0:00:03 > 0:00:07By now, you've probably realised that there are two things
0:00:07 > 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.
0:00:19 > 0:00:22So far, the baking's been amazing.
0:00:22 > 0:00:24I'm having an affair with a sour dough starter.
0:00:24 > 0:00:26Her name's Maria and I'm not coming home.
0:00:26 > 0:00:30We've been through Norway, the Low Countries, Germany...
0:00:30 > 0:00:33We're a fair pair of hairy 'uns dressed up as Bavarians.
0:00:33 > 0:00:36..and Eastern Europe. Austria and Italy weren't bad either.
0:00:36 > 0:00:39Simon, Dave, have a drink with me.
0:00:39 > 0:00:42After seven weeks, we're arriving in France,
0:00:42 > 0:00:44regarded by many as the home of baking.
0:00:44 > 0:00:48Fine gastronomy and of course, the famous baguette.
0:00:48 > 0:00:50C'est magnifique!
0:00:50 > 0:00:53We're on a roll, with only one country to go, Spain.
0:00:53 > 0:00:56# Y viva Espana... #
0:00:56 > 0:01:00We're still on a mission to find the world's very best bakers.
0:01:00 > 0:01:03- So they can teach us a thing or two.- So get set!
0:01:03 > 0:01:08Because it's time for the next leg of our spectacular...
0:01:08 > 0:01:09BOTH: Bake-ation!
0:01:10 > 0:01:15# Quand il me prend dans ses bras
0:01:15 > 0:01:17# Il me parle tout bas
0:01:17 > 0:01:22# Je vois la vie en rose... #
0:01:22 > 0:01:25Ah, la belle France! At last, we're here.
0:01:25 > 0:01:29- Land of culinary delights. - The cradle of gastronomy.
0:01:29 > 0:01:32- And if you love food, this is the place to be. - And we do, don't we, Kingy?
0:01:32 > 0:01:36- We do mate. Love food, oh yes.- But more importantly for our Bake-ation,
0:01:36 > 0:01:41it's home to the world famous baguette, croissant and brioche.
0:01:42 > 0:01:48Dave, we'll have to stay focussed on the baking, or our Bake-ation will turn into one big feast.
0:01:48 > 0:01:52Bring it on! Lucky for us our first day in France is like summer...
0:01:52 > 0:01:55Back home!
0:02:01 > 0:02:03Were starting our trip in Lyon.
0:02:03 > 0:02:06And if France has the best food in the world,
0:02:06 > 0:02:08Lyon has the best food in France.
0:02:08 > 0:02:12Lyon sits at the crossroads between Marseilles and Paris,
0:02:12 > 0:02:14not far from Switzerland and Italy.
0:02:14 > 0:02:18Its cuisine combines the best ingredients from both northern and southern France.
0:02:18 > 0:02:21It's said that the old town has more restaurants per square metre
0:02:21 > 0:02:25- than anywhere else on earth. - Bonjour, ca va?
0:02:25 > 0:02:28- First baguette.- Look at that. Now, look at them.
0:02:28 > 0:02:32- They look like proper baguettes, don't they?- Look, quiche poireaux.
0:02:32 > 0:02:36- Quiche Lorraine. Croque Monsieur. - Everything.- Croissants.
0:02:36 > 0:02:40- Vive le France.- Yes, we're here, aren't we?- Yeah.
0:02:40 > 0:02:43Kingy, just being here makes me peckish.
0:02:43 > 0:02:47Me too, let's have a proper French breakfast and plan our route.
0:02:47 > 0:02:51Do you know, looking at those maps, it keeps me the heebie-jeebies.
0:02:51 > 0:02:56France, it's so big. It's so regional. It's hard to know where to start.
0:02:56 > 0:02:57We don't have to, do we?
0:02:57 > 0:03:01This is a director that we have worked with for many years.
0:03:01 > 0:03:04He's French and his name is Francois Gandolfi.
0:03:04 > 0:03:07With Francois, we have cooked in all sorts of places.
0:03:07 > 0:03:10And being together in France is really special.
0:03:10 > 0:03:13It will be a good trip.
0:03:13 > 0:03:17And he is going to be showing us around his hood and the places he knows and loves.
0:03:20 > 0:03:25As we are in Lyon, Francois said we should check out some of the regional delicacies.
0:03:25 > 0:03:29Like tarte a la praline and the saucisson brioche.
0:03:30 > 0:03:35And then, Lyon's here, we're going to be travelling further south
0:03:35 > 0:03:38where we're going to be cooking with Francois' mam and dad.
0:03:38 > 0:03:43Yes, we're going to do an apricot tarte tatin. Who could resist such a dish?
0:03:43 > 0:03:47Then, we're travelling west to meet another French dish, Patricia.
0:03:47 > 0:03:51Now, Patricia or French Pat we used to call her.
0:03:51 > 0:03:53I haven't seen her for 25 years.
0:03:53 > 0:03:58I used to share a flat with her for two years. We were both students.
0:03:58 > 0:04:01She was 17, I was 22. She was like a young Bardot,
0:04:01 > 0:04:03I was like Antonia Banderas.
0:04:03 > 0:04:07Really, with curly hair, glasses and a tank top?
0:04:07 > 0:04:10Then, we could head towards Carcassonne and track down
0:04:10 > 0:04:14the legendary Academy of Cassoulet.
0:04:14 > 0:04:16More important than that, dude,
0:04:16 > 0:04:21we need to unravel the personal mystery that has been for us, the baguette.
0:04:21 > 0:04:24It's not just white bread in a stick, it's much more.
0:04:24 > 0:04:26There's a mystery to be unfolded.
0:04:26 > 0:04:30It's raining again. Come on. Get these maps in.
0:04:36 > 0:04:38First though, we'd better go shopping
0:04:38 > 0:04:40or we won't be able to do any baking tomorrow.
0:04:40 > 0:04:44Of course, mate, tomorrow's 14 July, a national holiday.
0:04:44 > 0:04:46The shops will be closed.
0:04:46 > 0:04:51- But can we try before we buy? - Was breakfast not enough?
0:04:51 > 0:04:58Madame, je cherche le saucisson Lyonaisse a fabrique une grande saucisson brioche.
0:04:58 > 0:05:00- Yes. Alors. Here.- Oui.
0:05:00 > 0:05:03Now, fluent. See that? What he's just said is,
0:05:03 > 0:05:06"Good morning missus, have you got sausages full of brioche?"
0:05:06 > 0:05:09- Cinq saucissons, s'il vous plait. - Yes. All right.
0:05:09 > 0:05:11- Three with truffle.- Oh!
0:05:11 > 0:05:15- There's one.- And this is the oldest charcuterie in...?
0:05:15 > 0:05:19Yes. You see it's since 1850.
0:05:19 > 0:05:23'Mate, they've got over 20 different sorts of regional sausages!'
0:05:23 > 0:05:28'I've never seen anything like this place. I hardly know where to start.'
0:05:28 > 0:05:30- 'Let's have a taste.' - 'We're here to shop!'
0:05:30 > 0:05:32Ah, Madame!
0:05:32 > 0:05:36'Come on, just a tiny one.' Merci beaucoup.
0:05:36 > 0:05:40- 'La tete roule with ox and pork tongue.'- Real savoury meat.
0:05:40 > 0:05:43- A real old-fashioned taste, isn't it?- Mmh.
0:05:43 > 0:05:45'And the chicken and pork pie.'
0:05:45 > 0:05:47- This tastes of France.- It does.
0:05:47 > 0:05:48Merci, Madame. Le produit magnifique.
0:05:48 > 0:05:53- Thank you very much.- Oh!
0:05:53 > 0:05:57And that means, "Thanks very much, missus. Your produce is fabulous."
0:05:57 > 0:06:00Ooh, la la! Get you with your schoolboy French.
0:06:00 > 0:06:04- Here's your bag.- Merci beaucoup. - You're welcome.
0:06:04 > 0:06:09- Oh, truffle saucisson Lyonnaise! - Et voila.- Et voila.
0:06:09 > 0:06:14'Right. That's the shopping done for the sausage brioche were cooking tomorrow.'
0:06:14 > 0:06:18'Cool. Now we should check out something for my sweet tooth.'
0:06:18 > 0:06:20Oooh! Ooh, look at that.
0:06:20 > 0:06:23- That's the tarte aux pralines. - It's a Lyon speciality, isn't it?
0:06:23 > 0:06:28Yeah. I mean it's everywhere from back street bakers, to Paul Bocuse.
0:06:28 > 0:06:31Dude, we've got to find out how you make this.
0:06:31 > 0:06:34- Oh, let's dive in.- Shall we? - To a praline pond.- Ooh!- Hey!
0:06:36 > 0:06:39Paul Bocuse is Lyon's world-renowned three-starred Michelin chef.
0:06:39 > 0:06:43He practically invented nouvelle cuisine, you know.
0:06:43 > 0:06:48- He's the big cheese round here. - Le grand fromage. - All right, dude, we've got it.
0:06:48 > 0:06:54But did you know that his favourite boulangerie is Maison Jocteur, with their tarte a la praline.
0:06:55 > 0:06:59It doesn't get much better than this.
0:06:59 > 0:07:02If we want the mysteries of the tarte aux pralines explaining,
0:07:02 > 0:07:04here we are at Maison Jocteur.
0:07:04 > 0:07:06- Oui.- And, we have Sylvain.
0:07:06 > 0:07:11This tarte aux pralines is different because it's like on a biscuit base.
0:07:11 > 0:07:15You've got the two element, you've got the praline.
0:07:15 > 0:07:21For the tarte, you've got icing sugar, you've got eggs, butter and flour, all mixed together.
0:07:21 > 0:07:25This pink praline, the praline rose, it's different to the praline we know.
0:07:25 > 0:07:29- We get the box of Belgian chocolates.- Yes. - And it's a box of pralines.
0:07:29 > 0:07:31'Pink praline has nothing to do with chocolate.
0:07:31 > 0:07:35'It's whole almonds covered with caramelised pink sugar and broken up.'
