0:00:02 > 0:00:03FANFARE
0:00:03 > 0:00:04CLUCKING
0:00:05 > 0:00:06DREAMY FRENCH SONG PLAYS
0:00:13 > 0:00:17- But, mon ami...- Oui.- ..what is France today?- Oof.- What is it that
0:00:17 > 0:00:20- we cherish most?- Oof. - Is it liberty?- Oh, oui.
0:00:20 > 0:00:22- Egality?- Mais oui!
0:00:22 > 0:00:25- Fraternity?- Absolument!
0:00:25 > 0:00:28- But most of all...- Oui!
0:00:28 > 0:00:31- ..ze poultry!- Ah!
0:00:31 > 0:00:34- Ah, vive la poultry! - Vive la poultry!
0:00:36 > 0:00:37COUGHING
0:00:37 > 0:00:44OK, OK. An oeuf...is an oeuf.
0:00:46 > 0:00:49- TOGETHER: We're back!- Shabu!
0:00:49 > 0:00:51'And we're on our biggest adventure ever.'
0:00:51 > 0:00:53Let's go!
0:00:53 > 0:00:55'We're taking our bikes to four continents.'
0:00:55 > 0:00:56Where's Dave?
0:00:56 > 0:00:58'To find out how chicken
0:00:58 > 0:01:00'has taken over the culinary world.'
0:01:00 > 0:01:04- Absolutely superb.- This is almost a religious experience.
0:01:04 > 0:01:07'And why it's about to become the planet's most popular meat.'
0:01:07 > 0:01:11We are going to cross France just to find a chicken.
0:01:11 > 0:01:15'We'll uncover the world's most fascinating and delicious...'
0:01:15 > 0:01:17- TOGETHER: Curry! - '..chicken and egg dishes.'
0:01:17 > 0:01:18Chicken!
0:01:18 > 0:01:22'From the great British roast to exotic spices in Morocco...
0:01:22 > 0:01:26'And the best ways of cooking them.
0:01:27 > 0:01:29TOGETHER: Oh, yes!
0:01:29 > 0:01:31'We're exploring the history
0:01:31 > 0:01:33'and cultural impact of the humble chicken.'
0:01:33 > 0:01:35It's the Holy Land.
0:01:35 > 0:01:37'And the egg, dude.
0:01:37 > 0:01:40'From the home of lip-smacking fast-food...
0:01:40 > 0:01:41Thank you!
0:01:41 > 0:01:43'..to French cordon bleu...'
0:01:43 > 0:01:44Oh!
0:01:44 > 0:01:47- Paris!- Ooh-la-la!
0:01:47 > 0:01:52'..it's our most finger-lickin' chickeny adventure ever.'
0:01:52 > 0:01:54ALL: Hurrah!
0:01:54 > 0:01:55I don't know how you top this.
0:01:59 > 0:02:00CLUCKING
0:02:04 > 0:02:08'This time, we're in France, the place I've made home.'
0:02:08 > 0:02:10- Enchante, madame.- Enchante.
0:02:10 > 0:02:13'In a country where they will happily pay
0:02:13 > 0:02:15'40 euros for a quality bird.'
0:02:15 > 0:02:16It's nice, huh?
0:02:17 > 0:02:22'We'll grasp...traditions which launched the humble chicken
0:02:22 > 0:02:24'to gastronomic heights.'
0:02:24 > 0:02:25That's the skill of this cuisine.
0:02:25 > 0:02:28'We'll track down truly legendary birds...
0:02:28 > 0:02:32'Learn the secrets of France's greatest chefs.'
0:02:32 > 0:02:34That's the way I'm cooking my chicken from now on.
0:02:34 > 0:02:39'And have our first-ever triple Michelin star moment.'
0:02:39 > 0:02:43- That was one of the most magical moments ever.- Amazing.
0:02:43 > 0:02:44Amazing.
0:02:48 > 0:02:53- I'm in heaven! We're in France.- Yes, home to some of the best food
0:02:53 > 0:02:55in the world, dude, some of the finest chickens.
0:02:55 > 0:02:57- And you.- Mais oui!
0:02:57 > 0:03:01I'm a resident of France now, cos I've moved over the Channel.
0:03:01 > 0:03:05'That's right, our Tour de France is the perfect chance
0:03:05 > 0:03:09'for me to show you my adopted country, Si. We could even go
0:03:09 > 0:03:12- to my place later. - Oh, what a treat, mate.
0:03:12 > 0:03:14But we're starting off here
0:03:14 > 0:03:17in France's capital of gastronomy, Lyon,
0:03:17 > 0:03:20which is about 300 miles south of Paris.
0:03:20 > 0:03:23Because it's here that the foundations
0:03:23 > 0:03:26of France's culinary greatness were laid.
0:03:28 > 0:03:32But can you remind us why we're on pushbikes?
0:03:32 > 0:03:35Because it's part of being French - the joie de vivre,
0:03:35 > 0:03:38the tres jolie, the nouvelle vague.
0:03:41 > 0:03:44Lyon. It's a wonderful city, isn't it, mate?
0:03:44 > 0:03:48It is, but these cobbled streets aren't just pretty.
0:03:48 > 0:03:50As us French know, they hold the key
0:03:50 > 0:03:53to a treasure trove full of chicken.
0:03:53 > 0:03:57They do say, Si, "Cherchez la femme."
0:03:58 > 0:04:02- I'm none the wiser, dude.- Women, Kingy.- Oh.- Les Meres Lyonnaises.
0:04:02 > 0:04:06- Ah!- Mums!- Well, I wish you'd said that before,
0:04:06 > 0:04:08cos, as you always know, mums know best.
0:04:12 > 0:04:14Les Meres Lyonnaises are the legendary ladies
0:04:14 > 0:04:18whose cooking became a benchmark for fancy chefs.
0:04:18 > 0:04:23To find one, you need to find one of Lyon's traditional eateries
0:04:23 > 0:04:25called "Bouchon".
0:04:25 > 0:04:29At Chez Hugon, the resident mere is Arlette Hugon.
0:04:31 > 0:04:34Arlette has been cooking in Lyon's kitchens for 50 years.
0:04:34 > 0:04:38She must have known we were coming, she's baked a cake!
0:04:38 > 0:04:43Oh, very funny. Anyway. This is a chicken liver cake.
0:04:43 > 0:04:47- A Lyonnais classic. - Parsley and garlic are combined,
0:04:47 > 0:04:51liver and eggs are added and blended.
0:04:51 > 0:04:55Then the mix is poured into a bowl of bread and milk
0:04:55 > 0:04:57before heading for the oven.
0:04:58 > 0:05:03Hunks of the cake are then heated in a rich, creamy sauce.
0:05:05 > 0:05:07- Ah, merci, Arlette.- Merci.
0:05:07 > 0:05:10'And while we tuck in, Arlette's going to tell us
0:05:10 > 0:05:14'how the Meres Lyonnaises came to rule the roost.'
0:05:21 > 0:05:25'Arlette tells us that women used to cook in the houses
0:05:25 > 0:05:27'of the rich silk traders,
0:05:27 > 0:05:30'but when the industry went into decline,
0:05:30 > 0:05:32'lots of factories closed down.
0:05:32 > 0:05:36'The women, or meres, were out of a job, so they started to cook
0:05:36 > 0:05:38'in small restaurants like this one.
0:05:38 > 0:05:41'Les meres became famous for cooking old dishes
0:05:41 > 0:05:43'taught by their mothers and grandmothers.'
0:05:43 > 0:05:46You see, the mothers that learn from the grandmothers,
0:05:46 > 0:05:50it's proper French home cooking. Now it's a great tradition.
0:05:50 > 0:05:53The most famous mere was Mere Brazier, who's been called
0:05:53 > 0:05:55the mother of a modern French cooking.
0:05:55 > 0:05:58In the 1930s, her restaurant was frequented
0:05:58 > 0:06:02by presidents and Hollywood superstars.
0:06:02 > 0:06:05Local boy Paul Bocuse, so-called chef of the century,
0:06:05 > 0:06:06was her apprentice.
0:06:06 > 0:06:08He pioneered nouvelle cuisine
0:06:08 > 0:06:13which revolutionised French cookery in the 1970s.
0:06:13 > 0:06:16So the meres' art of perfectly blending quality ingredients
0:06:16 > 0:06:20here in Lyon helped shape one of the world's great cuisines.
0:06:21 > 0:06:24The chicken liver gateau, the texture's superb.
0:06:24 > 0:06:25It's like a cross between a mousse
0:06:25 > 0:06:28and a souffle, but it's rich, it's savoury.
0:06:28 > 0:06:31The chicken livers, I think they give it
0:06:31 > 0:06:34- a kind of almost earthly flavour. - What's interesting as well,
0:06:34 > 0:06:38they're not as gamey I would think. It's there, but it's absolutely
0:06:38 > 0:06:41perfectly balanced and that's the skill of this cuisine.
0:06:41 > 0:06:44And none of these ladies are trained, are they?
0:06:44 > 0:06:45No. It's a bit like us, isn't it?
0:06:45 > 0:06:49- Maybe we could be the papas of the north?- Yes, cos we're not trained.
0:06:49 > 0:06:51- No, but we cook.- We do. - We do beautiful food.- We do.
0:06:51 > 0:06:54Les Papas De Le Nord.
0:06:54 > 0:06:57So, what would be our signature dish, dude?
0:06:58 > 0:07:00Le hotpot.
0:07:02 > 0:07:04Le hotpot, you idiot!
0:07:09 > 0:07:12- Wasn't Arlette lovely? - Oh, she was.
0:07:12 > 0:07:15And guess what, Kingy, there was a renowned mayor
0:07:15 > 0:07:19- not far from here who specialised... - In chicken?
0:07:19 > 0:07:24Yes. So it's a no-brainer where we go next. Better get pedalling.
