The Haute Pyrenees district of Languedoc-Roussillon was ruled for centuries by the Spanish House of Aragon but in the 17th Century joined the Catalans in joining France.
We look at the settings and many elements of the districts Catalonian past reflected in its costume and kitchen. This is particularly so in Collioure, a quaint fishing village not far from the border of Spain.
We visit Perpignan, once the seaport capital of Roussillon, but now 8 kilometers from the sea. Its fish dishes are outstanding and we present local lotte fish and lobster speciality dishes.
We visit a jeweller who works with a semi-precious stone only found in the hills near Perpignan and sought after since medieval times. There's an exotic barbeque recipe as well.
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.