Luke Nguyen's France | Episode 8

26m 36s

In the eighth episode of Luke Nguyen’s France, Luke explores the country’s southwest sampling Basque delicacies in Biarritz and oysters on the island of Oleron. In Biarritz, Luke discovers the key ingredients in Basque cuisine – Espelette pepper and artisan jambon – with chefs Eric and Sebastian. Then with cuddly pastry chef, Didier, under the watchful eye of his dog and goldfish, Luke learns how to make a true Basque cake. At St Jean De Luz, Luke meets Marie- Claire, a veteran of the fish market, who gives Luke an insider’s look at the fish auctions before sharing her speciality seafood soup dish. Finally, Luke arrives to Oleron where he samples some of the freshest oysters in France and cooks local langoustine alongside a local artist, Mia.

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