0:00:03 > 0:00:06By now, you've probably realised that there are two things
0:00:06 > 0:00:09- that we love in this world. - Biking and baking.
0:00:09 > 0:00:11So we've decided to combine them...
0:00:11 > 0:00:15..in an epic 5,000-mile Bake-ation.
0:00:16 > 0:00:17We're arriving in France,
0:00:17 > 0:00:20regarded by many as the home of baking...
0:00:20 > 0:00:23..fine gastronomy and, of course, the famous baguette.
0:00:23 > 0:00:24C'est magnifique!
0:00:27 > 0:00:28So get set!
0:00:28 > 0:00:30Because it's time for our spectacular...
0:00:30 > 0:00:33BOTH: ..Bake-ation!
0:00:38 > 0:00:43Lucky for us our first day in France is like summer...
0:00:43 > 0:00:44..back home!
0:00:51 > 0:00:53We're starting our trip in Lyon.
0:00:53 > 0:00:55And if France has the best food in the world...
0:00:55 > 0:00:57..Lyon has the best food in France.
0:00:57 > 0:01:01Lyon sits at the crossroads between Marseilles and Paris,
0:01:01 > 0:01:03not far from Switzerland and Italy.
0:01:03 > 0:01:05Its cuisine combines the best ingredients
0:01:05 > 0:01:07from both northern and southern France.
0:01:07 > 0:01:11And it's said that the old town has more restaurants per square metre
0:01:11 > 0:01:12than anywhere else on earth.
0:01:12 > 0:01:15Kingy, just being here makes me peckish.
0:01:15 > 0:01:19Me too, let's have a proper French breakfast and plan our route.
0:01:19 > 0:01:21Do you know, Kingy, looking at those maps,
0:01:21 > 0:01:23it keeps me the heebie-jeebies.
0:01:23 > 0:01:26I mean France, it's so big. It's so regional.
0:01:26 > 0:01:28It's hard to know where to start.
0:01:28 > 0:01:30- But, dude, we don't have to, do we? - No, we do not!
0:01:30 > 0:01:33This is a director that we have worked with for many years.
0:01:33 > 0:01:36He's French and his name is Francois Gandolfi.
0:01:36 > 0:01:39With Francois, we've cooked in all sorts of places.
0:01:39 > 0:01:43And being together in France is really special.
0:01:43 > 0:01:44It will be a good trip.
0:01:44 > 0:01:48And he is going to be showing us around his 'hood
0:01:48 > 0:01:50and the places that he knows and loves.
0:01:53 > 0:01:54As we're in Lyon,
0:01:54 > 0:01:57Francois said we should check out some of the regional delicacies.
0:01:57 > 0:02:01Like tarte a la praline and the saucisson brioche.
0:02:02 > 0:02:08And then, Lyon's here, we're going to be travelling further south
0:02:08 > 0:02:11where we're going to be cooking with Francois' mam and dad.
0:02:11 > 0:02:14Yes, we're going to do an apricot tarte tatin.
0:02:14 > 0:02:15Who could resist such a dish?
0:02:15 > 0:02:18Then, we could head towards Carcassonne -
0:02:18 > 0:02:21we could track down the legendary Academy of Cassoulet.
0:02:22 > 0:02:24More important than that, dude,
0:02:24 > 0:02:27we need to unravel the personal mystery
0:02:27 > 0:02:29that has been for us, the baguette.
0:02:29 > 0:02:32It's not just white bread in a stick, it's much more.
0:02:32 > 0:02:34There's a mystery to be unfolded.
0:02:34 > 0:02:37Oh, it's raining again! Come on.
0:02:37 > 0:02:39Get these maps in.
0:02:39 > 0:02:40THUNDER ROLLS
0:02:45 > 0:02:47'First, though, we'd better go shopping
0:02:47 > 0:02:49'or we won't be able to do any baking tomorrow.'
0:02:49 > 0:02:53'Of course, mate, tomorrow's the 14th of July, a national holiday.
0:02:53 > 0:02:55'The shops will be closed.'
0:02:55 > 0:02:57'Cor! And can we try before we buy?'
0:02:57 > 0:02:59- Bonjour, Madame.- Bonjour, Messieurs.
0:02:59 > 0:03:00'Was breakfast not enough, like?'
0:03:00 > 0:03:07Madame, je cherche le saucisson Lyonaisse a fabrique une grande saucisson brioche.
0:03:07 > 0:03:09- Yes. Alors. Here.- Oui.
0:03:09 > 0:03:12Now, fluent. See that? What he's just said is,
0:03:12 > 0:03:15"Good morning, missus, have you got sausages full of brioche?"
0:03:15 > 0:03:18- Cinq saucissons, s'il vous plait. - Yes. All right.
0:03:18 > 0:03:20- Three with truffle.- Oh!
0:03:20 > 0:03:24- The best one.- And this is the oldest charcuterie in...?
0:03:24 > 0:03:27Yes. You see it's since 1850.
0:03:27 > 0:03:31'Mate, they've got over 20 different sorts of regional sausages!'
0:03:31 > 0:03:34'I've never seen anything quite like this place.
