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These are the user uploaded subtitles that are being translated: 1 00:00:06,280 --> 00:00:09,640 There is one special place where 2 00:00:06,280 --> 00:00:09,640 I worked as a young chef 3 00:00:09,640 --> 00:00:12,280 that has remained close to my heart. 4 00:00:12,280 --> 00:00:15,000 Didn't think I'd come to France and find the Barnsley chop. 5 00:00:15,000 --> 00:00:17,280 And one region in particular 6 00:00:17,280 --> 00:00:19,640 that is full of passionate producers 7 00:00:19,640 --> 00:00:21,440 and incredible ingredients. 8 00:00:21,440 --> 00:00:23,040 This is Provence. 9 00:00:23,040 --> 00:00:26,640 We are going to be discovering the secrets of the very best 10 00:00:26,640 --> 00:00:28,640 and simplest French cooking. 11 00:00:28,640 --> 00:00:30,040 That is a discovery. 12 00:00:31,040 --> 00:00:33,080 Nice and easy, simple dinner for one. 13 00:00:33,080 --> 00:00:36,400 I'll be sharing tips, tricks and techniques. 14 00:00:36,400 --> 00:00:38,240 We've got flavours of Provence... 15 00:00:38,240 --> 00:00:39,600 There's sunshine for you. 16 00:00:39,600 --> 00:00:43,280 ..and enjoying a bit of friendly rivalry along the way... 17 00:00:43,280 --> 00:00:45,440 That was close! I'm a little nervous. 18 00:00:45,440 --> 00:00:46,640 THEY LAUGH 19 00:00:46,640 --> 00:00:48,200 I knew I wouldn't be able to fool them. 20 00:00:48,200 --> 00:00:50,920 THEY LAUGH 21 00:00:50,920 --> 00:00:54,920 ..all in the name of bringing you a simple taste of Provence. 22 00:01:00,000 --> 00:01:02,080 SAXOPHONE MUSIC 23 00:01:04,640 --> 00:01:07,800 My time here in Saint Remy is nearly at an end, 24 00:01:07,800 --> 00:01:11,440 and having seen and tasted some incredible produce, 25 00:01:11,440 --> 00:01:14,960 I can understand why they call Provence the garden of France. 26 00:01:16,320 --> 00:01:18,640 But, to me, when it comes to veg, 27 00:01:18,640 --> 00:01:20,840 the garden has always been Kent. 28 00:01:21,840 --> 00:01:24,960 So the question is, does Provence really have the produce 29 00:01:24,960 --> 00:01:27,520 to knock my beloved Kent off its garden perch? 30 00:01:28,600 --> 00:01:30,440 It's time to find out! 31 00:01:30,440 --> 00:01:32,600 Just down the road from the townhouse, 32 00:01:32,600 --> 00:01:34,520 there's a spot known as La Petite Ferme. 33 00:01:35,760 --> 00:01:37,040 Bonjour! Bonjour. 34 00:01:37,040 --> 00:01:39,160 Wow, it's beautiful. 35 00:01:39,160 --> 00:01:42,040 This looks like a good place to start. 36 00:01:42,040 --> 00:01:45,360 I find it inspiring when I come to an area like Provence, 37 00:01:45,360 --> 00:01:47,800 where you see so many beautiful things. 38 00:01:47,800 --> 00:01:50,080 Beautiful peppers, courgettes, different colours 39 00:01:50,080 --> 00:01:51,640 but they're all such quality. 40 00:01:51,640 --> 00:01:55,000 In La Petite Ferme du Saint Remy, we show all the colours, 41 00:01:55,000 --> 00:01:56,840 all the size. 42 00:01:55,000 --> 00:01:56,840 MARCUS CHUCKLES 43 00:01:56,840 --> 00:01:58,360 But you know why? Why? 44 00:01:58,360 --> 00:02:00,080 Because we have water and sun... 45 00:02:00,080 --> 00:02:01,880 That's right. ..in the south of France. 46 00:02:01,880 --> 00:02:04,640 Sun, yes. Yes. Sun you definitely have. A lot of sun. 47 00:02:04,640 --> 00:02:08,880 Matthieu's produce is all organically grown either on the farm 48 00:02:08,880 --> 00:02:13,280 or by other local growers, using sustainable farming methods 49 00:02:13,280 --> 00:02:15,840 and it's not the only thing they do here. 50 00:02:15,840 --> 00:02:18,800 We have two kind of customer. 51 00:02:18,800 --> 00:02:21,000 The, the first are come to... For this? 52 00:02:21,000 --> 00:02:22,440 ..bring the veg 53 00:02:22,440 --> 00:02:24,560 and after you have the family and the school 54 00:02:24,560 --> 00:02:26,920 come to see the animals. 55 00:02:26,920 --> 00:02:30,520 We have cows, sheep, duck, pig. 56 00:02:30,520 --> 00:02:31,920 No way. Oui. 57 00:02:31,920 --> 00:02:35,120 The animals are here for people from the local area to visit 58 00:02:35,120 --> 00:02:36,960 and enjoy free of charge. 59 00:02:36,960 --> 00:02:40,600 Just a little farm, we call it La Petite Ferme de Saint Remy. 60 00:02:40,600 --> 00:02:42,760 The Little Farm from Saint Remy de Provence. 61 00:02:42,760 --> 00:02:45,240 There's a real sense of community spirit 62 00:02:45,240 --> 00:02:48,360 and it turns out Matthieu is planning a celebration 63 00:02:48,360 --> 00:02:50,040 for this year's harvest. 64 00:02:50,040 --> 00:02:55,000 Saturday night we have a little party with friend and customer. 65 00:02:55,000 --> 00:02:59,640 Right. And we, we call la fin l'ete indien. 66 00:02:59,640 --> 00:03:01,680 This means the Indian summer. 67 00:03:01,680 --> 00:03:03,040 Where is this? 68 00:03:03,040 --> 00:03:04,840 It's here, it's behind on the farm. 69 00:03:04,840 --> 00:03:07,320 Oh, so you bring...? I can, I can come along. Yeah, yeah. 70 00:03:07,320 --> 00:03:08,600 It's open to local people? Yeah, yeah, 71 00:03:08,600 --> 00:03:10,080 Do I need to bring anything? 72 00:03:10,080 --> 00:03:11,560 Of course. 73 00:03:11,560 --> 00:03:14,640 So, something, something along for people to share. Ah, oui. 74 00:03:14,640 --> 00:03:17,080 I am curious to see what you can do. 75 00:03:17,080 --> 00:03:20,120 Ah. What you can make for this party. Another challenge, yes. 76 00:03:20,120 --> 00:03:23,400 Well, this seems like the perfect opportunity 77 00:03:23,400 --> 00:03:25,240 to test out the region's veg 78 00:03:25,240 --> 00:03:27,040 and see if Provence can live up to 79 00:03:27,040 --> 00:03:29,320 its garden of France credentials, 80 00:03:29,320 --> 00:03:31,840 and you know I love a challenge! 