Ep 4. Occitania

In the fourth episode of Taste of France season 1, viewers are introduced to the region of Occitania. Situated in the southwest of France, Occitania is known for its rich history and unique blend of French and Spanish influences. Hosted by Chef Guy Martin, the episode takes viewers on a journey through Occitania's culinary landscape, showcasing some of the region's most famous dishes and ingredients.

The episode begins in the city of Toulouse, where Chef Martin meets with local chefs to try their spin on the famous cassoulet dish. Made with white beans, pork, and sausage, cassoulet is a staple of Occitan cuisine and a dish that varies from town to town. From Toulouse, Chef Martin travels to Carcassonne, a fortified town famous for its medieval castle and its wines. In Carcassonne, Chef Martin explores the town's markets, sampling local cheeses and olives, before heading to a local vineyard to learn about the region's winemaking traditions.

Next, Chef Martin heads to the city of Albi, known for its stunning gothic cathedral and its connection to the painter Henri de Toulouse-Lautrec. In Albi, Chef Martin visits a local farm where they produce foie gras, a controversial delicacy made from duck or goose liver. Despite its reputation, foie gras is a staple of French cuisine, especially in Occitania. Chef Martin tries his hand at making foie gras and learns how to prepare it using traditional methods.

The episode concludes in the city of Montpellier, where Chef Martin explores the city's vibrant food scene. Montpellier is known for its street food, and Chef Martin tries a variety of local dishes, from panisse (a type of chickpea flour fritter) to tielle (a savory pastry filled with tomato and squid). Chef Martin also visits a local olive oil producer and learns about the different types of olives used to make the region's famous oil.

Throughout the episode, Chef Martin emphasizes the importance of using local, seasonal ingredients in Occitan cuisine. He also highlights the region's unique blend of French and Spanish influences, which is evident in dishes like the paella-like fideua and the Basque-influenced pintxos. Overall, viewers are treated to a comprehensive look at Occitan cuisine and the region's rich culinary history.