1 00:00:02,000 --> 00:00:07,120 Six cooks, six countries, six incredible journeys. 2 00:00:10,400 --> 00:00:11,520 Agh! 3 00:00:11,720 --> 00:00:14,000 Stepping outside their comfort zones... 4 00:00:15,320 --> 00:00:18,000 It's not for the faint-hearted, for sure. 5 00:00:18,200 --> 00:00:20,880 ..our cooks will travel far and wide... 6 00:00:21,080 --> 00:00:23,160 Route 7 all the way. 7 00:00:23,360 --> 00:00:27,080 ..to find some of the most exciting food on the planet. 8 00:00:27,280 --> 00:00:28,600 If you're back in the UK, 9 00:00:28,800 --> 00:00:31,400 you get Tandoori chicken - nothing like this. 10 00:00:32,520 --> 00:00:35,360 It's beautiful. This is the best food I've had in Egypt. 11 00:00:35,560 --> 00:00:36,920 It's pure, it's got heritage, 12 00:00:37,120 --> 00:00:39,000 it's got love in it, you know? 13 00:00:39,200 --> 00:00:41,720 They'll go off the beaten track... 14 00:00:41,920 --> 00:00:44,440 Crocodile? Crocodile sausages? 15 00:00:44,640 --> 00:00:47,160 ..meeting extraordinary people... 16 00:00:48,400 --> 00:00:51,480 ..exploring ways of life unchanged for centuries. 17 00:00:51,680 --> 00:00:54,080 No electric blenders in the jungle. 18 00:00:54,280 --> 00:00:56,400 Have to do everything by hand. 19 00:00:57,840 --> 00:01:00,680 Take your life into your own hands, you're on the road now. 20 00:01:00,880 --> 00:01:01,840 As they travel, 21 00:01:02,040 --> 00:01:05,520 they'll see how the language of food transcends cultural differences... 22 00:01:05,720 --> 00:01:07,600 I've never huffed on a cheese before. 23 00:01:07,800 --> 00:01:09,880 ..and a world away from home. 24 00:01:10,080 --> 00:01:11,960 This is why I love Australia. 25 00:01:12,160 --> 00:01:14,680 There's no excuse for a bad pie in Australia. No. 26 00:01:14,880 --> 00:01:16,640 This is the beginning, where do we end? 27 00:01:16,840 --> 00:01:20,880 They'll learn lessons that could change the way we cook for ever. 28 00:01:21,080 --> 00:01:25,160 I've been cooking a barbecue wrongly all my life. 29 00:01:25,360 --> 00:01:26,240 Wow! 30 00:01:26,440 --> 00:01:32,640 This programme contains some scenes some viewers may find upsetting. 31 00:01:32,840 --> 00:01:36,560 This time, top chef Monica Galetti heads to France... 32 00:01:36,760 --> 00:01:38,960 How's that for a view to arrive to, huh? 33 00:01:39,160 --> 00:01:42,760 ..in search of the origins of the world-class produce 34 00:01:42,960 --> 00:01:44,400 she uses every day. 35 00:01:44,600 --> 00:01:47,320 That's exactly what goes around the Mont d'Or 36 00:01:47,520 --> 00:01:49,680 and gives it that unique flavour. 37 00:01:49,880 --> 00:01:52,380 She'll learn to live off the land... 38 00:01:52,580 --> 00:01:54,880 This is like a natural candy store. 39 00:01:55,080 --> 00:01:58,280 ..and from the romance to the reality... 40 00:01:58,480 --> 00:01:59,680 It's running for its life. 41 00:01:59,880 --> 00:02:02,640 ..she'll discover the incredible way of life 42 00:02:02,840 --> 00:02:04,480 at the heart of French cuisine. 43 00:02:04,680 --> 00:02:06,540 I could do a bit more of this. 44 00:02:06,740 --> 00:02:08,600 I think I need a bit more of this. 45 00:02:17,200 --> 00:02:18,600 Andy, when you get a minute, 46 00:02:18,800 --> 00:02:21,320 just get these on a tray and in the fridge, yeah? 47 00:02:21,520 --> 00:02:23,160 'This is me in a nutshell - 48 00:02:23,360 --> 00:02:26,480 'cooking haute cuisine in a high-end restaurant. 49 00:02:28,720 --> 00:02:31,880 'I moved here from New Zealand 15 years ago, 50 00:02:32,080 --> 00:02:33,760 'starting on the bottom rung 51 00:02:33,960 --> 00:02:36,840 'and working my way up to become senior sous chef. 52 00:02:38,120 --> 00:02:41,840 'This kitchen is my life and it's where I met my husband.' 53 00:02:42,040 --> 00:02:43,560 How many wines are they having? 54 00:02:43,760 --> 00:02:46,320 Six different wines. Six different? Yeah, two white... 55 00:02:46,520 --> 00:02:48,440 'David is the head sommelier here.' 56 00:02:48,640 --> 00:02:51,720 That's pretty much how much time we get together here. 57 00:02:51,920 --> 00:02:53,900 I won't see him until tomorrow morning again, 58 00:02:54,100 --> 00:02:56,080 because he's here most of the time, and I'll go, 59 00:02:56,280 --> 00:02:58,320 pick up our daughter in the evenings. 60 00:02:58,520 --> 00:02:59,720 That's the way it works. 61 00:03:01,520 --> 00:03:04,540 As a chef, especially when you're in a high-end restaurant, 62 00:03:04,740 --> 00:03:07,760 you're quite spoiled with the variety of amazing ingredients 63 00:03:07,960 --> 00:03:09,560 that are available to us. 64 00:03:09,760 --> 00:03:11,780 We get the best of the best here. 65 00:03:11,980 --> 00:03:13,770 You've never tried a Mont d'Or? 66 00:03:13,970 --> 00:03:15,760 All right. Today's your lucky day. 67 00:03:16,880 --> 00:03:19,600 'Working flat out, I've never had the chance to spend 68 00:03:19,800 --> 00:03:20,920 'time in the field 69 00:03:21,120 --> 00:03:24,200 'finding out how all this incredible produce is made. 70 00:03:27,000 --> 00:03:28,960 'But that's about to change.' 71 00:03:29,160 --> 00:03:32,840 To get out there and then to really be a part of the producers 72 00:03:33,040 --> 00:03:35,800 that are behind the scenes of these amazing ingredients 73 00:03:36,000 --> 00:03:37,680 that we get, and getting my hands dirty, 74 00:03:37,880 --> 00:03:40,560 I'm really looking forward to it and I'm really excited. 75 00:03:40,760 --> 00:03:42,200 Everyone runs away from me. 76 00:03:42,400 --> 00:03:46,160 'Backing me all the way is my friend and boss, Michel Roux Jr.' 77 00:03:46,360 --> 00:03:48,400 You ready for your trip? I'm always ready. 78 00:03:48,600 --> 00:03:52,240 We, here in the kitchen, are just looking at that very end product, 79 00:03:52,440 --> 00:03:56,080 but you're going to see the passion and respect that goes into it. 80 00:03:56,280 --> 00:03:59,160 'Although, he does seem to have an ulterior motive.' 81 00:03:59,360 --> 00:04:01,280 Promise to bring me back a piece of Comte 82 00:04:01,480 --> 00:04:03,320 and a bottle of wine to go with it. 83 00:04:03,520 --> 00:04:05,360 That's asking a bit much. 84 00:04:09,560 --> 00:04:13,320 'My journey to meet these world-class producers is taking me 85 00:04:13,520 --> 00:04:15,800 'to one of the least explored regions of France, 86 00:04:16,000 --> 00:04:17,320 'the Jura Mountains. 87 00:04:17,520 --> 00:04:20,320 'The mountains run along the French-Swiss border, 88 00:04:20,520 --> 00:04:25,040 'and the alpine way of life is influenced by both countries. 89 00:04:25,240 --> 00:04:29,120 'The people have a reputation for being self-sufficient 90 00:04:29,320 --> 00:04:30,880 'and fiercely independent. 91 00:04:31,080 --> 00:04:34,320 'This is where some of my favourite produce comes from, 92 00:04:34,520 --> 00:04:38,720 'particularly cheeses like Mont d'Or and the world-famous Comte. 93 00:04:42,880 --> 00:04:46,440 'There's also another connection that brings me to the area.' 94 00:04:46,640 --> 00:04:50,200 It's where my husband is from, he's grown up in this area, 95 00:04:50,400 --> 00:04:52,620 so we spend a lot of time coming back here 96 00:04:52,820 --> 00:04:54,840 but it's where we come back to recuperate, 97 00:04:55,040 --> 00:04:58,040 to recharge the batteries, you know, getting away from London life, 98 00:04:58,240 --> 00:04:59,440 so I'm really excited now 99 00:04:59,640 --> 00:05:02,560 that I've got this opportunity to really get in there 100 00:05:02,760 --> 00:05:05,280 and see what it's all about, finally. 101 00:05:13,520 --> 00:05:16,880 But before I head for the hills, I have a stop to make. 102 00:05:17,080 --> 00:05:19,560 I'd never be forgiven for not popping in 103 00:05:19,760 --> 00:05:21,480 to see my mother-in-law Betty 104 00:05:21,680 --> 00:05:23,400 at the lingerie shop she manages. 105 00:05:23,600 --> 00:05:25,160 Coucou! Bonjour! 106 00:06:09,400 --> 00:06:13,680 'Sitting around eating cake isn't going to make me more Jurassienne. 107 00:06:13,880 --> 00:06:15,880 'Time to pull on my gumboots 108 00:06:16,080 --> 00:06:18,080 'and head for the mountains. 