0:07:35 > 0:07:40We can see a very nice colour because the whole element of it shows.
0:07:40 > 0:07:43We don't need to add anything else during the cooking.
0:07:43 > 0:07:46So they're very good to work with.
0:07:46 > 0:07:51'Sylvain has already made the sable dough by mixing icing sugar, eggs, butter and plain flour.'
0:07:51 > 0:07:55'It needs to rest in the fridge before being handled.'
0:07:55 > 0:08:01- Merci.- I can't believe I'm in one of Lyon's most famous boulangeries, having a go.
0:08:01 > 0:08:07'Sable comes from the French word for sand, because of its delicate crumbly texture.'
0:08:07 > 0:08:13'A good tip to make sure that your sable stays flat, is to cook it on a wire rack.'
0:08:13 > 0:08:16'That way the steam won't make it bubble up.'
0:08:16 > 0:08:18So the sable, the biscuit, is in the oven.
0:08:18 > 0:08:21- So that's just cream and the praline.- Exactly.
0:08:21 > 0:08:25- And how long does this cook now? - It's not important.
0:08:25 > 0:08:32The most important thing is the mix should be like 121 degrees.
0:08:32 > 0:08:36'121 degrees is pretty specific, but it's really important.'
0:08:36 > 0:08:39'Not cooked enough and it will be runny.
0:08:39 > 0:08:42'Too much, and it will be burnt.'
0:08:42 > 0:08:46'You can get pink praline online but it's not cheap, at around £40 a kilo.'
0:08:46 > 0:08:51- Yes.- If it's good enough for Paul Bocuse...
0:08:51 > 0:08:55- It's good enough for us. - It's beautiful. - It's not bruised, it's perfect
0:08:55 > 0:08:56Oh, that's perfect mate.
0:08:56 > 0:09:02'If you can't get pralines, the sable would be lovely with some melted chocolate on top.'
0:09:03 > 0:09:07'Just let it cool for a couple of minutes, and it's ready.'
0:09:07 > 0:09:11Merci beaucoup, monsieur.
0:09:11 > 0:09:16- Now not a crisp top, a crisp bottom.- Mm-huh
0:09:21 > 0:09:26It's very sophisticated, isn't it? It's almondey, you've got caramel and a fantastic biscuit.
0:09:26 > 0:09:30- The biscuits buttery, short.- Mmh. - Crisp.
0:09:30 > 0:09:33And then you've got like kind of soft almonds. Then, oh!
0:09:36 > 0:09:41- Sylvain, it's fantastic.- Sure? I didn't do anything. - C'est magnifique.
0:09:41 > 0:09:45Can we take some of the praline? We're going to do a saucisson brioche,
0:09:45 > 0:09:48but if we've got some dough, it would be great
0:09:48 > 0:09:52to make a praline brioche so we've got the savoury and the pudding.
0:09:52 > 0:09:57- With pleasure, you can have some. - Merci beaucoup. You're a gentleman.
0:09:59 > 0:10:03Kingy, that's so simple and yet so delicious.
0:10:03 > 0:10:05I can't wait to get baking tomorrow.
0:10:05 > 0:10:08And let's pray the weather cheers up a bit. I'm soaked.
0:10:14 > 0:10:19As the sun sets on Lyon, our prayers are answered.
0:10:19 > 0:10:22- A big night out, Kingy. - Oh, aye a big 'un man.
0:10:22 > 0:10:28- Gastronomic portals of Lyon.- Let's work out how we get the tickets.
0:10:28 > 0:10:33Tonight, we are off to sample first-hand what Lyon has to offer.
0:10:33 > 0:10:37- In a small local wine bar. - Oh, I wonder what will be on the menu tonight?
0:10:37 > 0:10:41- The clue is in the street name, dude.- I do hope so.
0:10:41 > 0:10:45I can't wait to sample some of the local specialities.
0:10:45 > 0:10:49We've enlisted the help of a real born and bred Lyonnaise, Fabrice.
0:10:49 > 0:10:53- I was waiting for you. - Hi, I'm Si. Pleased to meet you, man, how are you?- Have a seat.
0:10:53 > 0:10:58'Here the food is all about amazing ingredients, served without any fuss.'
0:10:58 > 0:11:04'We've got local Rhone Valley wine, and Fabrice has suggested we sample some Lyonnaise delicacies,
0:11:04 > 0:11:08'including roast ham infused with truffles.'
0:11:08 > 0:11:12- I'm getting a huge smell of truffle coming from that ham. - From here, you can smell it?
0:11:12 > 0:11:17- I can smell it from here, yeah. - Oh, my God. - My wife says I'm a pig, really.
0:11:17 > 0:11:21- I can get a truffle from 30 metres. - We can send you through the woods.
0:11:21 > 0:11:26- If you can sniff a truffle from 30 yards, well be laughing dude. - I've had worse offers, Mr King.
0:11:26 > 0:11:31In this type of bar, it's quite relaxed. We have people whom you know, you don't know.
0:11:31 > 0:11:34They take a seat, we share the food on the table.
0:11:34 > 0:11:38- It's meant to be convivial, the service here.- Yeah?
0:11:38 > 0:11:43I think Lyon is probably the place where you have the most restaurants,
0:11:43 > 0:11:47- compared to the number of inhabitants.- Cor!
0:11:47 > 0:11:51'The capital of French gastronomy. What a place for inspiration.'
0:11:51 > 0:11:54- Oh, here come the cheese guys. - Look at the cheese oh!
0:11:54 > 0:11:57Wow, Kingy! Oh, I love truffle!
0:11:57 > 0:12:01'Si, These truffles are the only inspiration I need.'
0:12:01 > 0:12:05- Do you know what, dude? I love cheese.- And I love truffles.
0:12:05 > 0:12:08'Dude, if truffle has the same effect as cheese,
0:12:08 > 0:12:12- 'you're in for a few dreams tonight.'- 'I'll be dreaming like a Frenchman.'
0:12:12 > 0:12:16More like a pig I think oink oink!
0:12:17 > 0:12:20At last, the sun is shining.
0:12:20 > 0:12:23And it's Bastille Day, so called because...
0:12:23 > 0:12:29On 14 July 1789, the starving Parisians stormed the Bastille Prison,
0:12:29 > 0:12:33thinking that the king was hiding bread flour in it.
0:12:33 > 0:12:37- FRENCH ACCENT:- Dude, nobody messes with a Frenchman's bread.
0:12:37 > 0:12:42- The shops are closed, and everyone's out having fun. - Including us.
0:12:43 > 0:12:47The city of Lyon has given us the keys of their Roman amphitheatre.
0:12:47 > 0:12:50It's where they used to feed Christians to the lions,
0:12:50 > 0:12:54but we'll just be feeding ourselves.
0:12:54 > 0:12:57- Our menu is definitely more appetising.- A saucisson brioche.
0:12:57 > 0:13:03And a praline brioche using the pink praline we bought yesterday.
0:13:03 > 0:13:04Look at this!
0:13:04 > 0:13:08Here we are in a big hole in the middle of Lyon. Where are we, Dave?
0:13:08 > 0:13:10We're in the Amphitheatre of the Three Gauls.
0:13:10 > 0:13:15- Three Gauls! Right. - This is Saucisson Lyonnaise.
0:13:15 > 0:13:19- Oh! I love truffles. - Look, come here you piglet. - Oh look, look.
0:13:19 > 0:13:22The saucisson de Lyonnaise. And look at that, black truffle,
0:13:22 > 0:13:2415% truffle. This is a hard core sausage.
0:13:24 > 0:13:29'Made from pork, this sausage isn't cured and it doesn't contain any preservatives,
0:13:29 > 0:13:33'so it needs cooking before we can eat it.'
0:13:33 > 0:13:36Oui, bon. Allez.
0:13:38 > 0:13:41J'ai mettre le saucisson Lyonnaise
0:13:41 > 0:13:44dans l'eau chaud pour vingt minutes per une demi-kilo.
0:13:44 > 0:13:47Voila!
0:13:47 > 0:13:54- He's putting the sausage in the water for about 20 minutes per kilo. - No.
0:13:54 > 0:13:56- Per demi-kilo.- Per half kilo.
0:13:56 > 0:14:00- Oh, this translator act's rubbish. - Shut your face, you.
0:14:00 > 0:14:03- The dough, the dough. The brioche.- Lets go!
0:14:03 > 0:14:07'Brioche dough starts with flour, salt and sugar.'
0:14:07 > 0:14:08Mix!
0:14:08 > 0:14:11'Then just add some eggs and the usual yeast mix.'
0:14:11 > 0:14:16- It's frothed up like a Quatermass explosion. - There's life in that bowl.
0:14:16 > 0:14:18'Did you know, Kingy,
0:14:18 > 0:14:22'that the brioche originated in Normandy in the 15th Century.'
0:14:22 > 0:14:28The word brioche is a derivative of the French word, broyer,
0:14:28 > 0:14:31which means to work, to work the dough.
0:14:31 > 0:14:34Which would indicate that I've got quite a load of graft to do.
0:14:34 > 0:14:37'Don't whinge, you're a master kneader.'
0:14:37 > 0:14:41So, work this dough for about ten minutes.
0:14:41 > 0:14:44The reason that you're working it for ten minutes is,
0:14:44 > 0:14:47you want it to be ultra, ultra smooth.
0:14:47 > 0:14:50'The last ingredient is butter, and lots of it.'
0:14:52 > 0:14:56Butter is probably the most important part of the brioche.
0:14:56 > 0:15:00- And the kneading is important too.- Oh, of course.
0:15:00 > 0:15:03But, make sure you use the best butter you possibly can.
0:15:03 > 0:15:07- Should I do the sausage one, so I can have a whiff of truffle?- Yes.
0:15:07 > 0:15:11- I will do the roast praline one.- You have a little technique, don't you?
0:15:11 > 0:15:14- I do.- It's like Chelsea bun meets brioche.
0:15:14 > 0:15:17'That's what we love about our Bake-ation,
0:15:17 > 0:15:19'the chance to give the Bikers' twist to the local recipes.'