0:07:28 > 0:07:31Just north of Lyon is the village of Vonnas,
0:07:31 > 0:07:33home to the great guru of French cuisine,
0:07:33 > 0:07:36triple Michelin star chef, Georges Blanc.
0:07:42 > 0:07:44- Hello.- Georges.- How are you?- David.
0:07:46 > 0:07:50But Georges learned everything he knows from the family mere, his mum!
0:07:50 > 0:07:55Mere Blanc and her mother before her, Grandmere Blanc,
0:07:55 > 0:07:59ran the Hotel Blanc, famed for its signature chicken dishes
0:07:59 > 0:08:02using the local speciality, poulet de Bresse.
0:08:02 > 0:08:04Grandmere's cooking was so good,
0:08:04 > 0:08:06it won the hotel two Michelin stars.
0:08:08 > 0:08:12Georges was the first male in the family to run the kitchen
0:08:12 > 0:08:17and he'd learnt well. He added a third Michelin star in 1985
0:08:17 > 0:08:20and he's held three stars ever since.
0:08:21 > 0:08:24Georges, we've looked up to you for very, very, very many years,
0:08:24 > 0:08:27so it's a big day for us and thank you very much for having us, Georges.
0:08:27 > 0:08:29Thank you so much for coming.
0:08:29 > 0:08:31'Today, he's going to do a new take on a dish
0:08:31 > 0:08:34'that Grandmere Blanc made famous.'
0:08:34 > 0:08:37Present a very old recipe and traditional for this country.
0:08:37 > 0:08:41- Uh-huh.- It's the poulet de Bresse with a cream sauce and the morels.
0:08:41 > 0:08:45- Oh, beautiful!- But we changed the recipe
0:08:45 > 0:08:48- to improve the quality of the cooking.- Yes.
0:08:48 > 0:08:52So we decide to cook less time, the breast,
0:08:52 > 0:08:58in the oven and to use the legs and the carcass to make the sauce.
0:08:58 > 0:09:01It's a little bit like when we cook duck.
0:09:01 > 0:09:04We take the breast and we cook that very quickly,
0:09:04 > 0:09:06but the legs, they do take longer.
0:09:06 > 0:09:09That's interesting, cos we never seem to bother with the chicken.
0:09:09 > 0:09:12- What do we start with first, George? - We start with the cooking
0:09:12 > 0:09:16of the leg, to get the right sauce with a deep taste.
0:09:16 > 0:09:18Yes, fantastic.
0:09:19 > 0:09:22Just a big old pot with lots of butter.
0:09:22 > 0:09:25The French way, just great.
0:09:25 > 0:09:29In this pan, we have the wings, we have the thighs,
0:09:29 > 0:09:34- we have the drumsticks...- And the neck.- ..and the neck, yeah.
0:09:34 > 0:09:37- White pepper. It's just so instinctive.- It is.
0:09:37 > 0:09:40- Yeah.- More you have the best ingredients,
0:09:40 > 0:09:43less you need the sophisticated recipe.
0:09:43 > 0:09:45It's in the heart, absolutely.
0:09:45 > 0:09:49'Sauce under way, our breast is prepped for the oven.'
0:09:49 > 0:09:52Very important to cook the meat on the bone.
0:09:52 > 0:09:55- Well, the flavour is better. - You put it in the oven,
0:09:55 > 0:09:59about 280 degrees.
0:09:59 > 0:10:03'Our Mere Blanc sauce now gets flavoured
0:10:03 > 0:10:07'with garlic, bouquet garni, onions and mushrooms.'
0:10:08 > 0:10:11That's a nice way of holding your bouquet garni together,
0:10:11 > 0:10:13just with a piece of leek and the herbs are wrapped in that.
0:10:13 > 0:10:16- Wipe the mushroom. - To you, Georges, is the
0:10:16 > 0:10:18poulet Bresse the best chicken that you can get?
0:10:18 > 0:10:21I am the president of the association.
0:10:23 > 0:10:27I can't say. I think it's true.
0:10:27 > 0:10:31What would you say was special about poulet de Bresse?
0:10:31 > 0:10:36It is fat. Because, you know, in all of the meat, the fat
0:10:36 > 0:10:41- gives it taste. The taste is in the fat. We need flour now.- Uh-huh.
0:10:42 > 0:10:45GEORGES SPEAKS FRENCH
0:10:48 > 0:10:51Si, I feel like we're the two dogs in the kitchen.
0:10:51 > 0:10:54I'm sure, 100 years ago, there was two dogs in the kitchen
0:10:54 > 0:10:58looking up expectantly at the pan.
0:10:58 > 0:10:59The cream.
0:11:00 > 0:11:03- I put a little drop of vinegar. - Mm-hm.
0:11:05 > 0:11:07- Voila!- The morels have been cleaned,
0:11:07 > 0:11:10they've been cooked, they've been left to go cold
0:11:10 > 0:11:12and now they are being refried in butter
0:11:12 > 0:11:14with a shallot, very simply.
0:11:15 > 0:11:16GEORGES SPEAKS FRENCH
0:11:18 > 0:11:21The truth is that we've cooked for many years.
0:11:21 > 0:11:24We've never eaten three-star Michelin food.
0:11:24 > 0:11:26Georges is absolute royalty to us.
0:11:26 > 0:11:29It's like meeting the Queen. It's just amazing.
0:11:29 > 0:11:34'The poulet de Bresse is treated with the utmost respect
0:11:34 > 0:11:37'and I for one can't wait to get my rotten chops round it.'
0:11:37 > 0:11:42- It's a very simple recipe, but we need the best ingredients.- Yeah.
0:11:42 > 0:11:44But we also need evolution
0:11:44 > 0:11:46- that has come from your grandmother to you, George.- Yes.
0:11:49 > 0:11:51'George now strains his sauce.'
0:11:51 > 0:11:55It's all about recycling flavour and if you continue to recycle flavour,
0:11:55 > 0:11:57it builds a depth.
0:11:57 > 0:12:00'Time to plate up succulently tender roasted breast,
0:12:00 > 0:12:04'accompanied by that rich, flavoursome sauce.'
0:12:04 > 0:12:05- Do you want to taste?- Yes.
0:12:05 > 0:12:07- Absolutely.- Yes, please. Yes.
0:12:07 > 0:12:09GEORGES SPEAKS FRENCH
0:12:11 > 0:12:16- Georges Blanc's food.- Yeah? It's chicken, Jim, but not as we know it.
0:12:16 > 0:12:19- Absolutely.- You are welcome.
0:12:19 > 0:12:23- Oh.- Oh?- The texture is superb!
0:12:25 > 0:12:28- It's just perfection. - It's absolutely superb.
0:12:28 > 0:12:32I know it's really simple, but good grief.
0:12:34 > 0:12:36That chicken breast is so, so juicy.
0:12:36 > 0:12:39That's the way I'm cooking my chicken from now on.
0:12:39 > 0:12:41And the sauce!
0:12:43 > 0:12:48- It's straightforward. - I'm speechless, it's so good.- Yeah.
0:12:48 > 0:12:52- It's unbelievable. - I'm having a chicken-gasm.
0:12:53 > 0:12:57- Mmm. We should save some for the crew.- Are you having a laugh?
0:13:01 > 0:13:05'Hey, dude! I didn't know we'd booked Rick Wakeman.
0:13:05 > 0:13:07'No, we ain't, it's Thor.'
0:13:07 > 0:13:12- It's OK for you?- Georges.- Georges. - No, no.
0:13:12 > 0:13:14It was my pleasure to do it in English.
0:13:14 > 0:13:18- Georges.- And it's a wonderful, wonderful morning for us.
0:13:18 > 0:13:21Really, really. Is there any more, is there any seconds?
0:13:21 > 0:13:23Not that I'm greedy, of course, you know.
0:13:28 > 0:13:30I think it's safe to say that that was
0:13:30 > 0:13:33the culinary experience of a lifetime.
0:13:33 > 0:13:35It was just amazing, wasn't it?
0:13:35 > 0:13:39The perfect marriage of technique and heritage.
0:13:47 > 0:13:50But, Si, now we've eaten it, we can't leave this part of the world
0:13:50 > 0:13:53without checking out that most special ingredient
0:13:53 > 0:13:57Georges was using - the famed local chicken itself.
0:13:58 > 0:14:01Well, the poulet de Bresse is the Holy Grail of poultry,
0:14:01 > 0:14:03isn't it? So it would be a crime not to see them,
0:14:03 > 0:14:06you know, fully dressed in the feather.
0:14:06 > 0:14:08I've gone a step further.
0:14:08 > 0:14:10So we can find out how these chickens are grown,
0:14:10 > 0:14:14I've arranged for us to meet a farmer called Cyril.
0:14:14 > 0:14:15Oh, nice one, dude.
0:14:15 > 0:14:16Cyril!
0:14:18 > 0:14:22Now, Cyril Degluaire is no ordinary poultry farmer,
0:14:22 > 0:14:26because not only does Cyril farm one of the best chicken breeds
0:14:26 > 0:14:31in the world, but he's the current Bresse chicken champion, which,
0:14:31 > 0:14:34in my book, makes his chickens one of the best on the planet.
0:14:35 > 0:14:38Oh, Cyril. They look so incredibly healthy.
0:14:38 > 0:14:41I mean, this is what we would call free-range.
0:14:41 > 0:14:43HE SPEAKS FRENCH
0:14:47 > 0:14:49It's the most free-range chicken I think I've ever seen.
0:14:49 > 0:14:51And so, what are we feeding them, Cyril?
0:14:51 > 0:14:53Uh-huh.
0:14:55 > 0:14:57CYRIL CONTINUES SPEAKING FRENCH
0:14:58 > 0:15:01'Cyril says that, like the birds themselves,
0:15:01 > 0:15:05'their food can only be grown within a 100 square kilometre area -
0:15:05 > 0:15:07'their "terroir".'