0:03:34 > 0:03:36'I hardly know where to start.'
0:03:36 > 0:03:39- 'Oh, yeah. Let's have a taste, man.' - 'We're here to shop, remember!'
0:03:39 > 0:03:40Ah, Madame!
0:03:40 > 0:03:42'Come on, just a tiny one.'
0:03:42 > 0:03:43Merci beaucoup.
0:03:44 > 0:03:48'La tete roule with ox and pork tongue.'
0:03:48 > 0:03:49Real savoury meat.
0:03:49 > 0:03:51- A real old-fashioned taste, isn't it?- Mmm.
0:03:51 > 0:03:54'And the chicken and pork pie.'
0:03:54 > 0:03:55This tastes of France, doesn't it?
0:03:55 > 0:03:59Merci, Madame. C'est le produit magnifique.
0:03:59 > 0:04:02- Thank you very much.- Oh!
0:04:02 > 0:04:05And that means, "Thanks very much, missus. Your produce is fabulous."
0:04:05 > 0:04:08Ooh, la la! Get you with your schoolboy French.
0:04:08 > 0:04:12- Here's your bag.- Merci beaucoup. - You're welcome.
0:04:12 > 0:04:18- Oh, truffle saucisson Lyonnaise! - Et voila. Et voila.
0:04:18 > 0:04:20'Right. That's the shopping done
0:04:20 > 0:04:23for the sausage brioche we're cooking tomorrow.'
0:04:23 > 0:04:27'Cool. Now we should check out something for my sweet tooth.'
0:04:27 > 0:04:29- Oooh!- Ooh, look at that.
0:04:29 > 0:04:32- That's the tarte aux pralines. - It's a Lyon speciality, isn't it?
0:04:32 > 0:04:35Yeah. I mean it's everywhere from back street bakers, to Paul Bocuse.
0:04:35 > 0:04:37You can't get away from it.
0:04:37 > 0:04:39Dude, we've got to find out how you make this.
0:04:39 > 0:04:42- Oh, let's dive in.- Shall we? - To a praline pond.- Ooh!- Hey!
0:04:44 > 0:04:48Paul Bocuse is Lyon's world-renowned three-starred Michelin chef.
0:04:48 > 0:04:52He practically invented nouvelle cuisine, you know.
0:04:52 > 0:04:54Oh, yes! He's the big cheese round here.
0:04:54 > 0:04:57- Le grand fromage. - All right, dude, we've got it.
0:04:57 > 0:05:01But did you know that his favourite boulangerie is Maison Jocteur,
0:05:01 > 0:05:03with their great tarte a la praline.
0:05:06 > 0:05:07Well, it doesn't get much better than this.
0:05:07 > 0:05:11If we want the mysteries of the tarte aux pralines explaining,
0:05:11 > 0:05:13here we are at Maison Jocteur.
0:05:13 > 0:05:15- Oui.- And we have Sylvain.
0:05:15 > 0:05:19This tarte aux pralines is different cos it's like on a biscuit base.
0:05:19 > 0:05:23You've got the two elements, you've got the praline.
0:05:23 > 0:05:25For the tarte, you've got icing sugar,
0:05:25 > 0:05:30you've got eggs, butter and flour, all mixed together.
0:05:30 > 0:05:32This pink praline, the praline rose,
0:05:32 > 0:05:34it's different to the praline we know.
0:05:34 > 0:05:36We get the box of Belgian chocolates.
0:05:36 > 0:05:38- Yes.- And it's a box of pralines.
0:05:38 > 0:05:40'Pink praline has nothing to do with chocolate.
0:05:40 > 0:05:41'It's whole almonds,
0:05:41 > 0:05:44'covered with caramelised pink sugar and broken up.'
0:05:44 > 0:05:49We can see a very nice colour because the whole element of it shows.
0:05:49 > 0:05:52We don't need to add anything else during the cooking.
0:05:52 > 0:05:55So they're very good to work with.
0:05:55 > 0:05:57'Sylvain has already made the sable dough
0:05:57 > 0:06:00'by mixing icing sugar, eggs, butter and plain flour.'
0:06:00 > 0:06:03'It needs to rest in the fridge before being handled.'
0:06:03 > 0:06:05- Merci.- I can't believe...
0:06:05 > 0:06:10I'm in one of Lyon's most famous boulangeries, having a go.
0:06:10 > 0:06:13'Sable comes from the French word for sand,
0:06:13 > 0:06:16'because of its delicate, crumbly texture.'
0:06:16 > 0:06:19'A good tip to make sure that your sable stays flat
0:06:19 > 0:06:21'is to cook it on a wire rack.'
0:06:21 > 0:06:25'That way, the steam won't make it bubble up.'
0:06:25 > 0:06:27So the sable, the biscuit, is in the oven.
0:06:27 > 0:06:30- So that's just cream and the praline.- Exactly.
0:06:30 > 0:06:34- And how long does this cook now? - It's not important.
0:06:34 > 0:06:41The most important thing is the mix should be like almost 121 degrees.
0:06:41 > 0:06:45'121 degrees is pretty specific, but it's really important.'