0:15:19 > 0:15:22Pistachio nuts and truffles!
0:15:22 > 0:15:24'But patience is required.
0:15:24 > 0:15:28'The brioche needs to rest for a good 45 minutes.'
0:15:30 > 0:15:35You may find truffled saucisson Lyonnaise quite hard to get at home.
0:15:35 > 0:15:38It doesn't need to be, like, a really fancy sausage.
0:15:38 > 0:15:41I mean, Cumberland sausage would be great in there.
0:15:41 > 0:15:44And now the little roast praline - lovely!
0:15:44 > 0:15:45It's like food potpourri!
0:15:45 > 0:15:47'To get the Chelsea bun effect,
0:15:47 > 0:15:49'sprinkle the chunks of praline on the dough
0:15:49 > 0:15:51'before rolling and slicing it.'
0:15:51 > 0:15:53It's a lovely idea, isn't it?
0:15:53 > 0:15:55'Mine is ready.
0:15:55 > 0:15:58'Just a quick eggy wash and into the oven.'
0:15:58 > 0:16:00'Mine it needs to rise for about half an hour
0:16:00 > 0:16:02'and then it'll go into the oven too.'
0:16:02 > 0:16:05- What shall we do while we're waiting for that to do?- Don't know.
0:16:05 > 0:16:09- Could have a fight? - We could live the dream. Dshhh!
0:16:09 > 0:16:13BOTH: The one who is about to die salutes you.
0:16:13 > 0:16:15Fight!
0:16:15 > 0:16:16THEY GROWL
0:16:18 > 0:16:21I am Gluteus Maximus!
0:16:21 > 0:16:23I am Bellius Expandus!
0:16:23 > 0:16:26Bellius Expandus, prepare to die!
0:16:26 > 0:16:29THEY ROAR
0:16:29 > 0:16:32MUSIC: "Je T'aime...Moi Non Plus" By Serge Gainsbourg
0:16:38 > 0:16:40Argh!
0:16:42 > 0:16:43Ngh!
0:16:43 > 0:16:46- Rrrgh!- Ahh!
0:16:46 > 0:16:47Ooh!
0:16:49 > 0:16:51It's not fair, you're bigger than me!
0:16:51 > 0:16:54Sorry, dude, it's thumbs down for you.
0:16:57 > 0:16:59'All this fighting's given me an appetite.'
0:16:59 > 0:17:01Should I?
0:17:01 > 0:17:03Oh, you should, mate, for sure.
0:17:03 > 0:17:06- KNIFE SLICING THROUGH CRUST - Listen to that brioche.
0:17:07 > 0:17:09Sing to me my sweet!
0:17:09 > 0:17:10- BOTH:- Ahhh!
0:17:13 > 0:17:17- Merci beaucoup, Monsieur!- Oh! It's still hot, look.- Oh!
0:17:17 > 0:17:20Le truffe!
0:17:20 > 0:17:24This brioche is light, airy, buttery.
0:17:24 > 0:17:26It's very, very luxurious, isn't it?
0:17:26 > 0:17:31Mmm, nice balance between the sweetness and the savoury. Ah!
0:17:31 > 0:17:34- I've never had a sausage roll like this.- No!
0:17:34 > 0:17:36Fancy a little dessert?
0:17:36 > 0:17:38Absolutely, mate. It's that time, isn't it?
0:17:38 > 0:17:39Now...
0:17:39 > 0:17:41Oh, look at the underneath!
0:17:41 > 0:17:44- All the syrup.- Oh, wow!
0:17:44 > 0:17:46'If you can't get hold of pink praline,
0:17:46 > 0:17:49'Smarties, M&Ms or chocolate buttons will do the trick.
0:17:49 > 0:17:50'It's worth having a go.'
0:17:50 > 0:17:52You know, I think the way we've done it,
0:17:52 > 0:17:54it definitely's like a tear and share.
0:17:54 > 0:17:59It just comes off in, like, big sticky bun roundels or rondells.
0:17:59 > 0:18:01- Oh, yes!- Ho-ho!
0:18:01 > 0:18:03Look at the colour!
0:18:03 > 0:18:05That, kind of, buttery yellow brioche
0:18:05 > 0:18:08and the wonderful, wonderful roast praline.
0:18:09 > 0:18:11- That's mega!- Oh, yeah!
0:18:11 > 0:18:16Well, if that's a Lyon speciality it's unbelievably good. Oh!
0:18:17 > 0:18:20The recipe for our deliciously lovely brioche
0:18:20 > 0:18:23and everything else we bake on the programme is on the website.
0:18:25 > 0:18:28'Kingy, after eating two entire brioches
0:18:28 > 0:18:30'I need a nap before we go out tonight.
0:18:30 > 0:18:32SNORING
0:18:32 > 0:18:35'Kingy?! Kingy?'
0:18:37 > 0:18:40'We're off to sample more of the culinary delights
0:18:40 > 0:18:41'of this extraordinary city.'
0:18:41 > 0:18:43'Anabelle's an old friend
0:18:43 > 0:18:46'and she knows some of the best places to eat.'
0:18:46 > 0:18:49- Bonjour Anabelle!- Bonjour! Ca va? - Yeah, tres bien, merci!- Oui?
0:18:49 > 0:18:50Oui, ca va bien!
0:18:51 > 0:18:55I booked a table at a typical restaurant from Lyon.
0:18:55 > 0:18:57- It's called the Bouchon, isn't it?- Yes, yes.
0:18:57 > 0:19:00It's really typical from Lyon with a lot of meat.
0:19:00 > 0:19:02'Bouchons are unique to Lyon
0:19:02 > 0:19:06'and they are known for their pork specialities and healthy portions.'
0:19:06 > 0:19:09- 'Good thing I'm hungry then! - 'But did you know that in Lyon
0:19:09 > 0:19:13'it's women chefs who are the cornerstone of local gastronomy?'
0:19:13 > 0:19:15'Yes, dude, you're not the only one capable of reading a book!
0:19:15 > 0:19:18'They are known as Le Mere Lyonnaise.'
0:19:19 > 0:19:23- Souris d'agneau... - THEY LAUGH
0:19:23 > 0:19:25- Thank you!- Thank you! - Merci beaucoup!- Merci beaucoup!
0:19:25 > 0:19:27But, do you know, the most famous of them all
0:19:27 > 0:19:31was the lady who was called Eugenie Brazier
0:19:31 > 0:19:33- and she was the first woman in France....- Brassiere?!
0:19:33 > 0:19:35- Brazier!- Oh, Brazier.
0:19:35 > 0:19:38She was the first woman in France to get three Michelin stars
0:19:38 > 0:19:43and Paul Bocuse trained under Eugenie Brazier.
0:19:43 > 0:19:46Now, we sure that there's a mother working in the kitchen?
0:19:46 > 0:19:48'Well, let's find out, eh?'
0:19:48 > 0:19:49Bonsoir, Madame.
0:19:49 > 0:19:52Oh, look, come and have a look at this!
0:19:53 > 0:19:54These...
0:19:54 > 0:19:59This is a photograph of all the generations of mothers
0:19:59 > 0:20:02who work in the kitchens at Le Bouchon.
0:20:02 > 0:20:06And these are all Lyonnaise mums.
0:20:06 > 0:20:08And this one is La Mere Brazier,
0:20:08 > 0:20:11the first female Michelin three star chef.
0:20:12 > 0:20:14- Bonsoir, chef!- Bonsoir!
0:20:14 > 0:20:18Bonsoir, Madame, bonsoir!
0:20:18 > 0:20:19Bonsoir. Oh, OK.
0:20:19 > 0:20:21Oh, you're cut?
0:20:21 > 0:20:23So, this is chef.
0:20:23 > 0:20:25This is where it all happens. Look, look at this.
0:20:25 > 0:20:28The tradition of a bouchon is big portions, eh?
0:20:28 > 0:20:32Because it's about the home and the heart and the feel of Lyon.
0:20:32 > 0:20:36So, there are no fiddly little bit and bobs here.
0:20:36 > 0:20:37It's what Dave and I do!
0:20:37 > 0:20:39ALL: Wow!
0:20:39 > 0:20:40'It's not a nightly skimping, Dave.'
0:20:40 > 0:20:43'But these places are good value too.
0:20:43 > 0:20:47'25 quid for the three courses and look at the portions!'
0:20:48 > 0:20:49Oh!
0:20:51 > 0:20:53You know, Si, like everywhere around the world,
0:20:53 > 0:20:58when it comes to food, even in Lyon, mums know best!
0:20:58 > 0:21:00Yes, they do! Hey-hey!
0:21:02 > 0:21:05'Kingy, do you think we ate too much?'
0:21:05 > 0:21:08'No, it's Bastille Day after all!'
0:21:09 > 0:21:12# I am very full! I am very full! #
0:21:12 > 0:21:14'Full but ready for one last treat.'
0:21:22 > 0:21:24Oh, that's amazing!
0:21:24 > 0:21:26APPLAUSE
0:21:26 > 0:21:28Oh, do you know, I love fireworks! Proper sense of appeal.
0:21:28 > 0:21:31- I love too!- Oh, look at that! Yeah.
0:21:31 > 0:21:33APPLAUSE
0:21:35 > 0:21:40Oh, guys, what a perfect way to end the perfect day in Lyon.
0:21:40 > 0:21:42Fantastic food, fantastic people.
0:21:42 > 0:21:45Lyon has been so good to us and you, Anabelle. Thank you.
0:21:45 > 0:21:47And I'm so happy to have seen you.
0:22:13 > 0:22:16We're heading out of Lyon across the Rhone Valley
0:22:16 > 0:22:20- along what the locals call La Route de Soleil.- That sounds promising!
0:22:20 > 0:22:23We're travelling south towards Provence and the Mediterranean.
0:22:23 > 0:22:24And, as an added treat,
0:22:24 > 0:22:28the Route de Soleil goes through Montelimar, home of the nougat.
0:22:29 > 0:22:31We've got to stop, man!
0:22:31 > 0:22:33This small town produces an incredible
0:22:33 > 0:22:36four and a half million kilos of nougat every year.