0:15:07 > 0:15:09'With such devotion to detail,
0:15:09 > 0:15:12'no wonder the poulet de Bresse is the only chicken in the world to
0:15:12 > 0:15:16'receive the coveted appellation dans d'origine protegees.'
0:15:16 > 0:15:21How long does it take to raise poulet Bresse from egg to table?
0:15:21 > 0:15:24HE SPEAKS FRENCH
0:15:25 > 0:15:28'For the last two weeks of their lives, the Bresse chickens
0:15:28 > 0:15:32'are confined inside to develop the desired amount of fat.'
0:15:32 > 0:15:35'This finishing period is crucial to delivering
0:15:35 > 0:15:37'that unique Bresse flavour.'
0:15:38 > 0:15:41They've got accommodation. They've got great food.
0:15:41 > 0:15:44They've got a great man looking after them.
0:15:44 > 0:15:45It's just like our life, Kingy.
0:15:45 > 0:15:47It is, dude, it is. You know, it's similar.
0:15:47 > 0:15:48We can draw parallels. We can.
0:15:48 > 0:15:50I just hope somebody doesn't...
0:15:50 > 0:15:51at the end of ours.
0:15:51 > 0:15:54I think it's highly likely, to be fair.
0:15:54 > 0:15:56CHICKEN CLUCKS
0:15:59 > 0:16:00'You know, my friend,
0:16:00 > 0:16:04'I've got an idea how we can celebrate the poulet de Bresse
0:16:04 > 0:16:06'in true style.'
0:16:06 > 0:16:09'Oh, no, here we go.'
0:16:09 > 0:16:13'I want to pay homage to the great peasant tradition of France.'
0:16:13 > 0:16:15'Do we really, really have to?'
0:16:15 > 0:16:18'A tradition which has given rise to
0:16:18 > 0:16:20'a cuisine unparalleled in ze world!'
0:16:20 > 0:16:23'I knew something like this was going to happen.'
0:16:27 > 0:16:29# We are cooking poulet Bresse
0:16:29 > 0:16:31# Guaranteed not to be a mess
0:16:31 > 0:16:33# We've got chicken for our tea.
0:16:33 > 0:16:35# Me and my best mate, Kingy. #
0:16:35 > 0:16:37I'm wearing these flaming clogs!
0:16:38 > 0:16:41And we do have poulet Bresse breasts,
0:16:41 > 0:16:44- instead of ducks' breasts... - Duck's breasts.
0:16:44 > 0:16:45..because it's chicken.
0:16:45 > 0:16:47So it's... THEY CLUCK
0:16:47 > 0:16:49as opposed to...
0:16:52 > 0:16:56What better place to pay tribute to ye olde breast country
0:16:56 > 0:17:00and its chicken than a 15th-century ye olde breast farm?
0:17:00 > 0:17:05Arr! And what better dish than one which uses only the tenderest cut,
0:17:05 > 0:17:08the succulent breast, not roasted,
0:17:08 > 0:17:11but pan-fried and served with lemony artichokes.
0:17:11 > 0:17:15Our chicken is getting special treatment, too.
0:17:15 > 0:17:17- Kingy.- Yes, Dave?- Show me your bag.
0:17:17 > 0:17:19I will. Here it is.
0:17:20 > 0:17:23Now, it may look like something that should be in a path lab.
0:17:23 > 0:17:26We are brining the chicken in salt and sugar.
0:17:26 > 0:17:27Now, it's grey,
0:17:27 > 0:17:29because that's the natural sea salt from around here.
0:17:29 > 0:17:33So we mix, say, half a cup of salt and half a cup of caster sugar
0:17:33 > 0:17:35with six cups of water,
0:17:35 > 0:17:37bung the chicken breasts in a bag,
0:17:37 > 0:17:41and leave it there for between two and four hours.
0:17:41 > 0:17:45'Also destined for our ye olde peasant pot are artichokes -
0:17:45 > 0:17:48'much more popular over here than in Britain.'
0:17:48 > 0:17:51'So, I hear you ask, where do you start with an artichoke?'
0:17:51 > 0:17:52Nurse, silver knife.
0:17:56 > 0:17:57Thank you.
0:17:57 > 0:18:02Take it there, about a centimetre from the end.
0:18:02 > 0:18:03- Dispose.- Oui.
0:18:03 > 0:18:06These outer leaves, rip them off.
0:18:06 > 0:18:08Discard.
0:18:08 > 0:18:11And for this dish, we need four artichokes.
0:18:11 > 0:18:13The thing is, as well, when you're buying artichokes,
0:18:13 > 0:18:17try and pick the ones that are quite closed up, like these.
0:18:17 > 0:18:18When they get petally,
0:18:18 > 0:18:21that means they're older and they're not quite so fresh.
0:18:22 > 0:18:28Take the knife and cut it about there, two thirds of the way down.
0:18:30 > 0:18:32Nurse, melon baller.
0:18:33 > 0:18:36Now, the melon baller is the best for this.
0:18:36 > 0:18:40So, scrape out the fluff, the choke, and that must all come out.
0:18:40 > 0:18:44And as we get there, we can reach the flesh.
0:18:44 > 0:18:46This will turn black very, very quickly.
0:18:46 > 0:18:50It's going already, so I want some lemon juice on here.
0:18:50 > 0:18:52So, keep the lemon juice coming.
0:18:53 > 0:18:56And it's great, all those little cuts on your hand -
0:18:56 > 0:18:57it really hurts.
0:18:57 > 0:18:59More.
0:19:00 > 0:19:02Nurse, paring knife.
0:19:02 > 0:19:03And just cut all this off.
0:19:05 > 0:19:08Now, you don't see many people doing this on telly, do you?
0:19:08 > 0:19:10No, you don't, dude, and there's a reason for that.
0:19:10 > 0:19:13Aye, it's better than the test card.
0:19:13 > 0:19:16Right, that is the edible matter.
0:19:16 > 0:19:19That is one formidable artichoke heart.
0:19:19 > 0:19:23We've got water in there, and again, so it doesn't go brown, I've got to
0:19:23 > 0:19:27put lemon juice in the water, and this I cut it into nice slices.
0:19:27 > 0:19:29One, two, three, four...
0:19:29 > 0:19:34And I'll put that in the water cos I want to boil them in a minute.
0:19:34 > 0:19:35So, what we're going to do,
0:19:35 > 0:19:39we're going to take our poulet Bresse breasts
0:19:39 > 0:19:43and we're just going to dry them off.
0:19:43 > 0:19:44What the brining's actually done -
0:19:44 > 0:19:47it's been in here for about two hours now -
0:19:47 > 0:19:51and what it's done is it's just kept the integrity of the meat,
0:19:51 > 0:19:55and it's also just slightly tightened up the grain of the meat
0:19:55 > 0:19:56so it keeps all that moisture in.
0:19:56 > 0:19:59And this is, obviously, something that you could do with
0:19:59 > 0:20:01your supermarket chicken from home.
0:20:01 > 0:20:03Put clingfilm over your chopping board
0:20:03 > 0:20:05and then clingfilm over the top.
0:20:05 > 0:20:08Now, we're not hammering these out and flattening them out.
0:20:08 > 0:20:10We're flattening them out so we want them to cook evenly,
0:20:10 > 0:20:11not for any other reason.
0:20:11 > 0:20:13- So we're not going for a schnitzel vibe here...- No.
0:20:13 > 0:20:15..and braining the living daylights out of them
0:20:15 > 0:20:17until they're about a centimetre thin.
0:20:17 > 0:20:19That's not what we're doing.
0:20:21 > 0:20:23That's enough.
0:20:23 > 0:20:24That's it.
0:20:24 > 0:20:27Then what we do, in a preheated pan,
0:20:27 > 0:20:30a good glug of olive oil and some butter.
0:20:30 > 0:20:34Now, the olive oil will prevent the butter from burning.
0:20:34 > 0:20:35So, while I do that...
0:20:35 > 0:20:38Well, the nice thing about cooking with butter is you get
0:20:38 > 0:20:39a lovely colour, don't you?
0:20:39 > 0:20:40You do, it's a beautiful colour.
0:20:40 > 0:20:42I'm stripping artichokes,
0:20:42 > 0:20:44I've cut my fingers, and we're dressed as two Smurfs.
0:20:44 > 0:20:46- I know.- I've never been happier.
0:20:46 > 0:20:47No, no, it's good, man.
0:20:47 > 0:20:49This is my homeland now, Kingy.
0:20:49 > 0:20:51- I know, dude, I know. - I know, I know.
0:20:51 > 0:20:55Skin-side-down first,
0:20:55 > 0:20:58because we want some really nice colour on there.
0:20:58 > 0:20:59A couple of minutes and no more.
0:21:02 > 0:21:04Come on, lads, you're going for a swim.
0:21:06 > 0:21:09- There we go. - Five minutes, it will be ready.
0:21:09 > 0:21:12That's the sort of colour we're talking about.
0:21:12 > 0:21:15And then what we do is we turn the heat down,
0:21:15 > 0:21:20and then we just continue to saute them off for another ten minutes.
0:21:20 > 0:21:23MUSIC: Strictly Come Dancing Theme
0:21:26 > 0:21:29Oh, one day I should be on Strictly.
0:21:29 > 0:21:31Oh, I forget - I've already been.
0:21:31 > 0:21:34Week seven. Hoo!
0:21:34 > 0:21:36Is it me or is he an exhibitionist?
0:21:36 > 0:21:39- IN FRENCH ACCENT: - Moi? I am a little shy baby!
0:21:39 > 0:21:43- Yes.- I was a wallflower at ze party when I was a student.
0:21:43 > 0:21:46I would sit there with my alopecia in a corner, crying,
0:21:46 > 0:21:48ignored by women, and now look at me.
0:21:48 > 0:21:51- Look at you now! You're dressed as...- Hee-hee!
0:21:51 > 0:21:54Don't do that, I'll get Radio Caroline.
0:21:54 > 0:21:58Right, anyway, listen, I'll chop these shallots.
