Once the administrative centre of all of Gaul, the city of Arles still remains impressive relics of its Roman and Medieval past. The 'Arles' name was derived because of the character of the entire surrounding area, once an enormous flat salty swamp land, today an agricultural and grazing area known as 'The Camargue'.
Here some areas have been retained as a natural reserve, some areas have been developed as a pastureland for sheep, black fighting bulls and a special breed of small white horses.
A visit to 'The Camargue' is a feature of this show. The olive tree is widely grown throughout Provence. The especially fruit taste of the oil produced dominates the cooking and the fruit is often used in pastries, cakes and bread as we show in some detail.
Folk dancing is particularly popular throughout all of Provence where there are many excellent groups such as Le Restanco who perform a traditional favourite in costume. Also there is a traditional crepe recipe which can be made by everyone.
Set in Paris and Provincial France against a scenic background, this series of shows features the preparation of a wide selection of traditional dishes and desserts prepared in their own kitchens personally by many of France's top three star Michelin Chefs: Pierre Troisgros, Paul Boucouse, George Blanc, Marc Menau, Andre Le Letty, Jean-Michel Lorain and other outstanding regional chefs.