Les saisons de Pique-Assiette

( Season 11 )
Annick Jeanmairet invites us to discover regional dishes and traditional produce from the local terroir, all prepared with freshly harvested ingredients, even in the depths of winter. One overriding requirement: to rediscover the flavour of each season. As ever, a leading chef is at the helm in the kitchen.

Presented by: Annick Jeanmairet.


Fregola aux coques, fèves et artichauts
Fregola with cockles, beans and artichokes

Annick Jeanmairet welcomes the chef Mathieu Bruno. He'll be cooking fregola, a pasta dish made in Sardinia, also known as Sardinian couscous.

Presented by: Annick Jeanmairet.
Crème brûlée au thé japonais
Japanese tea crème brûlée

Annick Jeanmairet welcomes the chef Emiko Okamoto for a brand new adventure in the world of patisserie! On the programme: crème brûlée made with a little-known tea from Japan, hojicha.

Presented by: Annick Jeanmairet.