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 savory 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 tastiness.
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 France's cultural and gastronomic heritage, and vineyards are shaping the landscapes of well-known regions such as Burgundy, Bordeaux, or Alsace.
This film takes us to the most prestigious "grands crus" to meet the men and women behind the nectar 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 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 in their hearts. These passionate people devote their time to protecting local traditions and give us an insight into 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 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 HONEY 52’
A universal ingredient
One of the oldest contributions from Nature to Mankind, honey is one of the few ingredients to be truly universal. It is part of the culinary heritage everywhere and can be found on the menus of the best chefs and on the shelves of local markets.
From Corsica and Provence to the Greek island of Ikaria and the eastern mountains of Kackar in Turkey, we meet passionate beekeepers extracting exceptional honey with unique taste and texture.
In this film, we visit incredible landscapes to discover the tasty world of the masters of honey.
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 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 a unique taste and medicinal virtues.
MASTERS OF SAVOURS [16x52’]
The taste of Nature
Nature has provided humanity with edible plants that offer infinite tastes and sensations. Over the centuries, with patience and passion, Man has developed the know-how to transform them into exceptional food.
From tea to chocolate, rice, olive oil, or honey, this series offers a culinary exploration of the world to meet these men and women who have learned to magnify these gifts of Nature.
MASTERS OF TRUFFLE 52’
The secrets of the "black diamond"
The truffle has grown from scented mushrooms to the highly coveted "black diamond" in just a few years. Indeed, it has made a remarkable and unprecedented ascension into the world of luxury and haute cuisine.
France and Italy occupy a dominant position in the truffle market, where prices keep breaking records year after year. But other countries are emerging, such as Spain or, more surprisingly, 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 the vanilla can only be natural for purists, like pastry chefs or ice-cream makers. 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 its culinary sophistication.
But things are changing, and Lille, the main city, is fast becoming a gastronomic destination with emerging talents.
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. This road has been in the making for several years now.
Climate change, consumer behavior, and the evolution of territories may have changed the map of wine growing forever.
# FRENCH VERSION [170x26’]
The French art-de-vivre
Fashion, design, gastronomy, the art of living...
In each episode, a guest and reports shine a light on France and its young creators as well as on swanky and trendy places.
ALEXIA COOKS FRANCE [4x52’]
Traditional recipes reinvented
Alexia loves the terroirs and is committed to the preservation of nature.
She travels around France to meet men and women who have decided to produce in a sustainable way.
These encounters allow her to take up a challenge: to reinvent and reinterpret traditional recipes by cooking responsibly.
ARTICHOKE, A HEART FOR THE TAKING 52’
The good vegetable
The artichoke is no longer the forgotten vegetable that our grandmothers used to prepare.
Now, with all its known health benefits, it has even earned a place on the menus of Michelin-starred restaurants.
Can the artichoke win back our hearts in medicinal or gastronomic form?
BELLY OF A NATION [6x52’]
Real-life trials and tribulations of famous Singapore hawkers, sharing about their culture and journey from past to present day while paying homage to the comforting food they make daily.
BIKE PACKING, THE ROOTS OF SAVORS [3x52’]
Sacha has a passion for cooking and adventure.
Concerned about the origins of produce and the impact of its cultivation on the earth, he decides to take to his bike to meet the farmers, shepherds and market gardeners who work directly with living things to understand the food he eats.
His quest will take him along the roads of Europe, covering almost 3,000 kilometers and 30,000 meters of ascent.
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 of 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.
EATING LIKE A POPE 52’
Gastronomy in the Vatican
What do popes eat? How do people eat in the Vatican?
From Eve’s apple to the miracles, food has always had a special place among Roman Catholics.
This film opens the lid on a little-known world: the gastronomy of the Vatican.
ECLAIR PASTRY FEVER 12’
A 150-year-old recipe
Eclairs are amongst France’s favorite desserts.
14 centimeters of dough, custard cream, and icing; the basic recipe has not changed in 150 years.
Today, this pastry is due for a makeover.
FRED'S CULINARY TRIPS [4x52’]
The terroirs of France
After years of exploring the world through its cooking, Fred Chesneau has decided to refocus on France and meet the farmers, fishermen, and cooks who make up the country's richness.
FRENCH DELICATESSEN [310x26’]
The best products of French gastronomy
This series follows a 3-star chef, Guy Martin, in his quest for the best products the French terroir can offer, seeking the help of the best experts, i.e. those who grow, harvest, and make them.
And since 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.
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.
MARAE KAI MASTERS [30x26’]
Culinary challenges in New Zealand
Marae Kai Masters is a competitive cooking show from New Zealand, following eight teams from the top to the bottom of the North Island as they battle it out in a series of culinary challenges.
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
Local markets bring together small producers like farmers, fishermen, and breeders on every continent.
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 friendliness, warmth, and exchange.
MARKETS OF THE WORLD (SHORT VERSION) [81x1’]
Places of conviviality and exchange
Farmers, fishermen, or breeders congregate in local markets to sell their goods on each continent.
On one side are the sellers, and on the other are the buyers, and when all these people meet, the market becomes a privileged place of meetings and exchanges in all seasons. They come to chat, make new acquaintances, and some even find love.
We discover the daily lives of these women and men who animate the markets and evolve in universes that cross generations and borders.
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 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 refined 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.
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 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, wine culture has emerged almost everywhere 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 do 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 world's most beautiful and sometimes unusual vineyards to meet enthusiast winemakers and discover their countries.
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 on our plates is sacrificed in the name of profits.
With sociologists, dieticians, cooks, farmers, and activists, this film examines our food to understand why we are less demanding when it comes to taste and how the Slow Food Foundation is trying to rehabilitate it.
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 crisscrosses 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 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 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, part discovery of unusual places, and part encounters with enthusiasts who cherish the beer and have turned it into a refined product.
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’
The samurai chef
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.
TRADITION ON A PLATE [10x30’]
Ancestral recipes on the endangered list
Polynesian chefs Monique and Henry Heke demonstrate how to cook delicious traditional New Zealand Maori food in their home kitchen, nodding to their indigenous heritage. Indeed, even the simplest of ancestral recipes is currently on the endangered list.
This series is not merely a cooking show, as the treatment and style are all about the stories, the memories, and the smells.
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.