81 00:03:31,840 --> 00:03:33,960 I am going to have to do something with the ingredients 82 00:03:33,960 --> 00:03:35,880 that are more or less around me really. 83 00:03:35,880 --> 00:03:37,360 This is going to be fun. 84 00:03:37,360 --> 00:03:38,840 I like a party. OK. 85 00:03:38,840 --> 00:03:40,320 Dancing as well? 86 00:03:40,320 --> 00:03:41,560 Of course. 87 00:03:41,560 --> 00:03:43,000 THEY LAUGH 88 00:03:43,000 --> 00:03:45,600 I'll see you there. OK, bye-bye. Au revoir. 89 00:03:45,600 --> 00:03:47,720 A local party sounds like the perfect way 90 00:03:47,720 --> 00:03:49,760 to end my time in Saint Remy, 91 00:03:49,760 --> 00:03:52,040 and the prospect of creating a dish 92 00:03:52,040 --> 00:03:53,600 with the produce of Provence 93 00:03:53,600 --> 00:03:56,200 has got my chef's mind working on overdrive. 94 00:03:56,200 --> 00:03:58,760 I want to start with a regional classic 95 00:03:58,760 --> 00:04:00,880 that I've discovered since I've been here, 96 00:04:00,880 --> 00:04:02,120 Pistou - 97 00:04:02,120 --> 00:04:04,800 it's a simple sauce that can elevate any veg, 98 00:04:04,800 --> 00:04:06,280 made with basil. 99 00:04:06,280 --> 00:04:09,040 A little bit like pesto but there's no pine nuts 100 00:04:09,040 --> 00:04:10,680 and there's no Parmesan cheese. 101 00:04:10,680 --> 00:04:15,080 Right, what I'll do is just nick off this big branch at the top. 102 00:04:15,080 --> 00:04:17,880 It was really nice actually when I went to see Maud at the school... 103 00:04:19,040 --> 00:04:20,960 ..she showed me her version of the pistou 104 00:04:20,960 --> 00:04:22,560 that she was making for the kids 105 00:04:22,560 --> 00:04:24,760 and she actually put a tomato in to hers. 106 00:04:24,760 --> 00:04:27,960 Pistou is such an easy way to bring the taste of Provence 107 00:04:27,960 --> 00:04:30,720 to a wide range of cost-effective ingredients. 108 00:04:32,360 --> 00:04:35,680 And this is probably the simplest recipe out there. 109 00:04:35,680 --> 00:04:37,640 Just a little bit of chopped garlic. 110 00:04:37,640 --> 00:04:39,240 On to my sauce. 111 00:04:39,240 --> 00:04:40,760 Very, very simple. 112 00:04:40,760 --> 00:04:42,680 Pack in my basil 113 00:04:42,680 --> 00:04:44,400 into my blender. 114 00:04:47,040 --> 00:04:48,680 In with my garlic. 115 00:04:51,920 --> 00:04:53,240 Pinch of salt. 116 00:04:54,480 --> 00:04:55,680 Twist of pepper. 117 00:04:58,880 --> 00:05:00,520 Good glug of oil. 118 00:05:03,960 --> 00:05:05,760 And then on goes the lid. 119 00:05:10,720 --> 00:05:13,400 So what I am looking for is that really beautiful, 120 00:05:13,400 --> 00:05:14,960 vibrant green colour. 121 00:05:14,960 --> 00:05:17,120 It's not only good for veg. 122 00:05:17,120 --> 00:05:19,080 You can serve it with your lamb, 123 00:05:19,080 --> 00:05:22,440 toss it through pasta, or even stir it into your soup. 124 00:05:23,440 --> 00:05:25,240 A quick and easy pistou sauce. 125 00:05:25,240 --> 00:05:29,080 This has certainly got my creative juices flowing. 126 00:05:29,080 --> 00:05:31,080 I need to start thinking of a party dish 127 00:05:31,080 --> 00:05:32,880 that's going to impress the locals. 128 00:05:34,680 --> 00:05:36,320 Pistou may just feature, 129 00:05:36,320 --> 00:05:38,800 but I'm also going to need some top quality veg... 130 00:05:40,120 --> 00:05:42,240 ..and I've heard of another farm nearby 131 00:05:42,240 --> 00:05:44,040 that's doing things a little differently. 132 00:05:45,480 --> 00:05:48,960 Sebastien runs a community-supported agricultural project, 133 00:05:48,960 --> 00:05:50,720 Le Jardin du Papet, 134 00:05:50,720 --> 00:05:53,120 where he creates individual veg boxes 135 00:05:53,120 --> 00:05:55,280 for his customers in the local community 136 00:05:55,280 --> 00:05:57,520 from veg grown on his farm. 137 00:05:57,520 --> 00:06:01,720 But does his produce stand up to the veggies we get back home? 138 00:06:01,720 --> 00:06:03,760 There's only one way to find out. 139 00:06:03,760 --> 00:06:05,080 Sebastien. 140 00:06:05,080 --> 00:06:06,240 Enchante. 141 00:06:06,240 --> 00:06:07,640 Enchante. Marcus. Nice to meet you. 142 00:06:07,640 --> 00:06:09,080 Nice to meet you. Nice to meet you. 143 00:06:09,080 --> 00:06:11,160 I hear you're the man to come and see 144 00:06:11,160 --> 00:06:13,280 to talk about vegetables. Uh-huh. 145 00:06:13,280 --> 00:06:16,360 What do you grow? Right now, well, it's the season of the cabbage. 146 00:06:16,360 --> 00:06:18,920 Leeks are starting and beetroots. 147 00:06:18,920 --> 00:06:22,200 Red, green peppers, yellow peppers. 148 00:06:22,200 --> 00:06:23,240 Oh, nice. 149 00:06:23,240 --> 00:06:24,920 Eggplant, tomatoes. 150 00:06:24,920 --> 00:06:27,440 Oh, quite a lot. Well, so most of it is outside 151 00:06:27,440 --> 00:06:30,640 and a part of it is as well in the greenhouses. 152 00:06:30,640 --> 00:06:33,960 Fantastic. Can you show me? Yes. I want to look around. OK. 153 00:06:33,960 --> 00:06:36,280 Sebastien's produce is all organic 154 00:06:36,280 --> 00:06:38,960 and the farm stretches across eight acres. 155 00:06:38,960 --> 00:06:40,920 I'm yet to test the quality 156 00:06:40,920 --> 00:06:43,360 but there's certainly plenty to choose from. 157 00:06:48,880 --> 00:06:50,960 Wow, that's a lot of leeks. 158 00:06:50,960 --> 00:06:53,400 Yeah, 30,000 or 35. 159 00:06:53,400 --> 00:06:55,080 What, you counted them? 160 00:06:55,080 --> 00:06:57,920 Ready to collect 3,000? 161 00:07:00,880 --> 00:07:02,160 How many boxes are you collecting? 162 00:07:02,160 --> 00:07:04,880 For today we will do only 20 boxes. 163 00:07:04,880 --> 00:07:07,120 It's cheaper than going to the market, yeah. 164 00:07:07,120 --> 00:07:10,120 It is cost affective but is it any good? 165 00:07:11,360 --> 00:07:15,000 And like this. Where I come from, that's a very small leek. 166 00:07:15,000 --> 00:07:16,680 Very small leek. 167 00:07:16,680 --> 00:07:19,000 Sometimes they're bigger, it depends on the size 168 00:07:19,000 --> 00:07:20,680 and it depends on the variety. 