0:22:36 > 0:22:38Well, let's find out how.
0:22:38 > 0:22:40OK, Kingy, teeth braced!
0:22:45 > 0:22:49Well, you know they've been making nougat since the Ancient Greeks.
0:22:49 > 0:22:51Oh, give us a bit, go on!
0:22:51 > 0:22:54Now, the challenge is to do a piece to camera whilst eating nougat.
0:22:54 > 0:22:56- SLURRED:- It's dead easy! - MUFFLED:- Simple as anything!
0:22:56 > 0:22:57- Mmm!- Oh!
0:22:57 > 0:22:59But, you know, in Montelimar,
0:22:59 > 0:23:02it's the place in France to come to eat nougat.
0:23:02 > 0:23:06Montelimar is on the Route Nationale number seven,
0:23:06 > 0:23:10which takes everybody on their holidays to the south of France.
0:23:10 > 0:23:14Well, what happened was, this area was a bottleneck.
0:23:14 > 0:23:17Everybody used to pile through, big huge traffic jams,
0:23:17 > 0:23:18so what did people do?
0:23:18 > 0:23:21Quite sensibly, they got out of their cars, parked up,
0:23:21 > 0:23:23and came to buy nougat.
0:23:23 > 0:23:27Well, then one fateful day in 1968 tragedy struck.
0:23:27 > 0:23:30Dun-der-der! Well, it was nothing to do with the student riots,
0:23:30 > 0:23:32it was they built a bypass!
0:23:32 > 0:23:36So, there used to be over 150 establishments
0:23:36 > 0:23:38manufacturing and selling nougat in Montelimar,
0:23:38 > 0:23:40now we're down to 15.
0:23:40 > 0:23:41But, it is funny,
0:23:41 > 0:23:44every time you're blasting down the old Route de Soleil,
0:23:44 > 0:23:47all the service stations for about five miles either end
0:23:47 > 0:23:49are rammed full of nougat!
0:23:49 > 0:23:52Tell you what we need to do, we'll have a look and see how it's made.
0:23:52 > 0:23:57- The magic of egg white, nuts, honey and sugar.- Yes!- Yes!
0:24:00 > 0:24:03# C'est un repas tres grand
0:24:03 > 0:24:05# On y vend la pate aux amandes des cacahuetes... #
0:24:05 > 0:24:08'All right, Kingy? Teeth braced?'
0:24:08 > 0:24:09'Teeth at the ready!'
0:24:09 > 0:24:10'Nougat here we come!'
0:24:10 > 0:24:13'Nougat is made with five main ingredients.
0:24:13 > 0:24:18- 'First they mix glucose and honey.' - 'Secondly, they heat sugar with water to make caramel.'
0:24:18 > 0:24:21'Then the two mixtures are combined with egg white
0:24:21 > 0:24:24'to produce that white fluffy paste that can pull your teeth out.
0:24:24 > 0:24:25'That's basic nougat.'
0:24:25 > 0:24:28'Now, you can add whatever you want to it.
0:24:28 > 0:24:30'Traditionally, it's roasted almonds.'
0:24:30 > 0:24:34'The last part of the process requires a bit of manual labour.
0:24:34 > 0:24:37'It's not as easy as it looks but it is quite addictive.'
0:24:37 > 0:24:38Can you get it smooth?
0:24:38 > 0:24:41- You know when you used to lay bitumen on the roads?- Yeah.
0:24:41 > 0:24:42Yeah, does that... Ah, coming up!
0:24:42 > 0:24:44- Whatcha.- Bon.
0:24:44 > 0:24:48# Enconte ons prenez le bicyclette Con siene au partit slenette
0:24:48 > 0:24:49# On la menalise dans squar
0:24:49 > 0:24:51# Au les prende to en jaguar
0:24:51 > 0:24:53# Oh Lisette te pregons tu ca fou dire... #
0:24:53 > 0:24:55'The nougat is dried in wooden trays
0:24:55 > 0:24:58'before being cut into smaller pieces for the shops.'
0:24:58 > 0:25:01'It's like being 20 and back in the steelworks.'
0:25:04 > 0:25:06- All right.- Oh, yeah.
0:25:06 > 0:25:08- Castagne.- Ah, chestnuts!
0:25:08 > 0:25:09Ah, OK.
0:25:09 > 0:25:11'I love that white stuff!
0:25:11 > 0:25:16'It's sweet, chewy and crunchy. I could eat it all day long!'
0:25:16 > 0:25:17'But we haven't got all day.
0:25:17 > 0:25:21'Like other southbound tourists, our stop must be brief.'
0:25:21 > 0:25:24- Merci beaucoup et au revoir. - Au revoir, merci monsieur.
0:25:27 > 0:25:30So, where to? What are we baking next?
0:25:30 > 0:25:32I know it's our Bake-ation, dude,
0:25:32 > 0:25:34but I'd arranged a bit of a non-baking detour
0:25:34 > 0:25:37en route to your old student pal Patricia.
0:25:37 > 0:25:40- Oh, I love surprises!- Oh, dude, you're going to love this one!
0:25:40 > 0:25:43Oh, I think I know!
0:25:43 > 0:25:46- Does it include truffles? - Yes, dude, it does.
0:25:46 > 0:25:49Let's put your nose to the test and head towards Mont Ventoux,
0:25:49 > 0:25:53in northern Provence, an area known for its truffles.
0:25:53 > 0:25:56Two types, the white summer truffle and the black winter truffle.
0:25:56 > 0:25:59- So, I guess we'll be hunting the white one?- Clever clogs!
0:25:59 > 0:26:02We're meeting truffle hunters Erik and Franck Gaumaud
0:26:02 > 0:26:04and their dog Mirette.
0:26:04 > 0:26:06..and the same place but different trees...
0:26:06 > 0:26:08'Like the Gaumauds, Mirette's family
0:26:08 > 0:26:12'have been in the truffle hunting business for generations.
0:26:12 > 0:26:15- She knows were going hunting, yeah? - Yeah, she knows that!
0:26:15 > 0:26:18- There's an idea to go hunting today, white truffles.- Right, right!
0:26:19 > 0:26:21'Truffles are the fruiting bodies
0:26:21 > 0:26:24'of an underground mushroom which grows on the roots of trees.'
0:26:25 > 0:26:28See, she wants the, she wants the...
0:26:28 > 0:26:30- HE LAUGHS - She's had her present!
0:26:30 > 0:26:33..before hunting. You see, if she knows the rewards she...
0:26:33 > 0:26:35Is that a present or truffle?
0:26:35 > 0:26:37Yeah, it's a present. It's an old one!
0:26:39 > 0:26:42'Truffles only grow on certain trees.
0:26:42 > 0:26:45'Usually oak or hazel in limestone soil.'
0:26:47 > 0:26:48'That's reflected in the price.
0:26:48 > 0:26:51'Over £200 a kilo for the summer truffle.
0:26:51 > 0:26:53'And over £500 a kilo for the winter one.'
0:26:53 > 0:26:57'No wonder they call them black diamonds.'
0:27:02 > 0:27:04In this area.
0:27:04 > 0:27:07- How deep can they go normally? - Oh, it's not too deep.
0:27:07 > 0:27:08It's like that.
0:27:10 > 0:27:12A-ha!
0:27:12 > 0:27:13'Found it!'
0:27:13 > 0:27:15'No, dude, that's a stone.'
0:27:15 > 0:27:18The dog show you the way. Where the truffle.
0:27:18 > 0:27:19'Here, there's one here!'
0:27:19 > 0:27:21'No, dude, that's a stone as well.'
0:27:21 > 0:27:23- HE LAUGHS - No! Getting deeper now.
0:27:23 > 0:27:26'Yeah, dude, I don't think your truffle nose is working at all!'
0:27:26 > 0:27:28'I can smell it, I just can't see it!'
0:27:30 > 0:27:32- Ho-ho-hoo!- Oh, immense!
0:27:37 > 0:27:38That's superb.
0:27:41 > 0:27:44What a good girl! What a good girl!
0:27:44 > 0:27:46'Some people use pigs to find truffles
0:27:46 > 0:27:48'but pigs are not as well-behaved as dogs
0:27:48 > 0:27:51'and often try to eat the truffle themselves.'
0:27:51 > 0:27:54'And, as Erik says, "Why have a pig-headed pig at your side
0:27:54 > 0:27:57"when there's a beautiful and clever Mirette?"
0:27:59 > 0:28:03'This is fantastic! Just look at those fresh truffles.'
0:28:03 > 0:28:06It's amazing, as you brush them you just see...
0:28:06 > 0:28:09the, kind of, the black gold appear
0:28:09 > 0:28:12and they're no longer rocks and you got a truffle in your hand.
0:28:12 > 0:28:14You know, I haven't seen Patricia for years
0:28:14 > 0:28:17and when we shared that flat, when we were students,
0:28:17 > 0:28:18we were as poor as church mice.
0:28:18 > 0:28:20So we were lucky to get, like, a leftover curry,
0:28:20 > 0:28:22you know, or a cheese sandwich.
0:28:22 > 0:28:25I think it's quite fitting we turn up with truffles now!
0:28:27 > 0:28:30'Let's put something together a bit special, like we ate in Lyon.'
0:28:30 > 0:28:32- 'With truffle, of course!' - 'And a handmade butter.'
0:28:34 > 0:28:36'Oh, don't forget,
0:28:36 > 0:28:38'in a couple of days, we'll be making fresh baguettes.
0:28:38 > 0:28:41- 'Home-made bread-and-butter.' - 'The stuff of life!'
0:28:41 > 0:28:44'Making butter is easy, we've all done it at school.'
0:28:44 > 0:28:46'It's double cream and some Geordie elbow grease.'
0:28:46 > 0:28:48'Er, not today.
0:28:48 > 0:28:51'A good food processor is perfect and this Geordie's on strike.'
0:28:54 > 0:28:58The fat should separate from the liquid inside the cream.
0:28:58 > 0:29:01Sort of, like, a curd and whey sort of vibe.
