A Cook Abroad Season 1 Episode 4 Monica Galetti's France

In season 1, episode 4 of A Cook Abroad, we follow the journey of Monica Galetti, a judge on MasterChef UK, as she explores the rich culinary traditions of her home country, France. Born in Samoa to a Samoan mother and a French father, Monica grew up in New Zealand and has since traveled the world to learn about different cuisines. Now, she returns to France to reconnect with her roots and discover the lesser-known gastronomic delights that her homeland has to offer.

Monica begins her journey in Reims, a city in the Champagne region of northeastern France, where she meets up with Benoît Gouez, the cellar master for Moët & Chandon, one of the most prestigious champagne houses in the world. Benoît takes Monica on a tour of the vineyards and explains the complex process behind making champagne, from the harvesting of the grapes to the blending of the different vintages. Monica is fascinated by the precision and expertise that goes into creating this iconic French beverage, and enjoys tasting some of the final product.

Next, Monica travels to Lyon, the gastronomic capital of France, where she meets up with chef Guillaume Monjuré at his restaurant Le Neuvième Art. Guillaume is the master of "la cuisine moléculaire," a type of cooking that uses scientific techniques to create unusual textures and flavors. Monica is initially skeptical of this avant-garde approach to cuisine, but soon comes around when she tries Guillaume's signature dish, a deconstructed quenelle that has been transformed into an airy foam. She is impressed by the creativity and imagination that goes into this style of cooking, and realizes that there is more to French cuisine than just classic dishes like coq au vin and boeuf bourguignon.

From Lyon, Monica heads to Provence, a region in the south of France that is renowned for its sunny climate, fragrant lavender fields, and flavorful olive oil. Here, she meets up with Frédéric Fass, a master olive oil maker, who shows her around his family's olive grove and explains the process behind making high-quality olive oil. Monica is amazed by the depth and complexity of the flavors in the oil, which she says she has never tasted before. She also learns about the health benefits of consuming olive oil, which contains anti-inflammatory and antioxidant compounds that can reduce the risk of heart disease and cancer.

Finally, Monica heads to her father's hometown of Orléans, a city in the Loire Valley that is famous for its duck dishes. Here, she meets up with chef Xavier Boireau, who shows her how to prepare a classic French dish, canard à la royale, which is made with a whole duck stuffed with foie gras and served in a rich sauce made from its own blood. Monica is a bit squeamish at first about the use of blood in the dish, but Xavier assures her that it is an important ingredient that adds a depth of flavor that cannot be achieved with any other ingredient. Monica is impressed by the richness and complexity of the dish, and says that it reminds her of the French cuisine she grew up with.

Overall, Monica is delighted to have rediscovered the diverse culinary traditions of her homeland. She says that she has discovered unexpected flavors and ingredients that have broadened her understanding of French cuisine beyond the classic dishes that are often associated with it. She also realizes that French cuisine, far from being stodgy and traditional, is constantly evolving and adapting to new influences and techniques. As she says at the end of the episode, "French cuisine is alive and well, and it's going to continue to surprise and delight us for generations to come."