All language subtitles for marcus.wareing.simply.provence.s01e09.720p.webrip.x264-skyfire

There is one special place where
I worked as a young chef

that has remained close to my heart.

Didn't think I'd come to France
and find a Barnsley chop.

And one region in particular that is
full of passionate producers

and incredible ingredients.

This is Provence!

We are going to be discovering
the secrets

of the very best and simplest
French cooking.

That is a discovery.

LAUGHTER

Nice and easy. Simple dinner
for one.

I'll be sharing tips, tricks
and techniques...

We've got flavours of Provence.

There's sunshine for you.

..and enjoying a bit of friendly
rivalry along the way...

That was close!

I'm a little nervous.

LAUGHTER

I knew I wouldn't be able
to fool them.

Yes!

LAUGHTER

..all in the name of bringing you
a simple taste of Provence.

There is one delicious food that is,
without doubt, loved the world over.

It may have started life
in South America

as the humble cocoa bean,

but it's the Swiss, Belgians
and of course French

who've turned it into an ingredient
we all adore.

But for all the posh chocolate
there is out there,

I love a good old-fashioned
bar of British chocolate.

But can the French convince me
otherwise?

It's not bad.

To find out, I've come to meet Joel.

Eh, bonjour.
Bonjour.

Joel. Marcus.
Enchante, Joel. Marcus. Joel.

A master chocolatier who's got
30 years' experience

under his belt.

And Mina Kande, who's also a chef,
is here to translate.

Yes, yes.

The smell, the aroma!

What a beautiful shop!

Joel creates 32 different flavours
and is always experimenting.

What makes your chocolates
so delicious?

Why are they so special?

It's a menu?
C'est ma carte, un menu.

It's a menu. Exactement, un menu.
It's a menu.

The chocolate menu.

Alphabetical.
Yes.

Each letter is a flavour.

So "A" is for almond and so on.

In fact, Joel's speciality
is infusing

his 74% dark chocolate with
the flavours of Provence.

I love that idea.

So there's always the alphabet
letters. Yes.

During the year, always
the alphabet.

As the seasons change, he changes
the flavour. Yes.

His chocolates are always square

because he started when he was
around six years old.

Oh, wow. He was doing some
for his friends

and it was always square.
That's nice.

I need to taste some.

Rosemary.

Lavender - my favourite.

OK, he makes it himself?
By himself.

Oh, perfect.
Yeah.

It's interesting cos the flower,
lavender... Yes.

..it's grown here, but yet it's not
used much in cookery.

Mm. But in chocolate, this is
a perfect ingredient.

Yes.

Mm!

The lavender - it just comes
at the end as a perfume.

Mm. You can almost smell it
afterwards

as you're starting to swallow.

Delicious, delicious.

So, rosemary?

Oh!
Mon histoire, oui!

Rosemary's so strong.

Superb.

Merci beaucoup.

I've got something I'd like him
to try.

Some British chocolate.
Oh!

This is a chocolate I grew up with,

and my father would buy this and it
was a treat on a Sunday. Aw.

And inside is fruit and nuts.
Ah, oui!

Could you ask Joel what he thinks
of British chocolate?

Oh, look, why are you laughing?

Why are you laughing?
I'm not.

I'm not.

Joel, qu'est-ce que vous pensez du
chocolat anglais?

Alors. Alors.

Alors.

LAUGHTER

So, he has nothing against, like,
British chocolate.

So he believes, like, the British
chocolate is more in-between

candy and chocolate.

Mm.
Oh!

Oh!

It's like being back home.

Sweet.
Very, very sweet.

LAUGHTER

Oui. C'est tres bon.
C'est tres bon?

J'aime bien avec les raisins aussi
dedans. Oui, oui.

Le raisin aussi?
Oui.

Pardon.

I can't believe it!

Joel's come back for seconds!

It just goes to show,

more expensive fancy chocolate
isn't always better.

But Joel's Provencal flavours have
got my taste buds tingling.