169 00:07:20,680 --> 00:07:22,840 OK, so that one may be small, 170 00:07:22,840 --> 00:07:25,960 but it turns out that Sebastien staggers his growing, 171 00:07:25,960 --> 00:07:29,200 so he can provide the same veg for the majority of the season. 172 00:07:30,400 --> 00:07:31,880 Why did you do this? 173 00:07:31,880 --> 00:07:36,000 Because when I started this job, I was eating only vegetables. 174 00:07:36,000 --> 00:07:38,400 Ah. So I start to do my own vegetables. 175 00:07:38,400 --> 00:07:40,960 So you're vegetarian. Vegetarian for 14 years, yeah. 176 00:07:40,960 --> 00:07:43,520 Same now? No, no, no, no. Why did you change? 177 00:07:43,520 --> 00:07:45,240 Well, I have kids. 178 00:07:45,240 --> 00:07:50,160 My wife say, "No, for kids we need to eat a little bit of..." 179 00:07:50,160 --> 00:07:51,840 And the market, I do, 180 00:07:51,840 --> 00:07:54,360 I find other agriculture... 181 00:07:54,360 --> 00:07:56,760 Yeah. ..that make chicken... 182 00:07:56,760 --> 00:07:58,880 Yeah. ..and then we share. OK. 183 00:07:58,880 --> 00:08:01,640 I give you vegetables and I give you a chicken. 184 00:08:01,640 --> 00:08:04,360 Sebastien may now trade his produce for meat, 185 00:08:04,360 --> 00:08:07,280 but surely he's still a veggie at heart? 186 00:08:07,280 --> 00:08:09,520 What's your favourite vegetable? 187 00:08:09,520 --> 00:08:11,720 I love all the vegetables. Yeah? 188 00:08:11,720 --> 00:08:13,240 Yeah. For me, potatoes. 189 00:08:13,240 --> 00:08:15,160 Yeah, potatoes? Yeah, all day long. 190 00:08:15,160 --> 00:08:17,560 Well, I think you're going to have enough for today. 191 00:08:17,560 --> 00:08:19,000 No spuds here. 192 00:08:21,600 --> 00:08:23,120 Smell good, don't they? Mm-hm. 193 00:08:23,120 --> 00:08:25,120 But there's plenty more veg to collect. 194 00:08:26,800 --> 00:08:27,840 Beetroot time. 195 00:08:27,840 --> 00:08:30,760 It's the easiest, easiest thing to pick. 196 00:08:30,760 --> 00:08:34,280 And what I like, it's like you can eat the leaves. Yeah. 197 00:08:34,280 --> 00:08:35,720 And the leaves are delicious. 198 00:08:35,720 --> 00:08:38,360 People say that Provence is the garden of France. 199 00:08:38,360 --> 00:08:39,760 Uh-huh. Is that true? 200 00:08:39,760 --> 00:08:41,960 Well, yeah. It's the most beautiful. 201 00:08:41,960 --> 00:08:44,520 It's because with the climate we have, 202 00:08:44,520 --> 00:08:48,240 we can harvest most of the vegetables any time of year. 203 00:08:48,240 --> 00:08:50,320 OK, because where I'm from, Kent... Uh-huh. 204 00:08:50,320 --> 00:08:53,040 Kent is the Garden of England... OK. ..and it's beautiful. 205 00:08:53,040 --> 00:08:56,160 I worked in England a long time ago. 206 00:08:56,160 --> 00:08:58,320 Oh, yeah? I arrive in June 207 00:08:58,320 --> 00:09:00,880 and I leave, it was summer... 208 00:09:00,880 --> 00:09:03,920 Yeah. ..in my home and I arrived, it was winter. 209 00:09:03,920 --> 00:09:05,880 I go, "Right, no way." 210 00:09:05,880 --> 00:09:08,880 I'm not sure he's got the best impression of Britain. 211 00:09:08,880 --> 00:09:11,160 It's full of blackbird around me. 212 00:09:11,160 --> 00:09:12,680 All grey, rainy. 213 00:09:12,680 --> 00:09:15,640 Like in Hitchcock movie, you know, I was, like, very scared. 214 00:09:17,360 --> 00:09:20,160 That's very good, actually, and you worked in a farm? 215 00:09:20,160 --> 00:09:22,600 No, no, no, I worked in a holiday camp. 216 00:09:22,600 --> 00:09:24,280 Oh, yeah? 217 00:09:24,280 --> 00:09:26,400 In a Pontins holiday camp. Pontins? 218 00:09:26,400 --> 00:09:27,960 Yeah, Pontins. No way! 219 00:09:27,960 --> 00:09:29,800 Well, it's going to be enough, huh? OK. 220 00:09:29,800 --> 00:09:32,680 Well, I'm certainly a happy camper 221 00:09:32,680 --> 00:09:35,360 and now we're off to one of Sebastien's polytunnels 222 00:09:35,360 --> 00:09:36,840 to pick some peppers. 223 00:09:36,840 --> 00:09:39,440 You plant the green and the red and the yellow? 224 00:09:39,440 --> 00:09:43,040 They all start green like tomatoes 225 00:09:43,040 --> 00:09:44,840 and then they change colour. 226 00:09:44,840 --> 00:09:47,240 The green pepper turns into red peppers? Yes. 227 00:09:47,240 --> 00:09:49,720 You can take this one, the red one there. This one? 228 00:09:49,720 --> 00:09:53,120 Sebastien is clearly proud of what he produces here, 229 00:09:53,120 --> 00:09:56,200 but I wonder if he thinks our veg can compare. 230 00:09:56,200 --> 00:09:57,800 You've been to the UK. 231 00:09:57,800 --> 00:10:01,320 What's your perception of the vegetables and the produce there? 232 00:10:01,320 --> 00:10:03,960 Many beans. Beans, seriously? 233 00:10:03,960 --> 00:10:05,840 Fresh beans or beans in the tin? 234 00:10:05,840 --> 00:10:07,600 Yeah, beans for breakfast. 235 00:10:07,600 --> 00:10:09,200 In the tin? Yeah. I thought so. 236 00:10:09,200 --> 00:10:11,800 So our reputation is not big. 237 00:10:11,800 --> 00:10:14,080 The French don't think of the English farmers 238 00:10:14,080 --> 00:10:15,960 or the English producers, wow. 239 00:10:15,960 --> 00:10:19,360 Yeah, in fact, we never imagined that you have farms down there. 240 00:10:19,360 --> 00:10:22,040 Shush. That you produce vegetables in England, really. Shush. 241 00:10:22,040 --> 00:10:23,960 THEY LAUGH 242 00:10:23,960 --> 00:10:28,040 If only Sebastien knew how great the veg from back home actually is. 243 00:10:29,480 --> 00:10:33,160 But right now it's the produce of Provence that's inspiring me. 244 00:10:33,160 --> 00:10:34,720 I'm doing a vegetarian dish. 245 00:10:34,720 --> 00:10:37,040 Yeah. But when I'm looking at this, the pepper, 246 00:10:37,040 --> 00:10:39,200 the aubergine, the beetroots, 247 00:10:39,200 --> 00:10:40,680 they just look fantastic 248 00:10:40,680 --> 00:10:42,240 and the leeks look beautiful, too. 249 00:10:42,240 --> 00:10:44,440 So this is exactly what I was looking for. 250 00:10:44,440 --> 00:10:46,560 It's really nice. I love the varieties. 