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There is one special place where
I worked as a young chef that
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has remained close to my heart.
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Didn't think I'd come to France
and find the Barnsley chop!
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And one region in particular that is
full of passionate producers
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and incredible ingredients.
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This is Provence!
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We are going to be discovering
the secrets of the very best
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and simplest French cooking.
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That is a discovery!
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SHE LAUGHS
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Nice and easy,
simple dinner for one.
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I'll be sharing tips,
tricks and techniques...
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We've got flavours of Provence.
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There's sunshine for you.
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..and enjoying a bit of friendly
rivalry along the way...
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That was close!
I'm a little nervous.
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LAUGHTER
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I knew I wouldn't be able
to fool them.
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LAUGHTER
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..all in the name of bringing you
a simple taste of Provence.
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There is one thing in France which
seems even more important
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than food - a sporting spirit,
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be it football, tennis or even
petanque.
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Well, I'm going to be combining
both of these French passions,
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food and sport,
over a match with the locals.
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They know us
Brits are also fantastic at footie
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and tennis, but petanque
and a dish to win them over?
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I've got my work cut out!
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I already have a classic
taste of Provence in mind,
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but to really set my dish off I'm
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on the hunt for something both
we and the French adore.
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Cheese!
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Versatile and cost-effective,
a little can go a long way
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on many dishes from a classic Welsh
rarebit to a French onion soup.
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But, with over a thousand
varieties to choose from,
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finding the perfect
fromage won't be easy.
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Luckily for me, if there's one
person who knows what the locals
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like, it's Monique...
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Bonjour!
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..who's been selling
cheeses in Saint Remy for 50 years.
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Ho-ho! Paradise!
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I would really love to know
all about the cheese of this region.
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What's the cheese of here?
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C'est le fromage de chevre.
The goat's cheese?
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The goat cheese.
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Provence is said to produce the best
goat's cheese in France
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and Monique sources all hers
locally,
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offering something to suit
everyone's taste,
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including selection boxes flavoured
with fruit, herbs and spices.
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Ah? Ici. Ah, OK.
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Donc ici nous avons...
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..goat's cheese fresh avec quince.
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Quince. Ciboulettes.
Chives.
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Baies roses.
Red peppercorns.
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Eh, raisin. Raisin.
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This we do specially for
aperitif. I like that.
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But, as an aperitif? So at the
beginning of your meal... Yeah.
..not at the end of the meal?
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That must mean that the goat's
cheese is quite light in flavour.
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It's very light.
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It will not have the same taste
fresh and matured, you know?
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But how old is this? Un jour.
It's one day? OK.
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Monique doesn't only add her
own flavours...
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Celui-ci il a huit jours.
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..she ripens the cheeses in-house to
give them extra depth.
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Deux mois. Two months. Two months.
Two months.
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I love the shape.
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The form will change the flavour.
Really?
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When it's round, small, big...
It's firm. ..you have another kind
of flavour.
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C'est firme, oui. C'est firme?
Not, not strong.
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I'm not sure a strong cheese
is what I'm after.
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I need something to please a crowd.
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It's like a little collection, it
reminds me of petits fours.
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Beautiful!
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They're all flavours of the region.
C'est ca. There's all of the
region. Exactly.
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It's, it's not just to sell, it's...
It's to make better.
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Yeah, exactly.
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Which would you recommend for me?
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Pour, ca peut etre.
C'est pour moi? Oui.
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Yeah, I'm going to try it. Can I
have the, can I buy one of those,
please?
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Monique may be a keen
supporter of local producers,
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but does she share an appetite
for France's most popular pastime?
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I've been invited to play petanque.
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Ah, petanque. Petanque.
It's my accent! Mm-hm?
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Petanque. Petanque.
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It's easy to do?
It's easy, er...
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Is it competitive? You have to
drink a little bit of pastis.
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Oh, no, I'm not good with
liqueurs.
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Do you play petanque?
Ah, non, j'ai pas le temps. No?
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Je m'occupe de mes fromages, moi.
Just cheese, just cheese only?
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Cheese, cheese, cheese
pour mes clients.
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Just cheese for the customers?
C'est ca! Ah!
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Merci beaucoup. Thank you. Merci au,
merci au revoir.
Au revoir, monsieur.
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I may not have got any useful
petanque tips,
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but at least I've got
a taste of what the locals like.
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Monique's goat's cheese will help me
to win some friends later.
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But, to seal the deal, I want to
show you a simple yet delicious
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recipe that's purely Provence.
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Tapenade.
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A quick, no-cook condiment to pep up
a vinaigrette,
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or take a simple tomato
sauce to the next level.
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Whipped up in a flash,
it all starts with shallots.
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Quickly just chop them up.
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I'm just going to put
that into my blender.
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Think of tapenade
as a Provencal pesto -
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a rustic sauce to
super-boost any dish.
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And there we go.
So, that's the base.
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Now to build the flavour.
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I always think that olives are
pretty much of a love/hate thing.
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You either love 'em or you hate
them.
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But I know one thing here
in Provence, everyone loves olives.
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Fresh is nice, but the cheaper
jarred olives will do just as well.
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A few little anchovies in that.
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Pinch of salt. Now you have to be
careful with the salt,
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because olives are naturally salty,
your anchovies are salty,
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but what breaks it through are these
little capers here.
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So that's a lovely little
bit of acidity.
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A touch of vinegar and a glug
of olive oil.
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Twist of pepper.
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To bring everything together,
gently pulse.
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This is great through pasta,
dip, sandwiches.
