GASTRONOMIE (thématique)

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Conducteur 19H45 :

Easter: Ideas for eating chocolate for less (PAD)

Conducteur 12H45 :

Easter: immersion in the Weiss chocolate workshops in Saint-Etienne

Conducteur 19H45 :

The new sweet snack products

Conducteur 12H45 :

Grand Angle : the Fages chocolate factory prepares for Easter

Conducteur 12H45 :

Discovering a Southern specialty: the Mediterranean galley

Fishing in Grau d'Adge

Conducteur 12H45 :

Stéphanie Le Quellec, star of the kitchen

Interview with chef Stéphanie Le Quellec

Conducteur 19H45 :

Survey in school canteens where meals are shunned by children

Martin Pouret production line

Elior school canteen in Rosny

Follow-up of an Armagnac producer at Chateau de Laubade

Elior central kitchen for school canteens

School canteen in Mayenne

Michelin-starred chef Maye Cissoko in his restaurant Maison Burnel

Michelin Guide 2025: interview with chef Philippe Etchebest after his 2nd star for Maison Nouvelle

Saint-Jean de Bordeaux broth and its mayonnaise eggs

Grated cheese production line in a President factory

L'INVITE DE 09H40 (RTL) :

L'invité de 09h45 : Philippe Etchebest, chef of Top chef

Conducteur 12H45 :

Consumption : pineapple is the most consumed exotic fruit in France

Early growers trading pineapples at the fruit and vegetable pavilion of the Rungis market (2/2)

Early growers trading pineapples at the fruit and vegetable pavilion of the Rungis market (1/2)

Restaurant "La Grande Cascade" in the Bois de Boulogne

Beautiful pictures of a pineapple

Neutral images : cut pineapple, eaten pineapple

Conducteur 12H45 :

International Waffle Day: sweet and savory Liège

Conducteur 12H45 :

Portrait : Nicolas Sale, Michelin-starred chef setting up shop in the heart of Rungis market

Ham and butter: the eternal number 1

Conducteur 19H45 :

How to have good coffee at work

Vanilla production in Brittany

Maison Bru : the pâté-croûtière delicatessen in Lyon

Conducteur 12H45 :

Mohamed Cheikh's Mediterranean Salad

Carpentras strawberry harvest

Conducteur 12H45 :

Grand Angle : In Brest, a bar-tabac is very successful with its gastronomic menus

Conducteur 12H45 :

The recipe for Asian-style whitefish by chef Elodie Li

Preparation of sauerkraut with three fish from Kammerzell in Strasbourg

Exterior and interior of the 750g la table restaurant

No label in English

Fesches-le-Châtel: Illustrations of the Cristel company, manufacturers of stainless steel cookware

The Delpierre brand shrimp production plant in Saint-Aignan-Grandlieu

Menton: Illustrations by chef Mauro Colagreco in his restaurant 2/7

Menton: Illustrations by chef Mauro Colagreco in the vegetable garden of his restaurant 1/7

Saint-Herblain: The first aquaculture farm for the production of tropical shrimp in France with less water and without antibiotics

Meeting with Mohamed Cheikh 1/3

Meeting with Mohamed Cheikh 2/3

Meeting with Mohamed Cheikh 3/3

Conducteur 12H45 :

The world record of the largest fondue beaten with 2177.5 kilos of cheese

Salon de l'agriculture 2025: illustrations of regional product stands

Conducteur 12H45 :

Wide Angle: discovering the city of Essaouira in Morocco

Conducteur 12H45 :

Wide Angle: the raclette madness reaches Brittany

Champicarde : production of button mushrooms in Crécy-sur-Serre

Grand Angle: Marc Veyrat at Cuisine Haute Définition 3/3

Salt workers harvesting salt at the Gruissan saltworks

Grand Angle: meeting Marc Veyrat in his restaurant Cuisine Haute Définition 2/3

Grand Angle: meeting Marc Veyrat in his restaurant Cuisine Haute Définition 1/3

Roquefort: maturing cellar in Roquefort-sur-Soulzon, sheep breeding in Sainte-Radegonde

Conducteur 12H45 :

Consumption : chicken meat has established itself in France

Poultry section in a Leclerc supermarket in Ile-de-France

Chamonix Valley (8/8) : “Pas dans le vide” attraction, “Le 3842” restaurant at the Aiguille du Midi

Chamonix Valley (7/8) : restaurant "Le 3842", rescue tracker at the Aiguille du Midi