0:21:58 > 0:22:00'Ye olde chicken's cooked - time to rest it.
0:22:00 > 0:22:03'But taking a tip from our new best friend, Georges Blanc,
0:22:03 > 0:22:06'we're not going to waste the flavours in the pan - oh, no.
0:22:06 > 0:22:09'In goes more butter, unsurprisingly.
0:22:09 > 0:22:12'Then, we start to saute ye olde shallots.'
0:22:12 > 0:22:16'Meanwhile, set aside ye olde artichoke hearties.
0:22:16 > 0:22:17'Oh, shall we stop saying "ye olde"?'
0:22:17 > 0:22:19'I think so, it's probably best.'
0:22:19 > 0:22:21I'm just going to reduce the heat on this a little bit,
0:22:21 > 0:22:23and then we'll need to crush some garlic as well, mate.
0:22:23 > 0:22:27- Because we haven't got a crusher, why don't we use the plane?- Yeah.
0:22:27 > 0:22:29We don't want to burn the garlic.
0:22:29 > 0:22:32Remember, all the flavours have to complement one another.
0:22:32 > 0:22:34'Once the garlic and the shallots have softened,
0:22:34 > 0:22:38'add the artichoke hearts, mushrooms and a good glug of dry white wine,
0:22:38 > 0:22:42'which helps deglaze the pan, recycling even more flavour.'
0:22:44 > 0:22:47And, you know, much as George... He used that vinegar of the wine
0:22:47 > 0:22:50from the Jura to put some acid into the dish.
0:22:50 > 0:22:51We're going to put lemon juice,
0:22:51 > 0:22:53so just about the juice of half a lemon.
0:22:53 > 0:22:57You can see that the sauce is now starting to reduce
0:22:57 > 0:22:59because the bubbles on the periphery of the pan
0:22:59 > 0:23:02are starting to get slightly smaller.
0:23:02 > 0:23:06'Lemon zest, parsley,
0:23:06 > 0:23:12'basil and some of the chicken resting juices complete the sauce.'
0:23:12 > 0:23:16And now the final flourish, as George did.
0:23:16 > 0:23:21You could see his face as the sauce climbs down that chicken.
0:23:21 > 0:23:26And that is our tribute to the people of Bresse,
0:23:26 > 0:23:30the poulet de Bresse, and I'd say one of our best.
0:23:30 > 0:23:33- Well, it's generally flipping marvellous, isn't it?- Yes.
0:23:33 > 0:23:35I must hide my thumb.
0:23:45 > 0:23:48Here, dude, have you noticed that the Bresse chickens
0:23:48 > 0:23:51have a red crest, a white body and blue legs,
0:23:51 > 0:23:55which is exactly the same as the French Tricolore?
0:23:55 > 0:23:57Oh, so it does.
0:23:57 > 0:23:59Therein lies a tale.
0:24:02 > 0:24:03Back in Roman times,
0:24:03 > 0:24:08the Latin word "gallus" meant both rooster and inhabitant of Gaul,
0:24:08 > 0:24:11so, to the Romans, the French were chickens.
0:24:11 > 0:24:12Bonjour!
0:24:12 > 0:24:15Later, French royals adopted the chicken image.
0:24:15 > 0:24:18Ze chicken is so sublime.
0:24:18 > 0:24:21And come the Revolution, the rooster cropped up on coins.
0:24:21 > 0:24:23Ka-chink!
0:24:23 > 0:24:26And on Fraternity's staff.
0:24:26 > 0:24:28Napoleon wasn't so keen, mind.
0:24:28 > 0:24:31France is no farmyard chickens! I replace you with seagull!
0:24:31 > 0:24:33BIRD SCREECHES
0:24:34 > 0:24:37But the plucky little rooster made a comeback.
0:24:37 > 0:24:40Liberty steered her boat with a rooster-embossed tiller...
0:24:40 > 0:24:42I feel free.
0:24:42 > 0:24:45..the Elysee Palace got a rooster on its gates,
0:24:45 > 0:24:48and in the First World War, France rallied to the image of
0:24:48 > 0:24:51the French rooster facing down the Prussian eagle!
0:24:51 > 0:24:53Eagle, you are toast!
0:24:54 > 0:24:58- It's proud, it's independent, it's free...- Yeah.
0:24:58 > 0:25:01Vive la France. Vive le poulet de Bresse!
0:25:01 > 0:25:03Yes.
0:25:03 > 0:25:05CHICKEN CLUCKS
0:25:06 > 0:25:09BIKE BELL RINGS
0:25:09 > 0:25:12'Guess what though, Kingy? There's another chicken I've heard about -
0:25:12 > 0:25:16'a rival to the poulet de Bresse - the coucou de Rennes.
0:25:16 > 0:25:18'Some say it's even tastier.'
0:25:18 > 0:25:20'That's a big claim, dude.'
0:25:22 > 0:25:25It's from way up north, near where I live!
0:25:25 > 0:25:27We've got to go and check it out.
0:25:27 > 0:25:30We can base ourselves at my place.
0:25:30 > 0:25:32I'll show you around.
0:25:32 > 0:25:36And we can get our hands on the new chicken of yours, dude.
0:25:36 > 0:25:38Just one problem.
0:25:38 > 0:25:40In case you haven't noticed,
0:25:40 > 0:25:42we've only got two old pedally bikes.
0:25:42 > 0:25:44Ha-ha! I've got it covered!
0:25:57 > 0:26:03Are you seriously suggesting that we are going to cross half of France
0:26:03 > 0:26:05in this just to find a chicken?!
0:26:05 > 0:26:07It'll take us weeks!
0:26:07 > 0:26:11Crossing France on the back roads is what this vehicle was made for.
0:26:11 > 0:26:14To me, this is more of a pilgrimage than a journey.
0:26:19 > 0:26:21- These cars...- Ooh!
0:26:21 > 0:26:22..built France.
0:26:22 > 0:26:25When they were designed, you see, it was so they could ride across...
0:26:25 > 0:26:28BOTH: ..plant and field without breaking a basket of eggs in the back...
0:26:28 > 0:26:32..and also you could wear a top hat to church on a Sunday.
0:26:34 > 0:26:36Is that horse muck or is it you?
0:26:36 > 0:26:37No, it's horse muck.
0:26:38 > 0:26:40# Chick, chick, chick, chick, chicken... #
0:26:40 > 0:26:43- Shut up! - # Lay a little egg for me... #
0:26:43 > 0:26:44Let us out! Let us out!
0:26:44 > 0:26:46# I haven't had an egg since breakfast
0:26:46 > 0:26:48# Oh, it's half past three, so... #
0:26:48 > 0:26:50- Help me, drop me off at this... - Bonjour!
0:26:50 > 0:26:52Bonjour, I've been kidnapped, help!
0:26:52 > 0:26:54- Je ne sais pas le touriste. J'habite ici.- Help!
0:26:56 > 0:26:58- I can do it in French, you know?- Will you shut up?!
0:26:58 > 0:27:01# Poulet, poulet, poulet, poulet
0:27:01 > 0:27:03# Fabriquer le oeuf pour moi
0:27:03 > 0:27:05# Poulet, poulet
0:27:05 > 0:27:08# Fabriquer le oeuf pour moi. #
0:27:08 > 0:27:10Oh.
0:27:11 > 0:27:14ENGINE RUMBLES AND POPS
0:27:17 > 0:27:19ENGINE STOPS
0:27:20 > 0:27:23It's fine. I'm working on it, right.
0:27:23 > 0:27:25ENGINE SPLUTTERS
0:27:27 > 0:27:29ENGINE SPLUTTERS
0:27:29 > 0:27:32- DAVE LAUGHS Right, that's it!- Kingy!- No!
0:27:32 > 0:27:35I'm not going halfway across France in that!
0:27:42 > 0:27:44ENGINE SPLUTTERS
0:27:49 > 0:27:51COCKEREL CROWS
0:27:58 > 0:27:59Combien de cuckoo?
0:27:59 > 0:28:02Oh, merci. Tres bon, Paul. Tres bon.
0:28:02 > 0:28:04A tout a l'heure. A demain.
0:28:04 > 0:28:06Hey!
0:28:06 > 0:28:07Kingy, we've done it.
0:28:07 > 0:28:09The fabled coucou de Rennes -
0:28:09 > 0:28:11well, we've found a breeder, Monsieur Renault.
0:28:11 > 0:28:14He's going to bring some coucou de Rennes here, ici,
0:28:14 > 0:28:15live ones, in the feather,
0:28:15 > 0:28:18so we can actually see what this fabled creature looks like,
0:28:18 > 0:28:19and he's coming tonight.
0:28:19 > 0:28:21Oh, brilliant.
0:28:21 > 0:28:24Fancy a game?
0:28:24 > 0:28:25Whoa!
0:28:26 > 0:28:30'Now I have sorted delivery of the coucou de Rennes, in the meantime,
0:28:30 > 0:28:33'let's crack on with our egg recipe - the souffle.'
0:28:33 > 0:28:35APPLAUSE
0:28:35 > 0:28:39'How exactly is playing petanque going to help us make a souffle?'
0:28:39 > 0:28:41'Because for the souffle,
0:28:41 > 0:28:44'you need fresh eggs, and I'm after some local ones.'
0:28:44 > 0:28:47PEOPLE SPEAK FRENCH
0:28:47 > 0:28:49'Ah, I see, we need some local knowledge, do we?
0:28:49 > 0:28:51'Go on, then.
0:28:51 > 0:28:52'Let's hear some French.'
0:28:54 > 0:28:56- Madame?- Oui?
0:28:56 > 0:28:59DAVE SPEAKS FRENCH
0:29:00 > 0:29:01OK.
0:29:01 > 0:29:04SHE SPEAKS FRENCH
0:29:25 > 0:29:28Oui, oui, j'ai compris, je pense... I think.
0:29:28 > 0:29:29Um, the thing is, you see...