251 00:10:46,560 --> 00:10:49,640 And I think I've discovered Sebastien's secret. 252 00:10:49,640 --> 00:10:52,440 As I collect my vegetables they talk to me. 253 00:10:52,440 --> 00:10:53,960 They talk to you? Yeah. 254 00:10:53,960 --> 00:10:55,840 You've been in the greenhouse too long. 255 00:10:55,840 --> 00:10:57,720 You feel it, yeah? 256 00:10:57,720 --> 00:11:00,600 Some people say when is the good time to collect it? 257 00:11:00,600 --> 00:11:02,120 When they're talking to you. 258 00:11:02,120 --> 00:11:04,080 What a passion for farming. 259 00:11:04,080 --> 00:11:05,920 What a passion for vegetables, 260 00:11:05,920 --> 00:11:08,720 and he's truly giving me the inspiration 261 00:11:08,720 --> 00:11:10,560 to come up with something special. 262 00:11:12,280 --> 00:11:14,800 But while the veg here is clearly exceptional, 263 00:11:14,800 --> 00:11:17,880 it's what the French do with it that they're really famous for. 264 00:11:17,880 --> 00:11:20,440 The food of France is world renowned 265 00:11:20,440 --> 00:11:24,160 with the foundations of its success built on classic cookery. 266 00:11:24,160 --> 00:11:26,200 So I'm going back to its roots 267 00:11:26,200 --> 00:11:28,280 to discover a much-loved vegetable dish 268 00:11:28,280 --> 00:11:30,120 that's been around for generations. 269 00:11:32,680 --> 00:11:35,400 At proudly traditional restaurant Ou Ravi, 270 00:11:35,400 --> 00:11:39,840 head chef Natalie took over from her father Jean-Francois 11 years ago. 271 00:11:39,840 --> 00:11:42,320 Ah, bonjour! Hey, bonjour. 272 00:11:42,320 --> 00:11:44,720 Nice to see you. Comment ca va? Very nice to meet you. 273 00:11:44,720 --> 00:11:46,480 My father. Your father? Yeah. 274 00:11:46,480 --> 00:11:49,440 The chef, le vieux chef. The chef, the original chef. 275 00:11:49,440 --> 00:11:51,920 The original chef. Oui. And now the new chef. Yeah. 276 00:11:51,920 --> 00:11:53,360 How long have you been here? 277 00:11:53,360 --> 00:11:55,640 This restaurant was opened in '64. 278 00:11:55,640 --> 00:11:58,360 It's the mother of my wife who opened it 279 00:11:58,360 --> 00:12:01,440 and she was the chef just before me. 280 00:12:01,440 --> 00:12:04,560 It's a long time, and you learned from the family, 281 00:12:04,560 --> 00:12:06,840 so the recipes are all passed... 282 00:12:06,840 --> 00:12:09,000 Yeah. ..through the generations. 283 00:12:09,000 --> 00:12:10,520 I love this. 284 00:12:10,520 --> 00:12:13,120 If this was in back home in the UK, we'd have to have a roof. 285 00:12:13,120 --> 00:12:15,480 Yeah, yeah. Because it's always raining. No roof. 286 00:12:15,480 --> 00:12:17,040 And we live, my parents live... 287 00:12:17,040 --> 00:12:19,440 Just here. Just on the top. 288 00:12:19,440 --> 00:12:22,000 Is that so you can keep an eye on what's going on? Absolutely. 289 00:12:22,000 --> 00:12:25,360 I've come to learn how to make one of Provence's most iconic 290 00:12:25,360 --> 00:12:26,840 vegetable-based dishes - 291 00:12:26,840 --> 00:12:28,880 artichokes a la barrigoule. 292 00:12:28,880 --> 00:12:31,960 Using the familiar ingredients of carrots, onions, bacon 293 00:12:31,960 --> 00:12:34,800 and lettuce, it's incredibly simple... 294 00:12:34,800 --> 00:12:36,440 Now I feel at home. Yeah. 295 00:12:36,440 --> 00:12:39,440 ..once you've mastered the art of preparing artichokes. 296 00:12:39,440 --> 00:12:41,160 Not my favourite job. 297 00:12:41,160 --> 00:12:43,440 I always get somebody else to do the artichokes. 298 00:12:43,440 --> 00:12:45,360 OK, I understand. 299 00:12:45,360 --> 00:12:48,120 It's such a difficult vegetable to prepare. 300 00:12:48,120 --> 00:12:50,440 I may pass this job up in my kitchen, 301 00:12:50,440 --> 00:12:53,000 but Natalie does every one herself. 302 00:12:53,000 --> 00:12:55,960 I'll take it. OK. After, very, very thin. 303 00:12:55,960 --> 00:12:57,800 Gosh, that was quick. When did you do that? 304 00:12:57,800 --> 00:12:59,400 Because I do every day. 305 00:12:59,400 --> 00:13:00,640 THEY LAUGH 306 00:13:00,640 --> 00:13:02,240 How many do you prepare a day? 307 00:13:02,240 --> 00:13:04,640 15 portions per day. 308 00:13:04,640 --> 00:13:06,440 All the leaves are peeled away 309 00:13:06,440 --> 00:13:10,000 and the stem is neatened to expose the heart of the artichoke. 310 00:13:10,000 --> 00:13:12,080 It's all coming back to me now. 311 00:13:12,080 --> 00:13:15,960 So, you just nick off the top. 312 00:13:15,960 --> 00:13:17,640 Like so. 313 00:13:17,640 --> 00:13:19,480 Then you've got the beautiful centre. 314 00:13:19,480 --> 00:13:22,600 And it's this bit in the centre, which is the little, like, furry bit 315 00:13:22,600 --> 00:13:24,880 that you can't eat, it's not very pleasant. 316 00:13:24,880 --> 00:13:27,880 And you just take this little melon baller. 317 00:13:27,880 --> 00:13:30,720 This was a serious piece of kit when I was at catering school, 318 00:13:30,720 --> 00:13:32,760 and if you had one of these you were a proper cook. 319 00:13:32,760 --> 00:13:34,280 So, there it is. 320 00:13:34,280 --> 00:13:36,600 That little bit of fur there, look. 321 00:13:36,600 --> 00:13:39,320 I actually think they're called artichokes because it's this bit, 322 00:13:39,320 --> 00:13:41,200 if you eat it, it'll choke you. 323 00:13:41,200 --> 00:13:43,680 It'll stick it at the back of your throat, and it's - 324 00:13:43,680 --> 00:13:45,800 look - not very nice. 325 00:13:45,800 --> 00:13:47,920 And that's it, all good to go. 326 00:13:47,920 --> 00:13:51,360 The artichokes are rubbed in lemon to prevent them from turning brown. 