0:06:45 > 0:06:48'Not cooked enough and it will be runny.
0:06:48 > 0:06:50'Too much, and it will be burnt.'
0:06:50 > 0:06:52'You can get pink praline online
0:06:52 > 0:06:55'but it's not cheap, at around £40 a kilo.'
0:06:56 > 0:06:59- Yes.- If it's good enough for Paul Bocuse...
0:06:59 > 0:07:02- It's good enough for us. - It's beautiful.
0:07:02 > 0:07:04It's not bruised, it's perfect
0:07:04 > 0:07:05Oh, that's perfect, mate.
0:07:05 > 0:07:07'If you can't get pralines,
0:07:07 > 0:07:11'the sable would be lovely with some melted chocolate on top.'
0:07:12 > 0:07:16'Just let it cool for a couple of minutes, and it's ready.'
0:07:16 > 0:07:18Merci beaucoup, monsieur.
0:07:20 > 0:07:24- Now, not a crisp top, a crisp bottom.- Mm-hm.
0:07:29 > 0:07:31It's very sophisticated, isn't it?
0:07:31 > 0:07:34It's almondey, you've got caramel and a fantastic biscuit.
0:07:34 > 0:07:38- The biscuit's buttery, short.- Mm. - Crisp.
0:07:38 > 0:07:42And then you've got, like, kind of soft almonds. Then...oh!
0:07:45 > 0:07:47- Sylvain, it's fantastic.- Sure?
0:07:47 > 0:07:50- I didn't do anything. - C'est magnifique.
0:07:50 > 0:07:52Can we take some of the praline with us?
0:07:52 > 0:07:55We're going to do a saucisson brioche,
0:07:55 > 0:07:57but if we've got some dough, it would be great
0:07:57 > 0:08:01to make a praline brioche so we've got the savoury and the pudding.
0:08:01 > 0:08:06- With pleasure, you can have some. - Merci beaucoup. You're a gentleman.
0:08:08 > 0:08:12Kingy, that's so simple and yet so delicious.
0:08:12 > 0:08:14I can't wait to get baking tomorrow.
0:08:14 > 0:08:17And let's pray the weather cheers up a bit. I'm soaked!
0:08:23 > 0:08:25At last, the sun is shining.
0:08:25 > 0:08:29And it's Bastille Day, so called because...
0:08:29 > 0:08:31..on the 14th of July 1789,
0:08:31 > 0:08:34the starving Parisians stormed the Bastille Prison,
0:08:34 > 0:08:37thinking that the king was hiding bread flour in it.
0:08:37 > 0:08:41- FRENCH ACCENT:- Dude, nobody messes with a Frenchman's bread.
0:08:42 > 0:08:45The shops are closed, and everyone's out having fun.
0:08:45 > 0:08:47Including us.
0:08:49 > 0:08:53The city of Lyon has given us the keys of their Roman amphitheatre.
0:08:53 > 0:08:56It's where they used to feed Christians to the lions,
0:08:56 > 0:08:58but we'll just be feeding ourselves.
0:08:58 > 0:09:03- Our menu is definitely more appetising.- A saucisson brioche.
0:09:03 > 0:09:06And a praline brioche using the pink praline we bought yesterday.
0:09:08 > 0:09:09Look at this!
0:09:09 > 0:09:13Here we are in a big hole in the middle of Lyon. Where are we, Dave?
0:09:13 > 0:09:16We're in the Amphitheatre of the Three Gauls.
0:09:16 > 0:09:19- Three Gauls! Right. - This is Saucisson Lyonnaise.
0:09:20 > 0:09:22Oh! I love truffles.
0:09:22 > 0:09:24- Look, come here you piglet. - Oh look, look.
0:09:24 > 0:09:27The saucisson de Lyonnaise. And look at that, black truffle,
0:09:27 > 0:09:3015% truffle. This is a hardcore sausage.
0:09:30 > 0:09:32'Made from pork, this sausage isn't cured
0:09:32 > 0:09:34'and it doesn't contain any preservatives,
0:09:34 > 0:09:37'so it needs cooking before we can eat it.'
0:09:38 > 0:09:40Oui, bon. Allez.
0:09:43 > 0:09:47J'ai mettre le saucisson Lyonnaise
0:09:47 > 0:09:51dans l'eau chaud pour vingt minutes per une demi-kilo.
0:09:51 > 0:09:53Voila!
0:09:53 > 0:09:58He's putting the sausage in the water for about 20 minutes per kilo.
0:09:58 > 0:10:02- No. Per demi-kilo.- Per half kilo.
0:10:02 > 0:10:05- Oh, this translator act's rubbish. - Shut your face, you.
0:10:05 > 0:10:08- The dough, the dough. The brioche.- Let's go!
0:10:08 > 0:10:12'Brioche dough starts with flour, salt and sugar.'
0:10:12 > 0:10:14Mix!
0:10:14 > 0:10:17'Then just add some eggs and the usual yeast mix.'
0:10:17 > 0:10:20It's frothed up like a Quatermass explosion.
0:10:20 > 0:10:21There's life in that bowl.