0:29:36 > 0:29:38SHE GASPS
0:29:44 > 0:29:46- Really?- Yes!
0:29:46 > 0:29:49- She makes chicken and cider local. - Does she?- Yeah!
0:29:49 > 0:29:50I think we've got company, all of a sudden.
0:29:50 > 0:29:54- She looks like a lady that won't take no for an answer, dude.- Uh?
0:29:54 > 0:29:57- Right, looking for these eggs involves a journey...- Yeah, well...
0:29:57 > 0:30:02And I am NOT getting back in that 2CV.
0:30:02 > 0:30:04I'm not doing it, dude. I'm not doing it.
0:30:04 > 0:30:09And the only bikes that I'm riding are ones with engines.
0:30:10 > 0:30:11I've got it covered.
0:30:12 > 0:30:15Look at me in the eye and tell me that truthfully.
0:30:24 > 0:30:27'Is THIS your idea of a plan, Myers?'
0:30:27 > 0:30:30This is a crucial stage in the evolution of motorcycling
0:30:30 > 0:30:31and it's French!
0:30:33 > 0:30:35I hate it!
0:30:36 > 0:30:39I'm sure she said "a droite"! Or was it "a gauche"?
0:30:42 > 0:30:44'We're flaming lost, aren't we?
0:30:46 > 0:30:51'Regardez - a peloton of cyclists! I think they're from my village.'
0:30:55 > 0:30:56Yey!
0:31:01 > 0:31:03'Later? What's all that about?
0:31:03 > 0:31:06'Listen, never mind! Back to the point - these eggs.
0:31:06 > 0:31:09'Can we not just go to the local corner shop?
0:31:09 > 0:31:10'Philistine!
0:31:12 > 0:31:16'In the fullness of time, we find our fresh local eggs.
0:31:16 > 0:31:18'Now to put them to good use.
0:31:23 > 0:31:27'The souffle is another great French tradition,
0:31:27 > 0:31:32'but famously, it's devilishly difficult to get one to rise.
0:31:32 > 0:31:36'But in my own kitchen, I'd say we're odds-on favourites.'
0:31:36 > 0:31:40Today, we will wrestle with the unpredictable, the insurmountable,
0:31:40 > 0:31:44- ze fabulous, ze French, le souffle!- Souffle!
0:31:44 > 0:31:47FRENCH ACCENT: Ah, but not any old souffle, no.
0:31:47 > 0:31:49What souffle are we doing?
0:31:49 > 0:31:52We are going to do a "chocolat orange" souffle.
0:31:52 > 0:31:55We have a Grand Marnier syrup to pour in ze top,
0:31:55 > 0:31:58so it is like ze lava oozing from ze volcano.
0:31:58 > 0:32:00It is like ze boil that has just been lanced!
0:32:00 > 0:32:03It go poop all over with flavour!
0:32:03 > 0:32:07- "The boil that's just been lanced that goes poop all over..."?- Yeah!
0:32:07 > 0:32:09- It's too far.- Yeah, too far.
0:32:09 > 0:32:11- Right...- Mr King!- Yeah!
0:32:11 > 0:32:15- The milk goes in ze big pan.- Merci!
0:32:15 > 0:32:18I will put the cream in the little toaty pan.
0:32:23 > 0:32:28So, take your ramekin, dip your brush in the butter
0:32:28 > 0:32:34and...circles at the bottom, but then, to facilitate the rise,
0:32:34 > 0:32:36we're going to brush up. OK?
0:32:38 > 0:32:42- Then, sugar in...- Mmm.
0:32:42 > 0:32:45'..and gently turn the ramekin round and round,
0:32:45 > 0:32:48'so the sugar sticks to its buttery interior.
0:32:48 > 0:32:51'Meanwhile, your liquids should be warming on the hob.'
0:32:51 > 0:32:55So watch your milk. We don't want it boiling over.
0:32:55 > 0:32:56Just to "a point".
0:32:56 > 0:33:00The cream, a little steam is what we want. We don't want that too hot.
0:33:00 > 0:33:04- Blood temperature, mate, isn't it? - Right, that's fine.
0:33:04 > 0:33:05Now, I'm going to put in le chocolat.
0:33:05 > 0:33:08And this is good quality dark chocolate.
0:33:08 > 0:33:10Now, what I'm doing effectively here
0:33:10 > 0:33:12is called a cream and chocolate ganache,
0:33:12 > 0:33:16which is kind of like cream and chocolate sauce put together.
0:33:16 > 0:33:18And this is really the engine room of the set souffle.
0:33:18 > 0:33:21But I've just got to melt the chocolate in that warm...
0:33:21 > 0:33:23Look at it, it's going down now. It's luxurious!
0:33:23 > 0:33:26Now, I'm going to put in the zest of an orange.
0:33:26 > 0:33:29- This orange zest is wonderful. - It's beautiful.
0:33:30 > 0:33:33Right, I'm going to put these in the freezer.
0:33:33 > 0:33:36'Chilling the ramekins sets the butter and sugar mix,
0:33:36 > 0:33:39'which gives our souffle something to grip onto.'
0:33:39 > 0:33:42Now, it's time to make the creme patissiere,
0:33:42 > 0:33:44which is basically a custard.
0:33:45 > 0:33:48- I need bowls.- Bowls!
0:33:48 > 0:33:49Thank you.
0:33:49 > 0:33:52- Egg whites.- Whoo!
0:33:52 > 0:33:55Bowls. Meanwhile, I'm doing the powders.
0:33:57 > 0:33:59So...
0:33:59 > 0:34:01I want 15g of cornflour.
0:34:02 > 0:34:04Basically, this is a trick,
0:34:04 > 0:34:07so your custard will never split.
0:34:09 > 0:34:13And 15g of plain flour
0:34:13 > 0:34:16and now 10g of cocoa powder.
0:34:18 > 0:34:23So what I'm doing is, I'm separating the white from the yolk and what's
0:34:23 > 0:34:28very, very important is, in these egg whites, you get no yolk at all.
0:34:28 > 0:34:31- Oh!- Because, if you put yolk in the egg white,
0:34:31 > 0:34:34- you're never going to get that stiff peak.- No, he's not "yolking"!
0:34:34 > 0:34:39I'm not yolking. Now, we add 50g of sugar.
0:34:40 > 0:34:45I'm just going to blend my powders and stand here and think
0:34:45 > 0:34:49in enigmatic French thoughts, of Voltaire, of Rabelais...
0:34:49 > 0:34:51Toulouse-Lautrec!
0:34:51 > 0:34:54Yes, he was a rich man. He had "two loos". Ha-ha!
0:34:54 > 0:34:57Wouldn't it be fabulous, being in France then?
0:34:57 > 0:34:59In the Belle Epoque, you know, to be an Impressionist
0:34:59 > 0:35:04and sit there riddled with absinthe, syphilis and bonhomie!
0:35:04 > 0:35:06That was a man's life then.
0:35:06 > 0:35:08- That was brilliant. - It would've been brilliant, yes.
0:35:08 > 0:35:12- That's changed colour!- That's what we're after - a nice, light colour.
0:35:12 > 0:35:16Now, I'm going to sieve my powders into that.
0:35:19 > 0:35:21- Look.- Yeah.- Gorgeous!
0:35:21 > 0:35:23That's what we want. That's the consistency, mate.
0:35:23 > 0:35:28'Our creme patissiere now gets the addition of the milk.'
0:35:28 > 0:35:30You don't want this milk too hot,
0:35:30 > 0:35:34because you don't want to... basically scramble your eggs.
0:35:34 > 0:35:37'My colleague will now pour the mixture back into the pan
0:35:37 > 0:35:41'and stir on a low heat until it starts to thicken.
0:35:41 > 0:35:45'While my Geordie mixing machine can start on the egg whites.'
0:35:47 > 0:35:50- So that's what we're talking about when we come to soft peaks.- Yes!
0:35:50 > 0:35:53So what I'll start to do now, gradually - and do it gradually -
0:35:53 > 0:35:58is just add the remaining sugar, which is about 25g.
0:35:58 > 0:36:02I'm just going to put my cocoa kind of custard into a bowl,
0:36:02 > 0:36:05which will help cool it. Look at that.
0:36:06 > 0:36:10- 'In goes my ganache. - And my stiff peaks are standing by.'
0:36:10 > 0:36:14Oh, I think we're there. Now we can wait a bit now.
0:36:14 > 0:36:18- Shall we just let this stand for a bit and make the sauce?- Good idea.
0:36:18 > 0:36:23Into the pan, 300ml of freshly-squeezed orange juice.
0:36:23 > 0:36:25The juice of half a lemon.
0:36:25 > 0:36:28- Shall I do it Jamie Oliver style? - Oh, yes.
0:36:28 > 0:36:30- COCKNEY ACCENT:- Get stuck in like that, right?
0:36:30 > 0:36:32Give it a good old squeeze. Moosh it all up, yeah!
0:36:32 > 0:36:34Get all the juice out of that that you can manage.
0:36:34 > 0:36:36Pukka lemon! Pukka, pukka, pukka!
0:36:36 > 0:36:38- NORMAL VOICE:- Right, so we're just going to heat this up
0:36:38 > 0:36:41and make an orange and lemon...
0:36:41 > 0:36:42Oh...
0:36:42 > 0:36:45- COCKNEY ACCENT:- Yeah, the lemon goes in with the oranges, right?
0:36:45 > 0:36:47It's all lovely, innit? All we need now is the sugar.
0:36:47 > 0:36:49Without the sugar, it ain't a syrup.
0:36:49 > 0:36:52- Is that how Jamie Oliver speaks?! - He does in my head!
0:36:52 > 0:36:54There's 100g of sugar
0:36:54 > 0:36:56goes into the lemon juice and the orange juice.
0:36:59 > 0:37:01'Once the sugar's dissolved,
0:37:01 > 0:37:04'turn up the heat and stir in the Grand Marnier.'
