Watch A Taste of France

German chef Fabian Feldman and Australian chef Luke Dolphin have earned the trust of the local producers and receive their best produce that will be rightly showcased in their restaurants. The Basque terroir is full of tasty products: the Kriaxera duck, Banka trout, Kintoa pork, red corn, sheep cheese Ossau-Iraty, fresh fish from St Jean-de-Luz harbor and cepe mushrooms.

In Marseille, Scotsman Malcolm Gardner opened one of the best restaurants in the city that serves Mediterranean fish paired with a delicious Cassis wine. In Menton, Argentinean chef Mauro Colagreco just won his Michelin third star. We discover how he prepares a carpaccio of gamberone seasoned by yuzu-flavored olive oil, and how he revisits a Provencal classic: bouillabaisse.

In the heart of Occitania, English chef Simon Scott and Swedish chef Rikard Hult celebrate the region's exceptional products. From wood pigeon and asparagus to foie gras, they reinvent local ingredients through their own styles: bistro gastronomy for one, and more elaborate creations inspired by the plants and flowers of the Montagnes Noires for the other.

Once shaped by the famous "Lyonnaise mothers", Lyon's gastronomy is now being reinvented by a new generation of chefs. Tabata Mey, a Brazilian chef trained by Paul Bocuse, and Swedish chef Connie Zagora showcase their creative cuisine while exploring the region's finest products, from fish and dairy to vegetables and wine, with the support of local suppliers.

Welsh chef Si

In Ajaccio and Porto-Vecchio, chefs Simon Andrews and Fabio Bragagnolo celebrate the richness of Corsica's cuisine. Blending English and Italian influences, they meet local producers to discover the island's finest ingredients: veal, cheese, saffron, olive oil, oysters and bluefin tuna. A journey in search of authenticity at the heart of Corsican gastronomy.