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There is one special place where
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I worked as a young chef
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that 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
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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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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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THEY LAUGH
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I knew I wouldn't be able
to fool them.
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THEY LAUGH
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..all in the name of bringing you
a simple taste of Provence.
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SAXOPHONE MUSIC
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My time here in
Saint Remy is nearly at an end,
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and having seen
and tasted some incredible produce,
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I can understand why they call
Provence the garden of France.
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But, to me, when it comes to veg,
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the garden has always been Kent.
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So the question is, does Provence
really have the produce
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to knock my beloved
Kent off its garden perch?
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It's time to find out!
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Just down the road
from the townhouse,
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there's a spot
known as La Petite Ferme.
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Bonjour! Bonjour.
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Wow, it's beautiful.
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This looks like a good
place to start.
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I find it inspiring when I come to
an area like Provence,
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where you see
so many beautiful things.
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Beautiful peppers, courgettes,
different colours
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but they're all such quality.
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In La Petite Ferme du Saint Remy,
we show all the colours,
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all the size.
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MARCUS CHUCKLES
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But you know why? Why?
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Because we have water and sun...
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That's right.
..in the south of France.
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Sun, yes. Yes. Sun you definitely
have. A lot of sun.
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Matthieu's produce is all
organically grown either on the farm
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or by other local growers,
using sustainable farming methods
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and it's not the only
thing they do here.
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We have two kind of customer.
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The, the first are come to...
For this?
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..bring the veg
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and after you have the family
and the school
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come to see the animals.
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We have cows, sheep, duck, pig.
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No way. Oui.
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The animals are here for people
from the local area to visit
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and enjoy free of charge.
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Just a little farm, we call
it La Petite Ferme de Saint Remy.
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The Little Farm from Saint Remy
de Provence.
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There's a real sense of community
spirit
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and it turns out Matthieu is
planning a celebration
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for this year's harvest.
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Saturday night we have a little
party with friend and customer.
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Right.
And we, we call la fin l'ete indien.
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This means the Indian summer.
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Where is this?
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It's here, it's behind on the farm.
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Oh, so you bring...? I can, I can
come along. Yeah, yeah.
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It's open to local people?
Yeah, yeah,
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Do I need to bring anything?
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Of course.
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So, something, something along for
people to share. Ah, oui.
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I am curious to see what you can do.
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Ah. What you can make for this
party. Another challenge, yes.
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Well, this seems like the perfect
opportunity
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to test out the region's veg
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and see if Provence can live up to
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its garden of France credentials,
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and you know I love a challenge!
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I am going to have to do something
with the ingredients
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that are more or less around me
really.
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This is going to be fun.
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I like a party. OK.
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Dancing as well?
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Of course.
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THEY LAUGH
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I'll see you there. OK, bye-bye.
Au revoir.
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A local party sounds
like the perfect way
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to end my time in Saint Remy,
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and the prospect of creating a dish
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with the produce of Provence
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has got my chef's mind working
on overdrive.
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I want to start with a regional
classic
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that I've discovered
since I've been here,
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Pistou -
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it's a simple sauce that can elevate
any veg,
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made with basil.
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A little bit like pesto
but there's no pine nuts
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and there's no Parmesan cheese.
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Right, what I'll do is just
nick off this big branch at the top.
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It was really nice actually when
I went to see Maud at the school...
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..she showed me her
version of the pistou
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that she was making for the kids
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and she actually put a tomato
in to hers.
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Pistou is such an easy way to bring
the taste of Provence
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to a wide range of
cost-effective ingredients.
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And this is probably the simplest
recipe out there.
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Just a little bit of chopped garlic.
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On to my sauce.
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Very, very simple.
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Pack in my basil
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into my blender.
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In with my garlic.
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Pinch of salt.
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Twist of pepper.
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Good glug of oil.
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And then on goes the lid.
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So what I am looking for is that
really beautiful,
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vibrant green colour.
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It's not only good for veg.
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You can serve it with your lamb,
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toss it through pasta, or even stir
it into your soup.
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A quick and easy pistou sauce.
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This has certainly
got my creative juices flowing.
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I need to start thinking of
a party dish
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that's going to impress the locals.
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00:05:34,680 --> 00:05:36,320
Pistou may just feature,
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but I'm also going to need some top
quality veg...
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00:05:40,120 --> 00:05:42,240
..and I've
heard of another farm nearby
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that's doing things a little
differently.