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Lovely with just a little
bit of cheese and bread.
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It's so versatile.
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Great on a ploughman's too.
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Really, really delicious.
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Right, I'd better get
this into jars.
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Tapenade is as Provencal
as you can get.
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So I'm hoping this will make the
perfect half-time petanque snack.
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I know they take it really
seriously in this part of the world.
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Cos I'm not going to win them over
with this little bit of tapenade,
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I'd better make some more.
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Deliciously simple.
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There we have it.
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I hope it's enough.
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This punchy olive spread has got me
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hankering for something more
substantial.
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I've got a quick
and crispy twist to transform humble
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ingredients into the perfect
Provencal meal.
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All I need is the freshest goat's
cheese I can find.
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Thankfully, I'm in the right place -
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the pastures of Provence.
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These are the perfect living
conditions to rear sheep and
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goats, providing cheesemakers like
Florent with great-quality milk.
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A local producer whose
family has been living the good life
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making goat's
cheese for over 50 years.
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Today, Florent has agreed to show me
what it takes to make
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an award-winning French cheese,
from milk pail to plate.
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Bonjour! Ah, bonjour!
Enchante. Merci.
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Wow! Wow, wow, wow!
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I just hope his herd of dairy
goats are up for the challenge.
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I don't know what it is with goats,
but they're quite naughty.
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Yeah.
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Hardy by nature, Saanen goats are
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prized for their abundant milk
production,
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which is fortunate, considering what
Florent wants me to do!
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You have to, to milk by hand.
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Yeah, but you've got machinery back
there.
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Yeah, but you know for you, you have
to try it by hand, it's better.
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So, I get the feeling that
you're putting me
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through a bit of apprenticeship,
aren't you?
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Yeah, yeah.
That's what it is.
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I've got to do it the old-fashioned
way.
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Typical! Typical, typical!
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HE LAUGHS
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Getting hands-on is all
part of the job.
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How do we do this?
Alors. Whoop la!
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No!
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Ooh! Ah!
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Milking by hand gives Florent
a daily opportunity to check
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the health of the herd.
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No. Oh!
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Their milk production is also
something he keeps a close eye on.
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It's hard work. Ah, yes. You've got
to be strong. Aye, yeah.
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Quickly, quickly, quickly!
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I am moving quickly!
I can't do it any quicker!
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Well, that's not too bad.
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If you have one day for one goat,
it's OK.
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But not, but not for you!
Go on, show me, show me.
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Will never be my employee.
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I'm too slow!
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Demoted on my very first day!
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Right, I'm, I've got her,
I've got her, ah!
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She's strong!
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The quality and volume of the milk
varies with the season,
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falling off in the summer,
so every last drop counts.
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I thought
I was doing a good job.
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Now I am really embarrassed.
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I, I get the message.
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FLORENT LAUGHS
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Milking over for the day,
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it's time for the herd to replenish
themselves in the pastures.
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I hope you run very well. Oh, I can
run, yeah, I can run, trust me!
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00:10:02,080 --> 00:10:03,120
Allez!
Whoa!
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Excited by the promise of fresh
grass.
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Come on! ..this is like a goat Grand
Prix.
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God, they move quick, don't they?
Allez, allez, allez! Allez, allez!
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00:10:12,080 --> 00:10:13,560
Oi. Oi.
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00:10:13,560 --> 00:10:15,240
Ow! Whoa!
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00:10:15,240 --> 00:10:18,560
After a dry summer, the rich green
grass will help the herd
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00:10:18,560 --> 00:10:23,280
and their milk fatten up for the
winter, and fat means great flavour!
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So strong!
201
00:10:26,600 --> 00:10:29,040
I feel like all they want to do is
just knock me over
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00:10:29,040 --> 00:10:30,400
and get to this bucket of food.
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00:10:30,400 --> 00:10:31,800
Whoa!
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00:10:31,800 --> 00:10:34,040
I've had my backside
bitten a few times
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and it's always by the little
ones as well.
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00:10:37,120 --> 00:10:38,520
Whoa!
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00:10:38,520 --> 00:10:40,920
Ooh!
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00:10:40,920 --> 00:10:43,000
I'll tell you what...
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00:10:44,760 --> 00:10:46,560
..that is not easy.
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00:10:48,680 --> 00:10:50,200
Argh! Get off!
211
00:10:50,200 --> 00:10:53,040
I can't believe how strong
they are, and you know,
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00:10:53,040 --> 00:10:55,600
when I said you feel like you're
walking in a stampede,
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00:10:55,600 --> 00:10:57,760
trust me, you're walking in a
stampede.
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00:10:57,760 --> 00:11:02,440
They're hungry, we've got the food,
we've got to get them from A to B.
215
00:11:02,440 --> 00:11:04,080
In fact...Whoa!
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00:11:05,600 --> 00:11:07,000
Get off!
217
00:11:10,840 --> 00:11:12,120
Argh!
218
00:11:14,080 --> 00:11:16,200
Was it you that took me over?
219
00:11:16,200 --> 00:11:18,480
Yeah, no point in making
friends with me now!
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00:11:20,120 --> 00:11:21,800
You nearly had me for breakfast!
221
00:11:21,800 --> 00:11:24,080
GOATS BLEAT
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Come on.
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00:11:25,160 --> 00:11:26,720
The goats may be strong,
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00:11:26,720 --> 00:11:29,840
but the cheese they make has a soft
sweet taste in the mouth.