109 00:06:20,080 --> 00:06:23,720 'It's autumn, and everywhere is a hive of activity 110 00:06:23,920 --> 00:06:28,080 'as communities hunker down for the harsh winter ahead. 111 00:06:31,320 --> 00:06:34,360 'My route takes me through wine country. 112 00:06:34,560 --> 00:06:36,200 'It's October, harvest time.' 113 00:06:38,040 --> 00:06:39,800 This is what it's all about. 114 00:06:41,080 --> 00:06:44,000 Ah, so lucky to be here, I've got to take a selfie 115 00:06:44,200 --> 00:06:46,000 just so I can wind up my husband. 116 00:06:51,560 --> 00:06:55,000 'The most famous wine in the Jura is called vin jaune 117 00:06:55,200 --> 00:06:56,640 'or yellow wine, 118 00:06:56,840 --> 00:07:00,440 'and it's beginning to make waves back in the UK. 119 00:07:00,640 --> 00:07:04,420 'I've got strict instructions not to come home empty-handed 120 00:07:04,620 --> 00:07:08,400 'so I'm stopping at my mother-in-law's favourite producer 121 00:07:08,600 --> 00:07:10,040 'to stock up.' 122 00:07:20,720 --> 00:07:24,720 'Vin jaune is made from the white Savagnin grape, 123 00:07:24,920 --> 00:07:28,880 'a key component of its Appellation d'Origine Controlee, or AOC. 124 00:07:32,000 --> 00:07:34,600 'As well as being a guarantee of quality, 125 00:07:34,800 --> 00:07:38,120 'the AOC is linked to the place where something is made 126 00:07:38,320 --> 00:07:41,640 'as it's believed that the terrain itself, or terroir, 127 00:07:41,840 --> 00:07:44,160 'gives a product its unique qualities. 128 00:07:45,520 --> 00:07:48,520 'Jean-Paul is kind enough to show me his cellar.' 129 00:07:48,720 --> 00:07:50,960 Wow, look at this. 130 00:07:51,160 --> 00:07:53,120 I've been to some cellars 131 00:07:53,320 --> 00:07:56,120 but they've all been quite modern, you know? 132 00:07:56,320 --> 00:07:58,480 They've all been kept up to date. 133 00:07:58,680 --> 00:08:00,760 This is his own personal cellar. 134 00:08:00,960 --> 00:08:02,840 You can look at how damp it is here, 135 00:08:03,040 --> 00:08:05,280 you know, the mould along the barrels... 136 00:08:05,480 --> 00:08:08,840 I feel quite honoured to be able to come in here. 137 00:08:09,040 --> 00:08:10,800 C'est magnifique ici. 138 00:08:11,000 --> 00:08:13,400 Ouais, il y a beaucoup d'araignees! 139 00:08:13,600 --> 00:08:14,960 Beaucoup d'araignees. 140 00:08:15,160 --> 00:08:17,720 Said, yeah, but there's a lot of spiders. 141 00:08:17,920 --> 00:08:19,640 II faut le travail aussi. 142 00:08:19,840 --> 00:08:21,840 And a lot of work. 143 00:08:22,040 --> 00:08:25,640 'Jean Paul wants to show me what makes vin jaune special - 144 00:08:25,840 --> 00:08:28,960 'a layer of yeast that forms naturally on the surface 145 00:08:29,160 --> 00:08:30,440 'while in the barrel. 146 00:08:30,640 --> 00:08:33,120 'This is what gives it its unique taste.' 147 00:08:50,240 --> 00:08:53,960 'This veil of yeast also gives the wine its distinctive appearance. 148 00:08:54,160 --> 00:08:55,600 Oui! Regardes les couleurs. 149 00:08:55,800 --> 00:08:58,920 Look at the colour of that beautiful vin jaune. 150 00:08:59,120 --> 00:09:01,440 That's where it gets its name from. 151 00:09:01,640 --> 00:09:04,960 It's yellow, golden wine, and the older it is, 152 00:09:05,160 --> 00:09:06,800 the more yellow in colour. 153 00:09:07,000 --> 00:09:11,940 This barrel that Jean-Paul has just drawn the wine from is from 2005 154 00:09:12,140 --> 00:09:17,080 so you can see the intensity and the beautiful golden colour in that. 155 00:09:17,280 --> 00:09:18,560 Mais sante. 156 00:09:18,760 --> 00:09:20,120 Sante. 157 00:09:24,640 --> 00:09:28,540 On tasting it, it's very smooth, very similar to a sherry. 158 00:09:28,740 --> 00:09:32,640 There's a strong earthiness that comes through the wine. 159 00:09:32,840 --> 00:09:34,680 It is, for me, an acquired taste 160 00:09:34,880 --> 00:09:38,300 because I am not from the region, but now that I'm used to 161 00:09:38,500 --> 00:09:41,920 drinking this, personally, I'd happily take the barrel. 162 00:09:52,120 --> 00:09:54,360 He'll let me take the barrel. 163 00:09:57,280 --> 00:10:01,080 'Jean Paul's approach epitomises what I am hoping to find here - 164 00:10:01,280 --> 00:10:03,680 'a care and attention in everything he does 165 00:10:03,880 --> 00:10:05,480 'and a real connection to the land, 166 00:10:05,680 --> 00:10:08,440 'the idea of "terroir" brought to life.' 167 00:10:31,120 --> 00:10:33,440 'This peak is Mont d'Or. 168 00:10:33,640 --> 00:10:37,560 'It defines both the landscape and the produce that comes from here. 169 00:10:41,320 --> 00:10:42,960 'It's dairy country. 170 00:10:43,160 --> 00:10:46,160 'There are cows everywhere and their milk is used, 171 00:10:46,360 --> 00:10:50,880 'almost exclusively, to make cheese, including some of my favourites. 172 00:10:54,960 --> 00:10:56,400 'It's mid-October. 173 00:10:56,600 --> 00:10:59,400 'Freezing temperatures and snow are just around the corner, 174 00:10:59,600 --> 00:11:02,400 'so the cattle are brought down from the mountain pastures 175 00:11:02,600 --> 00:11:04,840 'to spend the winter in barns.' 176 00:11:06,640 --> 00:11:10,320 'At this time of year, people from all over the area come together 177 00:11:10,520 --> 00:11:14,200 'to celebrate their farming heritage at a festival called a "comice". 178 00:11:16,440 --> 00:11:18,400 'There's one happening tomorrow 179 00:11:18,600 --> 00:11:21,600 'and preparations appear to be in full swing.' 180 00:11:24,640 --> 00:11:28,240 Lots of Christmas trees with decorations on them. 181 00:11:29,800 --> 00:11:31,320 They're everywhere. 182 00:11:33,120 --> 00:11:35,840 'Nearly half of the working population up here 183 00:11:36,040 --> 00:11:38,000 'is employed in the dairy industry 184 00:11:38,200 --> 00:11:41,920 'and most villages have their own specialist cheese shop.' 185 00:11:42,120 --> 00:11:44,480 That is a big cheese. 186 00:11:46,580 --> 00:11:48,080 Combien le kilo? 187 00:11:48,280 --> 00:11:51,200 Trente-cinq a quarante. Trente-cinq a quarante. 188 00:11:51,400 --> 00:11:53,760 This wheel that you can see here, 189 00:11:53,960 --> 00:11:56,120 it's about 35 to 40 kilos of Comte. 190 00:11:56,320 --> 00:11:59,800 I think Michel would have a hard time getting through that, 191 00:12:00,000 --> 00:12:02,000 if I was to take him a piece. 192 00:12:03,900 --> 00:12:05,200 Merci. 193 00:12:05,400 --> 00:12:08,280 'Sylvie's pulling out the region's big guns for me to taste, 194 00:12:08,480 --> 00:12:11,360 'starting with the world-famous Comte. 195 00:12:11,560 --> 00:12:15,560 'Like some wines, Comte has Appellation d'Origine Controlee, 196 00:12:15,760 --> 00:12:17,760 'or AOC, status, which requires 197 00:12:17,960 --> 00:12:22,160 'the cheese to be aged in a cold cellar for up to two years.' 198 00:12:22,360 --> 00:12:24,400 Ah. Voila! 199 00:12:27,160 --> 00:12:28,320 Mmm. 200 00:12:31,920 --> 00:12:34,000 Delicieux. C'est bien. 201 00:12:34,200 --> 00:12:38,200 Anything less than 15 months is a sort of, to them, you know, 202 00:12:38,400 --> 00:12:39,560 not a good quality. 203 00:12:39,760 --> 00:12:43,020 It's still very good but you find the children like it more, 204 00:12:43,220 --> 00:12:46,480 because it gets quite salty, the older the Comte becomes. 205 00:12:46,680 --> 00:12:49,440 You get these salt crystals forming in there, 206 00:12:49,640 --> 00:12:50,760 which, personally, I love. 207 00:12:50,960 --> 00:12:54,760 In the UK, what I would find sort of quite similar in comparison to this 208 00:12:54,960 --> 00:12:56,520 is an aged Cheddar. 209 00:12:58,080 --> 00:13:01,200 'Next, is a Morbier, another AOC cheese.' 210 00:13:04,520 --> 00:13:07,360 'The Morbier is a semi-hard cheese. 211 00:13:07,560 --> 00:13:11,200 'Unlike the Comte, it's not as hard, it's much softer.' 212 00:13:11,400 --> 00:13:14,560 But this one has got such a soft texture, 213 00:13:14,760 --> 00:13:16,900 it's got a lot of flavour. 