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Sebastien runs a community-supported
agricultural project,
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Le Jardin du Papet,
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where he creates individual
veg boxes
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for his customers in the local
community
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from veg grown on his farm.
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00:05:57,520 --> 00:06:01,720
But does his produce stand up to the
veggies we get back home?
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There's only one way to find out.
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Sebastien.
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Enchante.
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Enchante. Marcus. Nice to meet you.
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Nice to meet you. Nice to meet you.
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I hear you're the man to come
and see
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to talk about vegetables. Uh-huh.
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What do you grow? Right now, well,
it's the season of the cabbage.
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Leeks are starting and beetroots.
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Red, green peppers, yellow peppers.
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Oh, nice.
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Eggplant, tomatoes.
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Oh, quite a lot.
Well, so most of it is outside
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and a part of it is as well
in the greenhouses.
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Fantastic. Can you show me?
Yes. I want to look around. OK.
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Sebastien's produce is all organic
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and the farm
stretches across eight acres.
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I'm yet to test the quality
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but there's certainly plenty to
choose from.
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Wow, that's a lot of leeks.
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Yeah, 30,000 or 35.
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What, you counted them?
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Ready to collect 3,000?
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How many boxes are you collecting?
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For today we will do only 20 boxes.
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It's cheaper than going to the
market, yeah.
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It is cost affective
but is it any good?
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And like this. Where I come from,
that's a very small leek.
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Very small leek.
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Sometimes they're bigger,
it depends on the size
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and it depends on the variety.
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OK, so that one may be small,
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but it turns out that Sebastien
staggers his growing,
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so he can provide the same
veg for the majority of the season.
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Why did you do this?
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Because when I started this job,
I was eating only vegetables.
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Ah.
So I start to do my own vegetables.
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So you're vegetarian.
Vegetarian for 14 years, yeah.
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Same now? No, no, no, no.
Why did you change?
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Well, I have kids.
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My wife say, "No, for kids
we need to eat a little bit of..."
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And the market, I do,
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I find other agriculture...
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Yeah. ..that make chicken...
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Yeah. ..and then we share. OK.
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I give you vegetables
and I give you a chicken.
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Sebastien may now
trade his produce for meat,
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but surely he's still
a veggie at heart?
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What's your favourite vegetable?
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I love all the vegetables. Yeah?
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Yeah. For me, potatoes.
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Yeah, potatoes?
Yeah, all day long.
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Well, I think you're going to have
enough for today.
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No spuds here.
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Smell good, don't they? Mm-hm.
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But there's plenty more veg
to collect.
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Beetroot time.
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It's the easiest,
easiest thing to pick.
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And what I like, it's like you can
eat the leaves. Yeah.
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And the leaves are delicious.
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People say that Provence is
the garden of France.
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Uh-huh. Is that true?
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Well, yeah. It's the most beautiful.
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It's because with the climate
we have,
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we can harvest most of the
vegetables any time of year.
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OK, because where I'm from,
Kent... Uh-huh.
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Kent is the Garden of England...
OK. ..and it's beautiful.
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I worked in England a long time ago.
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Oh, yeah? I arrive in June
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and I leave, it was summer...
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Yeah. ..in my home
and I arrived, it was winter.
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I go, "Right, no way."
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I'm not sure he's got the best
impression of Britain.
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It's full of blackbird around me.
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All grey, rainy.
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Like in Hitchcock movie, you know,
I was, like, very scared.
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That's very good, actually,
and you worked in a farm?
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No, no, no, I worked in
a holiday camp.
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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?
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Yeah, Pontins. No way!
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Well, it's going to be enough, huh?
OK.
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Well, I'm certainly a happy camper
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00:09:32,680 --> 00:09:35,360
and now we're off to one of
Sebastien's polytunnels
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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
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and then they change colour.
226
00:09:44,840 --> 00:09:47,240
The green pepper
turns into red peppers? Yes.
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00:09:47,240 --> 00:09:49,720
You can take this one, the red one
there. This one?
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00:09:49,720 --> 00:09:53,120
Sebastien is clearly proud of what
he produces here,
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00:09:53,120 --> 00:09:56,200
but I wonder
if he thinks our veg can compare.
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You've been to the UK.
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00:09:57,800 --> 00:10:01,320
What's your perception of the
vegetables and the produce there?
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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
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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.
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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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