0:10:21 > 0:10:23'Did you know, Kingy,
0:10:23 > 0:10:28'that the brioche originated in Normandy in the 15th Century.'
0:10:28 > 0:10:33The word brioche is a derivative of the French word, broyer,
0:10:33 > 0:10:36which means to work, to work the dough.
0:10:36 > 0:10:40Which would indicate that I've got quite a load of graft to do.
0:10:41 > 0:10:43'Don't whinge, you're a master kneader.'
0:10:43 > 0:10:46So work this dough for about ten minutes.
0:10:46 > 0:10:49The reason that you're working it for ten minutes is,
0:10:49 > 0:10:52you want it to be ultra, ultra smooth.
0:10:52 > 0:10:56'The last ingredient is butter, and lots of it.'
0:10:56 > 0:11:01Now, butter is probably the most important part of the brioche.
0:11:01 > 0:11:05- Oh, and the kneading is important too.- Oh, of course.
0:11:05 > 0:11:09But make sure you use the best butter you possibly can.
0:11:09 > 0:11:13- Should I do the sausage one, so I can have a whiff of truffle?- Yes.
0:11:13 > 0:11:16- I will do the roast praline one.- You have a little technique, don't you?
0:11:16 > 0:11:19- I do.- It's like Chelsea bun meets brioche.
0:11:19 > 0:11:22'That's what we love about our Bake-ation,
0:11:22 > 0:11:25'the chance to give a Bikers' twist to the local recipes.'
0:11:25 > 0:11:27Pistachio nuts and truffles!
0:11:28 > 0:11:30'But patience is required.
0:11:30 > 0:11:33'The brioche needs to rest for a good 45 minutes.'
0:11:35 > 0:11:41You may find truffled saucisson Lyonnaise quite hard to get at home.
0:11:41 > 0:11:44It doesn't need to be, like, a really fancy sausage.
0:11:44 > 0:11:47I mean, Cumberland sausage would be great in there.
0:11:47 > 0:11:49And now the little roast praline - lovely!
0:11:49 > 0:11:51It's like food potpourri!
0:11:51 > 0:11:52'To get the Chelsea bun effect,
0:11:52 > 0:11:55'sprinkle the chunks of praline on the dough
0:11:55 > 0:11:57'before rolling and slicing it.'
0:11:57 > 0:11:59It's a lovely idea, isn't it?
0:11:59 > 0:12:00'Mine is ready.
0:12:00 > 0:12:03'Just a quick eggy wash and into the oven.'
0:12:03 > 0:12:05'Mine it needs to rise for about half an hour
0:12:05 > 0:12:08'and then it'll go into the oven too.'
0:12:08 > 0:12:10- What shall we do while we're waiting for that to do?- Don't know.
0:12:10 > 0:12:14- Could have a fight? - We could live the dream. Dshhh!
0:12:14 > 0:12:18BOTH: The one who is about to die salutes you.
0:12:18 > 0:12:20Fight!
0:12:20 > 0:12:22THEY GROWL
0:12:23 > 0:12:25THEY ROAR
0:12:25 > 0:12:29MUSIC: "Je T'aime...Moi Non Plus" By Serge Gainsbourg
0:12:30 > 0:12:33It's not fair, you're bigger than me!
0:12:33 > 0:12:35Sorry, dude, it's thumbs down for you.
0:12:39 > 0:12:41'All this fighting's given me an appetite.'
0:12:41 > 0:12:44- Should I? - Oh, you should, mate, for sure.
0:12:44 > 0:12:47- KNIFE SLICING THROUGH CRUST - Listen to that brioche.
0:12:48 > 0:12:50Sing to me, my sweet!
0:12:50 > 0:12:52BOTH: Ahhh!
0:12:53 > 0:12:54- It's still hot, look.- Oh!
0:12:54 > 0:12:56Le truffe!
0:12:57 > 0:13:01The brioche is light, airy, buttery.
0:13:01 > 0:13:03It's very, very luxurious, isn't it?
0:13:03 > 0:13:08Mmm, nice balance between the sweetness and the savoury. Ah!
0:13:08 > 0:13:11- I've never had a sausage roll like this.- No!
0:13:11 > 0:13:12Fancy a little dessert?
0:13:12 > 0:13:15Absolutely, mate. It's that time, isn't it?
0:13:15 > 0:13:16Now...
0:13:16 > 0:13:18Oh, look at the underneath!
0:13:18 > 0:13:20- All the syrup.- Oh, wow!
0:13:20 > 0:13:23'If you can't get hold of pink praline,
0:13:23 > 0:13:26'Smarties, M&Ms or chocolate buttons will do the trick.
0:13:26 > 0:13:27'It's worth having a go.'
0:13:27 > 0:13:29You know, I think the way we've done it,
0:13:29 > 0:13:31it definitely is like a tear and share.
0:13:31 > 0:13:36It just comes off in, like, big sticky bun roundels or rondells.
0:13:36 > 0:13:38- Oh, yes!- Ho-ho!
0:13:38 > 0:13:40Look at the colour!