327 00:13:51,360 --> 00:13:53,200 And we are ready for more veg. 328 00:13:53,200 --> 00:13:55,160 Oh, so, now we chop. 329 00:13:55,160 --> 00:13:58,000 Chop, chop, chop. Three carrots, two onions. 330 00:13:58,000 --> 00:14:00,520 I may not be up to speed with my artichoke prep, 331 00:14:00,520 --> 00:14:03,280 but I can still hold my own in the kitchen. 332 00:14:03,280 --> 00:14:04,640 You do that better than me. 333 00:14:04,640 --> 00:14:06,320 HE LAUGHS 334 00:14:06,320 --> 00:14:07,920 I've been doing it a long time. 335 00:14:07,920 --> 00:14:11,000 And when it comes to the carrots, it's bringing back more memories 336 00:14:11,000 --> 00:14:13,000 of my classic French training. 337 00:14:13,000 --> 00:14:15,440 I remember we had this at college. Yeah, yeah. At school. 338 00:14:15,440 --> 00:14:16,880 For this dish. 339 00:14:16,880 --> 00:14:19,360 So, doing this is part of the recipe. 340 00:14:19,360 --> 00:14:21,360 This pattern. 341 00:14:23,600 --> 00:14:24,840 Pattern. 342 00:14:26,480 --> 00:14:28,120 Oops. Oh! 343 00:14:28,120 --> 00:14:29,640 Sorry about that. 344 00:14:29,640 --> 00:14:32,520 Once the patterned carrots are sliced, on to the bacon. 345 00:14:34,200 --> 00:14:36,520 Look at that, look at the fat content on that. 346 00:14:36,520 --> 00:14:38,880 Beautiful piece of marbling. Yeah, yeah, yeah. 347 00:14:38,880 --> 00:14:41,000 Ingredients prepped, time to cook. 348 00:14:41,000 --> 00:14:44,440 Put first, onions. Onions in the bottom? Yeah. 349 00:14:44,440 --> 00:14:45,800 Olive oil. OK. 350 00:14:47,360 --> 00:14:50,160 A lot of olive oil. Plenty of oil. Yeah. 351 00:14:50,160 --> 00:14:51,960 Salt, of course. 352 00:14:51,960 --> 00:14:55,080 Not too much, OK? Just a little. 353 00:14:55,080 --> 00:14:58,040 For me, it's only by nose. By nose, yeah. 354 00:14:58,040 --> 00:14:59,720 OK. 355 00:14:59,720 --> 00:15:01,560 White pepper. OK. 356 00:15:06,160 --> 00:15:07,680 And just sweat those down? 357 00:15:07,680 --> 00:15:10,800 I feel privileged to be shown a recipe that's been made like this 358 00:15:10,800 --> 00:15:12,720 for so many years. 359 00:15:12,720 --> 00:15:16,000 Onions, in the kitchen I think it's a secret. 360 00:15:16,000 --> 00:15:17,480 Mm. 361 00:15:17,480 --> 00:15:20,360 Onions fried. Are you agree for this? 362 00:15:20,360 --> 00:15:23,240 I agree. I think onions are at the beginning of every base. 363 00:15:23,240 --> 00:15:24,600 Yeah, yeah. 364 00:15:24,600 --> 00:15:26,760 After adding the bacon, carrots and seasoning... 365 00:15:26,760 --> 00:15:28,560 Just a little bit of salt. 366 00:15:28,560 --> 00:15:30,520 Just a little? Yeah, just a little. 367 00:15:30,520 --> 00:15:32,000 White pepper. 368 00:15:32,000 --> 00:15:34,000 ..we are ready for the artichokes. 369 00:15:36,640 --> 00:15:37,880 That's a picture. 370 00:15:37,880 --> 00:15:39,560 Comme ca? 371 00:15:39,560 --> 00:15:42,400 Yes, perfect, Marcus. Perfect. Yes, fantastic. 372 00:15:42,400 --> 00:15:45,920 The next ingredient is one I wasn't expecting. 373 00:15:45,920 --> 00:15:47,440 Lettuce. 374 00:15:47,440 --> 00:15:50,080 This is the one ingredient I find quite strange. 375 00:15:50,080 --> 00:15:52,000 This? Yeah. In this, yeah. 376 00:15:52,000 --> 00:15:53,520 Like spinach, you can cook it. 377 00:15:53,520 --> 00:15:56,040 I've never done this, so this is really nice. 378 00:15:56,040 --> 00:15:57,680 It's your first time? First time. 379 00:15:57,680 --> 00:16:02,840 Sometimes, chefs, we think too much, and we make things very complicated. 380 00:16:02,840 --> 00:16:05,280 This is how it's always been done. Yeah, yeah, yeah. 381 00:16:05,280 --> 00:16:06,360 Exactly. 382 00:16:06,360 --> 00:16:08,680 And you've not changed it. I agree, yeah. 383 00:16:08,680 --> 00:16:10,560 There's just one more ingredient. 384 00:16:10,560 --> 00:16:12,320 A little bit white wine. 385 00:16:12,320 --> 00:16:14,440 For a drink? Yeah, you want? 386 00:16:14,440 --> 00:16:15,880 THEY LAUGH 387 00:16:15,880 --> 00:16:18,080 Oh, for this? OK. Yeah. 388 00:16:18,080 --> 00:16:20,120 Before we add the lettuce... 389 00:16:20,120 --> 00:16:22,480 OK, Marcus is my assistant. 390 00:16:22,480 --> 00:16:24,640 You want to come to work with me? 391 00:16:24,640 --> 00:16:27,960 Oh, that's the probably the eighth offer of a job I've had, so far. 392 00:16:27,960 --> 00:16:29,760 Yes, I know, I know! 393 00:16:29,760 --> 00:16:31,880 I don't know which one to choose. 394 00:16:31,880 --> 00:16:34,480 I am amazed that you've not changed the recipe. No. 395 00:16:34,480 --> 00:16:36,200 I think I know why. Why? 396 00:16:36,200 --> 00:16:37,680 Probably because of your father. 397 00:16:37,680 --> 00:16:39,680 Oh, yes, I think... He's probably always watching you. 398 00:16:39,680 --> 00:16:40,920 Yes, yes. 399 00:16:40,920 --> 00:16:42,760 You have to taste. Taste now? Yeah. 400 00:16:42,760 --> 00:16:44,120 Merci. 401 00:16:52,760 --> 00:16:55,080 More salt? It's beautiful. Beautiful? Yeah. 402 00:16:55,080 --> 00:16:56,520 It's perfect. 403 00:16:56,520 --> 00:16:59,200 If it tastes good now, before it's cooked, 404 00:16:59,200 --> 00:17:01,560 it will just taste even better when it's complete. Yeah, of course. 405 00:17:01,560 --> 00:17:03,040 Definitely. 406 00:17:03,040 --> 00:17:04,920 I may think it's great - 407 00:17:04,920 --> 00:17:08,000 but the all-important taste test is yet to come. 408 00:17:08,000 --> 00:17:11,680 What does Jean-Francois think of the dish I helped to make? 409 00:17:11,680 --> 00:17:12,760 Ah. 410 00:17:12,760 --> 00:17:13,960 I'm a little nervous. 411 00:17:13,960 --> 00:17:15,760 THEY LAUGH 412 00:17:16,760 --> 00:17:19,280 Let's see. Let's see. 413 00:17:19,280 --> 00:17:21,160 Moment of truth. 