Named this way because of France's two major rivers, Saone and the Loire cut through its fertile countryside, this region is known for its poultry. We visit Bresse home of the free range Bresse Chickens and Capons. We see Macon's countryside, farms and towns. Copper handicrafts are demonstrated and a costumed brotherhood ritual is seen.
Recipes include: Ravioli de Coq Au Vin, Poulet de Bresse a la Crème (Chicken), Sandre de Loir and Cacou Pie.
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.