Food and wine expert Mathieu Champrétavy travels through the French, Italian and Swiss Alps to explore local methods of making wine, cheeses, cured meats, honey, bread and spirits.
EPISODE 1
La Fontina and Beaufort
A taste-off between two famous cheeses: fontina and beaufort.
EPISODE 2
Prié Blanc and Rèze
Mathieu goes to vineyards that produce two of the region's crown jewels: Prié Blanc and Rèze.
EPISODE 3
Polenta and Corn
Mathieu heads to Piedmont to discover the key ingredient in polenta: corn.
EPISODE 4
Goat Cheese
Mathieu hops in his RePorter to explore the production of goat cheese.
EPISODE 5
Lard D'arnad and Dry Lard from Valais
A Nordic ski champion joins the table to discuss the characteristics of lard.
EPISODE 6
Donnas and Lessona
Visiting Piantagrossa farm and Proprietà Sperino to watch the wine-making process.
Gaël Truc
Mathieu Champrétavy