0:13:40 > 0:13:42That, kind of, buttery yellow brioche
0:13:42 > 0:13:45and the wonderful, wonderful roast praline.
0:13:46 > 0:13:48- That's mega!- Oh, yeah!
0:13:48 > 0:13:53Well, if that's a Lyon speciality, it's unbelievably good. Oh!
0:13:55 > 0:13:58'Kingy, after eating two entire brioches,
0:13:58 > 0:14:01'I need a nap before we go out tonight.
0:14:01 > 0:14:03SNORING
0:14:03 > 0:14:05'Kingy?! Kingy?'
0:14:07 > 0:14:10'We're off to sample more of the culinary delights
0:14:10 > 0:14:12'of this extraordinary city.'
0:14:12 > 0:14:14'Anabelle's an old friend,
0:14:14 > 0:14:16'and she knows some of the best places to eat.'
0:14:16 > 0:14:19- Bonjour, Anabelle!- Bonjour! Ca va? - Yeah, tres bien, merci!- Oui?
0:14:19 > 0:14:21Oui, ca va bien!
0:14:21 > 0:14:25I booked a table at a typical restaurant from Lyon.
0:14:25 > 0:14:27- It's called the Bouchon, isn't it?- Yes, yes.
0:14:27 > 0:14:30It's really typical from Lyon with a lot of meat.
0:14:30 > 0:14:32'Bouchons are unique to Lyon
0:14:32 > 0:14:36'and they are known for their pork specialities and healthy portions.'
0:14:36 > 0:14:39- 'Good thing I'm hungry, then! - 'But did you know that, in Lyon,
0:14:39 > 0:14:43'it's women chefs who are the cornerstone of local gastronomy?'
0:14:43 > 0:14:46'Yes, dude, you're not the only one capable of reading a book!
0:14:46 > 0:14:49'They are known as Le Mere Lyonnaise.'
0:14:49 > 0:14:51Oh!
0:14:51 > 0:14:54You know, Si, like everywhere around the world,
0:14:54 > 0:14:58when it comes to food, even in Lyon, mums know best!
0:14:58 > 0:15:00Yes, they do! Hey-hey!
0:15:03 > 0:15:06'Kingy, do you think we ate too much?'
0:15:06 > 0:15:08'No, it's Bastille Day after all!'
0:15:09 > 0:15:13# I am very full! I am very full! #
0:15:13 > 0:15:15'Full but ready for one last treat.'
0:15:21 > 0:15:25Oh, guys, what a perfect way to end the perfect day in Lyon.
0:15:25 > 0:15:27Fantastic food, fantastic people.
0:15:27 > 0:15:31Lyon has been so good to us and you, Anabelle. Thank you.
0:15:31 > 0:15:32And I'm so happy to have seen you.
0:15:58 > 0:16:01We're heading out of Lyon across the Rhone Valley
0:16:01 > 0:16:05- along what the locals call La Route de Soleil.- That sounds promising!
0:16:05 > 0:16:08We're travelling south towards Provence and the Mediterranean.
0:16:14 > 0:16:15'We're having lunch
0:16:15 > 0:16:18'with the parents of our director, Francois.'
0:16:18 > 0:16:21'It would be rude not to bring anything to the table.'
0:16:21 > 0:16:23'So we volunteered to make dessert,
0:16:23 > 0:16:25'and we're baking one of our favourites.'
0:16:25 > 0:16:28'A tarte tatin, normally made with apple,
0:16:28 > 0:16:30'but we're doing ours with apricot.'
0:16:30 > 0:16:33'We spend so much time together with Francois on the road...'
0:16:33 > 0:16:37'..that it's a pleasure to get to know each other's families.'
0:16:37 > 0:16:40- Very happy to meet you. - And you.- Lovely to meet you.
0:16:40 > 0:16:41Thank you for your welcome.
0:16:41 > 0:16:44And I prepare for you a special Corsica barbecue.
0:16:44 > 0:16:45- Wow.- Oh, yes!
0:16:45 > 0:16:49You know the special sausage? Sau-sayge? Sausage?
0:16:49 > 0:16:50Friga...
0:16:50 > 0:16:52- Figatelli.- Figatelli!
0:16:52 > 0:16:55Francois, your son, he brought us some once from Corsica.
0:16:55 > 0:16:56They're superb.
0:16:56 > 0:16:59We're going to cook a very traditional tatin.
0:16:59 > 0:17:02But an apricot tatin, cos the fruit's great.
0:17:02 > 0:17:04- It's time to start the fire.- OK. - For the cook.
0:17:04 > 0:17:05- OK.- OK?
0:17:05 > 0:17:07See you soon.
0:17:09 > 0:17:10DAVE SIGHS
0:17:10 > 0:17:12Oh, man.
0:17:12 > 0:17:16- How lovely...?- This is your French ideal, isn't it?- Yes.
0:17:16 > 0:17:19It's beautiful, the scent of lavender in the air,
0:17:19 > 0:17:20and look at that.
0:17:20 > 0:17:23These apricots. These, to me, sum up Provence.