I would love to do a recipe.

I'd love to see how Joel
makes chocolates.

OK, et bah, c'est super.

It's been a long, long time since
I've done this.

Ooh, so nice.
A long time.

On y va? On y va.
Oui, oui.

Oui. Allez. Allez. Super.

My wish has been granted.

Voila.

Ah, here we go.

I like an apron.

It looks like I'm the apprentice,

and Joel's making the ultimate
taste of Provence in chocolate form

using almonds and olives.

Black olive? Oui. Oui?

Oui. Oui? Tres, tres bien.

Tres, tres bien.

OK, OK.

Now, I love nuts with
raisins in my chocolate, but olives?

I'm not sure how that would
go down back home,

but with just four ingredients -

almonds, olives, sugar and
chocolate,

this recipe couldn't be simpler.

And Joel starts by making
a caramel with the sugar.

So not too dark but hot enough to

er, to flash the olive.

Why does he use copper?

A lot of chocolate people
would use copper.

Ne... n'accroche pas.

OK. It doesn't burn the caramel.

Ah. Voila. It's even.

OK, so first almond then the olives

because there is so much
moisture that it has to be at last.

So the dry ingredients first

cos when you put the olives in

it'll bring out the oil which will
change the sugar.

Yes. Got to move quickly now.

All the oil starts to come out.

Yeah, you can see it changing.

Then it's straight into the blender
to create a smooth filling.

And that just leaves the final
ingredient,

dark chocolate.

And what's the water for?

He's going to add
the moisture in the chocolate.

Water into the chocolate? Oui.

Oui. I thought that was
the enemy of chocolate?

This is the, this is the enemy.

Normalement c'est l'ennemi du
chocolat, l'eau. Exactement.

Joel clearly knows something
I don't.

I was always told, adding water to
melting chocolate

was a cardinal sin

as it separates
or splits the cocoa butter.

And it's getting thicker?

But it turns out with repeated
mixing

the fats bind back together again.

This is where science begins.

Mm, it is.

Well, I've definitely learnt
something new today.

With the chocolate added to our mix,

and a few more blasts...

..it's ready.

An almond and olive praline

that'll form the centre of
Joel's sweets.

Mm.

So it's still got texture,
is that what he's looking for?

Yes, that's what he was looking for.
That's what he wants.

Now it needs to be rolled out,

and with a nod from the boss,
it's my turn.

It's quite firm as well.

It really is like being
back at catering college,

being shown something for the very
first time.

Now cooled to room temperature,
the praline's ready to be...

..painted?

C'est quoi, ca?
C'est un melange de beurre de cacao

et de chocolat au lait
pour celui-ci.

Cocoa butter and milk chocolate?
Mm-hm.

He's sealing the flavour, yeah.

Mm. OK. He said he's like a
painter.

We get the wall ready.

Ah. Van Gogh!

Ah, oui! C'est ca, c'est ca.

This is like plastering a wall
so it's smooth enough to paint

because once cut into squares,

they'll be covered in a layer
of dark chocolate

and Joel doesn't
want any lumps or bumps showing.

I love painting.

I've just never painted
chocolate before.

It's a first.

Is the thickness important?

Oui, alors, pas plus que ca.

OK, not... Not too much.

Voila, C'est bon? Super. Parfait.

I could do that all day.

That's the one he made earlier,

but I have to say I think
my painting is so much better.

Je crois que oui.

Maybe this could be
the start of a whole new career.

Now to cut the chocolate
into pieces.

Am I correct in saying that the
name for this is guillotine?

Uh, no, it's not guillotine,
it's guitar.

Guitar? Oui. Guitar.

Cos the French invented the
guillotine. Oui.

Yes, yeah. Ah, the strings.

It's even better, it's a
double guitar.

Ah, so, OK, double.

Perfect. Music. Voila.

Donc celui-ci d'abord.

Non pas trop fort.

On laisse aller, oui.

Wow. Voila.

Voila, voila. Quite firm.