225
00:11:33,160 --> 00:11:35,640
And after a chance to check
my bruises,
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00:11:35,640 --> 00:11:38,680
Florent has brought me
to the business end of the dairy,
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00:11:38,680 --> 00:11:41,560
where everything is done by hand.
228
00:11:41,560 --> 00:11:44,240
This cheese was made yesterday.
229
00:11:44,240 --> 00:11:46,880
So - it's like this.
230
00:11:46,880 --> 00:11:48,600
Push, right turn.
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00:11:50,000 --> 00:11:51,240
Ah!
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00:11:52,440 --> 00:11:55,840
Served fresh, goat's cheese
like this doesn't need to age
233
00:11:55,840 --> 00:11:57,720
like a hard cheese,
234
00:11:57,720 --> 00:12:00,520
so a turn halfway is all it needs
to ripen.
235
00:12:02,520 --> 00:12:04,600
Yeah, OK. Wow.
236
00:12:04,600 --> 00:12:06,680
Same one, but quickly.
237
00:12:06,680 --> 00:12:08,480
OK. Faster. Hup!
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00:12:08,480 --> 00:12:09,640
LAUGHS
239
00:12:09,640 --> 00:12:12,240
Hup. I knew that was coming.
I knew that was coming.
240
00:12:12,240 --> 00:12:14,440
Turning by hand isn't just
traditional,
241
00:12:14,440 --> 00:12:17,040
it gives Florent a chance to feel
the texture,
242
00:12:17,040 --> 00:12:19,160
which needs to stay creamy.
243
00:12:19,160 --> 00:12:22,720
Is this OK to eat now?
I can sell it tomorrow.
244
00:12:22,720 --> 00:12:24,720
Tomorrow? Yeah. Wow.
245
00:12:24,720 --> 00:12:27,480
Well, I'd better taste
some before it's all gone!
246
00:12:28,440 --> 00:12:30,360
This is very, very fresh.
247
00:12:30,360 --> 00:12:35,280
In Provence, usually we eat very
fresh because of the sun.
248
00:12:35,280 --> 00:12:37,400
We eat with good tomato.
249
00:12:37,400 --> 00:12:39,080
Ooh. Olive oil.
250
00:12:39,080 --> 00:12:40,440
For me, it's the best. OK.
251
00:12:41,720 --> 00:12:43,480
Very soft, this one. Mm.
252
00:12:45,080 --> 00:12:47,320
It's incredibly soft.
253
00:12:47,320 --> 00:12:48,840
Mm!
254
00:12:48,840 --> 00:12:51,440
And I can imagine that with some
tomatoes, oil
255
00:12:51,440 --> 00:12:54,560
and a little pinch of salt.
It's fantastic.
256
00:12:54,560 --> 00:12:56,040
Can I have another piece, please?
257
00:12:56,040 --> 00:12:57,120
LAUGHS
258
00:13:01,560 --> 00:13:04,520
Fresh from the farm, I'm off to a
family-run restaurant
259
00:13:04,520 --> 00:13:06,320
in the heart of Saint-Remy,
260
00:13:06,320 --> 00:13:08,800
that breaks with traditional
French cuisine,
261
00:13:08,800 --> 00:13:12,360
while keeping local Provencal
produce front and centre.
262
00:13:14,200 --> 00:13:18,280
Chef Jana and daughter Fiona
have created a dining experience
263
00:13:18,280 --> 00:13:21,280
that celebrates different food
cultures from around the world.
264
00:13:22,440 --> 00:13:25,320
And I'm bringing them some
of Florent's fresh goat's cheese
265
00:13:25,320 --> 00:13:29,600
to help make a special dish
from this month's Lebanese menu.
266
00:13:29,600 --> 00:13:32,280
Bonjour! Ah, bonjour, Marcus.
Ca-va? Enchante.
267
00:13:32,280 --> 00:13:34,320
I love this restaurant. It's unique.
268
00:13:34,320 --> 00:13:35,520
Wow!
269
00:13:35,520 --> 00:13:37,880
It's inspired for travel,
270
00:13:37,880 --> 00:13:41,080
and she adapt her kitchen for the
client not be scared... Yes.
271
00:13:41,080 --> 00:13:42,720
..to be more adventurous. OK.
272
00:13:42,720 --> 00:13:44,320
But how hard is that, though?
273
00:13:44,320 --> 00:13:46,120
Here in Provence, they love their
tradition. Yes.
274
00:13:46,120 --> 00:13:48,600
They, they adore it,
they stick by it.
275
00:13:48,600 --> 00:13:51,480
When something different
comes along, do they accept it?
276
00:13:51,480 --> 00:13:52,680
Ah...
277
00:13:52,680 --> 00:13:54,720
Yes, yes, it is. Yes. Oui?
278
00:13:54,720 --> 00:13:57,800
Yes. People are used to
eat the same way,
279
00:13:57,800 --> 00:14:00,520
and you know how French people, we
are, we are proud
280
00:14:00,520 --> 00:14:02,600
and we want to keep our
traditions... Yes.
281
00:14:02,600 --> 00:14:04,480
..but there is a lot of immigration,
282
00:14:04,480 --> 00:14:06,600
and we take inspiration
for that too.
283
00:14:06,600 --> 00:14:08,800
It's unique. Yes. Yes.
284
00:14:08,800 --> 00:14:11,480
A real melting pot of culture
and cuisine.
285
00:14:11,480 --> 00:14:13,760
I'm intrigued to see how Jana
transforms
286
00:14:13,760 --> 00:14:15,640
a simple ingredient like this.