214 00:13:17,100 --> 00:13:19,240 'Finally, a Bleu de Gex.' 215 00:13:22,000 --> 00:13:24,400 It is quite strong. For some... 216 00:13:24,600 --> 00:13:26,560 If some people are not used to blue cheese, 217 00:13:26,760 --> 00:13:28,560 they might find this a strong one. 218 00:13:28,760 --> 00:13:32,400 Personally, I love it. I would compare it to a good Stilton, 219 00:13:32,600 --> 00:13:34,520 wonderful Stilton. 220 00:13:37,880 --> 00:13:40,640 I'm quite offended that she doesn't know what Stilton is. 221 00:13:58,680 --> 00:14:02,800 'Sylvie's told me that these three cheeses have one thing in common. 222 00:14:04,160 --> 00:14:07,160 'They were all made from the milk of one type of cow. 223 00:14:08,320 --> 00:14:10,500 'This is the Montbeliarde, 224 00:14:10,700 --> 00:14:12,680 'a cow first bred in this area 225 00:14:12,880 --> 00:14:15,720 'and perfectly equipped to live in the mountains. 226 00:14:15,920 --> 00:14:19,760 'It's thanks to this animal that the community makes a living. 227 00:14:19,960 --> 00:14:23,360 'Tomorrow's festival will pay homage to this breed. 228 00:14:25,000 --> 00:14:29,000 'And it'll be the perfect way for me to explore the way of life up here. 229 00:14:37,320 --> 00:14:42,000 'It's 5.30am on Julien Letoublon's dairy farm and it's freezing.' 230 00:14:43,280 --> 00:14:44,480 Bonjour. 231 00:14:44,680 --> 00:14:48,720 'All hands are on deck, with friends and family helping him 232 00:14:48,920 --> 00:14:50,840 'prepare for today's comice. 233 00:14:52,360 --> 00:14:55,720 'But Julien is up to elbows elsewhere.' 234 00:14:59,400 --> 00:15:01,240 'He's a tenth-generation farmer 235 00:15:01,440 --> 00:15:05,400 'who has lived and breathed Montbeliarde cows his entire life.' 236 00:15:10,680 --> 00:15:12,240 That's so beautiful. 237 00:15:12,440 --> 00:15:15,760 Oh, my gosh. I've never seen anything like that. 238 00:15:15,960 --> 00:15:17,440 'Claire Guyon is a cow osteopath 239 00:15:17,640 --> 00:15:20,440 'and knows the Montbeliarde breed well.' 240 00:15:20,640 --> 00:15:24,920 In the winter here, we get one metre of snow, so they have to stay inside 241 00:15:25,120 --> 00:15:27,280 and you give them hay. 242 00:15:27,480 --> 00:15:30,920 Cheese made in winter or cheese made in summer is different, 243 00:15:31,120 --> 00:15:34,200 definitely, You can taste it on the cheese. Yeah. 244 00:15:34,400 --> 00:15:37,280 'Julien's herd is small enough for him to know 245 00:15:37,480 --> 00:15:41,160 'each animal as an individual, as well as their family trees. 246 00:15:43,280 --> 00:15:46,160 'There's nothing like milk straight from the farm. 247 00:15:46,360 --> 00:15:48,800 'But this milk's not normally for drinking. 248 00:15:49,000 --> 00:15:51,320 'It's used exclusively to make Comte.' 249 00:15:56,320 --> 00:15:58,040 Oh, that's amazing. 250 00:16:01,640 --> 00:16:05,560 So creamy, so delicious, yeah? Oh, my goodness. 251 00:16:07,040 --> 00:16:11,080 'Julien is taking 14 of his best dairy cows down to the festival. 252 00:16:12,200 --> 00:16:14,840 'The main event will be a beauty contest, 253 00:16:15,040 --> 00:16:16,440 'a sort of Crufts for cows, 254 00:16:16,640 --> 00:16:19,320 'where prizes are given for the best examples 255 00:16:19,520 --> 00:16:21,000 'of the Montbeliarde breed.' 256 00:16:27,720 --> 00:16:30,680 'Down at the festival site, some other farmers have the drop on us 257 00:16:30,880 --> 00:16:33,440 'and have already started scrubbing up their cows. 258 00:16:33,640 --> 00:16:37,280 'It's just another sign of the dedication these people have.' 259 00:16:39,360 --> 00:16:41,960 Absolutely incredible, the amount of people 260 00:16:42,160 --> 00:16:44,200 that have turned up before sunrise 261 00:16:44,400 --> 00:16:49,400 to help their friends and family to get all the cows prepared. 262 00:16:49,600 --> 00:16:52,020 'Julien has put Claire and I in charge 263 00:16:52,220 --> 00:16:54,640 'of washing down his prize cow, Radine.' 264 00:16:55,840 --> 00:16:57,840 So you go and you wash everything, 265 00:16:58,040 --> 00:17:01,040 so you start in the front, you have to do the legs. 266 00:17:01,240 --> 00:17:04,240 Well, it's one way to keep warm, at least. Yep. 267 00:17:04,440 --> 00:17:05,720 He's very brave. 268 00:17:05,920 --> 00:17:08,440 I wouldn't go up that close to the back end. 269 00:17:16,680 --> 00:17:19,200 'The final touch is a good-luck charm.' 270 00:17:27,960 --> 00:17:33,320 This particular bell is one Julien bought for his daughter's baptism. 271 00:17:33,520 --> 00:17:36,680 We normally buy, like, a spoon or something, 272 00:17:36,880 --> 00:17:39,680 his daughter gets a big, massive bell 273 00:17:39,880 --> 00:17:44,040 and it's going on our cow for today's competition. 274 00:17:46,760 --> 00:17:50,440 'So, what does it take to be crowned a cow beauty queen?' 275 00:17:51,760 --> 00:17:53,720 Usually, they judge the back, 276 00:17:53,920 --> 00:17:57,920 like they have to be strong and, like, flat back 277 00:17:58,120 --> 00:18:02,120 and then you judge, as well, a lot about the pelvis. 278 00:18:02,320 --> 00:18:04,600 It has to be really large. 279 00:18:04,800 --> 00:18:08,440 You can see all of them are like really large pelvis. 280 00:18:08,640 --> 00:18:12,280 Right, so it's very important having a big bootie? Yep. 281 00:18:12,480 --> 00:18:13,600 Yeah. 282 00:18:13,800 --> 00:18:16,940 Definitely bigger than that one. Yeah. 283 00:18:17,140 --> 00:18:20,080 And then they judge the teats, as well. 284 00:18:20,280 --> 00:18:23,660 Like, to be the four of them going down. Yeah. 285 00:18:23,860 --> 00:18:27,240 Very natural-looking teats, not...not deformed. 286 00:18:27,440 --> 00:18:29,520 This is a very awkward conversation. 287 00:18:31,880 --> 00:18:35,680 Yeah, like, useful to put the milking machine... 288 00:18:35,880 --> 00:18:40,320 Yeah, to attach the milking machine to it. That's really important. 289 00:18:42,320 --> 00:18:45,480 'I can feel the excitement building across the showground 290 00:18:45,680 --> 00:18:49,720 'and I've been told the preparations for the comice take eight months.' 291 00:18:49,920 --> 00:18:54,400 The comice is, like, a really festive day and everyone is, like, 292 00:18:54,600 --> 00:18:57,400 yes, we're going to go with all the farmers, 293 00:18:57,600 --> 00:18:59,280 it's a free day for all of us, 294 00:18:59,480 --> 00:19:02,040 showing our cows, having fun together. 295 00:19:03,080 --> 00:19:04,480 'But this is France, 296 00:19:04,680 --> 00:19:08,640 'so nothing can begin until everyone has had a sit-down meal.' 297 00:19:17,640 --> 00:19:20,960 What a great way to start the morning, with a hot soup. 298 00:19:21,160 --> 00:19:23,360 In here was chestnuts and bacon 299 00:19:23,560 --> 00:19:27,200 and they've poured a hot creamy pumpkin soup on top. 300 00:19:27,400 --> 00:19:29,720 It smells delicious. 301 00:19:33,800 --> 00:19:36,280 Hmm, and my baguette of course. 302 00:19:36,480 --> 00:19:38,600 My cheese. 303 00:19:38,800 --> 00:19:42,680 And let's not forget...my wine. 304 00:19:44,440 --> 00:19:46,880 Normal breakfast at this time. 305 00:19:47,080 --> 00:19:48,600 Sante. 306 00:19:50,600 --> 00:19:53,440 'With everyone filled for the day ahead, 307 00:19:53,640 --> 00:19:56,480 'the serious business of judging can begin. 308 00:20:04,400 --> 00:20:06,960 'Radine sails through to her group final, 309 00:20:07,160 --> 00:20:11,520 'and Julien's father takes over to parade her around the ring.' 310 00:20:11,720 --> 00:20:16,360 Because it was him who got Radine when she was first-born. 311 00:20:16,560 --> 00:20:18,120 So you can see the excitement 312 00:20:18,320 --> 00:20:21,640 they're so proud, that, you know, it's their animal. 313 00:20:21,840 --> 00:20:23,960 So they've made the first selection 314 00:20:24,160 --> 00:20:26,080 so it's really exciting for us 315 00:20:26,280 --> 00:20:28,600 to have our cow inside this already. 316 00:20:28,800 --> 00:20:31,960 OK. In that, they're going to make another selection 317 00:20:32,160 --> 00:20:34,320 and put them all next to each other, 318 00:20:34,520 --> 00:20:35,840 from the best to the worst. 319 00:20:36,040 --> 00:20:38,800 They have to make rings and sometimes stop, 320 00:20:39,000 --> 00:20:40,360 that they can see their teats. 