• 2018
  • 52m
Les Maîtres des Saveurs

Summary Inhabited by their passion and ambition, talented international chefs revive the spirit of French cuisine with new vigor. Immerse yourself with them in the fascinating stories of regional products from France. View more details

  • 2018
  • 52m

Les Maîtres des Saveurs

Directed : Unknown

Written : Unknown

Stars : Unknown

All cast & crew

0

Details

Genres : Documentary

Release date : Oct 24, 2018

Countries of origin : France

Official sites : Production society Site

Language : English French

Filming locations : Ajaccio, Corse-du-Sud, France

Production companies : French Connection Films

Summary Inhabited by their passion and ambition, talented international chefs revive the spirit of French cuisine with new vigor. Immerse yourself with them in the fascinating stories of regional products from France. View more details

Details

Genres : Documentary

Release date : Oct 24, 2018

Countries of origin : France

Official sites : Production society Site

Language : English French

Filming locations : Ajaccio, Corse-du-Sud, France

Production companies : French Connection Films

Photos

Les Maîtres des Saveurs (2018) Les Maîtres des Saveurs (2018) Les Maîtres des Saveurs (2018)

Episodes

View All Seasons
Dec 31, 1969
Au coeur des Alpes
Cheese, fruit, vegetables, freshwater fish - Between tradition and audacity, the Alps beckon all who enjoy good food. The Welshman Siôn Evans presents his cuisine in a 14th century castle on the shores of Bourget Lake, whilst the Australian Sharon Frannais chose Briançon to offer her guests a delectable menu.
Dec 31, 1969
Corse
We join two chefs in Corsica, the Englishman Simon Andrews and Italian Fabio Bragagnolo in their quest to find authentic produce from local producers. Although their cooking still retains a certain English or Italian touch, they both also seek to showcase the culinary wealth and unrivaled flavors of the island.
Dec 31, 1969
Grand Est
Kazuyaki Tanaka is from Japan, Lutz Janisch from former East Germany. These two young Michelin-starred chefs are today among st the best foreign chefs in the Grand Est region of France. Their cuisine celebrates ingredients from their adopted country, but also reflects the chefs themselves, daring and rich in contrasts.
Dec 31, 1969
Normandie
Normandy, stretching from the English Channel to the meanders of the Seine, offers a mild oceanic climate. Originally from Amsterdam, Amir Van Rooijen officiates at the Auberge du Vieux Puits, Neuville-lès-Dieppe. In the Pays de Caux, the German David Goerne is chef at the Manoir de Rétival.
Dec 31, 1969
Bourgogne
A region synonymous with great wines, cheeses and famous cattle breeds, Burgundy is a fine ambassador for French gastronomy. Foreign chefs head here to showcase their talents. We meet the Japanese chef Keigo Kimura (L'Aspérule, Dijon and Auxerre) and the Malaysian chef Chern Hwei Gan (Le Parapluie, Dijon).
Dec 31, 1969
De Provence
Two foreign chefs are pioneering a new Provencal cuisine; light, fragrant and innovative. In Marseille, the Scot Malcolm Gardner is at the head of the Schilling, a restaurant serving only Mediterranean fish. At the Mirazur, in Menton, the Argentinean Mauro Colagreco brilliantly reinterprets that great Provencal classic: bouillabaisse.
Dec 31, 1969
Ile de France
Capital of gastronomy, over the years Paris has welcomed innumerable chefs from abroad, including some who are now ardent defenders of French cuisine. We meet just a few: Philip Chronopoulos from Greece, chef at the Palais Royal, Chiho Kanzaki from Japan and Marcelo di Giacomo from Argentina, chefs at Virtus.
Dec 31, 1969
Les maîtres des saveurs du Lyonnais
Lyon and its rich generous terroir, where a new generation of chefs are revolutionising the traditional local gastronomy. We meet two women: Tabata Mey from Brazil, who trained at the Paul Bocuse school, and Connie Zagora from Sweden. An opportunity to discover their inventive, original cuisine and their favourite producers.
Dec 31, 1969
Occitanie
The Englishman Simon Scott and Swede Rikard Hult have created their restaurants in a true land of milk and honey. In Castres and Albi, the two chefs have discovered the diversity and quality of produce from Occitanie. They take a new look at recipes based on pigeon, asparagus, foie gras.
Dec 31, 1969
Pays basque
Between the Atlantic and the Pyrénées, the Basque country is seeing the renaissance of fresh, authentic, full-of-flavour produce, further magnified by foreign chefs. In Biarritz we meet the German Fabian Feldmann, chef at L'Impertinent; in Bidart, the Australian Luke Dolphin is at the head of L'Antre.
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