414 00:17:21,160 --> 00:17:22,840 Oh, wow. Look at that. 415 00:17:22,840 --> 00:17:23,880 Smells good. 416 00:17:25,280 --> 00:17:26,920 Parfait. 417 00:17:28,920 --> 00:17:30,680 Merci, Marcus. 418 00:17:32,000 --> 00:17:33,360 Mm. 419 00:17:35,560 --> 00:17:37,760 Mm. It's OK, huh? 420 00:17:37,760 --> 00:17:40,120 Almost better than mine. 421 00:17:40,120 --> 00:17:42,640 I hope so. Mm. 422 00:17:42,640 --> 00:17:45,000 I've eaten a lot of food while I've been in France, 423 00:17:45,000 --> 00:17:47,840 and I've tasted some fabulous dishes. 424 00:17:47,840 --> 00:17:51,240 This is probably the best dish I've eaten. 425 00:17:51,240 --> 00:17:54,880 So delicious, so pure flavour. 426 00:17:54,880 --> 00:17:57,360 What do you think about the lettuce in that? I think it's great. 427 00:17:57,360 --> 00:17:59,640 I understand. If it was cabbage, it'd be different. 428 00:17:59,640 --> 00:18:02,400 No, yeah, absolutely. It's fantastic. 429 00:18:02,400 --> 00:18:05,680 And thank you for sharing this with me. It's a beautiful dish. 430 00:18:05,680 --> 00:18:07,240 Thank you. 431 00:18:07,240 --> 00:18:10,320 There is nothing more humbling than getting the opportunity 432 00:18:10,320 --> 00:18:13,840 to cook a dish that's been passed down from generation to generation. 433 00:18:13,840 --> 00:18:16,680 It's still the way it was always cooked. 434 00:18:16,680 --> 00:18:19,680 In fact, you know what, I think I might go back for seconds. 435 00:18:19,680 --> 00:18:22,800 That was incredible. 436 00:18:22,800 --> 00:18:25,840 I'm not sure if it's the ideal dish for the party later. 437 00:18:25,840 --> 00:18:28,320 But I have got something else in mind, 438 00:18:28,320 --> 00:18:31,360 so I'm stopping by the market to pick up some ingredients. 439 00:18:31,360 --> 00:18:32,720 Wow. 440 00:18:32,720 --> 00:18:35,400 Bonjour, monsieur. Bonjour. Oui. 441 00:18:35,400 --> 00:18:36,880 Lavender. Oui. 442 00:18:36,880 --> 00:18:38,120 Oh, I know. 443 00:18:38,120 --> 00:18:40,440 As I was coming around the corner, I could smell the lavender. 444 00:18:40,440 --> 00:18:45,840 I just think this is just an absolute stunning flower, herb. 445 00:18:45,840 --> 00:18:48,000 It's so user friendly. 446 00:18:48,000 --> 00:18:51,400 But it's not used so much here in France. 447 00:18:51,400 --> 00:18:53,760 I'll give it a swerve this time. 448 00:18:53,760 --> 00:18:55,080 Amazing. 449 00:18:58,400 --> 00:19:01,160 It's finally time to create my dish for the party. 450 00:19:01,160 --> 00:19:04,960 With so much veg to choose from, I've decided to celebrate 451 00:19:04,960 --> 00:19:08,040 the abundance and variety of produce from the region 452 00:19:08,040 --> 00:19:11,040 by creating a glorious platter of white bean toasts, 453 00:19:11,040 --> 00:19:14,200 topped with a ratatouille of Provencal vegetables 454 00:19:14,200 --> 00:19:18,600 and served with the pistou sauce I've already made. 455 00:19:18,600 --> 00:19:20,120 Simple and economic, 456 00:19:20,120 --> 00:19:22,760 yet still feels like the ultimate sharing treat. 457 00:19:24,240 --> 00:19:28,200 So, to begin, very simple, I have got some beautiful white beans, 458 00:19:28,200 --> 00:19:29,600 the haricot blanc. 459 00:19:29,600 --> 00:19:32,600 They're already cooked and soft, and these are great for purees. 460 00:19:32,600 --> 00:19:37,120 So, I'm just going to put them into my little blender, like so. 461 00:19:37,120 --> 00:19:42,040 Add to that a glug of oil, a pinch of salt and a squeeze of lemon. 462 00:19:43,280 --> 00:19:46,400 I'm also just going to put in just a little bit of chopped chilli. 463 00:19:46,400 --> 00:19:48,640 Just to give it a bit of a bite, a bit of a hit. 464 00:19:48,640 --> 00:19:49,680 Let's get that in. 465 00:19:52,920 --> 00:19:56,440 Next, blitz until it's thickened but still retains a little texture. 466 00:20:02,720 --> 00:20:03,760 Perfect. 467 00:20:05,040 --> 00:20:07,080 Put that into my bowl. 468 00:20:07,080 --> 00:20:09,360 You could say that's the glue that's going to hold the veg 469 00:20:09,360 --> 00:20:11,320 on top of my toast. 470 00:20:11,320 --> 00:20:14,320 I can start now grilling off some of these beautiful vegetables. 471 00:20:14,320 --> 00:20:17,000 I've got some shallots, I've got an aubergine. 472 00:20:17,000 --> 00:20:22,160 So, I'm going to cut the aubergine in half, like so. 473 00:20:22,160 --> 00:20:24,520 Need my pepper whole. 474 00:20:24,520 --> 00:20:28,240 Then put a bit of oil on top of my aubergine. 475 00:20:28,240 --> 00:20:29,960 I'm just going to drop those on my grill. 476 00:20:29,960 --> 00:20:32,480 Just want to get a little bit of charring on the outside. 477 00:20:32,480 --> 00:20:35,400 Just going to put my aubergine on the top. 478 00:20:35,400 --> 00:20:37,520 Think I might just put my pepper in there. 479 00:20:37,520 --> 00:20:39,240 Just let that burn away. 480 00:20:39,240 --> 00:20:43,680 Just need to now get on with my prep of my shallots. 481 00:20:43,680 --> 00:20:45,920 And I can start making the vegetable mix. 482 00:20:47,680 --> 00:20:49,760 I'm just going to cut up into a nice dice. 483 00:20:49,760 --> 00:20:51,960 That's my shallots just gently chopped up. 484 00:20:51,960 --> 00:20:55,800 A good glug of oil. 485 00:20:55,800 --> 00:20:58,480 Put these into my pan. 486 00:20:58,480 --> 00:21:00,920 I just want to get those on just gently sweating. 487 00:21:02,240 --> 00:21:04,120 It's not like a shallot or an onion that we're going to 488 00:21:04,120 --> 00:21:05,960 put on a burger or on a hot dog. 489 00:21:05,960 --> 00:21:09,040 I just want to get them, the rawness from it, the harshness of it, 490 00:21:09,040 --> 00:21:10,600 so it's mellow. 491 00:21:10,600 --> 00:21:12,600 Back to my simple grilled veg. 492 00:21:12,600 --> 00:21:14,440 I have my aubergine. 