Food Safari

As well as bequeathing the world an exceptional cuisine,

the French kitchen has also given us a language of food.

All the techniques - confit, saute, puree -

and the delicious results.

From entree to petit four.

Welcome to French Food Safari.

In this French Safari -

beautiful boulangeries and perfect bread.

Charcuterie in all its delicious forms.

And the exquisite masterpiece - croquembouche.

It's fantastic.

In France, bread is an essential part of life -

so fundamental that it punctuates the course of the day for many people.

It's generally baked right through the day,

so whenever you pop into your boulangerie

it's usually still warm from the oven.

Some people are known to shop twice and three times daily.

This has led to a nation religiously dedicated to its bread.

A whole country that relies on perfect baguettes

and sourdough loaves.

So, every street in Paris has got a boulangerie.

Can't miss it.

But the man we're going to meet now -

it's just not the normal boulangerie.

Oh. This is Jean-Luc Poujauran.

And where is he? Monsieur Le Pain.

Monsieur Le Pain.

So, here we go.

This is behind the secret door, Guillaume.

That's correct.

Voila. Right.

Jean-Luc Poujauran is a rock star of bread.

His exacting methods and the quality of his ingredients

see his bread on the tables of the top Michelin-starred restaurants.

This is very special.

We are very, very, very privileged to be here today.

Good. Lead on.

Welcome. Thank you.

Oh, it smells fantastic.

Wow. Is there a benefit to being underground?

Oh, the humidity.

Ahh. OK.

All bread contains flour and water.

In Jean-Luc Poujauran's case the flour is organic stone-ground

and the water - purified.

What's it say?

I can hear it.

But what really sets his bread apart is the naturally fermented starter

that gives the bread its ability to rise and its classic sourdough taste.

Oh, that's a lovely, strong, yeasty smell, isn't it?

This is a story. It was made 74 years ago and it's still there.

Wow.

This is a very special salt, eh, Jean-Luc?

It's in the country of Normandy.

It's like coarse, beach sand, isn't it? It's amazing.

Lovely. What a nice description.

How important is it, that the hands...

Wow.

And what temperature?

8-10.

Aha.

So it's just not to make it look pretty.

French people hold their bread very close, don't they?

Show me what a perfect loaf of bread is.

It's heavy in your hands. Yes.

Yeah, yeah. Yes.

The noise.

Ohh. Ohh.

Smells, like...just beautiful.

I love that sound.

Merci.

This is amazing. I mean, after you eat this, what else...

You're spoiled, aren't you?

Hey, Jean-Luc. Yes?

Number one. Yes.

Yes.

Guillaume, I was reading that one of the great snack foods of France

started in a cafe in Paris in 1910.

The 'croque monsieur'. 1910.

But I don't know what croque monsieur means. Does it have a translation?

Um...'bite a man'.

Bite a man - no, it does not!

I'm more into 'croque madame'.

Enough information.

Not too thick, but not too small.

Gosh, OK. I thought you'd butter bread like that.

This is the outside.

Nice thin slice.

And why do you love gruyere? I love the smell of it.

Mmm. And it's a beautiful melt too.

It's nutty, nutty flavour. Mmm.

And some Jamon Iberico. Look at that.

Oh!

Beautiful.

This is my breakfast.

Double-up.

Very nice.

And more.

I just thought, you know... If you've got it.

May as well. Mmm.

A little bit of pepper.

So, put it on an oven tray?

This is a serious sandwich.

It is a serious sandwich.

You're baking it rather than toasting it, aren't you?

You're baking it rather than toasting it, aren't you?

Yeah, because I want the cheese to melt gently.

Nearly there.

My little... Look at that. Wow.

Look at that. Mmm.

This is very simple, but this is very yummy.

I'll do the crust. That's beautiful.

Oh, wow. Mmm.

Oh, wow. Mmm.

Delicious. Yum.

And so crunchy. Ahh!

Mmm.

Mmm.

The city of Lyon is often described as the food capital of France.

There are more restaurants per head of population

than anywhere else in the country,

than anywhere else in the country,

and a huge range of types of eating houses -

from bistros and bouchons - or worker's cafes -

to Michelin-starred places of pilgrimage.

Lyon sits right in the middle of France,

so all the best produce from the surrounding regions

of Burgundy, the Rhone Valley and the Alps

is found at the Les Halles markets,

which is a temple of exquisite food -

which is a temple of exquisite food -

from artisan cheese to butcheries,

seafood and freshwater fish,

to fruit and vegetables,

and the adored world of charcuterie.

And like many food-related aspects of French life,

it's now an art form.

The Lyonnaise believe they rule charcuterie,

sourcing the best pork and creating all types of delicacies,

including the famous sausage saucisson de Lyon.

We're here just before rush hour in Lyon,

and people flock to Madame Colette Sibilia because she is the best.

She is the best. As you can see, there is a queue.

Colette Sibilia presides over a shop

that's a celebration of pork.

The quality and variety of her saucisson and jambon

and the care she takes

in allowing her products to achieve a natural bloom

in allowing her products to achieve a natural bloom

have made her a legend far beyond Lyon.

Look how beautiful is the brioche. I know.

Nicely glazed.

Wow. Look at that.

So, this is the perfect Lyonnaise snack food, eh?

Look at that. That's a nice flavour combination.

Absolutely. Wow.

And tell me about these prepared salads with the sliced pork.

This is pigs ears.

It's an ear-salad.

Ear-salad. Yes.

The great thing with pigs - you can eat everything.

From the tail - le pied - the foot, the ears...

Oh, we don't have the tail. Oh, that's a shame.

We don't have the tail.

Is Madame ever thinking of retiring?

She obviously loves what she does, but...

"When my daughter ask me to go."

No, no - they're keeping her.

A charcuterie plate is the perfect snack

or start of many a great meal.

or start of many a great meal.

Variety of taste and texture is important

and little accompaniments make it sing.

And tell me, Guillaume, when do you eat charcuterie?

When you don't eat it?

It's a snack.

It's something... you got friends coming over -

you put the charcuterie plate on the table.

And trust me - not much left.

First thing - you need to be generous, OK?

Guillaume's charcuterie plate

starts with a thick slice of chunky country terrine

wrapped in pancetta.

Look at that. Oh, lovely! Wow.

Slices of the smoked saucisson de Paris.

That's a beautiful one.

Nice and smoky.

A velvety parfait of chicken livers.

This is very rich.

Shredded confit of duck mixed with some eschalot vinaigrette.

Some Jamon Iberico for good measure and maximum flavour.

A good dollop of mustard.

Cornichon and frisee dressed with vinaigrette.