This is one of the more attractive and interesting provincial capitals of France. It is a busy commercial district, the centre of Burgundy trade and the gastronomic capital of the region. In addition, this area is known for gingerbread, black current liquor and Dijon Mustard. We visit a mustard shop and factory, the Abbey of Citeaux where the monks make cheese, discuss the Flemish influence on the architecture and folk dancers.
Recipes include: Freshwater Crayfish, Salmon and Mustard Sauce, Pinte and Pork Feet and Milleafau Cake.
Set in Paris and Provincial France against a scenic background, this series of shows features the preparation of a wide selection of traditional dishes and desserts prepared in their own kitchens personally by many of France's top three star Michelin Chefs: Pierre Troisgros, Paul Boucouse, George Blanc, Marc Menau, Andre Le Letty, Jean-Michel Lorain and other outstanding regional chefs.