You have to be careful, don't you?
Yeah. Mm. Yeah, yeah.

Ah!

Et voila, c'est pas si simple.

You can't relax when you've got
the boss over your shoulder.

It's...it's quite intense.

And after the last
coat of chocolate,

it's finally time to taste this
unusual

almond and olive chocolate combo.

I love it.

The olive brings
the fruit out of the chocolate.

Oui.

It just makes me smile because

it's the most unusual combination.

I have to confess Joel's
proved me wrong,

but I want to raise the stakes
with a challenge.

In here we have the tea...
Mm-hm. ..Anglais.

Oui. Oh!

So the challenge, can Joel make
a chocolate from English tea?

I'm going to leave these with
Joel.

Mm. And I'm going to
invite him to my place for dinner...

Oui. ..with his chocolates.

Challenge accepted?
Le challenge est accepte, oui.

Merci. Merci.

While Joel gets to work,

I'm going to make something
much simpler

using supermarket ingredients to
create the perfect

sweet taste of Provence...

..although the idea behind it is
from a little bit closer to home.

This is the inspiration
for a chocolate sauce

that I'm going to be testing out on
the locals.

So I've got some beautiful dark
chocolate,

orange, not just the orange juice,

but I'm also going
to be using the zest as well.

It couldn't be easier.

To a pan, add double cream,

honey, butter and orange peel.

Don't be afraid to experiment with
other fruits or spices

because cream is a perfect
ingredient for infusing flavour.

Just bringing the cream up to
a gentle simmer

so that we can start to infuse

the orange zest into the cream
itself,

diluting the honey

and, of course, melting the butter
into it

so we've got a really lovely rich,

creamy texture going on here.

So, as it starts to boil,
remove the mix from the heat...

I'm just going to leave that there,
just to sit.

..and let the peel infuse.

To avoid waste, use the remaining
orange to make a syrup

to give this sauce an extra
flavour boost.

Just squeeze that in there.

What's nice about an orange more
than any citrus fruit

is once you've taken the rind off

it's so easy to squeeze all the
juice out.

What we're going to do is just going
to reduce this down

and we're going to add that
to our chocolate sauce.

Meanwhile, break up
the chocolate into small chunks.

And I always find bitter chocolate
has a beautiful fruitiness about it.

And here's a top tip for any time
you're cooking with it.

Never put the chocolate into
the hot mix,

it will just split.

So you always pour the warm
liquid on top of the chocolate.

Sieve out the orange peel and whisk.

You've got to keep whisking to make
sure you bring it together.

The chocolate's beautifully melting,

you're emulsifying the two
fats together,

the cream and the chocolate.

Now for my orange juice reduction.

Oh, look at that I've got quite
a bit on my spoon there.

Oh, dear!

Mm.

I might just eat this myself
actually,

rather than share it out!

It's rich, smooth,

it's thick, it's delicious.

Oh!

Can't leave that in there!

And there it is, my chocolate-orange
sauce Provencal-style.

But what will the locals think?

On the one hand, I have the
French-style, orange-infused sauce

I made,

and on the other,

the British
chocolate that inspired my recipe.

I wonder which one the people
of Saint-Remy will prefer?

I won't lie,

I'm a little bit nervous testing
my cooking on the general public.

Here goes.

Wish me luck!

C'est chocolat... Oui, oui.
..avec le orange.

And sauce?

Tres bien. Tres bien?

Very, very good. The inspiration
is the chocolate Anglais. Oh!

Entre le deux?

This one or this one?

This one.

The chocolate, er, le Francais?

Oui, oui.

Merci, monsieur.

Well, there's one vote.

It's the French chocolate
all day long.

Alors, un peu... Oui, oui.

Tout? Voila.

Monsieur? OK.

Which one do you prefer?

C'est chocolat Anglais, le sauce.

I prefer this.

Do you? Yeah.

I like this one
because I like the orange flavour.

This one has more orange.

Oh, no, I do prefer that one.

Francais. Oui.