0:37:04 > 0:37:08Now, you always fold the egg whites in with a metal object
0:37:08 > 0:37:13and it's a slicing motion. You do not want to compress the egg whites.
0:37:13 > 0:37:17The egg whites are what gives a souffle a "huff"!
0:37:17 > 0:37:19If you use fresh eggs, it really does help.
0:37:19 > 0:37:23The whites go stiffer and the yolks are nicer.
0:37:23 > 0:37:26'And I believe you have a tip, Mr King.'
0:37:26 > 0:37:31We want the top to rise, so you just put your thumb
0:37:31 > 0:37:33right around the side of the souffle
0:37:33 > 0:37:37- and that will give you the top hat effect.- Mm-hm.
0:37:37 > 0:37:40'Good tip, Mr King! And now, they go into a preheated oven,
0:37:40 > 0:37:43'approximately 190 degrees Celsius, for 12 to 15 minutes.'
0:37:43 > 0:37:45And try and go in the middle of the oven,
0:37:45 > 0:37:47so the heat is as even as we can possibly get it.
0:37:49 > 0:37:51'What now?'
0:37:51 > 0:37:52En garde.
0:37:52 > 0:37:54- I'm on guard.- Right?- Yeah.
0:37:54 > 0:37:57And it was lance, parry, thrust!
0:37:57 > 0:37:59Lance, pa... You're dead!
0:37:59 > 0:38:02- Got you.- No, you didn't, I got you. - No, no! I actually got you.
0:38:02 > 0:38:05- Ow!- Oh! Ow. - LAUGHTER
0:38:05 > 0:38:07Ah! Ow!
0:38:08 > 0:38:10BARKING
0:38:11 > 0:38:13'Let's call a truce, because we can now add our names
0:38:13 > 0:38:18'to another great French tradition - our souffles have risen.
0:38:18 > 0:38:22'Hot Grand Marnier sauce in. Time to enjoy the moment.'
0:38:24 > 0:38:26Well, here we go, mate.
0:38:27 > 0:38:29Chocolate and orange souffles.
0:38:29 > 0:38:30Absolutely great!
0:38:30 > 0:38:32DOORBELL RINGS
0:38:32 > 0:38:34What the flaming Nora's that now?
0:38:38 > 0:38:41- Ah!- Ah!- Juliette!
0:38:41 > 0:38:43- Ca va?- Tres bien! Tres bien!
0:38:43 > 0:38:45- Entrez!- Merci!
0:38:47 > 0:38:49'Our self-invited petanque queen, Juliette,
0:38:49 > 0:38:53'is here to rustle up a rustic dish made with local cider
0:38:53 > 0:38:56'and creme fraiche, served with potatoes and flambed apples.
0:38:57 > 0:39:01'It's old school "grand-mere" cookery, dude.
0:39:01 > 0:39:04'One large chicken and one even larger pot.'
0:39:06 > 0:39:13- Juliette, en France, c'est la femme, the boss?- Yes, the cook.- Oh, really?
0:39:13 > 0:39:17- In the family. In the family. - The family, oui.- Yes.
0:39:17 > 0:39:20- In Angleterre, l'homme, the master dans le cuisine.- Ah!
0:39:20 > 0:39:21Ooh! JULIETTE LAUGHS
0:39:21 > 0:39:24- I'll tell you what, I'm glad me mam's not...- Ha-ha!
0:39:24 > 0:39:26- I'm glad me mam's not alive, dude, I tell ya!- No, no!
0:39:26 > 0:39:28Oh, oui, oui! Dougie!
0:39:28 > 0:39:30- Whoa-ah!- Whoa!
0:39:30 > 0:39:32Er, that's my dog Dougie.
0:39:33 > 0:39:35Qu'est-ce que c'est en France?
0:39:35 > 0:39:37Ne pas grosse? Non?
0:39:37 > 0:39:42In Angleterre, moi et him que grosse.
0:39:42 > 0:39:43En France...
0:39:43 > 0:39:46Here, what do you mean - "Him est grosse"?
0:39:46 > 0:39:51- Who are you talking about?! - No, no, no - "moi et him"!- Ah!
0:39:51 > 0:39:54- Et voila!- OK. Tres bien, tres bien. C'est bien!
0:39:59 > 0:40:01Yeah, you're cooking it!
0:40:01 > 0:40:02Crack on!
0:40:02 > 0:40:04SI AND DAVE GASP
0:40:04 > 0:40:06I'll tell you what - this is not in the diet book.
0:40:15 > 0:40:19- No, no, no! - OK, OK! I were just asking!
0:40:20 > 0:40:22- All right, OK!- OK.- OK.
0:40:25 > 0:40:29- Uh-huh.- 'So far, we've had the chicken with sauces, Dave.
0:40:29 > 0:40:31'Yup! This one's looking like
0:40:31 > 0:40:34'it might be a bit more of an old-fashioned stew.'
0:40:34 > 0:40:35OIL SIZZLES
0:40:37 > 0:40:38Sit, sit, sit!
0:40:51 > 0:40:54Juliette, um... tu es le cuisine avec la maman?
0:40:57 > 0:40:58Ah, oui!
0:40:58 > 0:41:02- Well, that's what we did, Dave - we learned it from our mums.- Yeah.
0:41:06 > 0:41:07Oui!
0:41:07 > 0:41:09I think there's going to be a flambe thing going on.
0:41:09 > 0:41:12- Ah!- It's OK. Ah, yes.- Agh!
0:41:12 > 0:41:14OK...
0:41:14 > 0:41:16- C'est bon?- C'est bon.
0:41:16 > 0:41:19- Oui!- Yey!- Bravo!- Merci!
0:41:20 > 0:41:22'Cider...
0:41:22 > 0:41:25'creme fraiche...
0:41:25 > 0:41:27'and a stock cube go in.
0:41:27 > 0:41:28'And the lid goes on.
0:41:32 > 0:41:36'Which gives us 30 precious minutes together.'
0:41:36 > 0:41:38Aw!
0:41:38 > 0:41:41- SHE HUMS A LULLABY - Get your coat, I think I've pulled!
0:41:47 > 0:41:50- Oh, this is such a treat! Oh, look at that.- Look at that.
0:41:50 > 0:41:51Superb!
0:41:51 > 0:41:53DOORBELL RINGS
0:41:53 > 0:41:56- Here, I'll hold that, mate. - I'd better see who that is.
0:41:58 > 0:42:00Oh, ho-ho! Ooh!
0:42:01 > 0:42:05- Oh, bonjour, monsieur! - Bonjour.- Madame, enchante!
0:42:07 > 0:42:09- Oh!- C'est bon?
0:42:09 > 0:42:12- Tres, tres, tres bon. - Bon! Parfait! Parfait!
0:42:12 > 0:42:15'It's the whole petanque team, Si!
0:42:15 > 0:42:18'Well, it's a good job Juliette's chicken's a big 'un.'
0:42:18 > 0:42:20Where's my chicken? Oh!
0:42:20 > 0:42:22Er, er, er... Juliette ate it.
0:42:22 > 0:42:24DAVE SIGHS, DOORBELL RINGS
0:42:31 > 0:42:34It's good, this, innit? SHE LAUGHS
0:42:34 > 0:42:35Bonjour, monsieur! Bonjour!
0:42:37 > 0:42:38Mmm, bon!
0:42:44 > 0:42:48- 'Yeah, party's warming up, dude. - Aye, but how's that chicken?'
0:42:52 > 0:42:55- Do you know what, Dave?- Yeah?
0:42:55 > 0:42:58It's beautiful. There's an acidity to it,
0:42:58 > 0:43:00through the cider and the apple,
0:43:00 > 0:43:04- and the top notes of that Calvados is amazing!- Oh!- Yeah!
0:43:04 > 0:43:07- C'est la calva!- Oh, la calva! - C'est la calva...
0:43:07 > 0:43:10- La calva c'est la cle de la mystery!- Exactement!
0:43:10 > 0:43:12- "The key to the mystery".- Bravo!
0:43:12 > 0:43:16What I'm finding fascinating about eating Juliette's food is
0:43:16 > 0:43:23- that there is echoes in Juliette's food...of Georges Blanc.- Mm-hm.- Aw!
0:43:23 > 0:43:28- The DNA...- Yeah!- ..for both dishes, it's the...
0:43:28 > 0:43:31it's the mothers, it's the "terroir",
0:43:31 > 0:43:34it's food from the earth - the apples, the potatoes.
0:43:34 > 0:43:37It's simple, but it's such good, honest cooking.
0:43:37 > 0:43:40- And, as you can see, it's going down a storm, isn't it?- It is!
0:43:40 > 0:43:42'Right, I've finally got myself some chicken.
0:43:42 > 0:43:45'Let's get stuck into that souffle, Kingy.'
0:43:45 > 0:43:47ALL GASP
0:43:47 > 0:43:48DOORBELL RINGS
0:43:52 > 0:43:56- Excusez-moi. - SHE SPEAKS FRENCH
0:43:56 > 0:43:59- Ah, oui! It's like Piccadilly Circus!- Yeah.
0:43:59 > 0:44:01Oh, la belle coucou!
0:44:01 > 0:44:02Wahey!
0:44:04 > 0:44:05Mon dieu!
0:44:06 > 0:44:09It's Paul Renault, Kingy, the chicken farmer.
0:44:09 > 0:44:13He's brought us over some of the fabled coucou de Rennes.
0:44:13 > 0:44:15Oh, yeah? I tell you what, with all this hubbub,
0:44:15 > 0:44:19I've forgotten what we came here for in the first place.
0:44:19 > 0:44:21- C'est beautiful. - They are beautiful.
0:44:25 > 0:44:26HE SPEAKS IN FRENCH
0:44:26 > 0:44:29In 1900, a doctor from Rennes...
0:44:29 > 0:44:31Oh, you look like ze cuckoo.
0:44:31 > 0:44:33..established a local bird as a breed.
0:44:33 > 0:44:36He called it the coucou de Rennes.
