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Loire Atlantique Cuisine
Today, we're going to discover the story of Michelin-starred chef Éric Guerin. Originally from Toulouse, he fell in love with the Loire-Atlantique region and settled permanently on the island of Fédrun in 1995. It is in this little corner of paradise that the chef develops his cuisine rich in local specialties, thanks in particular to the short supply chain that he practices and promotes. We will join our chef and his producer friends to harvest seaweed, make the famous “gwell” and prepare the delicious far breton with prunes. Between these delights, the chef and Julie will cook his recipe for “carré de veau bord de mer” (seafood veal rack) accompanied by celery blinis and winter vegetables.
Year of production
2017
Cast
Julie Andrieu (Host)
Director
Pierre Blanchandin
Category
Cooking,Food
Duration
52
Parental rating
-
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