1 00:00:13,200 --> 00:00:17,150 - But, mon ami... - Oui... - What is France today? - Oof. 2 00:00:17,200 --> 00:00:20,150 - What is it that we cherish most? - Oof. - Is it liberty? - Oh, oui. 3 00:00:20,200 --> 00:00:22,150 - Egality? - Mais oui! 4 00:00:22,200 --> 00:00:25,150 - Fraternity? - Absolument! 5 00:00:25,200 --> 00:00:28,150 - But most of all... - Oui! 6 00:00:28,200 --> 00:00:30,150 - .. - ze poultry! - Ah! 7 00:00:30,200 --> 00:00:34,200 - Ah, vive la poultry! - Vive la poultry! 8 00:00:37,200 --> 00:00:43,200 OK, OK. An oeuf... is an oeuf. 9 00:00:46,200 --> 00:00:48,150 - We're back! - Shabu! 10 00:00:48,200 --> 00:00:51,150 'And we're on our biggest adventure ever.' 11 00:00:51,200 --> 00:00:52,150 Let's go! 12 00:00:52,200 --> 00:00:54,150 'We're taking our bikes to four continents.' 13 00:00:54,200 --> 00:00:56,150 Where's Dave? 14 00:00:56,200 --> 00:00:58,150 'To find out how chicken 15 00:00:58,200 --> 00:01:00,150 'has taken over the culinary world.' 16 00:01:00,200 --> 00:01:04,150 - Absolutely superb. - This is almost a religious experience. 17 00:01:04,200 --> 00:01:07,150 'And why it's about to become the planet's most popular meat.' 18 00:01:07,200 --> 00:01:11,150 We are going to cross France just to find a chicken. 19 00:01:11,200 --> 00:01:14,150 'We'll uncover the world's most fascinating and delicious...' 20 00:01:14,200 --> 00:01:17,150 - Curry! - '.. chicken and egg dishes.' 21 00:01:17,200 --> 00:01:18,150 Chicken! 22 00:01:18,200 --> 00:01:22,150 'From the great British roast to exotic spices in Morocco... 23 00:01:22,200 --> 00:01:26,200 'And the best ways of cooking them. 24 00:01:27,200 --> 00:01:29,150 Oh, yes! 25 00:01:29,200 --> 00:01:31,150 'We're exploring the history 26 00:01:31,200 --> 00:01:33,150 'and cultural impact of the humble chicken.' 27 00:01:33,200 --> 00:01:35,150 It's the Holy Land. 28 00:01:35,200 --> 00:01:36,150 'And the egg, dude. 29 00:01:36,200 --> 00:01:40,150 'From the home of lip-smacking fast-food... 30 00:01:40,200 --> 00:01:41,150 Thank you! 31 00:01:41,200 --> 00:01:43,150 '.. to French cordon bleu...' 32 00:01:43,200 --> 00:01:44,150 Oh! 33 00:01:44,200 --> 00:01:47,150 - Paris! - Ooh-la-la! 34 00:01:47,200 --> 00:01:51,150 '.. it's our most finger-lickin' chickeny adventure ever.' 35 00:01:51,200 --> 00:01:54,150 Hurrah! 36 00:01:54,200 --> 00:01:56,600 I don't know how you top this. 37 00:02:04,200 --> 00:02:07,150 'This time, we're in France, the place I've made home.' 38 00:02:07,200 --> 00:02:09,150 - Enchante, madame. - Enchante. 39 00:02:09,200 --> 00:02:12,150 'In a country where they will happily pay 40 00:02:12,200 --> 00:02:14,150 '40 euros for a quality bird.' 41 00:02:14,200 --> 00:02:16,200 It's nice, huh? 42 00:02:17,200 --> 00:02:22,150 'We'll grasp... traditions which launched the humble chicken 43 00:02:22,200 --> 00:02:23,150 'to gastronomic heights.' 44 00:02:23,200 --> 00:02:25,150 That's the skill of this cuisine. 45 00:02:25,200 --> 00:02:28,150 'We'll track down truly legendary birds... 46 00:02:28,200 --> 00:02:31,150 'Learn the secrets of France's greatest chefs.' 47 00:02:31,200 --> 00:02:33,150 That's the way I'm cooking my chicken from now on. 48 00:02:33,200 --> 00:02:38,650 'And have our first-ever triple Michelin star moment.' 49 00:02:38,700 --> 00:02:43,150 That was one of the most magical moments ever. 50 00:02:43,200 --> 00:02:44,600 Amazing. 51 00:02:47,200 --> 00:02:53,150 I'm in heaven! We're in France. Yes, home to some of the best food 52 00:02:53,200 --> 00:02:55,150 in the world, dude, some of the finest chickens. 