0:17:23 > 0:17:24Now, Dave,
0:17:24 > 0:17:27how did a tarte tatin rear its existence?
0:17:28 > 0:17:34In 1898, it was invented at the Hotel Tatin by the Tatin sisters,
0:17:34 > 0:17:35Stephanie and Caroline.
0:17:35 > 0:17:38Stephanie Tatin was the one who did most of the cookery.
0:17:38 > 0:17:41One day, she was making a conventional apple pie,
0:17:41 > 0:17:44she left the apples there in caramel, and it burnt.
0:17:44 > 0:17:47So what she did was, in a panic, "Whoooo!",
0:17:47 > 0:17:49she put some puff pastry on the top and baked it,
0:17:49 > 0:17:53turned it out on the top, served it to the guest, they loved it.
0:17:53 > 0:17:57And the tarte tatin, by Stephanie Tatin, was born.
0:17:57 > 0:17:59Right, to start the apricot tarte tatin,
0:17:59 > 0:18:03we make a very simple caramel, which involves melting sugar.
0:18:03 > 0:18:06Now, a good trick when making a tarte tatin
0:18:06 > 0:18:09is to use one of those frying pans, the type you can put into the oven.
0:18:09 > 0:18:10It just saves messing about.
0:18:12 > 0:18:13The appliance of fire.
0:18:13 > 0:18:15We put the sugar in.
0:18:15 > 0:18:17Now, you leave this to melt.
0:18:17 > 0:18:19You don't use a spoon, just leave it to melt,
0:18:19 > 0:18:22until we have caramel.
0:18:23 > 0:18:27'Today, for our tarte tatin, we're using local apricots,
0:18:27 > 0:18:30'but as well as apples, you can use peach, you can use prune, pear,
0:18:30 > 0:18:33'and even pineapple, to make your own tarte tatin.'
0:18:33 > 0:18:37Look in the pan. That's what you call caramel coloured.
0:18:37 > 0:18:40And you want it, till it's all melted, and keep it moving,
0:18:40 > 0:18:41just wash it round the pan,
0:18:41 > 0:18:45so just till it's that golden caramel colour.
0:18:45 > 0:18:47A bit like a finely-honed labrador.
0:18:47 > 0:18:50So to this, we put some butter.
0:18:50 > 0:18:53This is just going to make it rich and just nice and soft.
0:18:53 > 0:18:56Now watch this, cos it can spit a bit.
0:18:56 > 0:18:57And this is very hot.
0:18:57 > 0:18:59And it will burn you.
0:18:59 > 0:19:03So please take care, and don't let the kids near this one.
0:19:03 > 0:19:05- Righto, Si.- Thanks, mate.
0:19:05 > 0:19:07Just put that on the board, now...
0:19:09 > 0:19:11Now, you want about seven apricots.
0:19:14 > 0:19:18'We're using ready-rolled puff pastry to create the top.'
0:19:18 > 0:19:19'You mean the base?'
0:19:19 > 0:19:20'The top.
0:19:20 > 0:19:23'Er...the base. Well, you know what I mean!'
0:19:25 > 0:19:27'To create a nice finish,
0:19:27 > 0:19:29'tuck the puff pastry under the apricots
0:19:29 > 0:19:31'around the edge of the pan.'
0:19:32 > 0:19:34That's just to let the steam out.
0:19:35 > 0:19:39'Just pop the lot into a hot oven for 25 minutes.'
0:19:39 > 0:19:42We should go and help Monsieur and Madame Gandolfi.
0:19:42 > 0:19:44Oui, allez!
0:19:46 > 0:19:48Oh! Madame Gandolfi, shall I help you?
0:19:48 > 0:19:50Oh, yes.
0:19:53 > 0:19:56'Mr Gandolfi is grilling three sorts of sausages,
0:19:56 > 0:19:59'including the wonderful Corsican figatelli.'
0:19:59 > 0:20:02Everything that the pig has eaten, you can taste it.
0:20:02 > 0:20:05So you can taste the acorn, you can taste the earth that it's walked on,
0:20:05 > 0:20:07and that's a very special thing about figatelli.
0:20:14 > 0:20:16'To accompany the barbecue,
0:20:16 > 0:20:19'Mrs Gandolfi has baked her lovely anchovy and olive flatbread,
0:20:19 > 0:20:22'as well as some spicy pickled vegetables.'
0:20:29 > 0:20:33'And for dessert, our own apricot tarte tatin.'
0:20:33 > 0:20:34Voila!
0:20:34 > 0:20:36ALL: Oooohh...
0:20:36 > 0:20:37Very nice!
0:20:37 > 0:20:39- THEY APPLAUD - Merci.
0:20:39 > 0:20:40- Ooh-hoo.- OK.
0:20:41 > 0:20:42Tarte tatin.
0:20:42 > 0:20:47# Tarte-ta-ta-tin-ta-ta-tin-ta-ta- tin-tin-tin-ta-ta-tin. #
0:20:47 > 0:20:48Whoa, that's lovely.
0:20:48 > 0:20:50It's beautiful, because, er...
0:20:50 > 0:20:53How you call, the apricot...?