0:44:37 > 0:44:39The new breed thrived,
0:44:39 > 0:44:43but with the introduction of American broilers in the 1950s...
0:44:43 > 0:44:45I say howdy, partners.
0:44:45 > 0:44:47..their numbers began to decline.
0:44:47 > 0:44:49Well, have a nice day, y'all.
0:44:49 > 0:44:52By the 1980s, the coucou had almost died out.
0:44:52 > 0:44:54Your time has come.
0:44:54 > 0:44:57In step the Rennes Ecomuseum.
0:44:57 > 0:45:01We must act! Save the coucou. Save it!
0:45:01 > 0:45:06The last ten birds were rounded up and secured as breeding stock.
0:45:06 > 0:45:10Oh, merci. You are heroes. Merci! We are saved.
0:45:10 > 0:45:12Phwoar, thank goodness for that!
0:45:12 > 0:45:14Paul was one of the first people
0:45:14 > 0:45:18to produce pure coucou de Rennes for meat.
0:45:18 > 0:45:20Like our old friend the poulet de Bresse,
0:45:20 > 0:45:22the coucou lives a free-range life -
0:45:22 > 0:45:26but, unlike the Bresse, it doesn't get confined indoors
0:45:26 > 0:45:27to fatten up at the end.
0:45:27 > 0:45:29PAUL SPEAKS IN FRENCH
0:45:30 > 0:45:34In 1992, Paul arranged a blind taste test
0:45:34 > 0:45:36with some big name chefs.
0:45:36 > 0:45:40What could it be? The blind taste test will tell.
0:45:40 > 0:45:41The coucou was a hit.
0:45:41 > 0:45:44One of these chefs was ...
0:45:44 > 0:45:45It tastes like my grandma's chicken!
0:45:45 > 0:45:48..who went on to win three Michelin stars
0:45:48 > 0:45:49at his Paris restaurant,
0:45:49 > 0:45:52where the coucou de Rennes is on the menu today.
0:45:52 > 0:45:54Vive la coucou!
0:45:54 > 0:45:55Here, dude...
0:45:55 > 0:45:57are you thinking what I am thinking?
0:45:57 > 0:45:59If they're cooking this chicken
0:45:59 > 0:46:03in one of the best restaurants in Paris, then Paris it is.
0:46:03 > 0:46:06Tomorrow, we leave at dawn for Paris.
0:46:06 > 0:46:08Oui.
0:46:10 > 0:46:12Right.
0:46:12 > 0:46:13Excellent.
0:46:13 > 0:46:15Monsieur, merci beaucoup.
0:46:17 > 0:46:18Au revoir, au revoir.
0:46:23 > 0:46:24Right.
0:46:24 > 0:46:26Where is he?
0:46:26 > 0:46:27You know we're going to Paris,
0:46:27 > 0:46:30and we're going to the best restaurant,
0:46:30 > 0:46:34to eat the best chicken, cooked by the best chef?
0:46:34 > 0:46:39Well, I'm not flaming going in the transport that he's organised.
0:46:39 > 0:46:44So, what I've done is a little surprise for Dave.
0:46:44 > 0:46:46BELL TOLLS
0:46:48 > 0:46:49ROOSTER CROWS
0:46:56 > 0:46:58Ha-ha!
0:46:58 > 0:46:59Oh, Kingy!
0:47:03 > 0:47:05Yippee!
0:47:09 > 0:47:13Dude, I told you, we couldn't go to Paris in that flaming 2CV
0:47:13 > 0:47:16or one of those funny pedally bike things.
0:47:16 > 0:47:20Well, I mean, we've got to arrive in style.
0:47:22 > 0:47:26- Paris, here we come!- Yeah!
0:47:28 > 0:47:30HE CHUCKLES
0:47:35 > 0:47:38I didn't know our journey to France would bring us to Paris,
0:47:38 > 0:47:40but I am sure glad it has!
0:47:40 > 0:47:44Two three-Michelin-starred restaurants in a week.
0:47:44 > 0:47:47Oh, dude, honestly, it's a trip of a lifetime.
0:47:52 > 0:47:55When I get off this bike, I'm never going to walk the same.
0:47:55 > 0:47:56I'm going to swagger.
0:47:56 > 0:47:59I will have that joie de vivre, the je ne c'est quoi.
0:47:59 > 0:48:02I'm going to walk like I'm kind of...I'm in a film,
0:48:02 > 0:48:05like I'm what's his name - Serge Ginsberg.
0:48:05 > 0:48:08# Oh, la, la... Je t'aime. #
0:48:08 > 0:48:10- Do you ever stop for breath?! - What?
0:48:10 > 0:48:11That's remarkable!
0:48:11 > 0:48:14This bike has the spirit, I've got the spirit,
0:48:14 > 0:48:16and I'm full of chuffing chicken!
0:48:19 > 0:48:22- Dave, something has just occurred to me.- Aye.
0:48:22 > 0:48:24What is the plural for Mecca?
0:48:24 > 0:48:27Because by my reckoning, this is the second one of the trip.
0:48:27 > 0:48:30First, Georges Blanc's, and now this place.
0:48:30 > 0:48:34Oh, whatever. I'm just going to get ready with all my Hail Marys.
0:48:37 > 0:48:40The man whose restaurant we have the honour at eating at
0:48:40 > 0:48:44is one of France's most innovative and celebrated chefs.
0:48:44 > 0:48:47HE SPEAKS IN FRENCH
0:48:47 > 0:48:49Triple-Michelin-star Pierre Gagnaire
0:48:49 > 0:48:52started his culinary journey, like us, in Lyon,
0:48:52 > 0:48:53where he learned his trade
0:48:53 > 0:48:56amongst the meres Lyonnaise and the bouchons.
0:48:58 > 0:49:00To prepare our three-starred dish,
0:49:00 > 0:49:05Pierre seems to be giving the coucou a rustic treatment - thyme...
0:49:05 > 0:49:06rosemary...
0:49:06 > 0:49:09With a twist, though, Si - blueberry leaves.
0:49:09 > 0:49:11Well, that's a new one on me.
0:49:11 > 0:49:13Garlic...
0:49:13 > 0:49:15lemon zest...
0:49:15 > 0:49:16and the lemon...
0:49:16 > 0:49:18butter...
0:49:18 > 0:49:20blueberries...
0:49:20 > 0:49:22and "that's shallot".
0:49:23 > 0:49:25But I've got a feeling, you know, mate,
0:49:25 > 0:49:27it won't look so rustic when it comes out.
0:49:29 > 0:49:32- There's a lot of anticipation, isn't there, Si?- Very much.
0:49:32 > 0:49:34- We've never tasted a coucou de Rennes.- No.
0:49:34 > 0:49:38But some say that it is better than the poulet de Bresse.
0:49:38 > 0:49:40Pierre Gagnaire is cooking for us personally.
0:49:40 > 0:49:43- The elusive coucou de Rennes.- Yeah.
0:49:43 > 0:49:45THEY GASP Oh, wow.
0:49:45 > 0:49:47- Coucou de Rennes.- Oui.
0:49:47 > 0:49:51It's got thin slices of apple, garlic, little girolle mushrooms.
0:49:51 > 0:49:53I tell you what is interesting, he's served it with corn.
0:49:53 > 0:49:57It's so modern. It's so precise, it's so wonderful.
0:49:57 > 0:49:59From the farmer's table to this,
0:49:59 > 0:50:01it's worlds away, but it is still the same.
0:50:01 > 0:50:03Based in that cookery which is the heart of France.
0:50:03 > 0:50:04- Come on!- Oh, I know!
0:50:04 > 0:50:06Ohh!
0:50:12 > 0:50:13It's absolutely amazing.
0:50:14 > 0:50:19Texturally and flavourally, completely different
0:50:19 > 0:50:21to the poulet de Bresse.
0:50:21 > 0:50:25The poulet de Bresse, because it has been fattened up, is softer.
0:50:25 > 0:50:26This is more gamey.
0:50:26 > 0:50:29It's almost more like a guinea fowl or a partridge.
0:50:29 > 0:50:31It tastes extraordinary.
0:50:31 > 0:50:33At Georges Blanc's we were at the rustic auberge
0:50:33 > 0:50:38where we wanted to recreate the food of his mother, which he did -
0:50:38 > 0:50:40but that food wasn't gastronomic. This is.
0:50:40 > 0:50:43This is really precise, really modern.
0:50:43 > 0:50:44It's different.
0:50:44 > 0:50:48It's two different men, at the same level of their profession.
0:50:50 > 0:50:53- Gentlemen.- Very nice to meet you. - This is wonderful.
0:50:53 > 0:50:56- The coucou de Rennes, it is nice, huh?- Oh, yeah!
0:50:56 > 0:50:57THEY LAUGH
0:50:57 > 0:51:02It has a real character. It's not fat. It's not dry.
0:51:02 > 0:51:04- You have a real taste. - Which is the best chicken -
0:51:04 > 0:51:06poulet de Bresse or coucou de Rennes?
0:51:06 > 0:51:09You are like that in England. We are not like that in France.
0:51:09 > 0:51:11"What is the best - number one, number two?" No.
0:51:11 > 0:51:13It is good, it is not good.
0:51:13 > 0:51:14The French chicken, this emblem of France,
0:51:14 > 0:51:18it represents the character of the French.
0:51:18 > 0:51:21- It's proud, it's independent, it's free.- Yes.
0:51:21 > 0:51:22But a little bit arrogant.
0:51:22 > 0:51:24Of course!
0:51:24 > 0:51:26The poor chicken, it is nothing.
0:51:26 > 0:51:29It is not an elephant. It is not a tiger.
0:51:29 > 0:51:33- It's a chicken! - It is just a chicken.
0:51:33 > 0:51:36But the French... Like that. "I am French!"
0:51:36 > 0:51:38Fantastic, thank you.
0:51:40 > 0:51:43Oh, that was one of the most magical moments ever.