53 00:02:55,200 --> 00:02:57,150 - And you. - Mais oui! 54 00:02:57,200 --> 00:03:01,150 I'm a resident of France now, cos I've moved over the Channel. 55 00:03:01,200 --> 00:03:04,150 'That's right, our Tour de France is the perfect chance 56 00:03:04,200 --> 00:03:09,150 'for me to show you my adopted country, Si. We could even go 57 00:03:09,200 --> 00:03:11,150 - to my place later. - Oh, what a treat, mate. 58 00:03:11,200 --> 00:03:13,150 But we're starting off here 59 00:03:13,200 --> 00:03:16,150 in France's capital of gastronomy, Lyon, 60 00:03:16,200 --> 00:03:20,150 which is about 300 miles south of Paris. 61 00:03:20,200 --> 00:03:23,150 Because it's here that the foundations 62 00:03:23,200 --> 00:03:26,200 of France's culinary greatness were laid. 63 00:03:28,200 --> 00:03:32,150 But can you remind us why we're on pushbikes? 64 00:03:32,200 --> 00:03:35,150 Because it's part of being French -- the joie de vivre, 65 00:03:35,200 --> 00:03:38,200 the tres jolie, the nouvelle vague. 66 00:03:41,200 --> 00:03:44,150 Lyon. It's a wonderful city, isn't it, mate? 67 00:03:44,200 --> 00:03:47,150 It is, but these cobbled streets aren't just pretty. 68 00:03:47,200 --> 00:03:50,150 As us French know, they hold the key 69 00:03:50,200 --> 00:03:53,150 to a treasure trove full of chicken. 70 00:03:53,200 --> 00:03:57,200 They do say, Si, "Cherchez la femme." 71 00:03:58,200 --> 00:04:02,150 - I'm none the wiser, dude. - Women, Kingy. - Oh. - Les Meres Lyonnaises. 72 00:04:02,200 --> 00:04:05,150 - Ah! - Mums! - Well, I wish you'd said that before, 73 00:04:05,200 --> 00:04:08,200 cos, as you always know, mums know best. 74 00:04:11,200 --> 00:04:14,150 Les Meres Lyonnaises are the legendary ladies 75 00:04:14,200 --> 00:04:18,150 whose cooking became a benchmark for fancy chefs. 76 00:04:18,200 --> 00:04:22,150 To find one, you need to find one of Lyon's traditional eateries 77 00:04:22,200 --> 00:04:25,150 called "bouchon". 78 00:04:25,200 --> 00:04:29,200 At Chez Hugon, the resident mere is Arlette Hugon. 79 00:04:31,200 --> 00:04:34,150 Arlette has been cooking in Lyon's kitchens for 50 years. 80 00:04:34,200 --> 00:04:38,150 She must have known we were coming, she's baked a cake! 81 00:04:38,200 --> 00:04:42,150 Oh, very funny. Anyway. 82 00:04:42,200 --> 00:04:46,150 This is a chicken liver cake. -- a Lyonnais classic. 83 00:04:46,200 --> 00:04:51,150 Parsley and garlic are combined, liver and eggs are added and blended. 84 00:04:51,200 --> 00:04:55,150 Then the mix is poured into a bowl of bread and milk 85 00:04:55,200 --> 00:04:57,470 before heading for the oven. 86 00:04:58,200 --> 00:05:03,200 Hunks of the cake are then heated in a rich, creamy sauce. 87 00:05:05,200 --> 00:05:07,150 Ah, merci, Arlette. 88 00:05:07,200 --> 00:05:10,150 'And while we tuck in, Arlette's going to tell us 89 00:05:10,200 --> 00:05:14,200 'how the Meres Lyonnaises came to rule the roost.' 90 00:05:21,200 --> 00:05:25,150 'Arlette tells us that women used to cook in the houses 91 00:05:25,200 --> 00:05:26,150 'of the rich silk traders, 92 00:05:26,200 --> 00:05:29,150 'but when the industry went into decline, 93 00:05:29,200 --> 00:05:32,150 'lots of factories closed down. 94 00:05:32,200 --> 00:05:35,150 'The women or meres were out of a job, so they started to cook 95 00:05:35,200 --> 00:05:38,150 'in small restaurants like this one. 96 00:05:38,200 --> 00:05:41,150 'Les meres became famous for cooking old dishes 97 00:05:41,200 --> 00:05:43,150 'taught by their mothers and grandmothers.' 