0:29:01 > 0:29:05And then we're left with the solids, which should be butter.
0:29:05 > 0:29:07Back of the net!
0:29:11 > 0:29:14That's the bit you don't want.
0:29:14 > 0:29:17Crikey, you can tell the fat content of that cream
0:29:17 > 0:29:19by the amount of butter we've got. We've got loads!
0:29:21 > 0:29:24'Slicing the truffle frees the aroma and helps to infuse the butter.'
0:29:24 > 0:29:29Look at that, that's the summer truffle, the white truffle.
0:29:29 > 0:29:31It's a thing of real natural beauty.
0:29:34 > 0:29:36'What was that about pigs and truffles?'
0:29:36 > 0:29:40'The longer you leave it the stronger the truffle taste will be.'
0:29:40 > 0:29:41DAVE GROANS
0:29:43 > 0:29:45'I'm using greaseproof paper.
0:29:45 > 0:29:48'It'll contain the butter and it makes it easier to shape.'
0:29:48 > 0:29:52- There we are, that's truffle butter. - Yes, yes!
0:29:52 > 0:29:55Oh-ho-ho-ho! Hoo-hoo-hoo!
0:29:58 > 0:30:00'But it doesn't stop there.
0:30:00 > 0:30:04'Our second gift for lucky Patricia is a truffle-infused brie.
0:30:04 > 0:30:06'It'll be amazing.'
0:30:06 > 0:30:08All we've got to do is leave it for a day,
0:30:08 > 0:30:11and that will be a taste of paradise.
0:30:11 > 0:30:13Not in the fridge, though.
0:30:13 > 0:30:14No, it's got to breathe.
0:30:14 > 0:30:17Beautiful. Come on.
0:30:43 > 0:30:46'It's another glorious morning in Provence,
0:30:46 > 0:30:48'and it's going to be a busy day.'
0:30:48 > 0:30:51'Not only will we be catching up with my old chum Patricia...'
0:30:51 > 0:30:53'Before that, we're having lunch
0:30:53 > 0:30:55'with the parents of our director, Francois.'
0:30:55 > 0:30:58'The scenery of Provence is incredible.
0:30:58 > 0:31:00'You can see why painters like Cezanne and Renoir
0:31:00 > 0:31:03'came here to capture the landscapes on canvas.'
0:31:03 > 0:31:05'Francois's mum and dad are from Corsica,
0:31:05 > 0:31:09'but they now live in this lovely part of southern France.'
0:31:09 > 0:31:11'We're travelling to Cornillon Confoux,
0:31:11 > 0:31:14'a small village not far from Salon-de-Provence.'
0:31:14 > 0:31:17'It would be rude not to bring anything to the table.'
0:31:17 > 0:31:19'So we volunteered to make dessert,
0:31:19 > 0:31:21'and we're baking one of our favourites.'
0:31:21 > 0:31:24'A tarte tatin, normally made with apple,
0:31:24 > 0:31:26'but we're doing ours with apricot.'
0:31:26 > 0:31:29'We spend so much time together with Francois on the road...'
0:31:29 > 0:31:33'..that it's a pleasure to get to know each other's families.'
0:31:33 > 0:31:36- Very happy to meet you. - And you.- Lovely to meet you.
0:31:36 > 0:31:37Thank you for your welcome.
0:31:37 > 0:31:40And I prepare for you a special Corsica barbecue.
0:31:40 > 0:31:41- Wow.- Oh, yes!
0:31:41 > 0:31:45You know the special sausage? Sau-sayge? Sausage?
0:31:45 > 0:31:46Friga...
0:31:46 > 0:31:48- Figatelli.- Figatelli!
0:31:48 > 0:31:51Francois, your son, he brought us some once from Corsica.
0:31:51 > 0:31:52They're superb.
0:31:52 > 0:31:55We're going to cook a very traditional tatin.
0:31:55 > 0:31:57But an apricot tatin, cos the fruit's great.
0:31:57 > 0:32:00- It's time to start the fire.- OK. - For the cook.
0:32:00 > 0:32:01- OK.- OK?
0:32:01 > 0:32:03See you soon.
0:32:05 > 0:32:06DAVE SIGHS
0:32:06 > 0:32:07Oh, man.
0:32:08 > 0:32:12- How lovely...?- This is your French ideal, isn't it?- Yes.
0:32:12 > 0:32:15It's beautiful, the scent of lavender in the air,
0:32:15 > 0:32:16and look at that.
0:32:16 > 0:32:19These apricots. These, to me, sum up Provence.
0:32:19 > 0:32:20Now, Dave,
0:32:20 > 0:32:24how did a tarte tatin rear its existence?
0:32:24 > 0:32:30In 1898, it was invented at the Hotel Tatin by the Tatin sisters,
0:32:30 > 0:32:31Stephanie and Caroline.
0:32:31 > 0:32:35Stephanie Tatin was the one who did most of the cookery.
0:32:35 > 0:32:37One day, she was making a conventional apple pie,
0:32:37 > 0:32:40she left the apples there in caramel, and it burnt.
0:32:40 > 0:32:43So what she did was, in a panic, "Whoooo!",
0:32:43 > 0:32:46she put some puff pastry on the top and baked it,
0:32:46 > 0:32:49turned it out on the top, served it to the guest, they loved it.
0:32:49 > 0:32:53And the tarte tatin, by Stephanie Tatin, was born.
0:32:53 > 0:32:56Right, to start the apricot tarte tatin,
0:32:56 > 0:32:59we make a very simple caramel, which involves melting sugar.
0:32:59 > 0:33:02Now, a good trick when making a tarte tatin
0:33:02 > 0:33:05is to use one of those frying pans, the type you can put into the oven.
0:33:05 > 0:33:06It just saves messing about.
0:33:07 > 0:33:09The appliance of fire.
0:33:09 > 0:33:11We put the sugar in.
0:33:11 > 0:33:13Now, you leave this to melt.
0:33:13 > 0:33:16You don't use a spoon, just leave it to melt,
0:33:16 > 0:33:19until we have caramel.
0:33:19 > 0:33:23'Today, for our tarte tatin, we're using local apricots,
0:33:23 > 0:33:27'but as well as apples, you can use peach, you can use prune, pear,
0:33:27 > 0:33:30'and even pineapple, to make your own tarte tatin.'
0:33:30 > 0:33:33Look in the pan. That's what you call caramel coloured.
0:33:33 > 0:33:36And you want it, till it's all melted, and keep it moving,
0:33:36 > 0:33:38just wash it round the pan,
0:33:38 > 0:33:41so just till it's that golden caramel colour.
0:33:41 > 0:33:44A bit like a finely-honed labrador.
0:33:44 > 0:33:46So to this, we put some butter.
0:33:46 > 0:33:49This is just going to make it rich and just nice and soft.
0:33:49 > 0:33:52Now watch this, cos it can spit a bit.
0:33:52 > 0:33:54And this is very hot.
0:33:54 > 0:33:55And it will burn you.
0:33:55 > 0:33:59So please take care, and don't let the kids near this one.
0:33:59 > 0:34:01- Righto, Si.- Thanks, mate.
0:34:01 > 0:34:04Just put that on the board, now...
0:34:05 > 0:34:08Now, you want about seven apricots.
0:34:10 > 0:34:14'We're using ready-rolled puff pastry to create the top.'
0:34:14 > 0:34:15'You mean the base?'
0:34:15 > 0:34:17'The top.
0:34:17 > 0:34:20'Er...the base. Well, you know what I mean!'
0:34:21 > 0:34:23'To create a nice finish,
0:34:23 > 0:34:25'tuck the puff pastry under the apricots
0:34:25 > 0:34:27'around the edge of the pan.'
0:34:28 > 0:34:30That's just to let the steam out.
0:34:31 > 0:34:35'Just pop the lot into a hot oven for 25 minutes.'
0:34:35 > 0:34:39We should go and help Monsieur and Madame Gandolfi.
0:34:39 > 0:34:40Oui, allez!
0:34:42 > 0:34:45Oh! Madame Gandolfi, shall I help you?
0:34:45 > 0:34:47Oh, yes.
0:34:49 > 0:34:52'Mr Gandolfi is grilling three sorts of sausages,
0:34:52 > 0:34:55'including the wonderful Corsican figatelli.'
0:34:56 > 0:35:00This is my favourite sausage of all time.
0:35:00 > 0:35:01Oh...
0:35:01 > 0:35:02That's pure meat.
0:35:02 > 0:35:04You know when your mam used to say to you,
0:35:04 > 0:35:08"Oooh, that tastes like carrots used to taste like," that's what this is.
0:35:08 > 0:35:10Everything that the pig has eaten, you can taste it.
0:35:10 > 0:35:14So you can taste the acorn, you can taste the earth that it's walked on,
0:35:14 > 0:35:16and that's a very special thing about figatelli.
0:35:16 > 0:35:17And, er...
0:35:17 > 0:35:21It's my favourite sausage, without a shadow of a doubt.
0:35:21 > 0:35:23'To soak up the juices and the flavour,
0:35:23 > 0:35:28'Francois's dad is pressing the figatelli into some bread.
0:35:28 > 0:35:30'Here, they eat bread with everything,
0:35:30 > 0:35:33'and it'd be sacrilege to have a meal without it.
0:35:33 > 0:35:36'Provencal loaves come in all shapes and sizes.'
0:35:36 > 0:35:39This one is called baguette du patron.
0:35:39 > 0:35:40Oh, OK.
0:35:40 > 0:35:41Is not white.
0:35:41 > 0:35:43It's not wholemeal either, though, is it?
0:35:43 > 0:35:45When is white, is not good.
0:35:45 > 0:35:49There is no white bread, really, it's kind of...
0:35:49 > 0:35:52- It's off-white because they mill the flour differently.- Yes.
0:35:52 > 0:35:55And it's so, so good.
0:35:55 > 0:35:58So these are the breads of Provence.
0:35:58 > 0:36:00Yes, yes.
0:36:00 > 0:36:03Because I have a good baker.
0:36:03 > 0:36:04- Ah.- You know?