321 00:20:40,560 --> 00:20:43,280 So they're just looking at all of them as they walk 322 00:20:43,480 --> 00:20:45,400 and still judging now? Yeah. 323 00:20:49,200 --> 00:20:51,840 Well, we've made it down to the final three, 324 00:20:52,040 --> 00:20:55,600 and Claire and I think it's all due to our hard work 325 00:20:55,800 --> 00:20:58,640 of cleaning Radine up this morning. 326 00:21:01,000 --> 00:21:02,560 'After much rumination, 327 00:21:02,760 --> 00:21:06,680 'Radine gets third prize - not bad for a 15-year-old. 328 00:21:15,240 --> 00:21:18,200 'This comice will be the last chance for villagers 329 00:21:18,400 --> 00:21:21,040 'to come together before the winter 330 00:21:21,240 --> 00:21:25,720 'and, of course, a local speciality is on the lunch menu. 331 00:21:25,920 --> 00:21:28,920 'Much like tartiflette that you find in the Alps, 332 00:21:29,120 --> 00:21:32,640 'local chef Michel is making Morbiflette, 333 00:21:32,840 --> 00:21:35,000 'a dish made with Morbier cheese.' 334 00:21:55,080 --> 00:21:58,680 'He's kicking off his third batch of the day, 335 00:21:58,880 --> 00:22:02,160 'and we're already under pressure as front of house have run out. 336 00:22:04,000 --> 00:22:06,000 'With 500 people to cook for, 337 00:22:06,200 --> 00:22:09,800 'this is a world away from the haute cuisine I'm used to.' 338 00:22:10,000 --> 00:22:13,580 Wow! Normally, everything is prepared in containers, 339 00:22:13,780 --> 00:22:17,360 but we would not cook in one big batch in one go. 340 00:22:17,560 --> 00:22:19,000 This is impressive. 341 00:22:19,200 --> 00:22:21,040 'First, onions and bacon.' 342 00:22:21,240 --> 00:22:22,760 So, we're just cooking it down, 343 00:22:22,960 --> 00:22:28,200 sweating it down with the bacon, until the onions are translucent. 344 00:22:29,600 --> 00:22:33,880 Now we're adding 16 kilos of potatoes. 345 00:22:35,120 --> 00:22:37,520 'In goes some white wine and cream, 346 00:22:37,720 --> 00:22:42,160 'and it's seasoned with nutmeg and herbes de Provence.' 347 00:22:42,360 --> 00:22:46,520 And then, of course, the Morbier, where it gets its name from, 348 00:22:46,720 --> 00:22:48,680 the cheese that he's adding in now. 349 00:22:50,720 --> 00:22:54,560 'Michel seems to be feeling the pressure. I know what that's like!' 350 00:23:05,960 --> 00:23:07,520 Excuse me. Pardon. Merci. 351 00:23:07,720 --> 00:23:10,640 'The production line has ground to a halt 352 00:23:10,840 --> 00:23:14,720 'and not a moment too soon, the Morbiflette is ready.' 353 00:23:14,920 --> 00:23:17,480 It's pretty quick. 60 portions in, what, 354 00:23:17,680 --> 00:23:21,120 under 20 minutes, cooking that much, it's not bad going. 355 00:23:22,520 --> 00:23:23,960 OK. OK? 356 00:23:28,880 --> 00:23:30,800 Merci. Et voila. 357 00:23:34,600 --> 00:23:36,600 Place avec vous, madam? 358 00:23:36,800 --> 00:23:38,440 Merci. 359 00:23:45,800 --> 00:23:48,200 Isn't it a great thing to do in winter, 360 00:23:48,400 --> 00:23:50,760 coming home from work, you know, knock that together 361 00:23:50,960 --> 00:23:53,240 and sit down as a family and have it as a meal? 362 00:23:53,440 --> 00:23:54,920 It is absolutely delicious. 363 00:23:55,120 --> 00:23:57,720 The Morbier melted through, the bacon. 364 00:23:57,920 --> 00:24:00,920 The two lovely ladies have said it's absolutely delicious, 365 00:24:01,120 --> 00:24:04,960 but they said that the sausage, however, is too hard. 366 00:24:05,160 --> 00:24:08,160 Luckily, I didn't cook that. 367 00:24:15,560 --> 00:24:19,480 'Today, has given me a privileged glimpse inside a rural community, 368 00:24:19,680 --> 00:24:22,320 'a world away from my life in London. 369 00:24:23,960 --> 00:24:27,600 'The farmers here are totally dedicated to producing milk 370 00:24:27,800 --> 00:24:29,880 'for a whole range of AOC cheeses. 371 00:24:30,080 --> 00:24:32,840 'This isn't a job, it's a way of life. 372 00:24:37,960 --> 00:24:41,480 'For Julien, there's one last tradition of the day - 373 00:24:41,680 --> 00:24:44,640 'a fondue to thank everyone who's helped out. 374 00:24:46,800 --> 00:24:50,160 'There are different recipes for this all over France 375 00:24:50,360 --> 00:24:53,320 'but for Julien's family, it's simple - 376 00:24:53,520 --> 00:24:57,160 'garlic, local wine and, of course, lots of Comte. 377 00:25:04,840 --> 00:25:06,040 Non! 378 00:25:06,240 --> 00:25:10,080 Knowing the French, there'll be a cheese course after this as well. 379 00:25:11,720 --> 00:25:14,600 'This is a very special meal for everyone here 380 00:25:14,800 --> 00:25:17,440 'and not just because of the comice.' 381 00:25:17,640 --> 00:25:20,080 It's the end of summer, coming to autumn, 382 00:25:20,280 --> 00:25:23,040 and it's very rare for them to then have the opportunity 383 00:25:23,240 --> 00:25:24,800 to get together in the winter. 384 00:25:25,000 --> 00:25:26,520 All the snow won't be very far away 385 00:25:26,720 --> 00:25:27,960 and it's a hard time for them. 386 00:25:28,160 --> 00:25:29,840 He doesn't want to think about that, 387 00:25:30,040 --> 00:25:32,360 he wants to have everyone here together now, 388 00:25:32,560 --> 00:25:34,000 while they can, to celebrate. 389 00:25:50,960 --> 00:25:55,560 'The coming of winter is when most things around here shut down 390 00:25:56,600 --> 00:25:59,960 '..but it's also when one of my favourite cheeses 391 00:26:00,160 --> 00:26:02,640 'starts being produced - Mont d'Or. 392 00:26:04,520 --> 00:26:07,440 'Unlike Comte, Mont d'Or is a seasonal cheese 393 00:26:07,640 --> 00:26:10,560 'made when the cows are kept inside and fed on hay. 394 00:26:12,120 --> 00:26:15,160 'It has an unmistakable taste of the alpine forest 395 00:26:15,360 --> 00:26:19,200 'that comes from a thin strap of wood wrapped around the cheese. 396 00:26:22,520 --> 00:26:26,320 'But the strap can't be made from any old wood, 397 00:26:26,520 --> 00:26:28,480 'it HAS to be spruce. 398 00:26:30,160 --> 00:26:32,320 'The straps are called sangles...' 399 00:26:32,520 --> 00:26:33,160 Bonjour. 400 00:26:33,360 --> 00:26:35,040 Bonjour. Bonjour. 401 00:26:35,240 --> 00:26:38,200 '..and the people who make them are known as sangliers.' 402 00:26:38,400 --> 00:26:39,960 Enchante. Je suis Monica. Enchante. 403 00:26:44,360 --> 00:26:46,240 'I've eaten Mont d'Or for years 404 00:26:46,440 --> 00:26:48,720 'without giving a second thought to the people 405 00:26:48,920 --> 00:26:51,880 'who produce the wooden straps that make it so special.' 406 00:26:54,520 --> 00:26:56,560 It can be minus seven 407 00:26:56,760 --> 00:26:59,640 and he's out there stripping this tree down in the winter. 408 00:26:59,840 --> 00:27:01,760 There can be snow and everything as well, 409 00:27:01,960 --> 00:27:03,840 and he's doing it all year long. 410 00:27:04,040 --> 00:27:05,600 That's some hard going. 411 00:27:05,800 --> 00:27:07,360 On y va? On y va. 412 00:27:07,560 --> 00:27:11,360 'Yvan is one of around 50 sangliers left in the region, 413 00:27:11,560 --> 00:27:15,120 'and one of the few who will carry on through the coming winter. 414 00:27:17,080 --> 00:27:20,120 'Yvan works alongside woodcutters like Guillaume, 415 00:27:20,320 --> 00:27:23,840 'who lets him to cut straps from spruce trees he's felled. 416 00:27:33,400 --> 00:27:38,680 'No money changes hands, but Yvan makes sure they are rewarded. 417 00:27:59,200 --> 00:28:02,960 'While the fire burns down, Yvan gets to work, 418 00:28:03,160 --> 00:28:04,360 'slicing off the bark. 419 00:28:04,560 --> 00:28:07,760 'This reveals a layer of the trunk called phloem, 420 00:28:07,960 --> 00:28:10,520 'the part of the tree that transports sap. 421 00:28:13,400 --> 00:28:16,560 'A special tool called a spoon is used to cut the straps. 422 00:28:23,240 --> 00:28:26,360 'Yvan can cut 300 perfect straps an hour. 423 00:28:29,200 --> 00:28:31,040 'My turn now.' 424 00:28:40,240 --> 00:28:42,160 Not bad? 425 00:28:44,120 --> 00:28:48,560 And there we have it, that's exactly what goes around the Mont d'Or 426 00:28:48,760 --> 00:28:53,120 and gives it that special, unique flavour to the cheese. 