Food & Cooking


Places of conviviality and exchange

On each continent, farmers, fishermen, or breeders congregate in local markets to sell their goods.

On one side there are the sellers and on the other 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 life of these women and men who animate the markets and evolve in universes that cross generations and borders.


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.


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.


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.


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.


A universal ingredient

One of the oldest contributions from Nature to Mankind, honey is one of the few ingredients to be truly universal. Everywhere it is part of the culinary heritage and can be found on the menus of the best chefs as well as 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.


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.


The taste of Nature

Nature has provided Humanity with edible plants offering an infinity of tastes and sensations. Over the centuries, with patience and passion, man has developed the know-how to transform them into exceptional food.

This series is about men and women who have learned how to magnify different ingredients to please the palates of discerning gourmets.

This unique collection is a culinary exploration of the world, taking us from vineyards to rice fields and deep forests to discover authentic lifestyles and stunning landscapes.


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.


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.


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.


Northern France gastronomy

Close to the Belgian border, Northern France was better known for its earthy and basic country-style dishes than for its culinary sophistication. But things are changing and Lille, the main city, is fast becoming a gastronomic destination with new talents emerging.

This film unveils this transition from traditional cuisine to creative gastronomy steeped in the region’s roots and local products, showcasing dishes that deserve to be known.


A UNESCO Intangible World Heritage

Washoku is a social practice based on a set of skills and traditions related to the preparation and consumption of food usually visible during New Year's Day celebrations when the Japanese prepare various dishes to welcome the deities of the New Year.

It is associated with a fundamental principle of respect for nature closely linked to the sustainable use of natural resources.


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.


The French art-de-vivre

Fashion, design, gastronomy, the art of living... Katherina Marx, a passionate ambassador of French chic, meets the who’s who of lifestyle pundits.

In each episode, a significant guest and reports shine a light on France and its young creators as well as on swanky and trendy places.


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.


Singapore hawkers

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.


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.

BUKAS & JOINTS [65x26’]

Africa no.1 food and travel show

This is Africa's no.1 food and travel show that takes viewers on a journey across the continent, exploring and highlighting the rich taste and delight of the local cuisine and culture.

The series goes beyond the food to interact with the vibrant heritage rooted in the places visited.


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.


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.


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.


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.


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.


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'


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.


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.


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.


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.


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.


Places of conviviality and exchange

On every continent, local markets bring together small producers like farmers, fishermen, breeders.

Whether on a lake in Kashmir, on a river in Vietnam, in the high mountains in Peru or on the seaside in the West Indies, these markets are first of all places of conviviality, warmth and exchange.


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.

MIXER [91x26’]

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


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.


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.


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.


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.


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.


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.


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.


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.


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.


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.