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French Basque Country
Bon appetit: Gérard Depardieu's Europe - S1 - E3
Accompanied by his friend the chef Laurent Audiot, Gérard Depardieu shares his love of good food during a gastronomic journey in Europe. Today, they travel through the Basque country, stopping at a Kintoa pig farm, tasting Ossau-Iraty and meeting a pepper producer in Itxassou, where they meet up with Edouard Baer.
Bon appetit: Gérard Depardieu's Europe: Season 1 - 5 Episode s
1x1 - Brittany
October 12, 2015
In Finistère, around Morlaix, Carantec, Lanilis, Gérard Depardieu and Laurent Audiot set out to meet the products, to tell us about cider, to deliver the secret of sourdough, or the history of salted butter, and to cultivate these magical moments that come and go with the flow.
1x2 - Scotland
October 13, 2015
Accompanied by his friend the chef Laurent Audiot, Gérard Depardieu shares his love of good food during a gastronomic journey in Europe. In this episode, the two friends discover the wild Isle of Skye, its scampi, its Highland cows, its whisky and its soaw sheep.
1x3 - French Basque Country
October 14, 2015
Accompanied by his friend the chef Laurent Audiot, Gérard Depardieu shares his love of good food during a gastronomic journey in Europe. Today, they travel through the Basque country, stopping at a Kintoa pig farm, tasting Ossau-Iraty and meeting a pepper producer in Itxassou, where they meet up with Edouard Baer.
1x4 - North Italy
October 15, 2015
If it is true that French gastronomy is incredibly rich, it is in Italian simplicity that Gérard Depardieu finds himself most at home. This cuisine of poverty is based on products of unparalleled flavor. With his friend, the starred chef Laurent Audiot, they meet olive oil and wine producers in Siena and Petroio, in Tuscany, before setting off to discover Parma and its ham, then Alba, home of the white truffle...
1x5 - South Italy
October 16, 2015
Laurent Audiot takes his friend Gerard to Naples. The two hedonists also go to the island of Ischia, where curious rabbits reside, and then travel the Amalfi Peninsula, from Cetara to Gragnano, from mozzarella to anchovies, enjoying the colors, the smells and the encounters. Some products have helped save lives, such as the Amalfi lemon and its vitamin C, which cured sailors of scurvy, or sanguinaccio, a post-war dessert for malnourished children, in which chocolate hides pig's blood.