James Martin's French Adventure
Catching up on James Martin's French Adventure?
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45:25James pays a visit to the Michelin-starred Pre Catalan restaurant and enjoys his favourite meal of the trip. Back home he cooks a partridge dish with artisan mushrooms.
45:36James visits the palace of Versailles and a master chocolatier who makes enormous chocolate sculptures, then creates a fail-safe chocolate mousse and French fish supper.
45:18James travels to the Poilane Bakery in Paris, which uses a starter dough that dates back to 1932. He's inspired to create a bavette steak baguette with a gin and cucumber savarin.
45:15James arrives in the misty gardens of Claude Monet's house in Giverny. James sets up his mobile kitchen nearby to cook a delicious dish of crab and dulse. Later, we peek inside Monet's kichen.
45:33Normandy is dotted with reminders of our recent past. It's also peppered with orchards and dairy farms. James sets up his mobile kitchen in one of the many Calvados orchards in the area, to make a dish of artichokes with hollandaise.
45:04James samples truffle-laden dishes at renowned restaurant La Beaugraviere, and is inspired to make scallops with tomatoes and chorizo. He finishes with a slow roasted shoulder of lamb.
45:20James heads to an olive grove to cook pan fried lamb chops with baby aubergines, before taking artistic inspiration from one of Arles's famous residents - Vincent Van Gogh.
45:25James uses the fabulous Fleur de sel in his own kitchen to make Pissaladiere (a salted anchovy and onion tart) and - inspired by his visit to the paddy fields - makes squid ink risotto.
45:06James visits Marseille's oldest bakery, famous for the Navette biscuit. Then James cooks scallops the St Jacques way, as well as wreck fish with buckwheat.
45:11James's journey though France leads him to the glamour of St. Tropez. He starts by exploring the fantastic seafood market, then cooks sole goujons with tartare sauce.
45:15James continues his adventure in Burgundy; he cooks chicken livers and chanterelles on toast then makes a delicious Beef Bourginon and a classic Coq au Vin.
45:21James heads to Bresse, home to one of France's most famous ingredients: the Bresse chicken. After a trip to Louhans market, James cooks a sumptuous Chicken Blanquette.
45:14Matthew Tissot shows James around his orchard and teaches him about the region's remarkable apples and pears. James barbeques duck accompanied by a spicy apple and pear chutney.
45:07On the stunning Lake Annecy, James cooks dishes showcasing delicious local tomatoes, red mullet and lobster. Then pastry chef Philippe Rigollot samples his extraordinary creations.
45:03James ventures to the city of Lyon, known as the 'Gastronomic Capital of France', to explore the two sides of the culinary scene. In his own kitchen, James shows us how to make creme brulee.
45:16James visits a region known for its traditional hearty cuisine, buried treasures and a love of all things duck, the Dordogne!
45:05Inspired by a visit to a distillery, James uses Cognac for his first al fresco cook. He then meets a miller who still uses traditional methods to make award-winning brioche loaves.
45:15James visits Languedoc, famous for its wine and the hearty meaty dish, cassoulet. After stopping at a roadside fruit stall, James creates a great fresh recipe.
45:02After cooking up a delicious fish stew on the banks of the canal, James hops aboard a boat and tastes a traditional cuttlefish lunch.
45:09James's first stop on his French Adventure takes him back to the place that inspired his passion for food, St Emilion. He visits the legendary Chateau Cheval Blanc to cook up his first dish.