0:20:53 > 0:20:55- Yeah.- ..are nice in it.
0:20:55 > 0:20:56- Yeah.- Very good.
0:20:56 > 0:20:59Puff pastry draws the caramel into the layers, doesn't it?
0:20:59 > 0:21:01- Yeah.- It's really nice. Really nice, good.
0:21:01 > 0:21:04And with four ingredients - the butter, the sugar, the fruit
0:21:04 > 0:21:07and a packet of puff pastry - you can create a French classic.
0:21:07 > 0:21:11It's very good with fresh apricot.
0:21:11 > 0:21:12- Good, eh?- Yeah.
0:21:12 > 0:21:13FRANCOIS: It was peach, Mum.
0:21:13 > 0:21:15C'est des peches.
0:21:15 > 0:21:17- No!- No, no!
0:21:17 > 0:21:18THEY LAUGH
0:21:18 > 0:21:20I am not stupid!
0:21:20 > 0:21:22THEY LAUGH
0:21:22 > 0:21:25'You should know better, Francois. Mums know best, remember.'
0:21:29 > 0:21:31COCKEREL CROWS
0:21:31 > 0:21:33# Whoa! I feel good
0:21:35 > 0:21:37# I knew that I would, now... #
0:21:37 > 0:21:42'Another day, another great ride, but a long one.'
0:21:42 > 0:21:45'Yes, we have a rendezvous to bake a baguette.
0:21:45 > 0:21:46'I've been waiting for this all week.'
0:21:46 > 0:21:49# So good So good
0:21:49 > 0:21:50# I got you... #
0:21:50 > 0:21:52'We're travelling east, leaving Provence behind,
0:21:52 > 0:21:54'and heading for the Languedoc.'
0:21:54 > 0:21:56'To the medieval city of Carcassonne,
0:21:56 > 0:21:59'a UNESCO world heritage site.'
0:22:08 > 0:22:11Hey, this is it! At last!
0:22:11 > 0:22:13The secrets of the baguette unleashed!
0:22:13 > 0:22:15We get to bake it, dude, we get to make it.
0:22:15 > 0:22:18We get to make it, we get to bake it, and we get to eat it.
0:22:18 > 0:22:20'We've arranged to meet artisan bakers,
0:22:20 > 0:22:23'father and son combo Dominique and Francois Noez.'
0:22:23 > 0:22:25Can we go and have a look and see what you do?
0:22:25 > 0:22:28- Come in.- Perfect. Thank you.
0:22:28 > 0:22:30'The French take their food so seriously,
0:22:30 > 0:22:35'that they have laws about it for wine, cheese and even bread.
0:22:35 > 0:22:39'A real French baguette must be made with wheat flour, water,
0:22:39 > 0:22:42'salt and yeast, and that's it.
0:22:42 > 0:22:45'No preservatives or additives. It's the law.'
0:22:45 > 0:22:47'As a result, it doesn't last well.
0:22:47 > 0:22:51'So that's why the French bake it and buy it fresh every day.'
0:22:53 > 0:22:57DOMINIQUE SPEAKS FRENCH
0:22:57 > 0:23:00- Wa-hey!- Oh, look at this. - It's so elastic.
0:23:01 > 0:23:03Yeah, yeah.
0:23:06 > 0:23:08It's the gluten.
0:23:08 > 0:23:11It's interesting what we've ready in books many times.
0:23:11 > 0:23:14The dough is ready when you pull it and it goes like a window.
0:23:14 > 0:23:17But that's the first time I've really seen it properly!
0:23:20 > 0:23:22Oui.
0:23:22 > 0:23:25So once it's at this stage and it's kneaded,
0:23:25 > 0:23:28- it rests for did you say 24 hours in the fridge?- 24 hours.
0:23:28 > 0:23:32'To see the next stage, we're now using the dough
0:23:32 > 0:23:34'made by Dominique yesterday.'
0:23:34 > 0:23:37'Once rested, the dough is divided into small pieces.
0:23:37 > 0:23:39'Each will become a single loaf.'
0:23:43 > 0:23:46- C'est bon?- Tres bien.
0:23:46 > 0:23:48'Then we just need to shape the baguette.'
0:23:48 > 0:23:51'It seems easy, but the shaping is important.
0:23:51 > 0:23:54'It helps create the crust we know and love.'
0:23:56 > 0:23:59And, you know, this will be left for another 24 hours
0:23:59 > 0:24:01to kind of rest again.
0:24:01 > 0:24:05So there's kind of like two day's work in a baguette, a proper one.
0:24:06 > 0:24:10But that's why it tastes so good. You can't rush perfection.
0:24:10 > 0:24:15'We are now baking the next batch, which was started two days ago.'
0:24:15 > 0:24:19'Using a razor blade, each baguette is finely sliced on the top.
0:24:19 > 0:24:21'That way, while baking,
0:24:21 > 0:24:23'the crust will form into the shape we know so well.'
0:24:25 > 0:24:27'The baguette is baked in a steam oven.
0:24:27 > 0:24:30'At home, just put a tray of water in your oven.
0:24:30 > 0:24:32'It should do the trick.'
