Created in 1560, this painting by the Dutch artist Pieter Aertsen proves that people were already feasting on pancakes back in the 16th century. Four and a half centuries later, the chef Alain Passard offers us his own version of pancakes and French galettes.

Polynesia was home to the life and tormented love stories of Paul Gauguin. In his Cancale kitchen, Olivier Roellinger sails towards the universe of the painter he admires. From the Meal, a work painted in 1891, the chef summons Brittany, where Gauguin also made a stopover, and these distant islands, for Creole flavors and almost impressionistic nuances, such as those of the fe'i banana harvested in Tahiti.

Vincent Van Gogh painted "The Potato Eaters", a family gathered around a frugal dinner. This famous work from 1885 describes the harsh reality of life in the countryside, where potatoes were the main food of these hardworkers. On the other hand, the Alsatian chef Marc Haeberlin, magnifies the tuber.

If having a meal is often a moment of sharing, it can also be a solitary pleasure, like reading a book, or even a good manga. Jirô Taniguchi honores the Japanese cuisine, its small restaurants and its simple and popular dishes in his comic book "The Lonely Gourmet". He is welcomed by Kei Kobayashi, one of the most talented chefs of the new Japanese generation.

"White sounds like silence, the nothing before it all begins." This quote by the famous painter Vassily Kandinsky resonates like an echo in Marc Veyrat's mountains. White as snow, white as the liquid of this "maid pouring milk", the original title of this major work of Johannes Vermeer, the "Sphinx of Delft".

The first cheeses in the history of art appear on a canvas painted around 1615 by a Flemish artist. Little is known about its author Clara Peeters. However, there are no secrets about the making of Reblochon cheese, which is still being matured on the farm as it was in the past. This is a great opportunity for the chef Marc Veyrat to reconsider the famous tartiflette through two recipes.

The Wellington Museum in London is home to The Waterseller of Seville, one of Diego Velázquez's major works. Chef Alberto Herraiz has chosen lightness for the cuisine that he offers to Guillaume Kientz, curator of the retrospective devoted to the painter in 2015 at the Grand Palais.

In 1876, Renoir painted one of the greatest works of his career, the 'Bal du Moulin de la Galette': an oil on canvas and a hymn to the joy of life. Shaking up the codes, Renoir shows a joyful crowd enjoying a summer day. Thierry Marx has immersed himself in the world of the 19th century to create a meal full of colors.

Painted in 1655, "The Slaughtered Ox" depicts a scene that Chef Alexandre Gauthier is trying to reproduce. Awarded "Chef of the Year" in 2016, he was inspired to prepare an amazing meal in the colors of the Dutch painter.

Made around 1410 by the Limbourg brothers, this image of a banquet, intended for the book of hours of the Duke of Berry, and which puts him in scene, is one of the most precious illuminations of the history of art. It also inspires the chef Arnaud Lallement to create a meal of lords.

In 1563, Veronese, one of the Italian masters of the Renaissance, painted a monumental canvas showing many of the sweets popular at the time, including the famous cotignac, a quince jelly. Pastry chef Nicolas Bernardé is working to reproduce these sweet delights with the same meticulousness as an Italian master in front of his canvas.

The starred chef Thierry Marx had fun realizing the imaginary menu of Enki Bilal, described in the last volume of his "Monster Tetralogy" a meal destined to be savored in 2027. He proposed a farandole of grilled abalone, barnacles, frosted placoderms and flambéed holocephalus cheeks.

One of the most represented subjects in art is the last meal that Jesus shared with his apostles. Chef Gérald Passédat takes this scene by Leonardo da Vinci and prepares a delightful surprise...

Nestled near the Place de la Concorde in Paris, Angelina is one of the most famous teahouses in the world. Niki de Saint Phalle's 1971 sculpture depicts tea time, and is recreated with the help of a tea expert and the pastry chef Christophe Appert...

Exposed in the Louvre, the "Still Life with Lobsters", painted by Delacroix in 1827 for the Marquis de Coëtlosquet, never tires of intriguing visitors. Incongruous in appearance, this cohabitation between elements from the sea, the air and the earth also intrigues Patrick Jeffroy.

