Food & Cooking


When less is more

Edouard Loubet is a celebrated 2 stars French chef, voted Chef of the Year in 2011. His cuisine is as local as you can get and his search for exceptional ingredients leads to a savoury cocktail of flavors.

Both an innovator and guardian of traditions, Edouard Loubet is a proud champion of the flagship ingredients of Provence and their producers who provide the basis for his culinary achievements: truffles, asparagus, cherries, melons, herbs, cheese, wine... They all share the same attributes: simplicity and tasteness.


The miracle combination of nature and man's know-how

Wine is more than just the simple fermentation process of grape juice. It is the result of a miracle marriage between a gift of nature and human expertise.

Nowadays, wine is part of the cultural and gastronomic heritage of France and vineyards are shaping the landscapes of well-known regions such as Burgundy, Bordeaux or Alsace.

This films takes us to the most prestigious grands crus to meet the men and women behind the nectars connoisseurs the world over rave about.


An ancestral and authentic produce

For a long time, cheese has been an ancestral and authentic produce, demanding a real savoir faire and a deep knowledge of pasture and cattle. Today however its production is largely industrialized, leading to a loss of taste.

From the Roquefort cellars to the Swiss mountain pastures, this film introduces us to die-hard farmers who hold this fine produce into their heart. These passionate people devote their time to protect local traditions and give us an insight on how they achieve the making of exceptional cheese.


Artisans in search of rare beans

The Mayas and the Aztecs were the first people to treasure the cocoa bean which they believed possessed divine powers. Since then, chocolate has become a universal product and a source of gustative pleasure.

From the African archipelago of Sao Tome and Principe to the Peruvian edge of the Amazon forest and Madagascar, this film follows artisans of premium chocolate on their quest for rare beans which they will transform into divine delicacies.

A visually striking and mouth watering journey.


A grain with many faces

Rice is one of the most widely consumed staple food. It may look like a deceptively simple grain but it requires grueling work to grow, harvest and process.

This film takes us on a rice journey deeply rooted in Asia where we discover local customs around this "common" grain: in Thailand people massage their babies with rice milk; Japan produces wine from it to create the famous sake; in India farmers grow the Navara, a very original variety with an unique taste and medicinal virtues.


The taste of Nature

Nature has provided Humanity with edible plants offering an infinity of tastes and sensations. Over the centuries, with patience and passion, man has developed a know-how to transform them into exceptional food.

This series is about the men and women who have learned how to magnify different ingredients to please the palates of discerning gourmets.

This unique collection is a culinary exploration of the world, taking us from vineyards to rice fields and deep forests to discover authentic lifestyles and stunning landscapes.


The secrets of the "black diamond"

In just a few years, the truffle has grown from being a simple scented mushroom to becoming the highly coveted "black diamond". Indeed, it has made a remarkable and unprecedented ascension into the world of luxury and haute cuisine.

France and Italy occupy a dominant position on the truffle market where prices keep breaking records year after year. But other countries are emerging such as Spain or, more surprisingly, the state of Oregon in the USA.

This film takes us around the world to understand the secrets of this precious tuber.


The favorite spice of lovers of sweet things

It is one of the favorite spices of lovers of sweet things. Its evocative name is synonymous with subtle aromas.

However, it must be authentic because for purists, like pastry chefs or ice-cream makers, vanilla can only be natural. Unfortunately, the market has gone wild and artificial flavor retailers are everywhere.

This film takes us on a journey from Madagascar's primary forests to the islands of Polynesia where growers have one obsession: to magnify this green vine for the pleasure of our taste buds.


A small piece can arouse homesickness

This series introduces the intricate relationship between an icon of traditional ingredients and people from China or abroad.

From Xinhui to Paris, Hong Kong, the United States or Singapore, each episode explores a different theme: the merit of dried tangerine peel, the history of its production, its innovative use and the nostalgia it begets.


Northern France gastronomy

Close to the Belgian border, Northern France was better known for its earthy and basic country-style dishes than for its culinary sophistication. But things are changing and Lille, the main city, is fast becoming a gastronomic destination with new talents emerging.

This film unveils this transition from traditional cuisine to creative gastronomy steeped in the region’s roots and local products, showcasing dishes that deserve to be known.


A UNESCO Intangible World Heritage

Washoku is a social practice based on a set of skills and traditions related to the preparation and consumption of food usually visible during New Year's Day celebrations when the Japanese prepare various dishes to welcome the deities of the New Year.

It is associated with a fundamental principle of respect for nature closely linked to the sustainable use of natural resources.


The challenge of daring growers

Seeing vineyards in the North of France and above in Europe seems incongruous.