0:36:04 > 0:36:06You know, we're very lucky today, it's a family day.
0:36:06 > 0:36:09You know, and our crew's like a family as well,
0:36:09 > 0:36:14so today, the crew, Francois, us, his parents, we all eat together.
0:36:14 > 0:36:17The most wonderful Corsican barbecue, and our tarte tatin.
0:36:23 > 0:36:24'To accompany the barbecue,
0:36:24 > 0:36:30'Mrs Gandolfi has baked her lovely anchovy and olive flatbread, as well as some spicy pickled vegetables.'
0:36:38 > 0:36:41'And for dessert, our own apricot tarte tatin.'
0:36:41 > 0:36:43Voila!
0:36:43 > 0:36:45ALL: Oooohh...
0:36:45 > 0:36:46Very nice!
0:36:46 > 0:36:47- THEY APPLAUD - Merci.
0:36:47 > 0:36:49- Ooh-hoo.- OK.
0:36:50 > 0:36:51Tarte tatin.
0:36:51 > 0:36:55# Tarte-ta-ta-tin-ta-ta-tin-ta-ta- tin-tin-tin-ta-ta-tin.
0:36:55 > 0:36:57Whoa, that's lovely.
0:36:57 > 0:36:59It's beautiful, because, er...
0:36:59 > 0:37:02How you call, the apricot...?
0:37:02 > 0:37:04- Yeah.- ..are nice in it.
0:37:04 > 0:37:05- Yeah.- Very good.
0:37:05 > 0:37:07Puff pastry draws the caramel into the layers, doesn't it?
0:37:07 > 0:37:10- Yeah.- It's really nice. Really nice, good.
0:37:10 > 0:37:13And you're with four ingredients, the butter, the sugar, the fruit
0:37:13 > 0:37:16and a packet of puff pastry, you can create a French classic.
0:37:16 > 0:37:19It's very good with fresh apricot.
0:37:19 > 0:37:20- Good, eh?- Yeah.
0:37:20 > 0:37:22FRANCOIS: It was peach, Mum.
0:37:22 > 0:37:24C'est des peches.
0:37:24 > 0:37:26- No!- No, no!
0:37:26 > 0:37:27THEY LAUGH
0:37:27 > 0:37:29I am not stupid!
0:37:29 > 0:37:34- THEY LAUGH - 'You should know better, Francois. Mums know best, remember.'
0:37:34 > 0:37:38'It's a wrench, but it's time to get back on the road.'
0:37:38 > 0:37:40Bye bye! Au revoir!
0:37:57 > 0:38:00'We're travelling to the village of Vinon-sur-Verdon.
0:38:00 > 0:38:02'And who lives there, Dave?'
0:38:02 > 0:38:04'Patricia.
0:38:04 > 0:38:07'She was my flatmate and friend when I was an art student in London.'
0:38:07 > 0:38:09Hey!
0:38:09 > 0:38:11David!
0:38:11 > 0:38:12Patricia!
0:38:12 > 0:38:14Aah-ha-ha!
0:38:14 > 0:38:17- I'm so happy!- 30 years, maybe! - Oh, God!
0:38:17 > 0:38:18You look fantastic!
0:38:18 > 0:38:20I'll take me hat off.
0:38:20 > 0:38:23- You look great!- I feel like I'm going just to cry, that's...
0:38:23 > 0:38:24Aah.
0:38:24 > 0:38:26Hello! Bonjour!
0:38:26 > 0:38:27THEY LAUGH
0:38:27 > 0:38:28It's lovely to meet you.
0:38:28 > 0:38:30It's very nice to see you too.
0:38:30 > 0:38:34- Right, so that was... - That was my bedroom.- My bedroom.
0:38:34 > 0:38:36- That's me! - You look so...
0:38:36 > 0:38:39Dude, you still have that real confused look on your face!
0:38:39 > 0:38:42- Whatever happened?- Cos I got there two days before Patricia.
0:38:42 > 0:38:44- PATRICIA LAUGHS - And they said to me, um...
0:38:44 > 0:38:48They said, "We have this 20-year-old French girl, would you mind sharing the apartment with her?"
0:38:48 > 0:38:51I'd just split up from me girlfriend, I thought, "Oh, that sounds great!"
0:38:51 > 0:38:54And then when I saw Patricia, I thought, "Oh, this is double great!"
0:38:54 > 0:38:57THEY LAUGH
0:38:57 > 0:39:00- I painted you! Yes, you painted me...- What happened to that picture?
0:39:00 > 0:39:02I don't know.
0:39:02 > 0:39:04- Because I know...- Man! That's curly hair!
0:39:04 > 0:39:06- Yeah!- I know, I don't know where it come from.
0:39:06 > 0:39:09It was with you, the first time we went to the Chinese restaurant.
0:39:09 > 0:39:11- Yeah.- And you showed me all London. I stayed because of him.
0:39:11 > 0:39:14And I remember that first time at the Chinese restaurant...
0:39:14 > 0:39:18- Yeah!- ..we had spare ribs... - Stop it, stop it!- ..and the finger bowl came...- No! Stop it!
0:39:18 > 0:39:19So Patricia being very chic,
0:39:19 > 0:39:22she threw the finger bowl on the spare ribs!
0:39:22 > 0:39:24I thought it was the sauce!
0:39:24 > 0:39:25Nice sauce.
0:39:25 > 0:39:26THEY LAUGH
0:39:26 > 0:39:30'Oh, Kingy, I feel 25 again.
0:39:30 > 0:39:31'So many memories.'
0:39:31 > 0:39:32'Well, mate, there's more to come.'
0:39:32 > 0:39:36'You and French Pat are going to cook together one more time.'
0:39:36 > 0:39:38Clafoutis with framboise.
0:39:38 > 0:39:40- Raspberry.- Raspberries.
0:39:40 > 0:39:42- So, for the clafoutis, we need four eggs...- OK.
0:39:42 > 0:39:45'Clafoutis is a sweet batter with fruit in it,
0:39:45 > 0:39:47'originally from the Limousin region.
0:39:47 > 0:39:51'Now, though, it's a family favourite across France.'
0:39:51 > 0:39:54- It's good, you like it, huh?- Yeah! - THEY LAUGH
0:39:54 > 0:39:56'Patricia's recipe doesn't use flour,
0:39:56 > 0:39:59'which is good if you have a wheat allergy.'
0:39:59 > 0:40:03'Because there's no flour, French Pat uses double cream to thicken the batter.'
0:40:03 > 0:40:08- Really, it's like a custard mixture, isn't it, over the raspberries. - Yeah.- Yeah.- And then we bake this?
0:40:08 > 0:40:10Yes, you bake it, and it gets, er...
0:40:10 > 0:40:14- Like a pancake, some...- Yeah, yeah. Lovely.- ..sort of creamy.
0:40:14 > 0:40:16'Clafoutis is normally made with cherries,
0:40:16 > 0:40:17'but we're fruity rebels,
0:40:17 > 0:40:20'so we think you should use any fruits you like.'
0:40:20 > 0:40:21Voila.
0:40:21 > 0:40:25'Unlike a traditional clafoutis, this wheat-free version won't rise,
0:40:25 > 0:40:29'so it'll have the consistency of a sweet omelette.'
0:40:29 > 0:40:33'Now, though, it's truffle time.'
0:40:33 > 0:40:34'Mais oui!'
0:40:34 > 0:40:37- This is our present to you, Patricia.- Oh, that's nice.
0:40:37 > 0:40:40And, um... We picked the truffles only yesterday.
0:40:40 > 0:40:42- Oh!- So...- Mmmm!
0:40:42 > 0:40:43There we are.
0:40:43 > 0:40:46- We made some butter, there's a whole truffle in there.- Wow!
0:40:47 > 0:40:50'Whoa! How much more Frenched-up can you get?'
0:40:50 > 0:40:55'Butter and cheese, infused with our beautiful white summer truffle.'
0:40:55 > 0:40:58'All it needs is bread and friends to share it.'
0:40:59 > 0:41:02What do you think of the truffle butter?
0:41:02 > 0:41:04It's excellent, it's very good. My God.
0:41:04 > 0:41:06Oh, look at that!
0:41:06 > 0:41:07SI CHUCKLES
0:41:07 > 0:41:10It's five minutes in your mouth and all your life on your hips.
0:41:10 > 0:41:12- Oh, Dave... - THEY LAUGH
0:41:12 > 0:41:15- It's not baking, but it's good, eh? - Yeah, it's very... Yeah.
0:41:15 > 0:41:16Look at that.
0:41:19 > 0:41:23'What a difference from the simple cooking of our student years.'
0:41:23 > 0:41:26- Whoa... Here we go!- Wow!
0:41:26 > 0:41:29- DAVE LAUGHS I know, everything...- You're always bothered.- Oh, hey!
0:41:29 > 0:41:32Right, let's see if it's improved after all these years.
0:41:32 > 0:41:35- Oh...- The cauliflower cheese has matured into a clafoutis.
0:41:35 > 0:41:38THEY LAUGH
0:41:39 > 0:41:41- It's better.- That's really good!
0:41:41 > 0:41:44Patricia, this is fantastic. It's really good.
0:41:44 > 0:41:46- This is fantastic. Nice, light, and it's very good.- Exactly.
0:41:46 > 0:41:47It's like a fruity quiche.
0:41:47 > 0:41:50'Si, I'm so happy to be here.'
0:41:50 > 0:41:52'Me too, mate.'
0:41:52 > 0:41:54THEY PLAY MUSIC
0:41:54 > 0:41:57# Clafoutis, big and fruity
0:41:57 > 0:42:00# You mix the egg with the sugar and the berries... #
0:42:00 > 0:42:02'I always wanted to be a singer.
0:42:02 > 0:42:05'We should record a song and storm the charts!'
0:42:05 > 0:42:08# Make the clafoutis and beat the hairies... #
0:42:08 > 0:42:10'Absolutely not!
0:42:10 > 0:42:12- 'Let's stick to baking, dude.' - # Whoo! #
0:42:12 > 0:42:13Whoo!