427 00:28:55,640 --> 00:28:59,280 'Several things about Mont d'Or are regulated under its AOC, 428 00:28:59,480 --> 00:29:02,160 'such as where the cheese can be produced. 429 00:29:02,360 --> 00:29:05,920 'This protects the cheese-makers from outside competition, 430 00:29:06,120 --> 00:29:08,720 'but the spruce straps can come from anywhere, 431 00:29:08,920 --> 00:29:11,520 'leaving the local sangliers exposed.' 432 00:29:25,520 --> 00:29:27,120 OK. 433 00:29:31,440 --> 00:29:34,280 'Without the protection provided by AOC status, 434 00:29:34,480 --> 00:29:37,320 'this ancient profession could die out here.' 435 00:29:58,080 --> 00:30:02,560 We've got quite an impressive cook amongst us here, huh? 436 00:30:06,440 --> 00:30:11,280 Before this, Yvan has marinaded the venison in herbes de Provence, 437 00:30:11,480 --> 00:30:13,760 the olive oil and mustard. 438 00:30:13,960 --> 00:30:18,000 I love this. I've never injected meat like the way he's doing it. 439 00:30:22,400 --> 00:30:25,100 'This is exactly the kind of uncomplicated food 440 00:30:25,300 --> 00:30:28,000 'I was hoping to find in the mountains here.' 441 00:30:30,440 --> 00:30:33,480 Do you think they'd let me do this in Hyde Park? 442 00:30:33,680 --> 00:30:36,720 Bon appetit. Bon app, merci. Oui, bon appetit. 443 00:30:36,920 --> 00:30:37,960 That is just delicious. 444 00:30:38,160 --> 00:30:41,600 You know, that cognac he's injected in there, 445 00:30:41,800 --> 00:30:44,060 it's got such a fresh hit in there 446 00:30:44,260 --> 00:30:46,320 and it's not like when you deglaze 447 00:30:46,520 --> 00:30:49,440 or pour a sauce into a pan and then the alcohol evaporates. 448 00:30:49,640 --> 00:30:52,280 It's actually in the meat, you can taste it, 449 00:30:52,480 --> 00:30:55,720 and his marinade, you can taste the mustard on this 450 00:30:55,920 --> 00:30:58,080 and it's really well seasoned, you know? 451 00:30:58,280 --> 00:30:59,880 The salt that comes through this. 452 00:31:00,080 --> 00:31:01,240 Absolutely delicious. 453 00:31:01,440 --> 00:31:04,520 No better way to have this than, you know, on a barbecue 454 00:31:04,720 --> 00:31:05,920 out in nowhere. 455 00:31:06,120 --> 00:31:09,960 Actually, I'd like to insist that I only eat my meat like this. 456 00:31:15,320 --> 00:31:19,160 Any young chef that needs to really get in touch with what they do, 457 00:31:19,360 --> 00:31:21,240 this is where it begins. 458 00:31:24,480 --> 00:31:26,840 To discover what the produce is about, 459 00:31:27,040 --> 00:31:28,360 where it comes from, 460 00:31:28,560 --> 00:31:30,360 I'm surrounded by it, you know? 461 00:31:30,560 --> 00:31:31,980 What we're eating, 462 00:31:32,180 --> 00:31:33,600 to meet the suppliers, 463 00:31:33,800 --> 00:31:35,000 the artisans, 464 00:31:35,200 --> 00:31:40,400 to see the craftsmen in their surroundings at their best. 465 00:31:41,640 --> 00:31:44,080 They're very humbling people to be amongst. 466 00:31:44,280 --> 00:31:47,240 As to the reality of being at the other end of cooking 467 00:31:47,440 --> 00:31:51,760 these high-end products, serving it in high-end restaurants, 468 00:31:51,960 --> 00:31:53,920 it is right here, this is it. 469 00:31:55,760 --> 00:31:58,440 'After seeing the dedication of the sangliers 470 00:31:58,640 --> 00:32:00,440 'and passion of the milk producers, 471 00:32:00,640 --> 00:32:03,000 'I want to know how these elements come together 472 00:32:03,200 --> 00:32:05,440 'to make the finished Mont d'Or.' 473 00:32:15,920 --> 00:32:18,640 Looks like they won a few prizes, huh? 474 00:32:20,960 --> 00:32:25,960 'This is Henri Mamet, who works on a family run dairy farm.' 475 00:32:33,000 --> 00:32:36,700 'Every morning, his parents and sister milk the family cows. 476 00:32:36,900 --> 00:32:40,490 'I've arrived just at the point when the milk has solidified 477 00:32:40,690 --> 00:32:44,280 'and is being separated into the solid curds and liquid whey. 478 00:32:49,920 --> 00:32:52,200 'He's a true artisan cheese-maker, 479 00:32:52,400 --> 00:32:55,400 'which involves keeping a keen eye on the weather.' 480 00:33:06,040 --> 00:33:07,880 D'accord. D'accord. 481 00:33:14,960 --> 00:33:17,560 You know, there's no rush in his work here. 482 00:33:17,760 --> 00:33:19,240 Everything is on sight - 483 00:33:19,440 --> 00:33:23,280 he's touching and he's feeling the cheese. 484 00:33:23,480 --> 00:33:27,320 You know, there's no carelessness here. 485 00:33:46,680 --> 00:33:51,320 For me, I can relate exactly to how Henri feels, you know? 486 00:33:51,520 --> 00:33:55,720 It's that drive to create something and then sell it on 487 00:33:55,920 --> 00:34:00,120 or to give people the pleasure of what you've made. 488 00:34:03,320 --> 00:34:06,880 'Henri's years of experience build up to one moment each day...' 489 00:34:10,000 --> 00:34:13,640 '..knowing the exact point when the curds are ready to make Mont d'Or.' 490 00:34:18,080 --> 00:34:20,480 Very soft, jelly like, 491 00:34:20,680 --> 00:34:24,480 and it tastes like a very fragile, very light yoghurt. 492 00:34:24,680 --> 00:34:28,720 It's now into the mould and it's draining off. 493 00:34:30,680 --> 00:34:33,320 'The curds rest in the moulds for a couple of hours, 494 00:34:33,520 --> 00:34:36,840 'allowing the whey to drain off and the cheese to compress, 495 00:34:37,040 --> 00:34:40,320 'after which they're wrapped in the spruce straps.' 496 00:34:43,200 --> 00:34:44,840 You know, the passion, the drive 497 00:34:45,040 --> 00:34:47,320 that gets these people up in the morning, 498 00:34:47,520 --> 00:34:52,080 for me, it...it's amazing. I'm in awe, in absolute awe, 499 00:34:52,280 --> 00:34:55,240 and the chapeau, a hat off to them. 500 00:34:55,440 --> 00:34:56,960 Merci. 501 00:34:57,160 --> 00:34:59,200 Entrez, Monica. 502 00:34:59,400 --> 00:35:03,240 'Tasting the first Mont d'Or of the year is always a special moment. 503 00:35:03,440 --> 00:35:05,480 'Henri's mother has one of their first 504 00:35:05,680 --> 00:35:07,720 'batches of the season for me to try.' 505 00:35:07,920 --> 00:35:09,200 Bonjour. Ca va? 506 00:35:09,400 --> 00:35:12,640 Papa. Papa? Je suis Monica. 507 00:35:12,840 --> 00:35:13,880 Bonjour, Monica. 508 00:35:14,080 --> 00:35:16,880 'Around here, wherever there's cheese, 509 00:35:17,080 --> 00:35:18,800 'there's going to be wine.' 510 00:35:19,000 --> 00:35:24,720 You can see the curves and the ruffles through the Mont d'Or, 511 00:35:24,920 --> 00:35:30,920 and they say it's meant to symbolise or emulate the mountains around us. 512 00:35:40,680 --> 00:35:42,800 It's very early in the season 513 00:35:43,000 --> 00:35:45,440 and it's very clear because it's much lighter. 514 00:35:45,640 --> 00:35:47,500 Yes, it's very creamy still, 515 00:35:47,700 --> 00:35:49,360 but the taste is very light. 516 00:35:49,560 --> 00:35:51,880 It hasn't got that sort of richness 517 00:35:52,080 --> 00:35:54,840 and the strong woody taste coming through yet. 518 00:35:55,040 --> 00:35:56,280 It's absolutely delicious, 519 00:35:56,480 --> 00:35:58,560 but I think, come the Christmas period, 520 00:35:58,760 --> 00:36:00,640 this is going to be at its best. 521 00:36:00,840 --> 00:36:02,640 Sante! Sante. 522 00:36:02,840 --> 00:36:05,040 Merci a toi. Sante. 523 00:36:08,720 --> 00:36:11,120 'At the restaurant, I cook a lot of meat 524 00:36:11,320 --> 00:36:15,880 'and always look forward to autumn when the game season kicks in 525 00:36:16,080 --> 00:36:17,960 'but I think that if you eat meat, 526 00:36:18,160 --> 00:36:20,840 'you've got to face up to where it comes from. 527 00:36:22,240 --> 00:36:24,800 'Hunting is part of everyday life here 528 00:36:25,000 --> 00:36:26,600 'and before I left, Chef Michel 529 00:36:26,800 --> 00:36:29,700 'said that this is something I should experience, 530 00:36:29,900 --> 00:36:32,800 'so I'm taking his advice and going on a boar hunt.' 531 00:36:34,960 --> 00:36:39,100 I'm a bit anxious to see what happens when it's being caught 532 00:36:39,300 --> 00:36:43,440 and that, I don't know what my reaction would be to that. 533 00:36:43,640 --> 00:36:46,060 For me, I'd pretty much give anything a go 534 00:36:46,260 --> 00:36:48,680 and then I decide whether I'd do it again. 