And yet, this film travels along this northern wine route, from the Flanders to Sweden. A nascent road buoyed by promises which has been sketching out for a few years now.

Climate change, consumers behavior and the evolution of territories may have changed forever the map of wine growing.


The French art-de-vivre

Fashion, design, gastronomy, art of living... Katherina Marx, a passionate ambassador of French chic, meets the who’s who a lifestyle pundits.

In each episode, a significant guest and reports shine a light on France and its young creators as well as on swanky and trendy places.


Speedy but tasty

The fast food sector in France counts now 34,000 outlets, 3 times the number 10 years ago.

Every day, millions visit these restaurants bypassing traditional ones as a result of shorter lunch breaks and attractive prices.

The industry turnover has doubled in 8 years. But in the country of gastronomy a new type of restaurants is emerging combining speed, taste and healthy food.

BON APPETIT [10x52’]

Gérard Depardieu’s Europe

Gérard Depardieu is one of France greatest actors. His lifelong passions are cinema, cuisine and encounters. BON APPETIT is a unique TV show where Depardieu journeys to different European regions (Tuscany, Sicilia, Bavaria, Brittany, Scotland, Spain...) looking for famous local specialties.

In each episode, he invites one of his movie pal (Roberto Benigni, Catherine Deneuve, Fanny Ardant, Sean Connery...) to follow him in his ultimate culinary quest to discover the freshest oyster, the best-matured cheese, wild salmon, tender beef or wine from a small grower.

This is a series about the finest food, splendid regions and pleasures in life.


A solution to world hunger

Juab, a young farmer from Thailand, wants to start an insect farm.

Indeed, many countries consume crickets, spiders, cockroaches, ants and many other species and the benefits to such eating habits are numerous. First, insects are plentiful and using them as food could be a solution to world hunger. They also offer an environmental alternative to the increase in meat consumption which, as we know now, represents a real threat to the planet.

Last but not least, the nutritional value of insects is 3 to 4 times higher than that of meat or fish.

BUKAS & JOINTS [65x26’]

Africa no.1 food and travel show

BUKAS & JOINTS is Africa no.1 food and travel show that takes viewers on a journey across the continent, exploring and showcasing the rich taste and delight of the local cuisine and culture.

The series goes beyond the food to interact with the vibrant heritage rooted in the places visited.


From the Middle Ages to the present day

From the Middle Ages to the present day, this series makes us discover 5 cities steeped in history through their foundation, their struggles and their successes, and the characters who have marked them.


The embodiment of French gastronomy

The croissant alone embodies French gastronomy. Whether plain or with butter, it is the essential component of the Sunday breakfast. Abroad, it has made the fortune of bakers who have managed to conquer Asia or California and build small empires.

But croissants have changed. Discreetly, they have become an industrial commodity. Despite the "home-made" posters on local bakeries’ windows, it is highly likely that the croissants were actually produced far away from the store.

What do we really know about the croissants we eat? Are its recipe and ingredients really traditional? Are the bakers telling us the whole truth?


The best products of French gastronomy

This series follows a 3-star chef, Guy Martin, in his search for the best products the French terroir can offer.

In his quest, Guy Martin seeks the help of the best experts in these products, those who grow, harvest and make them.

And since, above all, Guy Martin is driven by his love of cooking, he shares a recipe of his own invention for each of these products.


Banquets of bygone days

5 renowned chefs, in 5 different places, delve into the cuisine of their ancestors through the organization of a banquet.

They reconnect with their roots while presenting places full of History and tradition.


The culinary traditions of the foreign communities settled in Paris

Fred Chesneau, aka the "Globe-Cooker", travels the world in search of new flavors. His credo: discover a country through its cuisine and those who make it.

In this series, Fred dives into a multicultural and unusual Paris through the culinary traditions of 12 foreign communities settled in the capital and proves to us that the world is just around the corner.

It shows how gastronomy is a great means of connection but also of social integration. He strives to bring us into the kitchens of these communities, always putting an emphasis on the people.

Also available as 24x26'


A tasteful tour of France

Every region of France has its visual and cultural identity but, more importantly for any gourmet, its gustative peculiarities.

From oceanic Brittany to Mediterranean Provence, even the most seemingly simple dishes conceal secrets and know-how that are being uncovered by young promising chefs.

This film presents taste enthusiasts and amazing cooks on a perpetual quest for authentic produces who enjoy privileged relationships with their fishmongers or farmers.


The travel diary of a starred chef

This film invites us to discover Japan guided by Guy Martin, a Michelin-starred chef and great ambassador of French gastronomy.