287
00:14:16,720 --> 00:14:18,120
Oh, la la!
288
00:14:18,120 --> 00:14:19,480
I'm sure you'll recognise it.
289
00:14:19,480 --> 00:14:20,760
Ah, le chevre.
290
00:14:20,760 --> 00:14:22,960
Can you show me how you make one
of your dishes?
291
00:14:22,960 --> 00:14:26,040
I really am excited about seeing
what you're doing. OK.
292
00:14:26,040 --> 00:14:29,000
OK. Allez. Let's go. This way?
293
00:14:29,000 --> 00:14:30,040
Allez!
294
00:14:30,040 --> 00:14:31,960
THEY LAUGH
295
00:14:31,960 --> 00:14:34,480
Jana is going to show me
how to make labneh,
296
00:14:34,480 --> 00:14:36,800
a Middle Eastern strained yoghurt.
297
00:14:36,800 --> 00:14:40,920
But using goat's cheese in the base
is her own twist on tradition.
298
00:14:40,920 --> 00:14:44,840
So I get the feeling I've ended up
here in front of the board,
299
00:14:44,840 --> 00:14:47,480
means I've got some jobs to do.
Oui. Oh, yes.
300
00:14:47,480 --> 00:14:50,280
You - you've set this station up
very well.
301
00:14:50,280 --> 00:14:52,600
So right, give me a job.
What, what can I do?
302
00:14:52,600 --> 00:14:53,760
Tu vas prendre l'ail...
303
00:14:53,760 --> 00:14:56,080
Peeling garlic. What a surprise!
304
00:14:56,080 --> 00:14:59,000
Still, at least sous-chef is a step
up from goat herder!
305
00:15:02,080 --> 00:15:04,000
Non? Non, non? Oh, no.
306
00:15:04,000 --> 00:15:05,400
Got it wrong. Oh, la la...
307
00:15:05,400 --> 00:15:07,800
But once again, the apprentice
gets it wrong!
308
00:15:07,800 --> 00:15:10,400
Do it. This much? Right.
309
00:15:10,400 --> 00:15:13,120
Tout. Tout, tout. Vouz prenez ca.
310
00:15:13,120 --> 00:15:14,720
Wow. Et vous pilez. Careful.
311
00:15:14,720 --> 00:15:16,720
It's the African vibe, that.
Voila.
312
00:15:16,720 --> 00:15:18,760
Tres bien.
313
00:15:18,760 --> 00:15:21,200
Yeah. Yeah, yeah. This is like a
weapon, you know. It's dangerous.
314
00:15:21,200 --> 00:15:22,560
THEY LAUGH
315
00:15:22,560 --> 00:15:25,800
It isn't crushed garlic Jana wants,
it's garlic cream!
316
00:15:25,800 --> 00:15:27,520
You have to be a muscle.
317
00:15:28,720 --> 00:15:29,880
I'm doing it!
318
00:15:29,880 --> 00:15:31,720
Merci, Marcus.
319
00:15:31,720 --> 00:15:34,000
Creamed to Chef Jana's standards,
320
00:15:34,000 --> 00:15:35,880
before the garlic can be infused,
321
00:15:35,880 --> 00:15:39,120
Florent's soft goat's
cheese needs to be loosened.
322
00:15:39,120 --> 00:15:42,120
Lightly beaten, Jana adds Greek
yoghurt,
323
00:15:42,120 --> 00:15:43,960
the traditional base for labneh.
324
00:15:43,960 --> 00:15:45,160
Voila. Superb.
325
00:15:46,800 --> 00:15:50,440
Once blended together, in goes the
precious garlic cream.
326
00:15:50,440 --> 00:15:52,040
Waste nothing.
327
00:15:52,040 --> 00:15:54,080
She's like, you see, you see.
328
00:15:54,080 --> 00:15:55,240
A season...
329
00:15:55,240 --> 00:15:56,520
..a stir...
330
00:15:56,520 --> 00:15:58,320
..and into a muslin bag to drain.
331
00:15:59,880 --> 00:16:02,280
I've got to clean the bowl out,
cos I know she's watching me.
332
00:16:02,280 --> 00:16:04,280
Oui.
333
00:16:04,280 --> 00:16:06,040
Very tight. OK. Tight, tight, tight.
334
00:16:06,040 --> 00:16:08,160
And you can, you can see already
the water's coming.
335
00:16:08,160 --> 00:16:11,800
Out comes the excess whey, leaving
nothing but the garlicky cheese.
336
00:16:11,800 --> 00:16:13,840
Put it in the fridge.
337
00:16:13,840 --> 00:16:17,440
Now it's time to build a Lebanese
spice mix to dress it with,
338
00:16:17,440 --> 00:16:21,440
again, using ingredients you'd
find in most French kitchens.
339
00:16:23,000 --> 00:16:25,040
Il faut que a soit de la puree.
Boom, boom, boom.
340
00:16:25,040 --> 00:16:26,480
You have to do it a lot.
341
00:16:28,000 --> 00:16:29,640
Oh, wow. You can smell.
342
00:16:30,720 --> 00:16:32,560
All, please. Tout, tout, tout.
343
00:16:32,560 --> 00:16:36,880
The spices and fresh herbs, like
mint and rosemary, are universal.
344
00:16:36,880 --> 00:16:39,840
It's how you use them
that makes all the difference.
345
00:16:41,720 --> 00:16:43,600
Yeah, I seem to be doing all
the work today.