Moi, je prefere l'Anglais.

Prefere l'Anglais? Oui.

Pour moi... Francais?
Pour moi le Francais.

Le Francais. Francais.

So Francais, Francais, Anglais.

And the winner is...

..France!

But as I cooked it, I'm also taking
it as a victory for us Brits!

Now it's time to start
thinking about dinner.

With Joel bringing dessert,
I need a main course

and I'm taking inspiration from

a Provencal ingredient
I'm obsessed with.

It can be served in sweet
or savoury dishes.

It's figs.

Here they grow a variety you don't
see much in Britain,

white figs.

Bonjour. Hey, bonjour.
Bonjour, enchante.

So I've met up with local fig
grower Aurelie,

who's agreed to give me some
in exchange for a cookery lesson.

Naturally, I couldn't resist.

So this is the white figs.

The trees are not so old,
it's only ten years old.

We don't really get to see them
much back home.

No.
The black fig, very popular.

The white fig,
they don't last very long.

OK. So usually the professional,
they don't want to buy that,

but it's the sweetest.

Before we get picking,
can I try one? Yeah.

When you open it,
and you see the sun shine on it...

It's like gold.
..it looks like sugar. Yeah.

The black figs are very good as well

but usually they're not as sweet.

It's very good.

And it's organic
so you can eat that from the tree.

Aurelie also has some interesting
facts to share about figs.

For example, she tells me
that some varieties are pollinated

by a tiny wasp

that then dies inside the fig.

Luckily they're
broken down by enzymes

which means we don't actually end up
eating them.

I find that amazing. Yeah.

And the fig is not a fruit,
it's a flower

but it's an inverted flower,
you know.

No, no, no, no, no. Yes.

No. Yes. You see that?

Yeah, all of that. Yeah?

It's the flower but not
growing from the outside but inside.

There's two key things I never,
ever...

I did not know.

I was wondering
if you could help me?

To do what? Because you have a
speciality in your country,

it's the chutney. Yes.

And we don't know how to do that.

Seriously? Yeah, seriously,

and the chutney with the fig, it's
wonderful. Yeah.

So maybe you can teach me that?
Definitely. I'd love to show you.

Well, first of all we need to pick
some. We need to pick some

but it's not as easy as it looks to
harvest a fig.

Why?
Because you have like milk inside.

Yes. And also the leaves,
it's very itchy.

So you need absolutely to wear,
like,

long sleeves when you harvest.

Well, I didn't get that message,
I didn't get that message.

You don't have that but you have the
gloves. OK.

I brought that for you,

otherwise you can have allergy
and it can burn.

It turns out there's a lot more to
figs than meets the eye.

But with chutney, I do know my stuff

and it's all about getting

the sweet and sour flavour
combination just right,

but these sweeter white
figs are new to me...

I'd say we've got enough.

..so I'm a bit nervous.

I'm starting by finely chopping
the savoury ingredients.

So I've got just a little
bit of olive oil in my pan. Yeah.

In with my shallots and some garlic.

We love garlic.

Then add a bunch of thyme.

And I've got a little
bit of star anise as well.

It's the flavour I want.

OK.

And cut up the figs.

Now you can put them in whole,

you can leave them in pieces. Yeah.

I'm just being a little bit
sparing with the sugar

cos I know that these are incredibly
sweet. Yes.

And you can see
it's starting to caramelise there.

Yeah.

So I'm just going to put in a little
splash of vinegar.

I knew that you had to use a little
bit of shallot

and garlic and vinegar. Yeah.

But I don't really know how to
put it all together.

OK. So that's great to see.
So here we go.

Yes, it's nice.
You can already smell.

It's got the savoury notes, the
garlic, the shallot. Wonderful.

Really important that it
all cooks down.

It's really something that
everybody can do at home. Yeah.

Yeah, it's very simple.

OK. Because I've never used these
before... Yeah.

..I'm using all my experience...

Yes. ..to make this work
so that I can impress you. OK.