From Tokyo to the southernmost island of the archipelago, Kyushu, he extols the local culinary specialities, the beauty of the landscapes and the richness of Japanese culture.


The wonders of nature's diversity

This series tells the unique stories of more than 40 different kinds of fruits from all corners of the world.

Shot across 15 countries and 50 cities, we explore the how and why of our relationship to fruits and our love for them.

Thanks to cutting-edge technology and breakthrough images, the secret world of fruits is displayed in full vividness showcasing nature’s diversity and man’s creativity.


Haute couture pastry

After wine and cheese, the macaroon is the new flagship of French gastronomy.

It has become the fashionable pastry. More than 510 million are sold every year. The origin of this success can be traced to the legendary Parisian tea salon: Ladurée.

Ever since, the macaroon is everywhere and pastry chefs, like Pierre Hermé, have made it their trademark. Prestigious brands are joining the ride making it a "haute couture" product with the help of elegant packaging, shops imitating art galleries, bold flavours and colours, even going as far as offering custom macaroons.


A where-to-eat guide

This series introduces a variety of bars and restaurants in the Kansai region in Japan, from the hottest gourmet spots to small back-alley diners.

This on-going show is a where-to-eat guide for tourists, showcasing dishes and food that never fail to wet your appetite.


Places of conviviality and exchange

On every continent, local markets bring together small producers like farmers, fishermen, breeders.

Whether on a lake in Kashmir, on a river in Vietnam, in the high mountains in Peru or on the seaside in the West Indies, these markets are first of all places of conviviality, warmth and exchange.


A cultural beverage

After water, tea is the most ingested beverage in the world. Although common, tea requires extensive labor to make it grow, harvest its leaves and transform them. Like wine in Europe, there is a deep seated tea tradition in Asia where special vintages, prime growing areas, centuries old codes and know-how combine into a refine culture.

From the legendary Darjeeling valleys of India to the Japanese hills of Shizuoka and the province of Yunnan in China – considered the birthplace of tea – this film follows experts into a fascinating world.

THE MASTERS OF TEA is a surprising approach to Asia from the angle of its favorite beverage.

MIXER [91x26’]

An innovative, clever and fun gastronomic magazine

MIXER is a unique concept of creative cuisine, a place where gastronomic trends and arts converge. We discover how fads come and go by meeting their originators and unveiling the places where everything comes to life.

This series offers a peak into avant-garde cuisine which, as of now, has become quite trendy.

MIXER is an innovative, clever and fun gastronomic magazine.

Seasons 1 & 2 in SD
Seasons 3 to 7 in HD


The world most beautiful and unusual vineyards

Over the years, a wine culture has emerged almost everywhere in the world and is no longer limited to France or Italy.

Making great wine depends not only on the characteristics of the soil but also on factors such as climate and latitude. Whether in India, New Zealand or Argentina, winemakers are doing their utmost in their quest for excellence. Thanks to modern methods and improved irrigation systems, vines can now be grown under the equator or in deserts, which was unthinkable until recent years.

This series takes us to the most beautiful, and sometimes unusual, vineyards in the world to meet enthusiast winemakers and discover their countries.


Its success has attracted attention

Over the past 20 years, Western consumers have discovered the nutritional virtues of quinoa and consumption of this seed has literally exploded. It is now everywhere from supermarkets to restaurants.

Today, it is still produced in the Andes Cordillera, at an altitude of nearly 4,000 metres. It is cultivated following Andean tradition, i.e. by hand and without chemicals, because it is a hardy plant. But its success has attracted attention.


Products in danger

Should we save the onion of Sisco in Corsica, the corn of Catamarca in Argentina and a cheese from the French Pyrénées? They are on the "300 products in danger" list according to the international organization Slow Food.

Today, the quality of the produces in our plates is sacrificed in the name of profits. With sociologists, dieticians, cooks, farmers and activists, this film examines our food in order to understand why we are less demanding when it comes to taste and how the Slow Food Foundation is trying to rehabilitate it.


Filipino cuisine goes mainstream

In this colorful, delicious and touching series, chefs and restaurant owners share their passion for food, culture, people and their communities. It is delivered in a cinematic and visually-rich tale of how food has led them to industry fame.

We reveal their remarkable journeys to success, highlight their favorite local spots and show their signature dishes.


The samba gastronomy

Bel Coelho, a celebrity chef in Brazil, explores the diversity of her country through its cooking and those who make it.

Brazil is made up of a multitude of peoples and cultures, with Iberian, indigenous, African, European and North American influences, and its cuisine reflects this.

