This show visits Gap, capital of the Department of Haute-Alpes/Provence, a town of tranquil pastel coloured facades set against a spectacular backdrop of mountains. This is an agricultural district and farm produce is exceptional. One of the local favourites is artichoke, and we present a simple but delicious recipe by a top local chef.
Other speciality recipes here are: pigeon, walnuts and mushrooms and carre of lamb which are prepared on the show in the authentic way of The Alpine Kitchen. We stop briefly in Avignon, city of the Popes, on our way to Oraison to visit Francois Doucet, the king of French confectionery who manufactures Pralines and Pates des Fruits which are distributed around the world.
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.