0:42:13 > 0:42:17THEY CHEER AND APPLAUD
0:42:17 > 0:42:18Mon cherie!
0:42:18 > 0:42:19Ma cheri!
0:42:19 > 0:42:22Yay, bravo!
0:42:22 > 0:42:24'Oh, what a night!'
0:42:24 > 0:42:27'Yeah, man, I'm really glad we made the time to stop by.
0:42:27 > 0:42:28'Really special, it was.'
0:42:30 > 0:42:32COCKEREL CROWS
0:42:32 > 0:42:34# Whoa! I feel good
0:42:36 > 0:42:38# I knew that I would, now... #
0:42:38 > 0:42:43'Another day, another great ride, but a long one, over 200 miles.'
0:42:43 > 0:42:47'Yes, we have a rendezvous to bake a baguette. I've been waiting for this all week.'
0:42:47 > 0:42:49# So good
0:42:49 > 0:42:50# So good
0:42:50 > 0:42:51# I got you... #
0:42:51 > 0:42:53'We're travelling east, leaving Provence behind,
0:42:53 > 0:42:54and heading for the Languedoc.'
0:42:54 > 0:42:57'To the medieval city of Carcassonne,
0:42:57 > 0:43:00'a UNESCO world heritage site.'
0:43:00 > 0:43:01'Man, the traffic is crazy!
0:43:01 > 0:43:04'The French are all going on holiday.
0:43:04 > 0:43:06'This is going to take all day.'
0:43:06 > 0:43:07'I'm not happy.
0:43:07 > 0:43:10'Bakers don't work late, so the secrets of the perfect baguette
0:43:10 > 0:43:12'will have to wait until tomorrow.'
0:43:12 > 0:43:14'We can still do some baking.
0:43:14 > 0:43:16'How about a favourite of mine with a regional twist?'
0:43:16 > 0:43:18'Ooh, go on then!'
0:43:18 > 0:43:22'It's a posh creme caramel, or flan de St Jean de Minervois.
0:43:22 > 0:43:25'It's for grown-ups, made with sweet white wine and lavender honey.'
0:43:27 > 0:43:30Here we are, Carcassonne.
0:43:30 > 0:43:33A beautiful medieval city in the heart of the Languedoc.
0:43:33 > 0:43:36Carcassonne was founded by the Visigoths during the Golden Age.
0:43:36 > 0:43:38And...
0:43:38 > 0:43:39Here's one we did earlier.
0:43:39 > 0:43:43Now, I'm going to talk a little bit about quiches, flans,
0:43:43 > 0:43:44tarts and pies.
0:43:44 > 0:43:46'Go on then, dude, what is the difference between quiches, flans,
0:43:46 > 0:43:48'tarts and pies?'
0:43:48 > 0:43:51'A quiche is generally a kind of generic term
0:43:51 > 0:43:53'for something that comes from Alsace-Lorraine,
0:43:53 > 0:43:56'the quiche Lorraine, and it's like a pastry case,
0:43:56 > 0:44:00'with a savoury custard which contains Gruyere and ham.'
0:44:00 > 0:44:02'So what's a flan?'
0:44:02 > 0:44:06This is a traditional French flan parisien - pastry, custard.
0:44:06 > 0:44:11Hold on, so what you're saying is that a quiche has got a pastry base,
0:44:11 > 0:44:12and a flan has got a pastry base.
0:44:12 > 0:44:16However, what we have just cooked, which is called a flan,
0:44:16 > 0:44:18has neither of those things.
0:44:18 > 0:44:21I know, I know, but it's called a flan de St Jean de Minervois.
0:44:21 > 0:44:24However, a 'tarte' is a pastry case, quite shallow,
0:44:24 > 0:44:28that contains jam, or anything, or even custard,
0:44:28 > 0:44:30like a flan and a quiche.
0:44:31 > 0:44:33Well, er...
0:44:35 > 0:44:36What's an open-top pie, then?
0:44:38 > 0:44:41A pie is generally something that has a top and a bottom,
0:44:41 > 0:44:43but the pie can be open-topped...
0:44:43 > 0:44:46- Which is just like a quiche... - A quiche or a flan.
0:44:46 > 0:44:47Or a tart, really.
0:44:49 > 0:44:54But the Flan de St Jean de Minervois is none of these,
0:44:54 > 0:44:57it is an entity in itself.
0:44:57 > 0:44:59It's got no kit on. That's what it's got.
0:44:59 > 0:45:02Not a pastry case nothing to cover its embarrassment.
0:45:03 > 0:45:06It's like the best creme caramel you've ever tasted.
0:45:06 > 0:45:08First we make a caramel.
0:45:08 > 0:45:11But, unlike the tarte tatin, we use water instead of butter.
0:45:11 > 0:45:15Now, to make the body of the said naked flan,
0:45:15 > 0:45:21in a pan we're going to put 900 millilitres of whole milk.
0:45:21 > 0:45:29To that, we're going to add four tablespoons of lavender honey.
0:45:29 > 0:45:33And the zest of one whole orange.
0:45:33 > 0:45:35You just want to infuse all those lovely flavours.
0:45:35 > 0:45:36Yes. I mean it's a classic.
0:45:36 > 0:45:40You know for Carcassonne it doesn't get much more regional than this.
0:45:40 > 0:45:44And then once we've done that, we take it over to the heat.
0:45:46 > 0:45:50Because we want to bring this to a simmer, so the flavours infuse.
0:45:50 > 0:45:53Don't let it boil, and don't let your caramel burn either.
0:45:55 > 0:45:58Now this is blisteringly hot, so take care.
0:45:58 > 0:45:59Just pour that into the mould.
0:45:59 > 0:46:03What I want to do is to coat the side of the mould with the caramel.
0:46:03 > 0:46:07And as it cools, it's going to give us like this toffee caramel coating.
0:46:07 > 0:46:11Once infused the orange zest has done its job.
0:46:12 > 0:46:16Nine eggs are needed. It may seem a lot, but without them the flan won't set.
0:46:16 > 0:46:20Neuf. That's neuf oeuf!
0:46:20 > 0:46:23Now take 100 millilitres of Muscat.
0:46:23 > 0:46:26And this is Muscat de St Jean de Minervois,
0:46:26 > 0:46:28so it doesn't get any more authentic.
0:46:28 > 0:46:30But Sauternes or any other dessert wine will do.
0:46:30 > 0:46:32POP
0:46:33 > 0:46:37Oh! You see you don't get that with a screw top do you?
0:46:37 > 0:46:38- That... - POP!
0:46:38 > 0:46:40Yeah, you don't get corked wine with a screw top though do you?
0:46:40 > 0:46:42Get off. Get away. Get away.
0:46:42 > 0:46:44So you see the idea is, it is
0:46:44 > 0:46:48really the most wonderfully delicately perfumed creme caramel.
0:46:48 > 0:46:53Right. So take a roasting tin and you're going to make a bain marie.
0:46:53 > 0:46:55Take your toffee coated pot, like so,
0:46:55 > 0:46:59and fill it with your flan mixture.
0:46:59 > 0:47:01It will be quite full.
0:47:01 > 0:47:06And we take some boiling hot water, and put it into the roasting tin.
0:47:06 > 0:47:09The flan is baked for 45 minutes.
0:47:09 > 0:47:10After 20 minutes,
0:47:10 > 0:47:12cover it with foil to ensure that the top doesn't burn.
0:47:13 > 0:47:16If you can't get lavender honey, use normal honey
0:47:16 > 0:47:19and infuse your milk with fresh lavender instead.
0:47:23 > 0:47:27Ooh! Now, so we're going to put this in a cool box
0:47:27 > 0:47:30with some ice packs in there, for it to cool quickly.
0:47:30 > 0:47:33But honestly, it's going to be better at home
0:47:33 > 0:47:35if you leave it to cool overnight.
0:47:36 > 0:47:40And, it gives an opportunity for all those flavours to infuse
0:47:40 > 0:47:43and become even more unctuously gorgeous than it really is.
0:47:43 > 0:47:44Now in the meantime...
0:47:44 > 0:47:48- Oui.- We are going to go and play petanque.
0:47:48 > 0:47:51- Boules.- Steady.
0:48:03 > 0:48:05Oh, man!
0:48:13 > 0:48:15Miles away.
0:48:17 > 0:48:19Come on. Come on, mate.
0:48:19 > 0:48:23We've got one out. Oh, oh, oh, oh, oh!
0:48:27 > 0:48:32Yes! Look at that. Absolutely "flantastic".
0:48:36 > 0:48:38Oh, man, nice.
0:48:54 > 0:48:57There are two ways you can approach eating this.
0:48:57 > 0:49:00You can take a little piece like that.
0:49:01 > 0:49:03Oh, this is nice.
0:49:03 > 0:49:04Or...
0:49:05 > 0:49:07..you can do it like this.
0:49:07 > 0:49:09- SLURP! - God that's revolting.
0:49:09 > 0:49:11It's lovely.
0:49:11 > 0:49:13The flavours are delicate.
0:49:13 > 0:49:16You've got the Muscat coming through the lavender, the honey,
0:49:16 > 0:49:20undercut with the orange zest. Simply put, this is lovely.
0:49:20 > 0:49:23I would like it with some cream or creme fraiche.
0:49:23 > 0:49:29But take your time over it. It seems Jean de Minervois is worth it.
0:49:55 > 0:49:57Si, it's our last day in France.
0:49:57 > 0:50:02More than that though dude, this is it the baguette baking day.
0:50:02 > 0:50:03I cannot wait.
0:50:03 > 0:50:08Yes. Today's the day. We find out how to make the perfect baguette.
0:50:11 > 0:50:15Hey this is it! At last!
0:50:15 > 0:50:18The secrets of the baguette unleashed.
0:50:18 > 0:50:20We get to bake it, dude, we get to make it.
0:50:20 > 0:50:23We get to make it, we get to bake it, and we get to eat it.
0:50:23 > 0:50:25'We've arranged to meet artisan bakers,
0:50:25 > 0:50:28'father and son combo Dominique and Francois Noez.'
