In the heart of the Haut-Doubs, Anne-Sophie and Arnaud Bourgeois make a liqueur with a demonic reputation: absinthe. Antoine Vernerey produces Comté, an age-old variety of AOC cheese. Geneviève Magnon excavates peat bogs for a veritable journey back in time.

In the region around Ribérac In the natural region centred on Ribérac, Nouvelle-Aquitaine, the dairy farmer Edwige Texier makes artisan ice cream. Angélique Lavilette opens the doors to Terre de Beaulieu, an agroecology estate in the Périgord.

Michelin-starred chef Guy Martin presents iconic products associated with France and provides an overview of the experts who work with them. An encounter with passionate food lovers without whom French cuisine would not be what it is today.

In Combe de Savoie we meet up with Patricia Communal, artisanal jam-maker. Raphaël Saint-Germain shares his passion for a sparkling wine: Cremant. In the heart of this natural region, we accompany Richard Cousin as he checks the nesting sites.

Émeric Deni shares his vision of responsible organic market-gardening, whilst the cereal-grower Aymeric Allusse develops his activity thanks to quinoa, a new crop with high added value. Meanwhile, Gwenaël Cordier talks to us.

The Sancerrois: an unspoilt micro-region on the banks of the Loire. Éric Louis welcomes us to his vineyards to share in his love of Sancerre wine, the Godon family let us in on the secrets of Crottin de Chavignol cheese, and we explore the Gargaude islands with Florence Delaroche.