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.

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.

In the heart of the Pays de la Loire region, Nicolas Joy, one of the fathers of biodynamic agriculture in France, welcomes us to his family wine estate. We meet Matthieu Perraud, one of the last-remaining Loire fishermen, and Florent Dupont, en enthusiastic grower of local wild plants.

Northern France, in the region around Artois, Franck Lesay raises goats, whilst Jean-Lin Lebrun grows apples and roses. Between an appreciation of historical heritage and a commitment to ecology, Bruno Delorez and Rmi Chimot take us climbing slag heaps and exploring the region's coalmining past.

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 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.