The Cavennes form the climatic boundary between the mild Mediterranean region and the harsher more arid interior of Massif Central. We visit Jean Talon who raises cattle and is a cheese maker of note. We see his process for making cheese. Although much of the Cavennes is extremely rugged, the south-east is an area of hills of slate linked by gently rolling limestone plateaus.
We travel to the town of Mende and visit the Cathedral of St. Pierre and the Notre Dame Bridge. One of the town's most respected artisans demonstrates his works of pewter.
Recipes include: Truffade (Potato), L'allgot (Cheese), Gras Double Malson (Tripe) and Chestnut 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.