98 00:05:43,200 --> 00:05:45,150 You see, the mothers that learn from the grandmothers, 99 00:05:45,200 --> 00:05:49,150 it's proper French home cooking. Now it's a great tradition. 100 00:05:49,200 --> 00:05:52,150 The most famous mere was Mere Brazier, who's been called 101 00:05:52,200 --> 00:05:55,150 the mother of a modern French cooking. 102 00:05:55,200 --> 00:05:58,150 In the 1930s, her restaurant was frequented 103 00:05:58,200 --> 00:06:01,150 by presidents and Hollywood superstars. 104 00:06:01,200 --> 00:06:04,150 Local boy Paul Bocuse, so-called chef of the century, 105 00:06:04,200 --> 00:06:06,150 was her apprentice. 106 00:06:06,200 --> 00:06:08,150 He pioneered nouvelle cuisine 107 00:06:08,200 --> 00:06:12,150 which revolutionised French cookery in the 1970s. 108 00:06:12,200 --> 00:06:16,150 So the meres' art of perfectly blending quality ingredients 109 00:06:16,200 --> 00:06:20,200 here in Lyon helped shape one of the world's great cuisines. 110 00:06:21,200 --> 00:06:23,150 The chicken liver gateau, the texture's superb. 111 00:06:23,200 --> 00:06:25,150 It's like a cross between a mousse 112 00:06:25,200 --> 00:06:28,150 and a souffle, but it's rich, it's savoury. 113 00:06:28,200 --> 00:06:30,150 The chicken livers, I think they give it 114 00:06:30,200 --> 00:06:34,150 - a kind of almost earthly flavour. - What's interesting as well, 115 00:06:34,200 --> 00:06:38,150 they're not as gamey I would think. It's there, but it's absolutely 116 00:06:38,200 --> 00:06:41,150 perfectly balanced and that's the skill of this cuisine. 117 00:06:41,200 --> 00:06:43,150 And none of these ladies are trained, are they? 118 00:06:43,200 --> 00:06:45,150 No. It's a bit like us, isn't it? 119 00:06:45,200 --> 00:06:49,150 - Maybe we could be the papas of the north? - Yes, cos we're not trained. 120 00:06:49,200 --> 00:06:51,150 - No, but we cook. - We do. We do beautiful food. We do. 121 00:06:51,200 --> 00:06:54,150 Les papas de le nord. 122 00:06:54,200 --> 00:06:57,200 So, what would be our signature dish, dude? 123 00:06:58,200 --> 00:06:59,670 Le hotpot. 124 00:07:02,200 --> 00:07:04,200 Le hotpot, you idiot! 125 00:07:08,200 --> 00:07:11,150 - Wasn't Arlette lovely? - Oh, she was. 126 00:07:11,200 --> 00:07:15,150 And guess what, Kingy, there was a renowned mayor 127 00:07:15,200 --> 00:07:18,150 - not far from here who specialised... - In chicken? 128 00:07:18,200 --> 00:07:23,200 Yes. So it's a no-brainer where we go next. Better get pedalling. 129 00:07:27,200 --> 00:07:31,150 Just north of Lyon is the village of Vonnas, 130 00:07:31,200 --> 00:07:33,150 home to the great guru of French cuisine, 131 00:07:33,200 --> 00:07:36,200 triple Michelin star chef Georges Blanc. 132 00:07:41,200 --> 00:07:44,200 - Hello. - Georges. - How are you? - David. 133 00:07:46,200 --> 00:07:50,150 But Georges learned everything he knows from the family mere, his mum! 134 00:07:50,200 --> 00:07:54,150 Mere Blanc and her mother before her, Grandmere Blanc, 135 00:07:54,200 --> 00:07:59,150 ran the Hotel Blanc, famed for its signature chicken dishes 136 00:07:59,200 --> 00:08:02,150 using the local speciality, poulet de Bresse. 137 00:08:02,200 --> 00:08:04,150 Grandmere's cooking was so good, 138 00:08:04,200 --> 00:08:06,870 it won the hotel two Michelin stars. 139 00:08:08,200 --> 00:08:12,150 Georges was the first male in the family to run the kitchen 140 00:08:12,200 --> 00:08:16,150 and he'd learnt well. He added a third Michelin star in 1985 141 00:08:16,200 --> 00:08:19,200 and he's held three stars ever since. 