SHE LAUGHS

So how long do you have to
let it inside to cook?

It's until it's become almost like,
like a jam.

OK. Like a jam, transparent?
Yeah. OK.

And so because I've not used these
figs so I'm just checking it.

Yeah, just check.

So it is taking quite a little
bit more vinegar.

Yeah, and less sugar. Yeah.

How is it?

The sweetness, ha.

I think that's about there.

I'm going to let you try some. Yes.

Mm.

Yeah. You did a great job.

MARCUS LAUGHS

I was a bit nervous there.
It's very, very good. No, it's
great. Wonderful.

Back in my country we'd put this
with what we call a ploughman's
lunch...

Mm. ..which is for the farmers.
OK. Yeah?

And it, it's not too dissimilar to
what you have here. Yes.

You know, it's pies, meats,
lots of bread and a beer.

With a salad,
with a little bit of cheese.

Perfect. Perfect. Rose?

Yes.

Thank you. Oh maybe not!
I have to wait two months.

Two more months, OK.

Yeah. I'll drink it for you then.

Great, you can.

I have to say, I really
enjoyed my time with Aurelie.

She was fabulous.

She inspired me to try something
a little bit different.

The white fig is incredibly
sweet

but when you pick them off the tree
and you taste them,

they are sensational.

In fact I actually think
I prefer them

than your normal black fig.

Now it's time for dinner.

Dessert is sorted,
after I challenged Joel to make

tea-flavoured chocolates.

But for the main course,

I'm taking inspiration from the fig
chutney I made with Aurelie.

It's a simple twist on a classic
pub dish.

It's my own ploughman's,
Provencal style.

But can I impress my French
dinner guests

with something so uniquely British?

A ploughman's for me is
about chutneys,

great piece of meat, some bread,

a lovely bit of salad

and just a little bit
of cheese as well on the side.

Back home, you might expect to see
some ham or pork pie,

but I'm opting for chicken thighs.

I love the fat content of it,

I love the skin when it gets all
crunchy and delicious.

It's a cheap cut
but it's a delicious cut.

So what I've got here, of course,
herbes de Provence.

Good sprinkling of it.

Then some smoked paprika and honey

to help the chicken caramelise.

And that sugar on the barbecue just
burns

and gets nice and sticky,
it's fantastic.

Season with salt, pepper and garlic.

Smash it up, taking out a little
bit of aggression.

Didn't get much sleep last night.

There was a festival
going on down the road.

You can always use
the back of a knife,

I love using the palm of my hand.

Don't worry about the garlic skins,

they'll burn off on the barbie.

All you've got to do is just get
your hands in there

and just mix it up, rub it together

and if you want to,
you can do this the day before.

If you want to let it marinade for
24 hours, even 48 hours,

it'll just get better and better.

After a quick hand wash
it's on to the barbecue.

Get that caramelisation,
get them turning,

get all those delicious flavours
working together.

There's a lot of smoke up here.

I feel like I'm in an '80s
music video.

Top Of The Pops!

Trouble is, though, I can't sing.

I think I'll just stick to cooking,
if I'm honest.

As the chicken thighs
take at least 40 mins to cook,

get the outside caramelised over
the fire first,

then to stop them burning,

move to an area with a gentle heat

so they can continue cooking
all the way through.

That, for me,
is the equivalent of slow cookery.

This is hot cookery,
fierce cookery, searing,

that's like jumping into a pot
of boiling water,

that's like sitting in a jacuzzi,
having a great time.

And believe me,
in this heat, that's tempting.

While I've got the barbecue lit,
I've got some lettuce

and I'm going to make a little
salad.

I know it may sound a bit odd,
grilling a lettuce,

but we're not cooking it,

we're just going to get a little bit
of that charred flavour on to it.

I always wash my salads
when I buy them.

Putting them in the fridge with
the freshness of washing them

just brings them back to life

and when they go in the fridge
they just crisp up as well.

So, good tip there.

Season, add lemon zest and grill.