0:50:28 > 0:50:30Can we go and have a look and see what you do?
0:50:30 > 0:50:32Come in. Perfect. Thank you.
0:50:32 > 0:50:35The French take their food so seriously, that they
0:50:35 > 0:50:38have laws about it for wine, cheese and even bread.
0:50:39 > 0:50:44A real French baguette must be made with wheat flour, water,
0:50:44 > 0:50:46salt and yeast, and that's it.
0:50:46 > 0:50:49No preservatives or additives. It's the law.
0:50:50 > 0:50:55As a result, it doesn't last well. So that's why the French bake it and buy it fresh every day.
0:50:58 > 0:51:00DOMINIQUE SPEAKS FRENCH
0:51:00 > 0:51:03- Wa-hey!- Oh look at this.
0:51:03 > 0:51:04It's so elastic.
0:51:05 > 0:51:06Yeah, yeah.
0:51:10 > 0:51:11It's the gluten.
0:51:13 > 0:51:15It's interesting what we've ready in books many times.
0:51:15 > 0:51:19The dough is ready when you pull it and it goes like a window.
0:51:19 > 0:51:21But that's the first time I've really seen it properly.
0:51:25 > 0:51:27Oui.
0:51:27 > 0:51:30So once it's at this stage and it's kneaded,
0:51:30 > 0:51:33- it rests for did you say 24 hours in the fridge? - 24 hours.
0:51:33 > 0:51:39To see the next stage, we're now using the dough made by Dominique yesterday.
0:51:39 > 0:51:43Once rested the dough is divided into small pieces. Each will become a single loaf.
0:51:48 > 0:51:50- C'est bon?- Tres bien.
0:51:50 > 0:51:53Then we just need to shape the baguette.
0:51:53 > 0:51:56'It seems easy, but the shaping is important.
0:51:56 > 0:51:58'It helps create the crust we know and love.'
0:52:00 > 0:52:04And you know this will be left for another 24 hours to
0:52:04 > 0:52:05kind of rest again.
0:52:05 > 0:52:09So there's kind of like two day's work in a baguette, a proper one.
0:52:10 > 0:52:14But that's why it tastes so good. You can't rush perfection.
0:52:14 > 0:52:19We are now baking the next batch, which was started two days ago.
0:52:19 > 0:52:23Using a razor blade, each baguette is finely sliced on the top.
0:52:23 > 0:52:25'That way while baking,
0:52:25 > 0:52:27'the crust will form into the shape we know so well.'
0:52:30 > 0:52:32The baguette is baked in a steam oven.
0:52:32 > 0:52:36At home, just put a tray of water in your oven. It should do the trick.
0:52:36 > 0:52:40The steam caramelises the starch on the surface of the baguette,
0:52:40 > 0:52:43giving it a golden crust and a nutty flavour.
0:52:45 > 0:52:50This baguette we make about 1,000 per day.
0:52:50 > 0:52:54Wow! And French people like to eat and buy their bread fresh?
0:52:54 > 0:52:58Yes. It's a tradition.
0:52:58 > 0:53:02With over 27 million baguettes sold in France
0:53:02 > 0:53:05every day, that's more than a tradition it's love.
0:53:07 > 0:53:11'And after 25 minutes, at last we can taste it.'
0:53:14 > 0:53:16CRACKLING
0:53:16 > 0:53:17Ah! Can you hear that?
0:53:24 > 0:53:28DOMINIQUE SPEAKS FRENCH
0:53:28 > 0:53:30- Oui.- Oui.
0:53:35 > 0:53:38'My French is improving. I can understand Dominique.'
0:53:38 > 0:53:40'Ah you've just read the subtitles.'
0:53:40 > 0:53:42It's such a lovely colour and texture, isn't it?
0:53:42 > 0:53:45Fantastic, mate. Absolutely fantastic.
0:53:45 > 0:53:49Like good wine, it needs time for the fermentation to develop,
0:53:49 > 0:53:50to develop the flavour.
0:53:50 > 0:53:52And it's even got the flavours of caramel and nuts.
0:53:54 > 0:53:57- Yeah, we have. That's indeed those flavours.- Yes.
0:53:57 > 0:54:01Thank you so much for introducing us to Carcassonne's daily bread.
0:54:01 > 0:54:06And unravelling the mysteries, gentlemen, of the baguette.
0:54:06 > 0:54:10- It's brilliant. - C'est magnifique!- Wahey!
0:54:11 > 0:54:13Ha-hey!
0:54:13 > 0:54:16Well, I do believe we've truly unravelled the secret of the baguette.
0:54:16 > 0:54:20Now all we need to do, is to find something to eat with the baguette.
0:54:20 > 0:54:24- And what's famous here mate? - Cassoulet.
0:54:30 > 0:54:33But not just any cassoulet.
0:54:33 > 0:54:37We've been invited by the Academie du Cassoulet to take part in this evening's activities.
0:54:37 > 0:54:41Mate, cassoulet and fresh baguettes,
0:54:41 > 0:54:43the perfect combo for our last evening in France.
0:54:43 > 0:54:45- Have you got it mate?- Yeah.
0:54:45 > 0:54:47- Ah!- Bonjour.
0:54:47 > 0:54:48- Bonjour monsieur.- Bonjour.
0:54:48 > 0:54:50Kingy, we're just in time.
0:54:50 > 0:54:52Chef Jean Claude is about to unveil his masterpiece.
0:54:52 > 0:54:56'I can smell the cassoulet. And what an aroma!'
0:54:56 > 0:54:58- Oh!- C'est magnifique.
0:54:58 > 0:55:02That's one big pot of magnificence isn't it?
0:55:02 > 0:55:04Oh it is. Oh smell that one mate that's fan...
0:55:04 > 0:55:07CHEF SPEAKS FRENCH
0:55:09 > 0:55:12- Oh it's sizzling.- Oh it's singing.- Yeah?
0:55:12 > 0:55:14It's the singing of the cassoulet. Yes.
0:55:18 > 0:55:21Let's hope it will taste as good as it sounds.
0:55:21 > 0:55:23Well, everyone has gathered for the feast, so let's find out.
0:55:25 > 0:55:27The Academie takes cassoulet very seriously,
0:55:27 > 0:55:29even dressing up for the occasion.
0:55:30 > 0:55:34HE SPEAKS FRENCH
0:55:34 > 0:55:36APPLAUSE
0:55:38 > 0:55:40Wow!
0:55:40 > 0:55:44THEY SING IN FRENCH
0:55:51 > 0:55:54'Mate, what are they singing about? I can't understand a word anymore.'
0:55:54 > 0:55:57'Si, it's in old French.
0:55:57 > 0:55:58'It's a song praising the wonder of the cassoulet.
0:55:58 > 0:56:00'It's the ballad of the bean.'
0:56:03 > 0:56:06- Kingy?- Yeah? - Good cassoulet needs good bread.
0:56:06 > 0:56:09Well, let's break bread at the table, dude. Oh, what a lovely thing to do.
0:56:11 > 0:56:14You take a piece of duck, put it on the bread.
0:56:15 > 0:56:17'And mm! Perfection.'
0:56:17 > 0:56:19I hope the locals like our bread too.
0:56:20 > 0:56:23- Enough air.- Yeah?
0:56:23 > 0:56:24Fluffy. Very good.
0:56:24 > 0:56:27Two days to make.
0:56:27 > 0:56:29'Here, my language skills have returned no end.
0:56:29 > 0:56:31'I can understand every word she says.'
0:56:31 > 0:56:34'She's speaking in English, Si. Nil points.'
0:56:39 > 0:56:41'Si, are they asking us to pay?'
0:56:41 > 0:56:44'No dude, it's time to embrace the cassoulet.'
0:56:44 > 0:56:47HE SPEAKS FRENCH
0:56:48 > 0:56:51CHEERING
0:56:53 > 0:56:55Oh merci beaucoup.
0:56:56 > 0:56:58Now Simon.
0:56:58 > 0:57:00HE SPEAKS FRENCH
0:57:06 > 0:57:09'Kingy, I can't believe it. Not only did they feed us,
0:57:09 > 0:57:11'but they're giving us a diploma for eating the food.'
0:57:11 > 0:57:14'I know mate. I love France.'
0:57:14 > 0:57:16Vive la Cassoulet!
0:57:19 > 0:57:22THEY HUM
0:57:22 > 0:57:25# It's the ballad of the bean and it makes you very happy!
0:57:25 > 0:57:27# Da-dee! #
0:57:30 > 0:57:33- What a journey.- What a trip.
0:57:33 > 0:57:37Over 500 miles across our director Francois's hood.
0:57:37 > 0:57:39- Where we baked.- And fought. - And ate.
0:57:39 > 0:57:42I've never had a sausage roll like this.
0:57:42 > 0:57:44- With family.- With friends.
0:57:44 > 0:57:46Oh, that's amazing
0:57:46 > 0:57:50'And we baked. And ate some of the best food in the world.' Truffle!
0:57:50 > 0:57:54- 'Home of the baguette.' - C'est magnifique!- Wa-hey!
0:57:54 > 0:57:57'And a certain je ne sais quoi.'
0:57:57 > 0:58:00It's that joie de vivre.
0:58:00 > 0:58:02- It is.- The joy of life.- Fantastic.
0:58:02 > 0:58:03It made me smile.
0:58:03 > 0:58:05Vive la France.
0:58:12 > 0:58:16Join us next time as expectations are high for the last leg
0:58:16 > 0:58:17of our Bake-ation.
0:58:17 > 0:58:21We're finally hitting Spain, land of tapas, sea food and witchcraft.
0:58:21 > 0:58:25We'll be making pintxos, baking bread.
0:58:25 > 0:58:27And even some tarts and pies.
0:58:27 > 0:58:32Join us then as our Bake-ation reaches its grand finale.
0:58:32 > 0:58:35If you've been inspired to master your brioche.
0:58:35 > 0:58:38And your croissants. Go to...
0:58:38 > 0:58:42and follow the links to the Open University.
0:59:03 > 0:59:06Subtitles by Red Bee Media Ltd