493 00:21:14,440 --> 00:21:16,160 Going to cut that into a nice dice. 494 00:21:17,680 --> 00:21:19,200 Then the red pepper. 495 00:21:19,200 --> 00:21:20,720 Cut that in half. 496 00:21:22,240 --> 00:21:24,360 Remove the seeds. 497 00:21:24,360 --> 00:21:26,280 All I've got to do now is just chop it up. 498 00:21:26,280 --> 00:21:28,760 And no ratatouille is complete without tomato. 499 00:21:28,760 --> 00:21:30,640 Absolutely beautiful. 500 00:21:33,600 --> 00:21:35,240 Courgette time. 501 00:21:35,240 --> 00:21:37,760 I quite like the bitterness that the skin puts into a dish, as well. 502 00:21:37,760 --> 00:21:39,920 If you don't want to cut it up, grate it. 503 00:21:39,920 --> 00:21:42,240 It's great if you put it on salad. 504 00:21:42,240 --> 00:21:44,360 It tests my chopping skills. 505 00:21:44,360 --> 00:21:46,200 Not as fast as I used to be, 506 00:21:46,200 --> 00:21:48,640 maybe because I'm just slowing down a little bit. 507 00:21:48,640 --> 00:21:50,640 Ready for the shallots. 508 00:21:50,640 --> 00:21:52,480 I'm just going to drop those on top. 509 00:21:58,520 --> 00:22:00,280 Little splash of vinegar. 510 00:22:01,920 --> 00:22:04,000 With some charred bread as the base, 511 00:22:04,000 --> 00:22:06,120 it's time to build the toasts. 512 00:22:06,120 --> 00:22:07,560 Now put my puree on 513 00:22:07,560 --> 00:22:10,560 and spread out your white bean paste. 514 00:22:10,560 --> 00:22:12,400 It's like a little butter. 515 00:22:12,400 --> 00:22:14,720 A puree like this is so versatile. 516 00:22:14,720 --> 00:22:16,320 You can use it as a dip, 517 00:22:16,320 --> 00:22:18,600 or even as a side dish for a roast dinner. 518 00:22:18,600 --> 00:22:20,560 And for the price of a tin of beans 519 00:22:20,560 --> 00:22:22,720 it's extremely cost affective too 520 00:22:22,720 --> 00:22:25,800 On with this beautiful mix 521 00:22:25,800 --> 00:22:27,240 of the garden. 522 00:22:29,600 --> 00:22:31,000 Looks lovely. 523 00:22:32,160 --> 00:22:35,400 And to top it off, the pistou sauce I made earlier. 524 00:22:35,400 --> 00:22:37,520 Little bit of that on top. 525 00:22:37,520 --> 00:22:41,000 How good does that look? 526 00:22:41,000 --> 00:22:44,400 That's a feast Provencal style. 527 00:22:44,400 --> 00:22:46,040 Perfect for a party. 528 00:22:47,000 --> 00:22:49,040 Now I've just got to get it there. 529 00:22:52,880 --> 00:22:54,360 Down at La Petite Ferme, 530 00:22:54,360 --> 00:22:56,960 preparations for the party are well under way, 531 00:22:56,960 --> 00:22:58,880 and I'm heading there a little bit early 532 00:22:58,880 --> 00:23:00,920 to get my toasts all set up. 533 00:23:02,120 --> 00:23:04,840 Here we are. This is the event I've been invited to, 534 00:23:04,840 --> 00:23:06,640 and I'm really excited. 535 00:23:06,640 --> 00:23:09,960 Alongside my dish I'm laying out a little flavour 536 00:23:09,960 --> 00:23:12,640 of all the incredible produce I've discovered 537 00:23:12,640 --> 00:23:14,400 since I've been here in Provence 538 00:23:14,400 --> 00:23:15,680 I want it to look good. 539 00:23:15,680 --> 00:23:17,120 I just hope that they like it. 540 00:23:17,120 --> 00:23:19,720 I'm not going to lie, I am a little nervous, 541 00:23:19,720 --> 00:23:21,400 but I'm also looking forward to this. 542 00:23:21,400 --> 00:23:23,960 All these incredible ingredients started to bring back 543 00:23:23,960 --> 00:23:26,040 so many fabulous memories 544 00:23:26,040 --> 00:23:27,880 of my time here in Provence. 545 00:23:27,880 --> 00:23:30,080 Every ingredient on this table 546 00:23:30,080 --> 00:23:31,920 is a story for me. 547 00:23:31,920 --> 00:23:34,640 From constructing my own Calissons 548 00:23:34,640 --> 00:23:36,280 and helping to make wine, 549 00:23:36,280 --> 00:23:38,440 to tomatoes picked fresh from the farm, 550 00:23:38,440 --> 00:23:40,040 it's all here. 551 00:23:40,040 --> 00:23:42,560 I think that's good. I think I've got space for my board. 552 00:23:43,560 --> 00:23:45,720 Now my veggie toasts are in position, 553 00:23:45,720 --> 00:23:47,560 it's party time! 554 00:23:47,560 --> 00:23:50,640 The rest of the guests are starting to arrive 555 00:23:50,640 --> 00:23:53,560 and I'm so glad to see a few familiar faces. 556 00:23:54,640 --> 00:23:56,400 Oh, I'd like to try. 557 00:23:56,400 --> 00:23:59,760 The produce you are growing is incredible. 558 00:23:59,760 --> 00:24:01,360 This dish... 559 00:24:01,360 --> 00:24:02,640 ..is your dish. 560 00:24:03,880 --> 00:24:06,200 This is the flavour of Sebastien's garden. 561 00:24:07,240 --> 00:24:11,240 It's a local event, where guests are invited to share food and produce 562 00:24:11,240 --> 00:24:12,960 and many of the people I've met 563 00:24:12,960 --> 00:24:15,520 since I've been in Saint Remy are here. 564 00:24:15,520 --> 00:24:17,160 Benoit! 565 00:24:17,160 --> 00:24:18,400 How are you? 566 00:24:18,400 --> 00:24:20,520 How are you? Nice to see you, enchante! 567 00:24:20,520 --> 00:24:24,440 I loved meeting Benoit at his pistachio farm. 568 00:24:24,440 --> 00:24:25,680 This... 569 00:24:26,960 --> 00:24:30,160 ..when I taste that now, it's so, so, so delicious. Yeah? 570 00:24:30,160 --> 00:24:32,440 I've never thought of it as a fruit. 571 00:24:32,440 --> 00:24:35,360 But what does he think of my veggie toasts? 572 00:24:35,360 --> 00:24:37,760 Everything on here is local. 573 00:24:37,760 --> 00:24:39,480 Great. It's very simple. 574 00:24:39,480 --> 00:24:41,720 Very simple. Savoury. Very savoury but very simple. 575 00:24:41,720 --> 00:24:42,960 Enjoy. Thank you. 576 00:24:42,960 --> 00:24:44,760 With so many people here I know, 577 00:24:44,760 --> 00:24:47,040 it gives me a chance to say thank you 578 00:24:47,040 --> 00:24:49,400 and hopefully impress them with my cooking. 