Food Safari
Season 5
TV-G
Maeve O'Meara explores cuisines and condiments of various countries also helping prepare signature dishes with cooks and chefs.
Where to Watch Food Safari • Season 5
9 Episodes
- French: Episode 1E1
French: Episode 1French Food Safari opens with a tour of the world’s largest wholesale produce market, Rungis, on the outskirts of Paris. It’s as big as a suburb and sells every food you can imagine, from Icelandic sea urchins to French forest mushrooms. It’s a food lover’s dream, and Guillaume and Maeve are in heaven, tasting as they go. - French: Episode 2E2
French: Episode 2French Food Safari journeys under the ground in Paris to the secret bakery of one of the great Parisian bakers – the rock star of bread Jean-Luc Poujaran, who supplies all the top restaurants in the city. A perfect loaf of his naturally leavened bread takes three days to prove and the results are golden crusted and fragrant. - French: Episode 3E3
French: Episode 3In this episode, we explore the delicious, relaxed, inexpensive style of eating at the bistro – a tradition that's been popular for hundreds of years. We spend time in the kitchen of St Germain chef Yves Camdeborde, who trained in the top restaurants but believed he would have more fun in a bistro. The diners love it, too – his bistro Le Comptoir is now booked six months in advance. - French: Episode 4E4
French: Episode 4Maeve and Guillaume travel to the mountainous Ardeche region of France to meet artisan goat cheese maker Jérôme Herphelin and his happy herd of goats. Then it’s back into the cellars below the Parisian streets to see how beautiful cheeses like Jerome’s are carefully tended to be at their delicious best for customers. This is the work of a craftsman called an affineur. Plus, we meet Laurent Dubois, whose work with cheese has been so appreciated he was awarded a medal of honour from the President. - French: Episode 6E6
French: Episode 6French Food Safari spends a delightful day in a small French village in the Ardeche with top selling cookbook author Stephane Reynaud. This is a celebration of the butcher and the baker, the closeness to the land and the slow calm of village life, followed by a demonstration of warm French hospitality – from the groaning cheese platter with 16 different choices to the huge pot au feu and local delicacies of pork mince cooked over the open fire.