346
00:16:43,600 --> 00:16:44,680
LAUGHTER
347
00:16:44,680 --> 00:16:46,200
Commis chef.
348
00:16:46,200 --> 00:16:50,080
Ah, apprentice? Apprenti chef.
I'm not even a commis chef.
349
00:16:50,080 --> 00:16:52,320
I can't believe that.
350
00:16:52,320 --> 00:16:55,320
I'm not even the sous-chef,
the chef de partie, or the commis.
351
00:16:55,320 --> 00:16:57,080
I am the apprentice chef.
352
00:16:58,040 --> 00:17:01,880
The crossovers keep coming, with
dried apricots and fresh figs.
353
00:17:01,880 --> 00:17:04,240
Classically French and
Middle-Eastern.
354
00:17:04,240 --> 00:17:06,240
Now that I've done all the work...
355
00:17:06,240 --> 00:17:09,200
Time to appreciate
some of Jana's hard work.
356
00:17:09,200 --> 00:17:10,600
Yesterday's drained labneh.
357
00:17:10,600 --> 00:17:12,640
You see the texture? Perfect.
358
00:17:13,920 --> 00:17:17,000
It just needs a quick stir
to soften.
359
00:17:17,000 --> 00:17:18,920
What's this? La creme fraiche.
360
00:17:20,040 --> 00:17:21,080
Excusez-moi.
361
00:17:21,080 --> 00:17:24,120
Finally, a light drizzle of olive
oil gets mixed through
362
00:17:24,120 --> 00:17:26,200
and it's time to assemble.
363
00:17:26,200 --> 00:17:29,800
Jana is doing something with
so many different flavours,
364
00:17:29,800 --> 00:17:32,800
and stories from around the world
here in Provence with,
365
00:17:32,800 --> 00:17:35,280
with these ingredients.
So I think it's great.
366
00:17:35,280 --> 00:17:37,400
This is such a simple, no-cook dish.
367
00:17:37,400 --> 00:17:41,160
Once you have the base, you can add
whatever herbs, fruits
368
00:17:41,160 --> 00:17:44,400
and spices you want,
to flavour it up.
369
00:17:44,400 --> 00:17:46,120
Rose? Rose.
370
00:17:46,120 --> 00:17:48,440
For the colour and for the smell.
371
00:17:48,440 --> 00:17:52,280
So a little bit of the mint,
a little bit of parsley. Oui.
372
00:17:52,280 --> 00:17:53,560
Nice.
373
00:17:53,560 --> 00:17:55,280
Van Gogh. It's a picture.
374
00:17:55,280 --> 00:17:58,280
Oui, oui. Chef de Van Gogh. Yes.
375
00:17:58,280 --> 00:18:00,040
Look at that. Perfect.
376
00:18:01,000 --> 00:18:02,920
I think there's only one thing we
have to do now,
377
00:18:02,920 --> 00:18:04,360
and that is taste. Yes.
378
00:18:04,360 --> 00:18:06,440
Manger! Goutez!
379
00:18:08,680 --> 00:18:12,440
It's clean, it's fresh,
it's well-balanced.
380
00:18:12,440 --> 00:18:13,880
Superb. Oh, merci.
381
00:18:13,880 --> 00:18:16,120
I think it's delicious, I really do.
382
00:18:18,280 --> 00:18:20,760
With her twist on Provencal produce,
383
00:18:20,760 --> 00:18:25,560
Jana really knows how to beat her
fellow locals at their own game.
384
00:18:25,560 --> 00:18:27,280
I've been invited to play petanque.
385
00:18:27,280 --> 00:18:28,960
Does she have any advice for me?
386
00:18:28,960 --> 00:18:31,120
Vous les essuyez bien la petanque,
le boule.
387
00:18:31,120 --> 00:18:32,520
Polish the ball? Oui, oui.
388
00:18:32,520 --> 00:18:33,880
OK. That's good advice.
389
00:18:33,880 --> 00:18:35,280
I have another advice.
390
00:18:35,280 --> 00:18:37,800
Technically, you should be
drinking Ricard with it.
391
00:18:37,800 --> 00:18:39,880
Oh, everybody says that. Why?
392
00:18:39,880 --> 00:18:43,800
I think because you have to
feel relaxed to do your...
393
00:18:43,800 --> 00:18:45,160
To do your hand motion?
394
00:18:45,160 --> 00:18:47,360
C'est Provencal. Ah, it's the
Provencal style.
395
00:18:47,360 --> 00:18:50,560
It's tradition here - drink, play
the game... Yeah. ..enjoy yourself.
396
00:18:50,560 --> 00:18:52,360
Exactly. Exactement.
397
00:18:52,360 --> 00:18:53,640
Great advice. Thank you.
398
00:18:53,640 --> 00:18:55,080
Merci, Marcus. Merci.
399
00:18:58,520 --> 00:19:00,120
With simplicity in mind,
400
00:19:00,120 --> 00:19:02,560
and some leftover cheese
from Florent's farm,
401
00:19:02,560 --> 00:19:05,480
I want to show you a quick and
crispy Provencal supper
402
00:19:05,480 --> 00:19:07,600
to try at home.
403
00:19:07,600 --> 00:19:11,280
I just need to pick up one more
ingredient on my way.
404
00:19:11,280 --> 00:19:12,840
Ah!
405
00:19:12,840 --> 00:19:14,200
This is what I've been looking for.
406
00:19:14,200 --> 00:19:15,760
Beautiful courgettes.
407
00:19:15,760 --> 00:19:17,720
My dad used to buy lots of these.