142 00:08:20,200 --> 00:08:23,150 Georges, we've looked up to you for very, very, very many years, 143 00:08:23,200 --> 00:08:27,150 so it's a big day for us and thank you very much for having us, Georges. 144 00:08:27,200 --> 00:08:29,150 Thank you so much for coming. 145 00:08:29,200 --> 00:08:31,150 'Today, he's going to do a new take on a dish 146 00:08:31,200 --> 00:08:33,150 'that Grandmere Blanc made famous.' 147 00:08:33,200 --> 00:08:37,150 Present a very old recipe and traditional for this country. 148 00:08:37,200 --> 00:08:41,150 - Uh-huh. - It's the poulet de Bresse with a cream sauce and the morels. 149 00:08:41,200 --> 00:08:45,150 - Oh, beautiful! - But we changed the recipe 150 00:08:45,200 --> 00:08:48,150 - to improve the quality of the cooking. - Yes. 151 00:08:48,200 --> 00:08:52,150 So we decide to cook less time, the breast, 152 00:08:52,200 --> 00:08:58,150 in the oven and to use the legs and the carcass to make the sauce. 153 00:08:58,200 --> 00:09:00,150 It's a little bit like when we cook duck. 154 00:09:00,200 --> 00:09:04,150 We take the breast and we cook that very quickly, 155 00:09:04,200 --> 00:09:06,150 but the legs, they do take longer. 156 00:09:06,200 --> 00:09:09,150 That's interesting, cos we never seem to bother with the chicken. 157 00:09:09,200 --> 00:09:12,150 - What do we start with first, George? - We start with the cooking 158 00:09:12,200 --> 00:09:15,150 of the leg, to get the right sauce with a deep taste. 159 00:09:15,200 --> 00:09:18,200 Yes, fantastic. 160 00:09:19,200 --> 00:09:22,150 Just a big old pot with lots of butter. 161 00:09:22,200 --> 00:09:25,150 The French way, just great. 162 00:09:25,200 --> 00:09:29,150 In this pan, we have the wings, we have the thighs, 163 00:09:29,200 --> 00:09:34,150 we have the drumsticks... And the neck... and the neck, yeah. 164 00:09:34,200 --> 00:09:37,150 - White pepper. - It's just so instinctive. - It is. 165 00:09:37,200 --> 00:09:40,150 - Yeah. - More you have the best ingredients, 166 00:09:40,200 --> 00:09:43,150 less you need the sophisticated recipe. 167 00:09:43,200 --> 00:09:45,150 It's in the heart, absolutely. 168 00:09:45,200 --> 00:09:49,150 'Sauce under way, our breast is prepped for the oven.' 169 00:09:49,200 --> 00:09:52,150 Very important to cook the meat on the bone. 170 00:09:52,200 --> 00:09:55,150 - Well, the flavour is better. - You put it in the oven, 171 00:09:55,200 --> 00:09:59,150 about 280 degrees. 172 00:09:59,200 --> 00:10:02,150 'Our Mere Blanc sauce now gets flavoured 173 00:10:02,200 --> 00:10:07,200 'with garlic, bouquet garni, onions and mushrooms.' 174 00:10:08,200 --> 00:10:10,150 That's a nice way of holding your bouquet garni together, 175 00:10:10,200 --> 00:10:13,150 just with a piece of leek and the herbs are wrapped in that. 176 00:10:13,200 --> 00:10:16,150 - Wipe the mushroom. - To you, Georges, is the 177 00:10:16,200 --> 00:10:18,150 poulet Bresse the best chicken that you can get? 178 00:10:18,200 --> 00:10:21,200 I am the president of the association. 179 00:10:23,200 --> 00:10:27,150 I can't say. I think it's true. 180 00:10:27,200 --> 00:10:31,150 What would you say was special about poulet de Bresse? 181 00:10:31,200 --> 00:10:36,150 It is fat. Because, you know, in all of the meat, the fat 182 00:10:36,200 --> 00:10:40,200 - gives it taste. The taste is in the fat. We need flour now. - Uh-huh. 183 00:10:48,200 --> 00:10:51,150 Si, I feel like we're the two dogs in the kitchen. 