French delicatessen

A few kilometres from Mont-de-Marsan, in the heart of Landes, a centuries-old tradition continues: that of making "foie gras", a gourmand speciality made of the liver of a duck or goose. Registered in the French law as an integral part of the culinary and cultural heritage of the country, it is one of the jewels of French gastronomy, recognised throughout the world.

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.

Culinary programme, hosted by Michelin-starred chef Guy Martin, that presents iconic foods and ingredients that are associated with French cuisine - blackcurrants grown in Burgundy, mustard from the Dijon area, salt and edible succulent plants from the Guérande marshes, Banon cheese and spelt from the Forcalquier area of Provence, and the experts who work with each of them.

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

A "pearl" of the South-West of France, which is characteristic of its unique flavour and aroma, it's soft texture and an emblematic delicacy, is certainly the Agen prune. The dried plum offers gastronomy an impressive range of uses, and an never-ending source of inspiration, which do not escape Michelin-starred chef, Guy Martin.