In this episode we sample some of the world's best known cheeses: Reblochan, Tomma de Savoie and Beaufort. We visit with Jean Paul Permet who still makes wooden utensils, plates, cups and bowls the same way they have been made for centuries. Then on to Albertville, the venue of the 1992 winter Olympics and first association of Alpine Guides.
Recipes include: Fondue a la Savole and Biscuits a la Savole.
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.