Sliced side down.

We are almost treating
this like a vegetable.

It's getting all the flavourings
and all the seasonings

but it's a salad.

When my old dad sees me doing this
with a little lettuce like this

he'll think I've had too many roses.

Grilling lettuce?

Look, you can see,

nice and crispy in the centre.

I'm going to put a few of these
beautiful white figs as well,

put them in there.

Bit of more lemon on top.

Look at that. There's a bowl of
sunshine if there ever was one.

And for those final rustic touches,

my white fig chutney from earlier,

and, of course, cheese.

I've got a hard cheese
and a goat's cheese there.

I know my guests will enjoy
a bit of French cheese.

Now it's time to get
the chicken out.

How do you know it's cooked?
That's the question.

You can just cut on the bone

and you can see if it's cooked
or not

or just by touch, and for me
that's just lovely and firm.

And with that,
I have my pub lunch classic.

A ploughman's with a French twist.

And, of course,
hunks of crusty bread.

But will my dinner guests be
impressed

with this uniquely
British dish?

Here comes Joel, Aurelie and my
foodie friend Pascale,

to find out.

Bonsoir. Hello.
Nice to see you.

This is my little
take on a ploughman's lunch

but with the beautiful
ingredients of Provence.

Yeah, and beautiful view.

Nice and simple and you don't
need to get too complicated.

It's the best. It's great. Is it?

So your beautiful figs.
Thank you. Little pickle. Yeah.

So please, begin, begin, begin.

La salade. Salade.

Bon appetit!

Bon appetit!

Yeah, grilled lettuce.
What do you think?

Never tried that.

That's very good. Mm.

It's very interesting that
lettuce on the barbecue.

It's just, wow.

Just needs a bit more oil,
yeah? It's nice.

Sweet, sour and smoked.

These are incredible.

Honestly. Thank you.
I think this is my favourite.

Yeah? Yeah. Really?

I do. Mm.

So do you think if any of you ever
visit the UK

you'll pop into a pub

and try what an English ploughman's
is all about?

I'm not sure we're going to like it
as much as this one. Thank you.

That's because you... Because it's
got our terroir in it. That's it.

I'd say my Provencal style
ploughman's is a hit.

But what about dessert?

Oooh! Breakfast tea,
English breakfast tea.

Has Joel managed to deliver
on a tea-flavoured chocolate?

Cos I'm very excited about this.

Black chocolate. Black chocolate.

And breakfast tea leaves.

Now the first question I need to
ask, is Joel happy with this?

Je suis tres content. Je suis tres
content de notre travail.

Aw, very happy.

Very happy. Your work together.

C'est tres delicat.
Very delicate. Oh, beautiful.

I think that the chocolate looks
lovely

but I think it would have looked
a little bit better

if it had an English flag.

Ah! Il voulait un drapeau anglais.
The flag anglais.

THEY LAUGH

C'est possible. C'est possible.

Can try your thing.

That's superb.

It's like then you taste wine.

That's the quality. Yeah.
The quality of the chocolate.
Absolument.

It's the first time I like
chocolate. Oui. Mm. Dark chocolate.

Really? C'est vraiment la
premiere fois. Ah, yeah.

Ah, what's that over there?

What is that over there? Look! Look!
Look! Look!

Et voila.

Voila! There we go.

So the English tea,

the French chocolate,

it's a perfect "marr-age".

Is that...? Le the anglais.

C'est mariage anglais,
le francais, la.

Oui, il y a des choses qui
marchent quand meme?

Some weddings do work.

Some weddings....

And some don't.

I like that.

Now I love a brew,
put it in chocolate,

my old man may not be too
sure about that one,

there's no room for a teabag
in a chocolate,

but made by a sensational
chocolatier,

it was a marriage made in heaven.

But despite the efforts
of the French,

Swiss and Belgian chocolatiers,

there's nothing quite like a bit of
the old familiar.

British chocolate,

it takes a lot of beating.

Delicious.