184 00:10:51,200 --> 00:10:54,150 I'm sure, 100 years ago, there was two dogs in the kitchen 185 00:10:54,200 --> 00:10:57,150 looking up expectantly at the pan. 186 00:10:57,200 --> 00:10:58,670 The cream. 187 00:11:00,200 --> 00:11:03,200 - I put a little drop of vinegar. - Mm-hm. 188 00:11:05,200 --> 00:11:07,150 Voila! The morels have been cleaned, 189 00:11:07,200 --> 00:11:09,150 they've been cooked, they've been left to go cold 190 00:11:09,200 --> 00:11:11,150 and now they are being refried in butter 191 00:11:11,200 --> 00:11:13,470 with a shallot, very simply. 192 00:11:18,200 --> 00:11:21,150 The truth is that we've cooked for many years. 193 00:11:21,200 --> 00:11:24,150 We've never eaten three-star Michelin food. 194 00:11:24,200 --> 00:11:26,150 Georges is absolute royalty to us. 195 00:11:26,200 --> 00:11:29,150 It's like meeting the Queen. It's just amazing. 196 00:11:29,200 --> 00:11:33,150 'The poulet de Bresse is treated with the utmost respect 197 00:11:33,200 --> 00:11:37,150 'and I for one can't wait to get my rotten chops round it.' 198 00:11:37,200 --> 00:11:42,150 - It's a very simple recipe, but we need the best ingredients. - Yeah. 199 00:11:42,200 --> 00:11:43,150 But we also need evolution 200 00:11:43,200 --> 00:11:46,200 - that has come from your grandmother to you, George. - Yes. 201 00:11:49,150 --> 00:11:50,150 'George now strains his sauce.' 202 00:11:50,200 --> 00:11:55,150 It's all about recycling flavour and if you continue to recycle flavour, 203 00:11:55,200 --> 00:11:56,150 it builds a depth. 204 00:11:56,200 --> 00:12:00,150 'Time to plate up succulently tender roasted breast, 205 00:12:00,200 --> 00:12:03,150 'accompanied by that rich, flavoursome sauce.' 206 00:12:03,200 --> 00:12:05,150 - Do you want to taste? - Yes. 207 00:12:05,200 --> 00:12:07,800 - Absolutely. - Yes, please. - Yes. 208 00:12:11,200 --> 00:12:16,150 - Georges Blanc's food. - Yeah? It's chicken, Jim, but not as we know it. 209 00:12:16,200 --> 00:12:19,150 - Absolutely. - You are welcome. 210 00:12:19,200 --> 00:12:23,200 - Oh. - No? - Oh. - The texture is superb! 211 00:12:25,200 --> 00:12:28,150 - It's just perfection. - It's absolutely superb. 212 00:12:28,200 --> 00:12:31,200 I know it's really simple, but good grief. 213 00:12:33,200 --> 00:12:36,150 That chicken breast is so, so juicy. 214 00:12:36,200 --> 00:12:39,150 That's the way I'm cooking my chicken from now on. 215 00:12:39,200 --> 00:12:41,200 And the sauce! 216 00:12:42,200 --> 00:12:47,150 - It's straightforward. - I'm speechless, it's so good. - Yeah. 217 00:12:47,200 --> 00:12:52,200 - It's unbelievable. - I'm having a chicken-gasm. 218 00:12:53,200 --> 00:12:57,200 - Mmm. We should save some for the crew. - Are you having a laugh? 219 00:13:01,200 --> 00:13:05,150 'Hey, dude! I didn't know we'd booked Rick Wakeman. 220 00:13:05,200 --> 00:13:07,150 'No, we ain't, it's Thor.' 221 00:13:07,200 --> 00:13:12,150 - It's OK for you? - Georges. - Georges. - No, no, no. 222 00:13:12,200 --> 00:13:15,150 It was my pleasure to do it.. - Georges. - to do it in English. 223 00:13:15,200 --> 00:13:17,150 And it's a wonderful, wonderful morning for us. 224 00:13:17,200 --> 00:13:21,150 Really, really. Is there any more, is there any seconds? 225 00:13:21,200 --> 00:13:24,070 Not that I'm greedy, of course, you know. 226 00:13:28,200 --> 00:13:30,150 I think it's safe to say that that was 227 00:13:30,200 --> 00:13:33,150 the culinary experience of a lifetime. 228 00:13:33,200 --> 00:13:35,150 It was just amazing, wasn't it? 229 00:13:35,200 --> 00:13:38,200 The perfect marriage of technique and heritage. 