535 00:36:51,040 --> 00:36:53,480 Bonjour. Bonjour, Monica. Vous allez bien? 536 00:36:53,680 --> 00:36:54,520 Oui, super. 537 00:36:54,720 --> 00:36:57,280 'Francois Dole is master of the hunt. 538 00:36:57,480 --> 00:37:00,600 'His family have been breeding hunting dogs for three generations 539 00:37:00,800 --> 00:37:02,920 'and a key part of his enterprise here 540 00:37:03,120 --> 00:37:04,840 'involves raising their own boars. 541 00:37:05,040 --> 00:37:08,640 'These are released into a large but enclosed area 542 00:37:08,840 --> 00:37:12,680 'so the dogs can be trained to pick up a scent and track the boar. 543 00:37:12,880 --> 00:37:16,560 'This way, there's no impact on the wild population.' 544 00:37:22,320 --> 00:37:26,080 'People from all walks of life bring their dogs here. 545 00:37:26,280 --> 00:37:29,760 'Today, there's a butcher, some farmers and a builder. 546 00:37:29,960 --> 00:37:33,440 'Francois' sister-in-law Marion also hunts regularly.' 547 00:37:35,200 --> 00:37:38,880 I wasn't expecting to see any women here, just a lot of the men. 548 00:37:39,080 --> 00:37:40,920 Obviously, majority are men here. 549 00:37:41,120 --> 00:37:44,060 What's the ratio of women that do hunting now? 550 00:37:44,260 --> 00:37:47,000 In this department there is 8,000 this year, 551 00:37:47,200 --> 00:37:51,000 8,000 persons asking for the licence, and 600 are women. 552 00:37:51,200 --> 00:37:53,480 Wow. So each year it's more and more. 553 00:37:53,680 --> 00:37:56,200 The women they're hunting as well with dogs, like this, 554 00:37:56,400 --> 00:37:58,880 with guns or they are doing the chasse a courre, 555 00:37:59,080 --> 00:38:01,240 so with horses, bicycle - all depends. 556 00:38:01,440 --> 00:38:03,600 Usually, there is a lot of women practising this 557 00:38:03,800 --> 00:38:06,600 because they can come with kids and they can ride a horse 558 00:38:06,800 --> 00:38:08,280 and there is no guns used. 559 00:38:08,480 --> 00:38:12,120 The dogs have to catch the deer or the boar or the rabbit. 560 00:38:14,360 --> 00:38:17,400 They're excited. They want to get out there. 561 00:38:19,960 --> 00:38:23,680 'Like the hunters, the dogs come in different shapes and sizes.' 562 00:38:23,880 --> 00:38:25,400 D'accord. On y va. 563 00:38:28,280 --> 00:38:29,960 'Today, there are no guns, 564 00:38:30,160 --> 00:38:32,960 'unlike most hunting or stalking in Britain. 565 00:38:33,160 --> 00:38:35,640 'The dogs will bring the boar down 566 00:38:35,840 --> 00:38:39,080 'and then a hunter will dispatch it quickly with a knife. 567 00:38:44,120 --> 00:38:48,000 'After only ten minutes, the pack are onto something.' 568 00:39:01,880 --> 00:39:03,680 'I haven't seen it yet, 569 00:39:03,880 --> 00:39:06,600 'but the hunters have caught sight of the boar. 570 00:39:06,800 --> 00:39:08,800 'Apparently it's a good size.' 571 00:39:12,720 --> 00:39:16,280 So, they're just talking about the wild boar they've spotted. 572 00:39:16,480 --> 00:39:18,920 They say it's a beautiful black one, 573 00:39:19,120 --> 00:39:23,400 soixante-cinq - I think sort of 65...65 kilos, maybe. 574 00:39:23,600 --> 00:39:26,400 And he's saying it's got a very big head on it. 575 00:39:31,280 --> 00:39:35,360 The boar is trying to escape and he's doing different things. 576 00:39:36,760 --> 00:39:38,720 Oh, racing? Yeah. 577 00:39:46,360 --> 00:39:49,920 They're coming very close. Yes, you can hear... Here we go. 578 00:39:50,120 --> 00:39:51,960 Here you can see the boar. 579 00:39:52,160 --> 00:39:53,800 Oh, they've got it. Oh... 580 00:39:54,000 --> 00:39:56,860 I am actually finding it quite emotional, 581 00:39:57,060 --> 00:39:59,720 you know, to see an animal being chased down. 582 00:39:59,920 --> 00:40:03,560 I'm a bit torn here, because being a part of this hunt is exciting 583 00:40:03,760 --> 00:40:06,500 but I don't like watching an animal being chased down. 584 00:40:06,700 --> 00:40:09,440 So, you know, for me, it is getting quite emotional 585 00:40:09,640 --> 00:40:10,920 and I don't know how... 586 00:40:11,120 --> 00:40:13,480 I really don't like that side of it. 587 00:40:18,480 --> 00:40:21,360 It's running for its life, it's running for its life, 588 00:40:21,560 --> 00:40:24,440 from us, from the dogs, I'm not prepared for that. 589 00:40:26,480 --> 00:40:29,320 The harsh reality of hunting, isn't it? 590 00:40:31,560 --> 00:40:33,200 'The boar is beginning to tire 591 00:40:33,400 --> 00:40:36,280 'and the pack is getting close to bringing it down. 592 00:40:37,720 --> 00:40:39,120 'As soon as this happens, 593 00:40:39,320 --> 00:40:42,480 'one of the hunters will dispatch it with a knife.' 594 00:40:44,640 --> 00:40:46,080 Allez! 595 00:40:56,200 --> 00:40:59,760 'The boar has been caught in some woods. 596 00:40:59,960 --> 00:41:02,240 'It's still alive when I get there.' 597 00:41:13,080 --> 00:41:15,760 Non. 598 00:41:18,240 --> 00:41:20,960 'Thankfully, it's over in seconds.' 599 00:41:28,080 --> 00:41:31,360 You know, the chase and the adrenaline of the excitement, 600 00:41:31,560 --> 00:41:35,120 you're caught up in the excitement of the dogs and the hunters, 601 00:41:35,320 --> 00:41:40,000 until I get here, and he's down. 602 00:41:42,240 --> 00:41:44,080 Wow. Yep. 603 00:41:44,280 --> 00:41:50,160 It's...it's not for the faint-hearted, for sure, you know, 604 00:41:50,360 --> 00:41:53,640 and to see someone, you know, kill an animal... 605 00:41:53,840 --> 00:41:57,240 I'm just pleased that they had him down in such a way 606 00:41:57,440 --> 00:42:02,640 that it only took one stab and it was gone. 607 00:42:06,400 --> 00:42:09,640 'It's traditional for the hunters to pay their respects 608 00:42:09,840 --> 00:42:12,680 'to the animal and the land that produced it. 609 00:42:34,120 --> 00:42:38,160 'The boar is taken back to the lodge to be butchered.' 610 00:42:42,320 --> 00:42:45,440 I've handled a dead wild boar before, 611 00:42:45,640 --> 00:42:47,440 but never warm like this, 612 00:42:47,640 --> 00:42:51,820 it's so warm and, you know, handling it like that is different, 613 00:42:52,020 --> 00:42:56,200 you know? It just reminds you that it was alive just a moment ago. 614 00:42:58,000 --> 00:43:01,760 This connection I never had is so real here, 615 00:43:01,960 --> 00:43:06,960 almost to do this, I've got to, like, go into it quite cold, 616 00:43:07,160 --> 00:43:10,800 you know, to try and get that emotion out the way. 617 00:43:11,000 --> 00:43:13,360 I can't... I-I-I need to sort of block it. 618 00:43:15,160 --> 00:43:18,560 It's a danger factor here, because the innards, the offal, 619 00:43:18,760 --> 00:43:20,720 is the first part that's going to go off, 620 00:43:20,920 --> 00:43:24,480 and it gets quite dangerous so we want to remove this offal now. 621 00:43:26,200 --> 00:43:29,560 The only kind of hot meat I touch is when it's being cooked. 622 00:43:34,000 --> 00:43:35,420 Stop. Stop. 623 00:43:35,620 --> 00:43:36,840 And drop it? 624 00:43:37,040 --> 00:43:38,720 Yes, this one. Voila. 625 00:43:40,800 --> 00:43:44,240 'Each hunter will get part of the carcass to take home. 626 00:43:44,440 --> 00:43:46,280 'Nothing is wasted. 627 00:43:49,360 --> 00:43:50,520 'It's lunchtime. 628 00:43:50,720 --> 00:43:52,680 'Back in my comfort zone, 629 00:43:52,880 --> 00:43:54,920 'I'm helping Frank cook the liver. 630 00:43:55,120 --> 00:43:58,360 'It'll be the highlight of the meal for a bunch of hungry hunters.' 631 00:43:59,760 --> 00:44:02,240 Pig liver I find can be quite strong, 632 00:44:02,440 --> 00:44:03,920 very intense and heavy, 633 00:44:04,120 --> 00:44:07,840 and this is a boar, so you can imagine it's even stronger in taste. 634 00:44:08,040 --> 00:44:10,520 I, personally, wouldn't want to eat this very pink, 635 00:44:10,720 --> 00:44:12,720 I'd probably have it a little bit more cooked, 636 00:44:12,920 --> 00:44:14,320 so more on the medium side, 637 00:44:14,520 --> 00:44:17,440 but he's also going to do what's called a persillade here, 638 00:44:17,640 --> 00:44:20,560 which is very classic French, garlic, shallot and parsley. 