579 00:24:49,400 --> 00:24:52,680 And I probably couldn't create any of the dishes I have out here 580 00:24:52,680 --> 00:24:55,680 without olive oil producers like Emilie. 581 00:24:57,160 --> 00:24:59,560 That was incredible. 582 00:24:59,560 --> 00:25:02,520 I don't think I'll ever look at olive oil the same again. 583 00:25:02,520 --> 00:25:04,000 But, listen, help yourself. 584 00:25:04,000 --> 00:25:05,240 This is home. 585 00:25:05,240 --> 00:25:07,160 All the ingredients we love, 586 00:25:07,160 --> 00:25:08,760 you have made them just wonderful. 587 00:25:08,760 --> 00:25:10,200 Speechless. Thank you. 588 00:25:10,200 --> 00:25:12,960 My local friends are arriving thick and fast 589 00:25:12,960 --> 00:25:16,600 and I'm realising just how much I've become part of the community. 590 00:25:16,600 --> 00:25:19,760 Bonsoir, bonsoir, Bastien, how are you? I'm good, yeah. 591 00:25:19,760 --> 00:25:22,240 Joel, the chocolatier, and Bastien, the winemaker, 592 00:25:22,240 --> 00:25:25,480 both skilled producers I was lucky enough to visit. 593 00:25:25,480 --> 00:25:26,880 That is fresh. 594 00:25:26,880 --> 00:25:28,600 Everything is fresh. This is what we need, huh? 595 00:25:28,600 --> 00:25:31,040 My veggie toasts seem to be a success. 596 00:25:31,040 --> 00:25:32,160 Yes! 597 00:25:32,160 --> 00:25:33,440 Chin! Chin-chin. 598 00:25:33,440 --> 00:25:35,040 Cheers. Cheers 599 00:25:35,040 --> 00:25:36,920 Matthieu! Oh! Hey! 600 00:25:36,920 --> 00:25:39,520 Thank you for inviting me to your party. 601 00:25:39,520 --> 00:25:41,520 Is er... This is incredible. 602 00:25:41,520 --> 00:25:42,720 There we go. 603 00:25:42,720 --> 00:25:44,240 Please try, try, try, try 604 00:25:44,240 --> 00:25:45,600 Very good. Merci beaucoup. 605 00:25:45,600 --> 00:25:48,720 Surrounded by many of the friends I've made in Provence, 606 00:25:48,720 --> 00:25:52,520 it only feels right to mark my time here with a little speech. 607 00:25:52,520 --> 00:25:54,800 Many years ago, when I went to school... 608 00:25:56,200 --> 00:26:00,120 ..the first thing that I learnt about was the cuisine of France. 609 00:26:00,120 --> 00:26:03,400 Coming to Provence was my first step 610 00:26:03,400 --> 00:26:06,280 into the world of you, 611 00:26:06,280 --> 00:26:08,800 the supplier, the provider, 612 00:26:08,800 --> 00:26:10,800 the farmer, the grower, 613 00:26:10,800 --> 00:26:12,200 and... 614 00:26:12,200 --> 00:26:15,400 ..I didn't really know what I was going to find. 615 00:26:15,400 --> 00:26:17,680 But what I have found 616 00:26:17,680 --> 00:26:19,720 is some incredible people... 617 00:26:20,840 --> 00:26:22,840 ..huge amounts of passion. 618 00:26:22,840 --> 00:26:25,480 The stories and the generosity 619 00:26:25,480 --> 00:26:27,440 of what you have given me, 620 00:26:27,440 --> 00:26:29,760 it's been quite extraordinary. 621 00:26:29,760 --> 00:26:31,400 This table represents you. 622 00:26:33,080 --> 00:26:35,680 You, and without you, 623 00:26:35,680 --> 00:26:37,080 there is no table. 624 00:26:37,080 --> 00:26:38,440 Thank you. Thank you, Marcus. 625 00:26:38,440 --> 00:26:40,440 Thank you. Sante. Woohoo! 626 00:26:40,440 --> 00:26:43,040 Merci beaucoup, merci. Sante. Sante. 627 00:26:43,040 --> 00:26:45,840 What's that? We wanted to give you a small, typical thing 628 00:26:45,840 --> 00:26:47,680 for London 629 00:26:47,680 --> 00:26:49,320 to thank you. 630 00:26:49,320 --> 00:26:51,200 My favourite. ..for coming in Provence. 631 00:26:51,200 --> 00:26:52,360 Oh! 632 00:26:52,360 --> 00:26:53,840 And er... Thank you so much. 633 00:26:53,840 --> 00:26:56,800 And make discover all this beautiful... 634 00:26:56,800 --> 00:26:59,800 This is superb, this is my favourite. Plants and... Wow. 635 00:27:01,400 --> 00:27:03,440 There we go, that's brilliant. That's superb. 636 00:27:04,920 --> 00:27:06,400 The flower of France. 637 00:27:08,400 --> 00:27:10,240 That's fantastic, merci, thank you. 638 00:27:10,240 --> 00:27:12,720 Guys, enjoy the party. 639 00:27:12,720 --> 00:27:14,200 Merci. Thank you. Sante! 640 00:27:14,200 --> 00:27:16,680 I've cooked the food of France all my life. 641 00:27:16,680 --> 00:27:20,000 It has been the bedrock and the foundation of who I am as a chef. 642 00:27:20,000 --> 00:27:22,160 But I never, ever thought 643 00:27:22,160 --> 00:27:23,440 in a million years 644 00:27:23,440 --> 00:27:25,320 that I would have the experience that I've just had 645 00:27:25,320 --> 00:27:27,360 in the short time that I've been here, 646 00:27:27,360 --> 00:27:32,120 and to meet the incredible people of Provence and Saint Remy. 647 00:27:32,120 --> 00:27:33,880 Thank you, Marcus. 648 00:27:33,880 --> 00:27:35,920 But also to hear their stories and to 649 00:27:35,920 --> 00:27:39,320 learn the skills of what their trade is all about, 650 00:27:39,320 --> 00:27:41,440 the memories for me will live for ever. 651 00:27:41,440 --> 00:27:42,520 The bull, eh? 652 00:27:42,520 --> 00:27:43,680 Yes, the cowboy. 653 00:27:43,680 --> 00:27:45,840 Yes, yes, cowboy, yeah! 654 00:27:45,840 --> 00:27:47,320 Without the food of France, 655 00:27:47,320 --> 00:27:49,600 I don't think I would be the chef I am today. 656 00:27:51,880 --> 00:27:54,240 During my trip I've been a sous-chef... 657 00:27:55,320 --> 00:27:56,800 ..run over by goats... 658 00:27:58,280 --> 00:27:59,760 ..searched for snails... 659 00:27:59,760 --> 00:28:01,040 Oh, whoa! 660 00:28:01,040 --> 00:28:03,960 ..steered a combine harvester... That's brilliant. 661 00:28:03,960 --> 00:28:06,960 ..and met some beautiful, passionate people along the way. 662 00:28:07,960 --> 00:28:11,080 But if there's one thing I'm going to take home with me 663 00:28:11,080 --> 00:28:13,480 and that is, I'm going to keep it simple. 50228

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