408
00:19:17,720 --> 00:19:19,640
You know, sometimes you can
buy vegetables,
409
00:19:19,640 --> 00:19:22,280
depends on what you're going to
do with them, that aren't perfect.
410
00:19:22,280 --> 00:19:24,720
So you've got some little old
baby aubergines here.
411
00:19:24,720 --> 00:19:27,040
You can see they're going wrinkled,
and going brown.
412
00:19:27,040 --> 00:19:28,440
Great for ratatouille.
413
00:19:28,440 --> 00:19:31,560
You can buy them if they're a little
bit bruised, doesn't matter.
414
00:19:31,560 --> 00:19:34,200
And when I come to
marketplaces like here,
415
00:19:34,200 --> 00:19:35,680
I'm looking for value,
416
00:19:35,680 --> 00:19:38,040
and if you're looking for the
perfect shape,
417
00:19:38,040 --> 00:19:39,480
I think that's the wrong approach.
418
00:19:40,800 --> 00:19:42,560
Merci, merci, madam, merci.
419
00:19:43,880 --> 00:19:47,880
Like our French cousins,
we Brits are fond of fromage,
420
00:19:47,880 --> 00:19:50,880
producing more than 400 different
varieties.
421
00:19:50,880 --> 00:19:54,600
As always, our sharp and tangy
Cheddar reigns supreme.
422
00:19:54,600 --> 00:19:58,720
And while nothing beats cheese on
toast, tastes are changing,
423
00:19:58,720 --> 00:20:02,080
and goat's cheese sales in the UK
are on the rise.
424
00:20:02,080 --> 00:20:06,080
Inspired by Jana's take on local
Provencal ingredients,
425
00:20:06,080 --> 00:20:10,000
I've got a sharing platter that's
simple, cost-effective
426
00:20:10,000 --> 00:20:13,200
and makes veg the star of any table.
427
00:20:13,200 --> 00:20:16,760
Tempura-battered courgettes with
goat's cheese dip
428
00:20:16,760 --> 00:20:18,160
and lavender honey.
429
00:20:20,120 --> 00:20:22,320
Here it is, Florent's goat's cheese.
430
00:20:22,320 --> 00:20:23,640
Absolutely fabulous.
431
00:20:23,640 --> 00:20:26,040
A great experience going to
his farm,
432
00:20:26,040 --> 00:20:28,160
looking after the goats,
feeding the goats,
433
00:20:28,160 --> 00:20:30,720
but also making some fabulous
cheese.
434
00:20:30,720 --> 00:20:34,080
Like the labneh I made earlier,
I'm flavouring my goat's cheese
435
00:20:34,080 --> 00:20:35,400
adding creme fraiche...
436
00:20:36,640 --> 00:20:39,680
..a touch of seasoning and freshly
chopped herbs.
437
00:20:39,680 --> 00:20:44,480
But you could use dried spices,
like chilli flakes or nutmeg,
438
00:20:44,480 --> 00:20:46,040
whatever suits your taste.
439
00:20:46,040 --> 00:20:47,760
Right in there.
440
00:20:47,760 --> 00:20:50,960
In goes the zest of half a lemon,
and mix.
441
00:20:52,200 --> 00:20:56,320
If goat's cheese isn't your thing,
try cottage or cream cheese.
442
00:20:56,320 --> 00:20:59,240
They taste just as good,
and are cheaper too.
443
00:20:59,240 --> 00:21:01,240
This type of goat's cheese,
a soft goat's cheese,
444
00:21:01,240 --> 00:21:02,960
is incredibly light in flavour,
445
00:21:02,960 --> 00:21:05,000
and the minute you add a bit of
salt, a bit of pepper,
446
00:21:05,000 --> 00:21:06,360
lemon zest to it,
447
00:21:06,360 --> 00:21:09,160
it really does just lift it out of
the bowl.
448
00:21:09,160 --> 00:21:12,080
And of course, just adding
a touch of oregano into it,
449
00:21:12,080 --> 00:21:14,480
sort of one of those lovely herbs
that you get in this region,
450
00:21:14,480 --> 00:21:17,800
and it works really well with
a light cheese like this.
451
00:21:17,800 --> 00:21:20,080
Dip done, so now I'm turning
my attention
452
00:21:20,080 --> 00:21:21,560
to the tempura side of things.
453
00:21:21,560 --> 00:21:22,920
On to my courgettes.
454
00:21:24,360 --> 00:21:28,280
I'm going to transform my cheap
and cheerful market buys
455
00:21:28,280 --> 00:21:30,840
into crunchy scoops for the creamed
cheese.
456
00:21:31,920 --> 00:21:35,840
This is where a little bit of
precision is quite important.
457
00:21:35,840 --> 00:21:36,920
Look at that.
458
00:21:36,920 --> 00:21:39,880
I've got a bit of thinness there
and I've got a thickness there.
459
00:21:39,880 --> 00:21:41,760
I don't know what it is with me
at the moment,
460
00:21:41,760 --> 00:21:43,880
but my lines are not as
straight as they used to be.
461
00:21:45,440 --> 00:21:46,640
Rustic Marcus.
462
00:21:48,120 --> 00:21:50,720
My wedges are all over the place.
463
00:21:50,720 --> 00:21:53,200
There we go. Almost perfect.
464
00:21:53,200 --> 00:21:55,920
Finally, dust the courgette rounds
with flour...
465
00:21:57,120 --> 00:21:59,520
..and it's time to tempura.