639 00:44:21,840 --> 00:44:23,280 Bon? 640 00:44:23,480 --> 00:44:25,120 Encore une. Encore une. 641 00:44:26,480 --> 00:44:28,320 Voila. 642 00:44:29,640 --> 00:44:31,200 C'est parti. 643 00:44:31,400 --> 00:44:33,920 I don't think this is going to take very long 644 00:44:34,120 --> 00:44:36,840 because you can see the liver's been cut quite thin. 645 00:44:38,760 --> 00:44:42,360 'Then comes a healthy dose of wine, from the Jura, of course.' 646 00:44:44,840 --> 00:44:47,220 Voila, c'est bien reduit? Oui. Oui. 647 00:44:47,420 --> 00:44:49,600 So you let this reduce a little bit. 648 00:44:49,800 --> 00:44:52,540 I'm not a fan of well-done liver, normally. 649 00:44:52,740 --> 00:44:55,480 I would have it sort of pink, sort of medium, 650 00:44:55,680 --> 00:44:58,400 so I hope I like this. 651 00:44:59,720 --> 00:45:02,480 'The last things to add are some cream and mustard. 652 00:45:02,680 --> 00:45:04,920 'This is simple rustic fare.' 653 00:45:06,040 --> 00:45:08,600 Wow! You can see it as it's now incorporating 654 00:45:08,800 --> 00:45:12,200 to make a beautiful creamy sauce there. 655 00:45:12,400 --> 00:45:15,960 This, for me, is very classic ingredients and a way of cooking. 656 00:45:16,160 --> 00:45:18,480 I love the flavours that Frank is using. 657 00:45:31,680 --> 00:45:33,320 Merci, Frank. 658 00:45:38,960 --> 00:45:40,480 Oh, wow. 659 00:45:45,920 --> 00:45:47,920 C'est super, c'est super bon, ouais. 660 00:45:48,120 --> 00:45:51,000 It's an amazing texture, fresh like that. 661 00:45:51,200 --> 00:45:52,320 I've never had it so fresh. 662 00:45:52,520 --> 00:45:54,920 So, completely agree with Frank, 663 00:45:55,120 --> 00:45:56,320 it has to be well done, 664 00:45:56,520 --> 00:45:59,020 because the texture is still quite tender 665 00:45:59,220 --> 00:46:01,520 and I can imagine if it was cooked any less, 666 00:46:01,720 --> 00:46:04,960 it wouldn't be pleasant to sort of chew on a liver like that. 667 00:46:05,160 --> 00:46:09,600 And it's very important to cut it as thin as Frank prepared the liver, 668 00:46:09,800 --> 00:46:12,680 with that creamy sauce, the garlic. 669 00:46:12,880 --> 00:46:15,760 I don't mind big chunks of garlic I love garlic, 670 00:46:15,960 --> 00:46:18,840 but I'm going to get into it and finish mine. 671 00:46:24,600 --> 00:46:26,240 I get it now. 672 00:46:26,440 --> 00:46:27,840 I completely get it. 673 00:46:28,040 --> 00:46:30,840 I would absolutely tear into one of my lads 674 00:46:31,040 --> 00:46:32,600 if I got this in my kitchen, 675 00:46:32,800 --> 00:46:36,280 and they were to waste something or disrespect it in any way, 676 00:46:36,480 --> 00:46:37,800 more so than I normally am, 677 00:46:38,000 --> 00:46:40,560 and I can be quite harsh in the kitchen! 678 00:46:40,760 --> 00:46:43,800 You know, would I come back again and do it again? 679 00:46:44,000 --> 00:46:46,520 I can't answer that right now. 680 00:46:47,680 --> 00:46:49,480 'Although I had my qualms, 681 00:46:49,680 --> 00:46:52,600 'I can see how important hunting is to people here. 682 00:46:54,800 --> 00:46:57,840 'It's a way for them to stay connected to their land 683 00:46:58,040 --> 00:46:59,320 'and their culture. 684 00:46:59,520 --> 00:47:03,040 'Plus, they know exactly where their meat comes from. 685 00:47:07,440 --> 00:47:10,280 'I've been struck by how everyone I've met on this trip 686 00:47:10,480 --> 00:47:14,880 'is passionate about producing and eating excellent local ingredients. 687 00:47:17,040 --> 00:47:20,520 'But it seems that some people are taking this a step further, 688 00:47:20,720 --> 00:47:22,400 'trying to be self-sufficient 689 00:47:22,600 --> 00:47:25,640 'and to live a traditional, Jurassienne way of life. 690 00:47:27,360 --> 00:47:30,480 'I've heard about a man who lives up Mont d'Or itself 691 00:47:30,680 --> 00:47:32,740 'and who is trying to do just that. 692 00:47:32,940 --> 00:47:34,800 'He spends the summers on the mountain 693 00:47:35,000 --> 00:47:39,000 'but, like the cows, comes down when winter begins to bite. 694 00:47:40,240 --> 00:47:42,160 'This is his last week up here.' 695 00:47:42,360 --> 00:47:45,120 How's that for a view to arrive to, huh? 696 00:47:53,160 --> 00:47:56,400 Hello, Norbert? Monica? Oui. C'est Monica. 697 00:48:08,400 --> 00:48:12,120 'Norbert Bournez runs a hostel for hikers near the Swiss border. 698 00:48:12,320 --> 00:48:14,880 'There's no running water or mains electricity 699 00:48:15,080 --> 00:48:19,080 'but I hear there's no shortage of delicious things to eat.' 700 00:48:21,040 --> 00:48:22,680 D'accord. 701 00:48:23,920 --> 00:48:25,240 Allez... 702 00:48:27,600 --> 00:48:29,880 Libellule? Come on, Libellule. 703 00:48:30,080 --> 00:48:32,540 'He's planning to make a hearty soup for supper 704 00:48:32,740 --> 00:48:35,200 'but we need to forage for the ingredients. 705 00:48:35,400 --> 00:48:37,040 'This is such a treat!' 706 00:48:37,240 --> 00:48:40,260 A chef to get the time out in the country like this 707 00:48:40,460 --> 00:48:43,890 with someone like Norbert to show you where to go 708 00:48:44,090 --> 00:48:47,520 and pick your own mushrooms, he picks his own nuts... 709 00:48:49,720 --> 00:48:52,600 He picks his own nuts. 710 00:48:54,200 --> 00:48:57,240 'It's not long before we find our first ingredient.' 711 00:48:58,880 --> 00:49:02,320 What we have here is what is known as "pied bleu" - 712 00:49:02,520 --> 00:49:05,160 wild mushrooms translates as "blue feet". 713 00:49:05,360 --> 00:49:08,320 I love it. I love the fact that you know they've not come out of a box. 714 00:49:08,520 --> 00:49:10,360 We're going to get them ourselves. 715 00:49:11,760 --> 00:49:14,320 Pieds bleus, when they're in season, you know, 716 00:49:14,520 --> 00:49:16,280 we also get them in the restaurant. 717 00:49:16,480 --> 00:49:19,120 Can be very expensive, they're very fragile, 718 00:49:19,320 --> 00:49:21,760 they've got to be treated with a lot of respect. 719 00:49:21,960 --> 00:49:26,000 But I've never picked them out in the fresh like this. Wonderful. 720 00:49:27,960 --> 00:49:31,320 I've never seen pieds bleus this big before. 721 00:49:31,520 --> 00:49:34,880 This is like a chef's natural candy store. 722 00:49:41,120 --> 00:49:42,480 Wow. 723 00:49:52,800 --> 00:49:55,240 'Next on Norbert's list is nettles, 724 00:49:55,440 --> 00:49:59,200 'something that's making a return to high-end restaurant menus.' 725 00:50:12,280 --> 00:50:15,320 He says that, look, if you take it like this... 726 00:50:15,520 --> 00:50:18,560 Oh, yeah. No...it doesn't sting as nettle would 727 00:50:18,760 --> 00:50:20,560 and, um... Agh! 728 00:50:20,760 --> 00:50:22,680 Liar. 729 00:50:28,760 --> 00:50:30,560 Ah, shit! 730 00:50:37,120 --> 00:50:38,760 Up here in the mountains, 731 00:50:38,960 --> 00:50:41,320 there's not much choice for green vegetables 732 00:50:41,520 --> 00:50:45,400 and this is a great source of protein and minerals. 733 00:50:45,600 --> 00:50:47,240 Agh! 734 00:50:47,440 --> 00:50:51,320 'Norbert has a small veg patch where we harvest some onions, 735 00:50:51,520 --> 00:50:53,840 'chards and leeks for our soup. 736 00:50:56,120 --> 00:50:59,080 'But this is France, and there's always dessert. 737 00:50:59,280 --> 00:51:03,220 'Norbert's spotted what we need to make a fruit compote.' 738 00:51:03,420 --> 00:51:07,360 What we have here is a very old wild pear tree. You see them? 739 00:51:07,560 --> 00:51:09,240 They're minuscule, 740 00:51:09,440 --> 00:51:10,920 absolutely adorable. 741 00:51:11,120 --> 00:51:13,760 They're really quite solid little pears. 742 00:51:13,960 --> 00:51:17,160 Out or curiosity, I can't help myself, I've got to try one. 743 00:51:22,960 --> 00:51:24,560 Well... 744 00:51:25,600 --> 00:51:28,920 ..now we know why they're still on the tree. 745 00:51:29,120 --> 00:51:30,800 Voila. 