0:51:43 > 0:51:46It was just the most... It was.
0:51:46 > 0:51:49Amazing. Amazing. What a man.
0:51:49 > 0:51:51'How do you follow that, dude?'
0:51:54 > 0:51:58By taking to the streets of Paris, of course!
0:51:58 > 0:52:00To buy that special something...
0:52:00 > 0:52:04take those obligatory selfies...
0:52:04 > 0:52:08consume connoisseurs' croissants...
0:52:09 > 0:52:13..and, crucially, to reflect deeply on our French foray.
0:52:15 > 0:52:17Oh, France! What an odyssey it's been -
0:52:17 > 0:52:20From Lyon to Macon with Georges Blanc.
0:52:20 > 0:52:23Today, the coucou de Rennes, three Michelin stars.
0:52:23 > 0:52:25We're six stars in a week!
0:52:25 > 0:52:27I know, it's hard to do that, dude.
0:52:27 > 0:52:30And here we are, at the climax of the climaxicness-ness.
0:52:30 > 0:52:33I truly believe we have tasted the best chicken
0:52:33 > 0:52:36we ever have, ever, ever, ever!
0:52:36 > 0:52:39- He's been excited about it. - Oh, I am. I'm over t' moon.
0:52:39 > 0:52:42- He is.- Oh, I'm fit to burst.- Right. - Oh!
0:52:42 > 0:52:43What are we cooking, Si?
0:52:43 > 0:52:46Well, we're cooking chicken, unsurprisingly, David.
0:52:48 > 0:52:52Our climactic dish, like the souffle before it,
0:52:52 > 0:52:54is as French as la Tour Eiffel.
0:52:55 > 0:52:58It's the ultimate classic coq au vin -
0:52:58 > 0:53:00but with a major twist.
0:53:00 > 0:53:04Our wine is going to be blanc instead of rouge.
0:53:04 > 0:53:08Which means we can indulge ourselves with - guess what -
0:53:08 > 0:53:10the addition of cream.
0:53:10 > 0:53:13You put cream in a red wine chicken dish, it goes purple!
0:53:13 > 0:53:15- It's wrong. That's what it is.- It is.- Wrong.
0:53:15 > 0:53:17It looks more like an illness than a meal to my eyes.
0:53:17 > 0:53:19You can't do it.
0:53:19 > 0:53:21Right, mate. I'm going to take the tips off these.
0:53:21 > 0:53:23But we're not going to brine this chicken,
0:53:23 > 0:53:24we are going to marinate it.
0:53:24 > 0:53:27It's yet another way of working on the flavour
0:53:27 > 0:53:29and making sure the chicken is juicy.
0:53:29 > 0:53:34'And the flavour of our marinade is courtesy of Georges Blanc -
0:53:34 > 0:53:38'a leek-enclosed bouquet garni of thyme, bay leaves and parsley.'
0:53:38 > 0:53:41Another thing we learned from Monsieur Blanc
0:53:41 > 0:53:44was that it is always best to cook your meat on the bone,
0:53:44 > 0:53:46for added chickeny-ness.
0:53:46 > 0:53:50And we're going to salt it and pepper it quite liberally...
0:53:51 > 0:53:54- ..by popping the bouquet garni. - Oui, oui.- Pop.
0:53:55 > 0:53:57And now...
0:53:57 > 0:53:59the wine goes into the chicken.
0:53:59 > 0:54:01A whole bottle.
0:54:01 > 0:54:04This needs to be covered, go into the fridge overnight -
0:54:04 > 0:54:05or at least 12 hours.
0:54:05 > 0:54:10So, just you sit there, bathing in all that flavour, mon petit poulet.
0:54:10 > 0:54:12One, two, three, four...
0:54:12 > 0:54:14- BOTH:- # Alouette, gentille alouette
0:54:14 > 0:54:17# Alouette, je te plumerai
0:54:17 > 0:54:18# Je te plumerai la tete
0:54:18 > 0:54:21# Je te plumerai la tete
0:54:21 > 0:54:23- # Et la tete! - Alouette!
0:54:23 > 0:54:25- # Et la tete! - Alouette!
0:54:25 > 0:54:29- # A-a-a-ah... # Looks like 12 hours to me.- Yeah.
0:54:29 > 0:54:31- Kingy...- What?
0:54:31 > 0:54:34What is this programme about?
0:54:34 > 0:54:36- Chicken. And eggs.- Right.
0:54:36 > 0:54:40Why on earth have you come back with a pot with a fish on?!
0:54:40 > 0:54:42Well, it's beautiful, innit?
0:54:42 > 0:54:43I mean, it is. Look.
0:54:43 > 0:54:45- I know.- It is a beautiful thing.
0:54:45 > 0:54:46It's French, innit?
0:54:46 > 0:54:48You have a problem. Dans la tete.
0:54:48 > 0:54:52- Dans la tete. Alouette. - You have known me for 25 years.
0:54:52 > 0:54:55- I know. So you put the bacon in the fishy pot...- Thank you.
0:54:55 > 0:54:57..for the chicken.
0:54:57 > 0:55:00- Put some heat under your... - Fish themed!
0:55:00 > 0:55:04..ahem, fish themed chicken pot, then add pancetta and onion.
0:55:07 > 0:55:09Once the onion's started to brown,
0:55:09 > 0:55:11add your button mushrooms and butter.
0:55:11 > 0:55:13Let the mixture sweat down,
0:55:13 > 0:55:15and then remove.
0:55:16 > 0:55:19Meanwhile, release the chicken from the marinade.
0:55:19 > 0:55:22Pat it dry and add it to the, um...
0:55:22 > 0:55:25- Fish themed!- ..fish themed pan,
0:55:25 > 0:55:27skin side down, on a medium heat.
0:55:27 > 0:55:32It'll take around 15 minutes to cook each side.
0:55:32 > 0:55:36What we need to do is just to pop in three chopped cloves of garlic.
0:55:36 > 0:55:38After all, it wouldn't be French without garlic.
0:55:38 > 0:55:43My friend will just stir it in with the delicacy of Nijinsky -
0:55:43 > 0:55:45and we're talking ballet, not racehorse.
0:55:45 > 0:55:49Now we have got the pancetta, the onion and the mushrooms.
0:55:49 > 0:55:50That goes in.
0:55:50 > 0:55:53That marinade, the bottle of Pouilly-Fume, Pouilly-Fuisse
0:55:53 > 0:55:56or white wine of choice - but don't use rubbish -
0:55:56 > 0:55:59with a bouquet garni, we just pour that in.
0:55:59 > 0:56:02Cover and simmer for 45 minutes,
0:56:02 > 0:56:06until the chicken is practically falling off the bone.
0:56:06 > 0:56:09You see, the thing is, it's romantic on the rooftops,
0:56:09 > 0:56:11overlooking the Eiffel Tower.
0:56:11 > 0:56:14Agh, I'm not sure I can control me urges!
0:56:14 > 0:56:15Si!
0:56:17 > 0:56:18Such is the romance.
0:56:18 > 0:56:22- Not like that. That's like... - No, no...- Man romance.
0:56:22 > 0:56:24'Oh, for... Back to the chicken.'
0:56:24 > 0:56:25- Oh, look at that!- Yes!
0:56:25 > 0:56:28Dave is going to tell you how to thicken this sauce
0:56:28 > 0:56:30the old-fashioned way.
0:56:30 > 0:56:33Georges Blanc said his mother used to thicken the sauce
0:56:33 > 0:56:34with cream and egg yolk.
0:56:34 > 0:56:39Take an oeuf - one egg is "an oeuf"...
0:56:39 > 0:56:41and separate.
0:56:43 > 0:56:46And about 100ml of cream. Don't be too pedantic.
0:56:48 > 0:56:50The ways of old were simple.
0:56:50 > 0:56:54Mix the egg and the cream and then add to the pot.
0:56:54 > 0:56:58Cook gently for a few minutes, edge your marinated chicken...
0:56:58 > 0:57:01and serve with lashings of parsley.
0:57:01 > 0:57:03And, of course, a view of the Eiffel Tower, if you can get it.
0:57:03 > 0:57:05They do models.
0:57:05 > 0:57:07- Mm!- Mm.
0:57:08 > 0:57:11Well, it doesn't get much better than this, mate, does it?
0:57:11 > 0:57:13No, it doesn't, it really doesn't.
0:57:13 > 0:57:16It's funny, since I've been living here,
0:57:16 > 0:57:19I've really embraced the culture, and I've embraced the food.
0:57:19 > 0:57:22- And do you know what? I get it. - Oh, yeah, I know. Absolutely.
0:57:22 > 0:57:24I get that depth of food culture.
0:57:24 > 0:57:27And chicken, I don't think gets much better than this.
0:57:27 > 0:57:32Well, I just think it's such an elemental part of French cuisine.
0:57:32 > 0:57:35- Yes.- And it's held in such high esteem.- Yeah.
0:57:35 > 0:57:40And you know, mate, I can guarantee for us, for France,
0:57:40 > 0:57:42and French chicken, it is going to be au revoir,
0:57:42 > 0:57:45- and not goodbye. Cheers! - Cheers. Salut.- Salut.
0:57:47 > 0:57:50Next time, we are in magical North Africa.
0:57:50 > 0:57:53Dude, we're in Morocco!
0:57:53 > 0:57:54Hey-hey!
0:57:54 > 0:57:57Where we get to grips with tribal traditions.
0:57:57 > 0:58:00Can you imagine 8,000 of those charging at you?
0:58:00 > 0:58:01It'd be terrifying.
0:58:03 > 0:58:06Discover the chickeny secrets of Moroccan home cooking.
0:58:06 > 0:58:09- I was not expecting that.- No!
0:58:09 > 0:58:14And find out why chicken works so well with exotic spices.
0:58:14 > 0:58:16- The balance is absolutely superb. - Yeah.
0:58:16 > 0:58:19MUSIC: The Birdie Song by The Tweets