%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
Bavaria
Bon appetit: Gérard Depardieu's Europe - S2 - E4
Gérard Depardieu and Laurent Audiot introduce us to Bavarian products and the Bavarian soil: Simmental beef in the pastures of Samerberg, pretzels in Bichl, mushrooms picked in the undergrowth near Suttensee, sauerkraut, the famous weisswurst (white sausage)... They take advantage of their stay to meet a distiller who prepares schnapps.
Bon appetit: Gérard Depardieu's Europe: Season 2 - 5 Episode s
2x1 - Île-de-France
October 17, 2016
Gérard Depardieu and Laurent Audiot visit places in the Paris region that are home to products that are sometimes little known: the roof of the Paris Opera House and its beehives, Méréville, the capital of watercress, Milly-la-Forêt and its mint, Saint-Ouen-l'Aumône and its old mushroom beds... The two companions then take a break in a Parisian bistro before going to observe the making of (real) Paris ham. The journey ends in the vegetable garden of the castle of Courances.
2x2 - Portugal
October 18, 2016
Gérard Depardieu and Laurent Audiot's Portuguese journey starts in Porto, at the Bolhão market. Horse mackerel, sardines, cod, tripe: everything appeals to them. Then they go to Aguada de Cima, where they taste a suckling pig. In Tentúgal, a chestnut farmer shows them eight hundred year old trees. The two companions then meet the comic book artist Mathieu Sapin in a Lisbon bar. Last stop in Tróia, by the ocean, where the duo learns to fish for octopus and hunt for knives.
2x3 - Catalonia
October 19, 2016
Mediterranean and at the crossroads of all influences such as Arab, Jewish, Roman... Catalan cuisine has seduced Gérard Depardieu. He appreciates the gambas, the beans and the snails. Our two friends begin their journey in La Calma, where they talk about the Prat chickens, a breed with red crests and blue-gray legs, and end up in Gallecs, where the hook bean is grown, a local specialty that intrigues them.
2x4 - Bavaria
October 20, 2016
Gérard Depardieu and Laurent Audiot introduce us to Bavarian products and the Bavarian soil: Simmental beef in the pastures of Samerberg, pretzels in Bichl, mushrooms picked in the undergrowth near Suttensee, sauerkraut, the famous weisswurst (white sausage)... They take advantage of their stay to meet a distiller who prepares schnapps.
2x5 - Fez
October 21, 2016
Laurent Audiot and Gérard Depardieu cross the Mediterranean to immerse themselves in Moroccan cuisine and its products. After visiting an orange grove, they arrive in Fez for a walk in the medina. They discover the klhei, dried and seasoned cow strips, and also generous stalls of spices, olives and pigeons. They finish with a big meal with lamb mechoui.