Still life with an enigmatic title, "The Bride Frightened at Seeing Life Opened" of Frida Kahlo is full of symbols, interpreted by specialists of her work. A documentary series that plunges with greed into the history of art and gastronomy, in the company of the great Mexican chef, Gerardo Vázquez Lugo.

Lunch with the children is the central motif of Pierre Bonnard's oil painting "Le déjeuner sous la lampe" (Lunch under the Lamp). In his 1898 painting, 24 by 30 centimetres, Bonnard, who is also called the "painter of happiness", captured all the warmth and familiarity of this domestic scene. Pierre Bonnard's interest in personal subjects resulted from his extraordinary sensitivity to people and colours. This painter was credited with the absolute eye, just as others were credited with the absolute ear. Bonnard's painting did not follow any fashion, its vibrations can still be felt today, because they express what Cézanne called the truth in painting. The subject of childhood is close to the heart of three-star chef Anne-Sophie Pic for several reasons: on the one hand, she comes from a dynasty of chefs and practically grew up in her father's kitchen in Valence until she carried on the tradition herself. Secondly, she is the devoted mother of a child who, in 30 years' time, may in turn be taking the stars from the culinary sky. Bonnard's sensuality and sensitivity find their perfect counterpart in the subtle, slightly nostalgic creations of France's only three-star chef. On her culinary journey, chef Anne-Sophie Pic is assisted by Isabelle Cahn, head of collections at the Musée d'Orsay and Bonnard expert, Véronique Serrano, director of the Musée Bonnard in Le Cannet, food historian Marc de Ferrière le Vayer and culinary experts-to-be Virgile, Nathan, Louison and Maxime.

A meeting between the street artist YZ and the chef from Marseille Alexandre Mazzia. Their paths and mutual inspirations are drawn in particular from Africa - the Congo and Senegal. On the menu; colorful and subtly spiced delights...

The chef Olivier Roellinger, sailor and master of Cancale oysters, revisits the painting of Jean-François de Troy, painter at the court of Louis XV...

Norman Rockwell, one of the most famous illustrators of the 20th century, painted the famous Thanksgiving meal, entitled "Freedom From Want", in 1943...

Since the accident at the Fukushima nuclear power plant in Japan in March 2011, many questions have been raised about the safety of nuclear facilities. If such an accident were to occur in France, what would happen? How can the population be protected?

Mathieu Pacaud, starred chef at Ambroisie, is inspired by Monet's "Déjeuner sur l'herbe" to prepare a pâté croute and forgotten chicken...

Culinary programme, hosted by Michelin-starred chef Guy Martin, that presents iconic foods and ingredients that are associated with French cuisine - blackcurrants grown in Burgundy, mustard from the Dijon area, salt and edible succulent plants from the Guérande marshes, Banon cheese and spelt from the Forcalquier area of Provence, and the experts who work with each of them. Every episode offers viewers a chance to learn about a new dish, ingredient, and the culinary masterminds behind them.

France is famous for its love of vine and cheese. Therefore, it is an imperative that we say a few words about one of the all time favourite dairy product: The Camembert cheese! Camembert is a moist, soft, creamy, surface-ripened cow's milk cheese, but above all, it represents a true symbol of France! However, only 5% of the production respects the traditional recipe of raw milk and ladle moulding, thus benefiting from the protected designation of origin "Camembert de Normandie". Additionally, an interesting conversation awaits, with François Durant, Frédéric Royer and Nicolas Julhès.

Did you know that there are more than 1000 varieties of bananas in the world? However, the most commonly consumed is certainly the Cavendish variety. In Martinique, Jean-Yves Paviot produces around 400 tonnes of this fruit every year, whose particular flavor is due to the volcanic soil and the humid tropical climate.

Valais is nestled in the heart of the Alps. This canton is characterized by its diversity, differences and contradictions: bilingualism, imposing mountains and undulating valleys.

