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We set the heading for Neuchâtel. In Areuse, we meet a hazelnut grower and, in Cernier, an artisanal pasta maker. We then enjoy a meal at the Hôtel de Commune, in Dombresson, with the chef Michel Stang. On the menu: pasta with artichokes, tomatoes, rocket and camelina oil.
Presented by: Annick Jeanmairet, Philippe Chevrier.