466
00:21:59,520 --> 00:22:00,920
Tempura batter.
467
00:22:00,920 --> 00:22:03,120
It's a crispy, really, really
crispy batter.
468
00:22:03,120 --> 00:22:05,240
So plain flour,
469
00:22:05,240 --> 00:22:06,640
cornflour,
470
00:22:06,640 --> 00:22:07,760
equal quantities.
471
00:22:08,760 --> 00:22:12,040
Gently just mix those two together.
472
00:22:13,680 --> 00:22:15,480
Pinch of salt.
473
00:22:15,480 --> 00:22:16,880
Then for the liquid.
474
00:22:18,680 --> 00:22:21,160
Ice-cold, sparkling water.
475
00:22:21,160 --> 00:22:24,120
The carbon dioxide bubbles
trapped in the batter
476
00:22:24,120 --> 00:22:26,240
will make it incredibly light.
477
00:22:26,240 --> 00:22:29,080
The principle of making this
type of batter
478
00:22:29,080 --> 00:22:31,560
is no different to when you're
making a short pastry.
479
00:22:31,560 --> 00:22:36,480
The less you work it, the lighter
and crumblier it will be.
480
00:22:36,480 --> 00:22:38,520
So a little fork, bring it together,
481
00:22:38,520 --> 00:22:41,200
get a whisk in there, move it around
the base, gently mixing.
482
00:22:41,200 --> 00:22:43,680
As you can see, I'm just folding
it in.
483
00:22:43,680 --> 00:22:46,920
Batter done, it's time to fry.
484
00:22:46,920 --> 00:22:49,640
I've got some vegetable oil here.
180 degrees C.
485
00:22:49,640 --> 00:22:53,000
And always just a nice thing to do
is just to test your batter,
486
00:22:53,000 --> 00:22:55,600
is just sprinkle a little bit in.
487
00:22:55,600 --> 00:22:59,600
With a tempura batter, you don't
wait for it to go brown.
488
00:22:59,600 --> 00:23:02,040
This is not your
fish and chip batter.
489
00:23:02,040 --> 00:23:03,760
That's the colour you want it to be.
490
00:23:03,760 --> 00:23:04,800
Nice and light.
491
00:23:06,240 --> 00:23:07,400
Little bit of seasoning.
492
00:23:14,040 --> 00:23:15,440
Mm!
493
00:23:15,440 --> 00:23:16,800
Crunchy batter.
494
00:23:16,800 --> 00:23:18,640
Now I know it's ready.
495
00:23:18,640 --> 00:23:20,200
Wow! Crispies.
496
00:23:21,320 --> 00:23:23,000
Shake any extra flour off.
497
00:23:24,880 --> 00:23:26,960
Dip the floured rounds into the
batter,
498
00:23:26,960 --> 00:23:30,080
then carefully lay
the courgettes into the hot oil.
499
00:23:30,080 --> 00:23:31,120
Simple.
500
00:23:32,280 --> 00:23:33,520
I love...
501
00:23:35,040 --> 00:23:36,640
..a batter.
502
00:23:36,640 --> 00:23:38,680
For the crispiest courgettes,
503
00:23:38,680 --> 00:23:41,880
don't overcrowd the pan, or
the temperature will drop.
504
00:23:41,880 --> 00:23:45,920
Flip for an even colour, and once
light and golden, out they come.
505
00:23:48,960 --> 00:23:50,760
Beautiful.
506
00:23:50,760 --> 00:23:52,280
Onto your paper.
507
00:23:52,280 --> 00:23:54,560
While those are hot,
sprinkling of salt.
508
00:23:55,560 --> 00:23:58,080
Then it's back to my flavour-packed
goat's cheese.
509
00:24:00,680 --> 00:24:03,480
Delicious. Nice and crispy.
510
00:24:03,480 --> 00:24:04,720
Little bit of honey.
511
00:24:07,080 --> 00:24:09,600
A light drizzle and I'm done.
512
00:24:09,600 --> 00:24:11,840
There we have it.
Stunning goat's cheese,
513
00:24:11,840 --> 00:24:14,520
crispy fried courgettes,
lavender honey.
514
00:24:15,720 --> 00:24:18,480
I know it's big,
but I think I'll manage.
515
00:24:18,480 --> 00:24:19,920
Let's give it a go.
516
00:24:19,920 --> 00:24:23,480
The cool, sharp cheese works
so well with the crispy courgettes.
517
00:24:23,480 --> 00:24:24,600
Mwah.
518
00:24:24,600 --> 00:24:26,480
And just a hint of sweetness.
519
00:24:28,920 --> 00:24:30,640
Oh! Lavender!
520
00:24:33,120 --> 00:24:34,560
Bit of that goat's cheese.
521
00:24:36,720 --> 00:24:40,240
Today has been a real love affair
with goat's cheese,
522
00:24:40,240 --> 00:24:44,480
which all started with an invitation
to join the local petanque team
523
00:24:44,480 --> 00:24:47,080
and share our love of sport
and food.
524
00:24:53,960 --> 00:24:57,200
I've done my homework when it comes
to cheese and tapenade,
525
00:24:57,200 --> 00:25:00,560
but the last time I played petanque
was with the kids on the beach.
526
00:25:00,560 --> 00:25:03,360
So I hope I don't embarrass
myself too much.
527
00:25:05,800 --> 00:25:08,640
This is the heart and soul
of a town,
528
00:25:08,640 --> 00:25:12,000
and I'm going to do my best to fly
the flag for Great Britain.
