2018
Cheese, fruit, vegetables, freshwater fish - Between tradition and audacity, the Alps beckon all who enjoy good food. The Welshman Siôn Evans presents his cuisine in a 14th century castle on the shores of Bourget Lake, whilst the Australian Sharon Frannais chose Briançon to offer her guests a delectable menu.
2018
We join two chefs in Corsica, the Englishman Simon Andrews and Italian Fabio Bragagnolo in their quest to find authentic produce from local producers. Although their cooking still retains a certain English or Italian touch, they both also seek to showcase the culinary wealth and unrivaled flavors of the island.
2018
Kazuyaki Tanaka is from Japan, Lutz Janisch from former East Germany. These two young Michelin-starred chefs are today among st the best foreign chefs in the Grand Est region of France. Their cuisine celebrates ingredients from their adopted country, but also reflects the chefs themselves, daring and rich in contrasts.
2019
A region synonymous with great wines, cheeses and famous cattle breeds, Burgundy is a fine ambassador for French gastronomy. Foreign chefs head here to showcase their talents. We meet the Japanese chef Keigo Kimura (L'Aspérule, Dijon and Auxerre) and the Malaysian chef Chern Hwei Gan (Le Parapluie, Dijon).
2019
Two foreign chefs are pioneering a new Provencal cuisine; light, fragrant and innovative. In Marseille, the Scot Malcolm Gardner is at the head of the Schilling, a restaurant serving only Mediterranean fish. At the Mirazur, in Menton, the Argentinean Mauro Colagreco brilliantly reinterprets that great Provencal classic: bouillabaisse.
2019
Capital of gastronomy, over the years Paris has welcomed innumerable chefs from abroad, including some who are now ardent defenders of French cuisine. We meet just a few: Philip Chronopoulos from Greece, chef at the Palais Royal, Chiho Kanzaki from Japan and Marcelo di Giacomo from Argentina, chefs at Virtus.
2019
Lyon and its rich generous terroir, where a new generation of chefs are revolutionising the traditional local gastronomy. We meet two women: Tabata Mey from Brazil, who trained at the Paul Bocuse school, and Connie Zagora from Sweden. An opportunity to discover their inventive, original cuisine and their favourite producers.
2019
Between the Atlantic and the Pyrénées, the Basque country is seeing the renaissance of fresh, authentic, full-of-flavour produce, further magnified by foreign chefs. In Biarritz we meet the German Fabian Feldmann, chef at L'Impertinent; in Bidart, the Australian Luke Dolphin is at the head of L'Antre.