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 savory 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 tastiness.

Exciting experiences and great food

Sonia Gray and Russell Harrison share a love for fishing, hunting, the great outdoors. and "kai" (food).

The food duo travels to some of New Zealand's most remote and spectacular corners. From camping outdoors with family and friends to visiting out-of-the-way holiday houses, wherever they go, they share stories and songs and highlight the history and passion of local communities.

This series is about living off the land, whether on the beach or in the bush, and sharing exciting experiences around food gathering, fond memories, and great eating.

The taste of Nature

Nature has provided humanity with edible plants that offer infinite tastes and sensations. Over the centuries, with patience and passion, Man has developed the know-how to transform them into exceptional food.

From tea to chocolate, rice, olive oil, or honey, this series offers a culinary exploration of the world to meet these men and women who have learned to magnify these gifts of Nature.

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.

A gastronomical journey

From hunting and gathering on the African savannas to the modern American supermarket, our essential food needs have driven human evolution, invention, and progress.

This series serves up a story 2-million years in the making of what was, is, and will be on our plates.

We dig into the science, history, and societal significance of food in the daily life of mankind.

Northern France gastronomy

Close to the Belgian border, Northern France was better known for its earthy, 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 emerging talents.

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.

Traditional recipes reinvented

Alexia loves the terroirs and is committed to the preservation of nature.

She travels around France to meet men and women who have decided to produce in a sustainable way.

These encounters allow her to take up a challenge: to reinvent and reinterpret traditional recipes by cooking responsibly.

The good vegetable

The artichoke is no longer the forgotten vegetable that our grandmothers used to prepare.

Now, with all its known health benefits, it has even earned a place on the menus of Michelin-starred restaurants.

Can the artichoke win back our hearts in medicinal or gastronomic form?

Singapore hawkers

Real-life trials and tribulations of famous Singapore hawkers, sharing about their culture and journey from past to present day while paying homage to the comforting food they make daily.

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.

Swedish super chef Niklas Ekstedt has gained international recognition for his passion for open-fire cooking, a tradition dating back over two million years.

In this series, Niklas embarks on a global journey to six countries, exploring diverse open-fire cooking techniques. Along the way, he uncovers different culinary cultures, inspiring viewers to rethink how food is prepared and experienced.

The terroirs of France

After years of exploring the world through its cooking, Fred Chesneau has decided to refocus on France and meet the farmers, fishermen, and cooks who make up the country's richness.

The must of gastronomy

This series follows a 3-star chef, Guy Martin, in his quest for the best products the French terroir has to offer. He seeks the help of the best experts, i.e., those who grow, harvest, and make them.

Guy Martin is driven by his love of cooking, so he shares a recipe of his invention for each of these products.

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.

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.

Culinary challenges in New Zealand

Marae Kai Masters is a competitive cooking show from New Zealand, following eight teams from the top to the bottom of the North Island as they battle it out in a series of culinary challenges.

Places of conviviality and exchange

Local markets bring together small producers like farmers, fishermen, and breeders on every continent.

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 friendliness, warmth, and exchange.

Places of conviviality and exchange

Farmers, fishermen, or breeders congregate in local markets to sell their goods on each continent.

On one side are the sellers, and on the other are the buyers, and when all these people meet, the market becomes a privileged place of meetings and exchanges in all seasons. They come to chat, make new acquaintances, and some even find love.

We discover the daily lives of these women and men who animate the markets and evolve in universes that cross generations and borders.

The world most beautiful and unusual vineyards

Over the years, wine culture has emerged almost everywhere 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 do 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 world's most beautiful and sometimes unusual vineyards to meet enthusiast winemakers and discover their countries.

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 crisscrosses this huge country, from the Amazon to the bottom South, to fine cooks from all walks of life.

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.

From domestic to international fame

This entertaining and informative series explores some of Asia's most iconic dishes and their journey to domestic and international fame.

We unpack the history, culture, cooking, and challenges behind each recipe and find out how these culinary treasures have endured the test of time.

Taste, congeniality and sharing

The North of France has weaved beer into its art of living. Together with French fries 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, part discovery of unusual places, and part encounters with enthusiasts who cherish the beer and have turned it into a refined product.

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.

Ancestral recipes on the endangered list

Polynesian chefs Monique and Henry Heke demonstrate how to cook delicious traditional New Zealand Maori food in their home kitchen, nodding to their indigenous heritage. Indeed, even the simplest of ancestral recipes is currently on the endangered list.

This series is not merely a cooking show, as the treatment and style are all about the stories, the memories, and the smells.

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, which is typical of the New World.

With them, wine is truly a world affair.