French delicatessen

Near the La Manche, the Dinan region reveals itself between land and sea. From the mussels breeding on "bouchot", to the making of famous Breton cakes, not forgetting cider and seaweed, this area offers a rich palette of know-how and flavors.

Mustard production could have disappeared from the Dijon region. Fortunately, producers like Fabrice have managed to revive this emblematic product.

Let's visit Corsica, to meet Mathieu, a clementine grower, Antoine and Siham Orsoni, who introduce us to brocciu, a typical cheese of the region. And finally, to meet Marie Garrido, who explains the importance of preserving the wetlands of the incredible Island of Beauty.

Today, the cultivation of the button mushroom is no longer practiced in Paris, it's necessary to go to suburbs to observe these agaricaceae.

At the foot of the Pyrenees, close to the Spanish border, lies the plain of Roussillon. This immense garden is one of the main poles of the French fruit culture.

In Provence, many traditional and artisanal products contribute to the reputation of this region. The valley of Baux de Provence, in the south of France, is renowned for its production of oils and olives of unique taste and high quality. A pride for a small area, where the olive tree is king and where everyone contributes to the perpetuation of the tradition.