0:24:32 > 0:24:35'The steam caramelises the starch on the surface of the baguette,
0:24:35 > 0:24:40'giving it a golden crust and a nutty flavour.'
0:24:40 > 0:24:45These baguettes, we make about 1,000 per day.
0:24:45 > 0:24:50Wow! And French people like to eat and buy their bread fresh?
0:24:50 > 0:24:52Yes. It's a tradition.
0:24:54 > 0:24:58With over 27 million baguettes sold in France every day,
0:24:58 > 0:25:01that's more than a tradition - it's love.
0:25:02 > 0:25:06'And, after 25 minutes, at last we can taste it.'
0:25:09 > 0:25:11CRACKLING
0:25:11 > 0:25:13Ah! Can you hear that?
0:25:20 > 0:25:24DOMINIQUE SPEAKS FRENCH
0:25:24 > 0:25:25- Oui.- Oui.
0:25:30 > 0:25:33'My French is improving. I can understand Dominique.'
0:25:33 > 0:25:36'Ah, you've just read the subtitles.'
0:25:36 > 0:25:38It's such a lovely colour and texture, isn't it?
0:25:38 > 0:25:40Fantastic, mate. Absolutely fantastic.
0:25:40 > 0:25:44Like good wine, it needs time for the fermentation to develop,
0:25:44 > 0:25:45to develop the flavour.
0:25:45 > 0:25:48And it's even got the flavours of caramel and nuts.
0:25:49 > 0:25:52- Yeah, we have. That's indeed those flavours.- Yes.
0:25:52 > 0:25:56Thank you so much for introducing us to Carcassonne's daily bread.
0:25:56 > 0:26:02And unravelling the mysteries, gentlemen, of the baguette.
0:26:02 > 0:26:05- It's brilliant. - C'est magnifique!- Wahey!
0:26:07 > 0:26:09Ha-hey! Well, I do believe
0:26:09 > 0:26:11we've truly unravelled the secret of the baguette.
0:26:11 > 0:26:16Now all we need to do, is to find something to eat with the baguette.
0:26:16 > 0:26:19- And what's famous here, mate? - Cassoulet.
0:26:26 > 0:26:29But not just any cassoulet.
0:26:29 > 0:26:31We've been invited by the Academie du Cassoulet
0:26:31 > 0:26:33to take part in this evening's activities.
0:26:33 > 0:26:37Mate, cassoulet and fresh baguettes - the perfect combo.
0:26:39 > 0:26:42The Academie takes cassoulet very seriously,
0:26:42 > 0:26:44even dressing up for the occasion.
0:26:44 > 0:26:48HE SPEAKS FRENCH
0:26:54 > 0:26:55Wow!
0:26:55 > 0:26:58THEY SING IN FRENCH
0:27:06 > 0:27:09'Mate, what are they singing about? I can't understand a word any more.'
0:27:09 > 0:27:11'Si, it's in old French.
0:27:11 > 0:27:14'It's a song praising the wonder of the cassoulet.
0:27:14 > 0:27:15'It's the ballad of the bean.'
0:27:17 > 0:27:20- Kingy?- Yeah? - Good cassoulet needs good bread.
0:27:20 > 0:27:22Well, let's break bread at the table, dude.
0:27:22 > 0:27:24Oh, what a lovely thing to do.
0:27:25 > 0:27:28You take a piece of duck, put it on the bread.
0:27:29 > 0:27:31'And - mmm! Perfection.'
0:27:36 > 0:27:38'Si, are they asking us to pay?'
0:27:38 > 0:27:41'No dude, it's time to embrace the cassoulet.'
0:27:41 > 0:27:44HE SPEAKS FRENCH
0:27:44 > 0:27:47CHEERING
0:27:49 > 0:27:53Oh, merci beaucoup!
0:27:53 > 0:27:55Now Simon.
0:27:55 > 0:27:57HE SPEAKS FRENCH
0:28:02 > 0:28:05'Kingy, I can't believe it. Not only did they feed us,
0:28:05 > 0:28:08'but they're giving us a diploma for eating the food.'
0:28:08 > 0:28:10'I know, mate. I love France.'
0:28:10 > 0:28:12Vive la Cassoulet!
0:28:15 > 0:28:19THEY HUM
0:28:19 > 0:28:22# It's the ballad of the bean and it makes you very happy!
0:28:22 > 0:28:24# Da-dee! #
0:28:27 > 0:28:29- What a journey.- What a trip.
0:28:29 > 0:28:33Over 500 miles across our director Francois's hood.
0:28:33 > 0:28:36- Where we baked.- And fought. - And ate.
0:28:36 > 0:28:38I've never had a sausage roll like this.
0:28:38 > 0:28:41- 'Home of the baguette.' - C'est magnifique!- Wa-hey!
0:28:41 > 0:28:44'And a certain je ne sais quoi.'
0:28:44 > 0:28:46It's that joie de vivre.
0:28:46 > 0:28:49- It is.- The joy of life.- Fantastic.
0:28:49 > 0:28:51It made me smile.
0:28:51 > 0:28:52Vive la France.