529
00:25:12,000 --> 00:25:13,920
So, here goes!
530
00:25:13,920 --> 00:25:15,680
Bonjour. Bonjour.
531
00:25:15,680 --> 00:25:18,160
Bonjour, Marcus. Bonjour, Monsieur.
532
00:25:18,160 --> 00:25:20,920
You want to play with us?
I would love to be able to play.
533
00:25:20,920 --> 00:25:22,720
Petanque has its own etiquette,
534
00:25:22,720 --> 00:25:25,360
and it's tradition to have a
drink before you start.
535
00:25:25,360 --> 00:25:27,560
I've brought some pastis. OK.
536
00:25:27,560 --> 00:25:30,280
Ladies first. Yes.
537
00:25:30,280 --> 00:25:32,520
Encore? Non, alors...
538
00:25:32,520 --> 00:25:35,080
Non.
539
00:25:35,080 --> 00:25:37,280
I said I didn't like liqueurs!
540
00:25:37,280 --> 00:25:39,040
You should mix with water.
541
00:25:39,040 --> 00:25:41,320
Oh. I, I don't...
542
00:25:41,320 --> 00:25:42,600
LAUGHS
543
00:25:42,600 --> 00:25:45,080
It's better with water. Is it? Yes.
544
00:25:45,080 --> 00:25:47,200
Oh, next time. Monsieur...
545
00:25:50,560 --> 00:25:52,720
So, how does this game work?
546
00:25:52,720 --> 00:25:56,920
You have to put your ball near,
or close to the jack.
547
00:25:56,920 --> 00:25:58,320
That's the one there? Yes.
548
00:25:58,320 --> 00:26:00,320
We show you. OK. OK?
549
00:26:00,320 --> 00:26:01,480
LAUGHTER
550
00:26:01,480 --> 00:26:03,560
It's time to choose my weapon.
551
00:26:05,120 --> 00:26:06,760
And this as well? Voila.
552
00:26:06,760 --> 00:26:08,040
Polish?
553
00:26:12,040 --> 00:26:13,120
I'm ready.
554
00:26:14,080 --> 00:26:16,320
This is a national sport.
555
00:26:16,320 --> 00:26:18,240
We have the same back home.
556
00:26:18,240 --> 00:26:19,320
Bowls.
557
00:26:19,320 --> 00:26:21,040
Allez, Marcus. Is it me? Yes.
558
00:26:22,320 --> 00:26:24,800
This is my moment. Here we go.
559
00:26:24,800 --> 00:26:28,920
With the locals looking on,
I make my sporting debut.
560
00:26:31,600 --> 00:26:33,680
Little bit slower. Slow. Slowly!
561
00:26:33,680 --> 00:26:35,000
I was close ,though!
562
00:26:36,960 --> 00:26:39,120
As I start to get into the swing
of it,
563
00:26:39,120 --> 00:26:43,680
it's easy to see why this is one of
France's favourite pastimes.
564
00:26:43,680 --> 00:26:45,480
THEY CHEER
565
00:26:45,480 --> 00:26:48,120
I've no clue what's happening.
I don't know who's winning.
566
00:26:49,960 --> 00:26:51,680
It's being taken very seriously.
567
00:26:53,680 --> 00:26:55,760
That's intense. Marcus, two points.
568
00:26:55,760 --> 00:26:57,600
Two points? Yeah, 7-7.
569
00:26:57,600 --> 00:26:59,880
7-7. Yeah. Seven each.
570
00:27:01,600 --> 00:27:04,400
My beginner's luck may have
made it a draw,
571
00:27:04,400 --> 00:27:08,080
but will it be a win for my taste
of Provence?
572
00:27:08,080 --> 00:27:10,320
I've brought some tapenade
and some baguettes,
573
00:27:10,320 --> 00:27:11,760
to say thank you for inviting me.
574
00:27:11,760 --> 00:27:13,160
Looks promising...
575
00:27:14,600 --> 00:27:16,680
Alors, et le caviar, il est ou?
The caviar?
576
00:27:16,680 --> 00:27:18,480
Ou est...? Caviar. OK.
577
00:27:19,480 --> 00:27:22,320
Never happy. Never happy.
I always get it wrong.
578
00:27:22,320 --> 00:27:26,160
Everyone's tucking in,
but has the Brit pulled off taking
579
00:27:26,160 --> 00:27:28,920
the French a classic
Provencal dish to eat?
580
00:27:30,480 --> 00:27:33,640
C'est parfait. C'est parfait.
It's perfect!
581
00:27:35,640 --> 00:27:39,120
I'm sure that's a legitimate toast.
Right?
582
00:27:39,120 --> 00:27:41,800
Thank you very much. Merci.
Merci beaucoup.
583
00:27:43,400 --> 00:27:45,360
I loved that. I absolutely loved it.
584
00:27:47,000 --> 00:27:50,080
My tapenade went down a treat.
585
00:27:51,120 --> 00:27:54,600
It's always been about taking
the French on at their own game,
586
00:27:54,600 --> 00:27:56,680
and that's all
I could have asked for.
587
00:27:58,080 --> 00:28:01,800
This game just helped me make a few
friends, which was why I was here.
588
00:28:03,360 --> 00:28:06,120
Right, I think I'd better go
and jump back in the game.
589
00:28:06,120 --> 00:28:07,400
Keep flying the flag!
590
00:28:10,040 --> 00:28:11,800
Voila. Bravo.
591
00:28:11,800 --> 00:28:15,360
You win it! Bravo! Bravo!
45750
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