Ep 2. The Alps

Taste of France is a culinary travelogue series that explores the rich and diverse cuisine of France through the eyes of renowned chef, Guy Martin. In each episode, Martin offers viewers a glimpse into the heart of French culture and cuisine as he travels to different regions of the country, meeting local food producers, and discovering new ingredients and techniques.

In the second episode of the first season, titled "The Alps," Martin travels to the mountainous region of southeastern France, where he explores the unique and varied cuisine of the region. From the high peaks of the Mont Blanc massif to the picturesque towns and villages nestled in the valleys below, Martin discovers a wealth of culinary treasures that showcase the best of Alpine cuisine.

With its rugged terrain, harsh winters, and long history of subsistence farming, the cuisine of the Alps is defined by its hearty, rustic character. In this episode, Martin meets with local farmers, cheesemakers, and butchers to learn about the traditional methods and ingredients that make Alpine cuisine so distinctive.

Martin begins his journey in the town of Annecy, where he meets with local fisherman and learns about the region's thriving freshwater fish industry. He then travels to nearby Thônes, where he visits a traditional cheesemaker who produces the famous Reblochon cheese – a soft, creamy cheese with a distinct flavor and aroma that is beloved throughout France.

From there, Martin heads to Chambéry, where he samples the local specialty of crozets – small, square-shaped pasta made from buckwheat flour. He then travels up into the mountains themselves, to learn about the ancient farming techniques used to produce the region's famous Beaufort cheese.

Throughout his journey, Martin also explores the unique flavors and ingredients of Alpine cuisine, including wild herbs, mushrooms, and game meats such as venison and boar. He takes viewers on a culinary adventure through the region's traditional dishes, such as tartiflette, a rich and creamy potato gratin made with reblochon cheese and lardons, and raclette, a dish of melted cheese typically served over potatoes, charcuterie, and pickles.

As he travels deeper into the mountains, Martin discovers that the cuisine of the Alps is as diverse as the landscape itself, with each valley and village offering its own unique dishes and flavors. From hearty stews to delicate desserts made with fresh berries and local honey, the cuisine of the Alps is a true reflection of the region's rich culinary heritage.

In the end, Martin's journey through the Alps serves as a reminder of the importance of preserving traditional culinary techniques and ingredients. With its focus on local, seasonal produce and time-honored methods of preparation, the cuisine of the Alps is a testament to the power of food to connect us to our history, our culture, and each other.