746 00:51:31,000 --> 00:51:32,840 OK, I'm ready to ride back. 747 00:51:46,400 --> 00:51:49,240 Only someone stupid from the city will come 748 00:51:49,440 --> 00:51:52,520 and slap the back of a donkey so it runs off like that. 749 00:51:54,240 --> 00:51:57,120 'Prep takes me back to my commis chef days - 750 00:51:57,320 --> 00:51:59,160 'wash, chop and chuck in a pot.' 751 00:51:59,360 --> 00:52:01,600 There's no actual meat going in this dish 752 00:52:01,800 --> 00:52:04,680 but what we do have that's going to provide that protein 753 00:52:04,880 --> 00:52:07,760 are our blue feet mushrooms, the pied bleu mushrooms. 754 00:52:11,080 --> 00:52:13,400 'Despite my misgivings about the pears, 755 00:52:13,600 --> 00:52:16,000 'we're chopping them up to make some compote 756 00:52:16,200 --> 00:52:20,040 'along with some wild apples Norbert found a few days ago. 757 00:52:20,240 --> 00:52:23,080 'And there's one final thing to enhance the flavour - 758 00:52:23,280 --> 00:52:24,000 'juniper berries.' 759 00:52:24,200 --> 00:52:25,880 Wow! It really is, you know... 760 00:52:26,080 --> 00:52:28,840 It's going to be flavours of the mountains here. 761 00:52:32,400 --> 00:52:35,020 'While Norbert tends to the nettle soup, 762 00:52:35,220 --> 00:52:37,840 'I add the pied bleu mushrooms, or blewits, 763 00:52:38,040 --> 00:52:40,380 'to some sweated onions and garlic.' 764 00:52:40,580 --> 00:52:42,720 What we have here is some dried cumin, 765 00:52:42,920 --> 00:52:45,120 which grows naturally around the land here. 766 00:52:45,320 --> 00:52:49,080 I've always associated that with more, you know, Asian cooking. 767 00:52:49,280 --> 00:52:51,640 I'm not hesitating to add it because it's actually 768 00:52:51,840 --> 00:52:56,080 come from the same area, they've grown in the same woods here. 769 00:52:56,280 --> 00:52:59,640 That will be delicious, look at that. 770 00:53:02,640 --> 00:53:06,360 Look at that, vin jaune, into the mushrooms. 771 00:53:07,840 --> 00:53:11,200 'While that's cooking, we turn our attention to the fruit compote.' 772 00:53:11,400 --> 00:53:14,160 Norbert's got the apples and the pears 773 00:53:14,360 --> 00:53:16,920 stewing down to this very thick compote. 774 00:53:17,120 --> 00:53:21,440 Amazing, the smells coming from this stove top right now. 775 00:53:21,640 --> 00:53:23,520 OK, so now it's ready. 776 00:53:26,400 --> 00:53:28,320 Some brown sugar. 777 00:53:30,440 --> 00:53:33,400 'Norbert doesn't do things conventionally. 778 00:53:33,600 --> 00:53:37,360 'We're eating our dessert first, but there's one last touch - 779 00:53:37,560 --> 00:53:38,800 'to flambe it.' 780 00:53:39,000 --> 00:53:43,160 I'd really like to see him pour that into this. 781 00:53:46,080 --> 00:53:49,320 I can imagine when you're on your tenth shot of this, 782 00:53:49,520 --> 00:53:51,680 it gets a bit difficult to tip over. 783 00:53:56,360 --> 00:53:58,520 Ah, come on catch it all. Voila. 784 00:54:04,040 --> 00:54:05,000 Wah! 785 00:54:05,200 --> 00:54:07,340 'The alcohol we're using is made from 786 00:54:07,540 --> 00:54:09,480 'the macerated roots of wild gentian, 787 00:54:09,680 --> 00:54:12,440 'a plant that grows all over the mountains here.' 788 00:54:20,960 --> 00:54:23,720 I've never tasted anything quite like it. 789 00:54:23,920 --> 00:54:26,680 You've got this very strong alcohol 790 00:54:26,880 --> 00:54:30,560 which has a very strong spice note to it, 791 00:54:30,760 --> 00:54:32,600 that's the first thing you taste, 792 00:54:32,800 --> 00:54:36,080 and then comes the caramelisation that you get with apples, 793 00:54:36,280 --> 00:54:37,880 as you would in a Tatin, 794 00:54:38,080 --> 00:54:42,320 and then you get the very strong apple and pear compote underneath, 795 00:54:42,520 --> 00:54:45,920 and finishing on even more notes of the juniper 796 00:54:46,120 --> 00:54:47,920 that we added to it. 797 00:54:52,840 --> 00:54:55,840 'The nettle soup with mushrooms is ready.' 798 00:54:58,600 --> 00:55:01,520 This is a wonderful, wonderful-tasting soup, 799 00:55:01,720 --> 00:55:03,360 it is absolutely delicious. 800 00:55:03,560 --> 00:55:05,000 The perfect light dish, 801 00:55:05,200 --> 00:55:07,880 yet still very filling for a winter's evening. 802 00:55:08,080 --> 00:55:10,320 It's got all the flavours of the terroir. 803 00:55:10,520 --> 00:55:13,960 You've got the nettle, wonderful nettle in there. 804 00:55:14,160 --> 00:55:15,960 The addition of the mushrooms, 805 00:55:16,160 --> 00:55:19,440 sort of very similar to a bouillon or consomme like, 806 00:55:19,640 --> 00:55:21,400 or as you have in an Asian soups, 807 00:55:21,600 --> 00:55:23,720 with that wonderful flavoursome stock, 808 00:55:23,920 --> 00:55:26,920 it's what you have here but instead of the saltiness 809 00:55:27,120 --> 00:55:28,960 that you would get in an Asian soup, 810 00:55:29,160 --> 00:55:32,120 you have very earthy flavours coming through 811 00:55:32,320 --> 00:55:34,480 and little hints of that cumin. 812 00:55:35,560 --> 00:55:37,640 This is a delight to eat. 813 00:55:40,520 --> 00:55:45,280 What I've learnt on this particular part of my journey 814 00:55:45,480 --> 00:55:48,640 is that the amazing fact 815 00:55:48,840 --> 00:55:54,680 that someone can still live and try and live sustainably out here, 816 00:55:54,880 --> 00:55:58,440 and for me, here, now, in the mountains, tasting this, 817 00:55:58,640 --> 00:56:00,680 everything comes together. 818 00:56:03,840 --> 00:56:06,600 'I came here to meet the people who make the produce 819 00:56:06,800 --> 00:56:09,440 'that the rest of us take for granted, 820 00:56:09,640 --> 00:56:12,280 'but I feel I've done much more than that. 821 00:56:12,480 --> 00:56:13,840 'My mother-in-law was right - 822 00:56:14,040 --> 00:56:17,120 'I've started to feel like I belong in the Jura. 823 00:56:19,080 --> 00:56:22,920 'My life in London couldn't be any more different 824 00:56:23,120 --> 00:56:26,560 'to the day I've spent with Norbert here. 825 00:56:27,800 --> 00:56:30,960 'You have everything you could wish for in the city 826 00:56:31,160 --> 00:56:35,040 'in the kitchen that I work in but to be' 827 00:56:35,240 --> 00:56:36,320 out in this natural world, 828 00:56:36,520 --> 00:56:39,920 to be able to go and get what I want when I need it, 829 00:56:40,120 --> 00:56:41,640 you know, it's just... 830 00:56:42,640 --> 00:56:44,720 It's a sense of freedom, almost. 831 00:56:48,040 --> 00:56:51,080 I tend to think we take too much for granted, you know, 832 00:56:51,280 --> 00:56:52,760 what we have on our doorstop. 833 00:56:52,960 --> 00:56:56,240 If you come out here and you look at the amazing life 834 00:56:56,440 --> 00:56:58,800 that you can live here, the simplicity of it, 835 00:56:59,000 --> 00:57:02,840 you appreciate so much more what nature has to offer. 836 00:57:03,040 --> 00:57:04,320 Wow! 837 00:57:04,520 --> 00:57:08,360 And you know, you could be a chef in a kitchen and cook 838 00:57:08,560 --> 00:57:12,080 and experiment on adding this and adding that 839 00:57:12,280 --> 00:57:16,680 and yet you come out here and actually realise the best things 840 00:57:16,880 --> 00:57:21,440 that go together, you know, are the things that actually grow together. 841 00:57:21,640 --> 00:57:23,320 Mais sante. 842 00:57:29,320 --> 00:57:31,160 It's just amazing, 843 00:57:31,360 --> 00:57:35,560 An absolutely humbling experience. Absolutely. 844 00:57:37,200 --> 00:57:40,520 You know, I just need to pack my daughter and husband up 845 00:57:40,720 --> 00:57:42,120 and move out this way, 846 00:57:42,320 --> 00:57:45,280 but could I live like this day in and day out? 847 00:57:45,480 --> 00:57:48,720 I don't know, so that'd be the test of time, I think. 848 00:57:48,920 --> 00:57:50,640 It really would be. 849 00:57:50,840 --> 00:57:53,880 But so far, from what I've seen and experienced, 850 00:57:54,080 --> 00:57:56,100 I could do a bit more of this. 851 00:57:56,300 --> 00:57:58,320 I think I need a bit more of this. 852 00:58:07,040 --> 00:58:09,200 Rick Stein goes in search of 853 00:58:09,400 --> 00:58:12,580 the ingredients revolutionising Australian food... 854 00:58:12,780 --> 00:58:15,960 That's gorgeous. Wow. I'm in love with abalone. 855 00:58:16,160 --> 00:58:18,560 This is in a class of its own. 856 00:58:18,760 --> 00:58:23,080 "If you choose to steal my produce, I hope you choke."