French delicatessen

The tiny Principality of Monaco is definitely not an agricultural mecca. However, gardening on rooftops, turning oranges into liqueur or oysters farming are proof of a gourmet city. Inspired by these specialties, Guy Martin prepares a grilled fillet of sea bass.

The Lozère region is sparsely populated but overflowing with initiatives. Cheeses and wine are accompanied here by a bread made with flour from local cereals. Inspired by this terroir, Guy Martin proposes morel and sheep cheese ravioles.

The name might be world famous but in the Gulf of Saint-Tropez one can also find lovers of nature as well as tasty products. On land as well as at sea, we meet those who work to preserve the local flavors and biodiversity.

On the coast of Brittany, old apple varieties are grown again to make white cider with bubbles. Lovers of the terroir try their hand at smoking scallops while producers supply consumers directly with vegetables, cheese and oysters.

In the Bay of the Somme, fishing is also done on foot. Here, plants and flowers are carefully tended to while lambs roam the meadows and saffron bulbs prepare to bloom in autumn.

In the South of France, while fishing goes on, oyster and mussel farmers are in the midst of harvesting. Flower wines and the famous tielle and brasucade are also hard to resist.