Bel Coelho criss-crosses this huge country, from the Amazon to the bottom South, to fine cooks from all walks of life.


Where the greatest number of hundred-year-old live

Living better and longer, that is the challenge successfully met in intriguing regions known as blue zones, home to the greatest number of hundred-year-olds.

A naturopath and a family practitioner try to solve the mystery of this longevity, setting out to discover 4 regions.

Biology, genetics, social links, environment, physical exercise and diet; all these aspects are examined to answer a key question: what are the secrets of the longevity of these blue zone’s inhabitants?


Gastronomic cuisine backstage

This series takes us behind the scenes of the gastronomic cuisine of the regions of France. The best chefs share their thoughts on the meaning of their calling.

A reflective and different approach that shows that being a chef is not just about cooking.


Electing the Best Craftman

Every five years hundreds of young people from many different fields enter the Best French Craftsman competition, which is unique in the world.

There are all kinds of categories, ranging from tile laying to artistic car body design or illuminated miniatures and floral art. However, the most prestigious and publicized are cooking and pastry-making.

We meet various characters who share the different steps of their fascinating adventure. The roller coaster process includes high strung moments and extreme precision as well as the breathtaking competition itself.


A heritage dessert

The flan is a popular dessert that exists in many countries. Both classic and modern, it has established itself on the menu of the greatest pastry chefs.

Although the recipe is simple, we prefer to buy it ready-made, freeze it and then reheat it in the oven.

This film is an investigation about this heritage dessert.


Taste, congeniality and sharing

The North of France has weaved beer into its art of living. Together with French fries, the Braderie or the carnival, the beverage has been a stalwart tradition in the region.

This film is part exploration of a world of fine bubbles, malt and hops, discovery of unusual places and encounters of enthusiasts who cherish the beer and have turned it into a refined product. Today, it is a high-end and a symbol of the attractiveness of the region.

Taste, congeniality and sharing: beer sums up the values of the local people.


Stories and recipes to shine at dinners

Fred Chesneau, aka the "Globe-Cooker", welcomes us in his charming Paris workshop introducing emblematic products before cooking them.

He spent years travelling the world to discover authentic recipes, and now, he reveals the origins of the most famous dishes such as pasta, hamburger, pizza or paella.

This series will help you shine at dinners thanks to both your cooking and the stories that accompany it.


Chef Thierry Marx is the gastronomic director of the Mandarin Oriental, a Parisian palace. This film follows him for several months, from the first management sessions to the inauguration of the hotel. He shares what culinary art means to him and reveals the menu of his two restaurants.

He also looks back on his exceptional career and his civic commitments that led him from the boroughs of eastern Paris of his childhood to the chic districts of the capital.


The feel good series

Travelling means something different for everyone, but this series is a definitive must-see for those who favor being pampered in idyllic locations, having their desires met and their senses fulfilled.

First, you’ll be taken to an exclusive location, generally a hotel/spa located in an exceptional surrounding, a region with a wealth of traditions to witness and gorgeous natural beauties to admire. Then, it’s time to titillate your palate with authentic delicious meals which can also be candy for the eyes.

From a recipe to a massage, from a boutique-hotel to an enchanting visit, TRAVEL & SENSES is your ticket to a world of wellness, beauty and harmony.


The main crop grown worldwide

Wheat dates back to the dawn of farming. Now, millennia later, it’s the main crop grown worldwide and the basic food for a third of the world’s population.

In France, Europe’s leading producer, wheat plays a major role in agriculture and national culture.

But those who grow wheat are threatened by climate change and the instability of prices on the world market. So a question arises: is this the end of the golden wheat sheaf’s reign?


Blending Old World tradition with New World innovation

Three French winemakers have left their country to venture on the shores of the Pacific where the new frontier of wine extends from Australia to the United States and Chile.

They brought with them an ancestral know-how which they adapted to local conditions. Down the road, they found success by blending their homeland traditions with the willingness to innovate so typical of the New World.

With them, wine is truly a world affair.


An original view on the most wonderful bubbles

This film immerses viewers in the unique world of the most famous of all sparkling wines, exploring the subject from a fascinating new angle: women’s consuming passion for champagne.


Eating can be detrimental to your health

Three journalists have been the guinea pigs of an unprecedented experience. For several weeks, each followed a specific diet while being subjected to medical tests. The results are alarming: eating can be detrimental to your health.

Salmon with pesticides, pork and chicken with antibiotics, toxic fruits and vegetables. These products are easily available at your local supermarket.

Our food is now globalized and does not always respect sanitary rules. The excesses of industrialization and intensive farming generate an overdose of antibiotics and pollutants.