in a proper Dutch oven, to get all the juices. Cooking is about the harmony between the zucchini, the eggplant, the garlic, and the herbs. I’ll let you add a little Espelette pepper. -I’ll add a little. I would have added a lot. -Add a lot. -There! -Oh yes! -Okay! I did some research. I saw that you like it spicy. -You’re the chef of a Michelin-starred restaurant, but you’re attached to traditional recipes. -The basics of cooking have to be there. It’s important to respect these techniques. There are things that must be preserved. Cuisine evolves, but we always come back to things like this. -We always come back to the essentials, to the basics, to tradition. Right now, it’s already very delicious. -You see the cooked aspect? Here, we add the crushed tomatoes. Go ahead. We’re lucky to have beautiful tomatoes in Provence. We picked them when they were really sweet. -It seems like cooking is more than just a job for you. You even pick your own herbs. -Actually, I’m not much of a talker. Cooking is my way of expressing myself. It’s such a powerful way of communicating with people . I love it. -It’s so beautiful, so visually appealing , and it makes you want to eat it. I’m almost afraid to eat it, it’s so well done. -Thank you. We put a lot of love into it. -It’s the same recipe as in the cartoon. -Have you seen the movie? It’s exactly the same. There you go! -That’s it. It’s cooked. -Exactly. It’s caramelized. -Oh! -Hi! -Hello, Aline. -How are you? -Florent, Aline. -We know each other. -How are you? -Good, and you? -Great. -You’re just in time. We just made this. I already want to… -To taste it. -Yes. -I brought some dark chocolate pralines with almonds from Sylvain in the village of Saint-Didier, and fig, apricot , and pistachio. To be enjoyed after the ratatouille. -Is this a dish you serve directly from the pan? -Yes, the idea is to bring the dish to the table. Mmm! -It’s very, very good. It’s balanced, fragrant. The vegetables are meltingly tender. -And the little garlic sauce adds a kick, a touch of acidity. It’s invigorating. -You can still taste the crispness, the caramelization of the vegetables, the eggplant. -And the color too. The slices are golden. You have sunshine on your plate. -It’s almost… You wouldn’t say that on TV. No, but an orgasm. It’s so good! Incredible! -You can say that. It’s cool. Thank you very much. -I feel like I’m in the movie when he eats. Absolutely! Oh, it’s divine! -Good evening. If you’d like to follow me. -GOOD EVENING. -If you’d like to follow me. Ladies, the welcome cocktail, non-alcoholic, made with pineapple juice, orange juice, and strawberry syrup. -Thank you. To the Rhône Valley! -To gastronomy! -This is where my journey through the Rhône Valley ends, this very important river that flows through so many regions and ensures the quality of the produce. I was particularly charmed by Tabata, a Brazilian chef with a French heart, who introduced me to Lyon. A big thank you to Rémy and his family , with whom I helped with the grape harvest, and to all the people involved in the food industry who, through their dedication, contribute to the region’s reputation. You can find us on replay and follow us on social media. See you very soon for new adventures. france.tv access