Culinary programme, hosted by Michelin-starred chef Guy Martin, that presents iconic foods and ingredients that are associated with French cuisine - blackcurrants grown in Burgundy, mustard from the Dijon area, salt and edible succulent plants from the Guérande marshes, Banon cheese and spelt from the Forcalquier area of Provence, and the experts who work with each of them. Every episode offers viewers a chance to learn about a new dish, ingredient, and the culinary masterminds behind them.

This time, let's visit Pertuis, Pays d'Aigues' capital town, nestled between the Luberon and the Durance, where the workers of the land had to adapt to a hot and dry weather. Here, the local identity is well seasoned with the olive oil of the gibassier and shaped by the fragrances of the herbs of Provence.

In the Landes de Gascogne, Geraldine and Fabrice have decided to give free rein to their passion for oyster farming. In this part of southwestern France, we discover their oyster beds and their tasting cabin. Christophe, on the other hand, fishes for sea bass, an activity that can turn out to be quite turbulent...

Believe it or not, the history of "Le Salers" goes back more than 2 millennia!? This unique and rich flavoured, pressed raw milk cheese is made in the Auvergne region in France, usually between spring and autumn, when the cows feed exclusively on fresh grass.

In the center-west of France, the Saint-Maure plateau favors cereal and forage farming. Here, passionate people pass on their knowledge and keep alive little-known products, typical of the old Touraine tables. Let's meet Christine and Agnès, working with black Touraine hens and white carrots.

Culinary programme, hosted by Michelin-starred chef Guy Martin, that presents iconic foods and ingredients that are associated with French cuisine - blackcurrants grown in Burgundy, mustard from the Dijon area, salt and edible succulent plants from the Guérande marshes, Banon cheese and spelt from the Forcalquier area of Provence, and the experts who work with each of them. Every episode offers viewers a chance to learn about a new dish, ingredient, and the culinary masterminds behind them.

In this part of Bordeaux, the vineyards stretch beyond the horizon, and passionate people perpetuate the traditions born of these landscapes. David fishes a mysterious animal, the lamprey, and Adrien produces organic Saint-Emilion on a family estate that has been passed down for fourteen generations.

Set on the sea, in the Camargue, Jacques has developed a family business. For several generations, they have been producing rice and, following the tradition, raising bulls. Two new emblematic products to discover in France.

In the south of Quercy, Paul Pinsard still caves truffles with pigs before selling them at the famous market of Lalbenque. A little further west, Catherine Maisonneuve and Matthieu Cosse make Malbec, the emblematic grape variety of the Lot, a tannic and fruity Cahors wine.

Straddling three French departments, Aubrac is a volcanic highland of the Massif Central: a world of silence and solitude, where the pastures are exceptional. We meet Patrick Mouliade, in the middle of a summer transhumance with his ruminants, and Benoît Rozière, producer of Laguiole, a typical local cheese.

In powdered form, turmeric is an essential ingredient in Reunionese cuisine, especially in curries. On the other hand, coconut is a fruit that quenches thirst and nourishes.

Cider apples and salt-meadow lamb from the Coutances region in Normandy Damien Lemasson grows apples that he transforms into cider, juice and calvados. Not far from there, on the grasslands, Stéphanie Maubé has been breeding the famous salt-meadow lamb for a few years. Guy Martin offers this exceptional product in a fillet.

The tiny Principality of Monaco is definitely not an agricultural mecca. However, gardening on rooftops, turning oranges into liqueur or oysters farming are proof of a gourmet city. Inspired by these specialties, Guy Martin prepares a grilled fillet of sea bass.

The Lozère region is sparsely populated but overflowing with initiatives. Cheeses and wine are accompanied here by a bread made with flour from local cereals. Inspired by this terroir, Guy Martin proposes morel and sheep cheese ravioles.

The name might be world famous but in the Gulf of Saint-Tropez one can also find lovers of nature as well as tasty products. On land as well as at sea, we meet those who work to preserve the local flavors and biodiversity.

On the coast of Brittany, old apple varieties are grown again to make white cider with bubbles. Lovers of the terroir try their hand at smoking scallops while producers supply consumers directly with vegetables, cheese and oysters.