Here in this region we trace the history of Champagne. A Benedictine monk named Dom Perignon was the first person successful in the double fermentation wine to create champagne. This episode gives the history and insight into the production of champagne. The wine growing area in this region is broken down into three sections. We visit a very distinctive resort located in this region's centre. All of the major Champagne houses have established their headquarters in grand old mansions. We visit one of these unusual working environments. The cuisine in this episode is geared toward the food that fits the best when serving Champagne.
Recipes include: Salmon Salad, Turbot Au Champagne and Supe de Fruits Rouge Au Champagne.
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.