230 00:13:46,200 --> 00:13:50,150 But, Si, now we've eaten it, we can't leave this part of the world 231 00:13:50,200 --> 00:13:53,150 without checking out that most special ingredient 232 00:13:53,200 --> 00:13:56,200 Georges was using -- the famed local chicken itself. 233 00:13:58,200 --> 00:14:01,150 Well, the poulet de Bresse is the Holy Grail of poultry, 234 00:14:01,200 --> 00:14:03,150 isn't it? So it would be a crime not to see them, 235 00:14:03,200 --> 00:14:06,150 you know, fully dressed in the feather. 236 00:14:06,200 --> 00:14:08,150 I've gone a step further. 237 00:14:08,200 --> 00:14:10,150 So we can find out how these chickens are grown, 238 00:14:10,200 --> 00:14:14,150 I've arranged for us to meet a farmer called Cyril. 239 00:14:14,200 --> 00:14:15,150 Oh, nice one, dude. 240 00:14:15,200 --> 00:14:16,470 Cyril! 241 00:14:18,200 --> 00:14:22,150 Now, Cyril is no ordinary poultry farmer, 242 00:14:22,200 --> 00:14:26,150 because not only does Cyril farm one of the best chicken breeds 243 00:14:26,200 --> 00:14:30,150 in the world, but he's the current Bresse chicken champion, which, 244 00:14:30,200 --> 00:14:33,200 in my book, makes his chickens one of the best on the planet. 245 00:14:35,200 --> 00:14:38,150 - Oh, Cyril. - They look so incredibly healthy. 246 00:14:38,200 --> 00:14:41,400 I mean, this is what we would call free range. 247 00:14:47,200 --> 00:14:49,150 It's the most free-range chicken I think I've ever seen. 248 00:14:49,200 --> 00:14:51,150 And so, what are we feeding them, Cyril? 249 00:14:51,200 --> 00:14:52,540 Uh-huh. 250 00:14:58,200 --> 00:15:01,150 'Cyril says that, like the birds themselves, 251 00:15:01,200 --> 00:15:05,150 'their food can only be grown within a 100 square kilometre area -- 252 00:15:05,200 --> 00:15:07,150 'their "terroir".' 253 00:15:07,200 --> 00:15:08,150 'With such devotion to detail, 254 00:15:08,200 --> 00:15:12,150 'no wonder the poulet de Bresse is the only chicken in the world to 255 00:15:12,200 --> 00:15:16,150 'receive the coveted appellation dans d'origine protegees.' 256 00:15:16,200 --> 00:15:21,150 How long does it take to raise poulet Bresse from egg to table? 257 00:15:25,200 --> 00:15:28,150 'For the last two weeks of their lives, the Bresse chickens 258 00:15:28,200 --> 00:15:32,150 'are confined inside to develop the desired amount of fat.' 259 00:15:32,200 --> 00:15:35,150 'This finishing period is crucial to delivering 260 00:15:35,200 --> 00:15:37,540 'that unique breast flavour.' 261 00:15:38,200 --> 00:15:41,150 They've got accommodation. They've got great food. 262 00:15:41,200 --> 00:15:43,150 They've got a great man looking after them. 263 00:15:43,200 --> 00:15:45,150 It's just like our life, Kingy. 264 00:15:45,200 --> 00:15:47,150 It is, dude, it is. You know, it's similar. 265 00:15:47,200 --> 00:15:48,150 We can draw parallels. We can. 266 00:15:48,200 --> 00:15:50,150 I just hope somebody doesn't... 267 00:15:50,200 --> 00:15:51,150 at the end of ours. 268 00:15:51,200 --> 00:15:54,000 I think it's highly likely, to be fair. 269 00:15:59,150 --> 00:16:00,150 'You know, my friend, 270 00:16:00,200 --> 00:16:04,150 'I've got an idea how we can celebrate the poulet de Bresse 271 00:16:04,200 --> 00:16:06,150 'in true style.' 272 00:16:06,200 --> 00:16:08,150 'Oh, no, here we go.' 273 00:16:08,200 --> 00:16:13,150 'I want to pay homage to the great peasant tradition of France.' 274 00:16:13,200 --> 00:16:15,150 'Do we really, really have to?' 275 00:16:15,200 --> 00:16:17,150 'A tradition which has given rise to 276 00:16:17,200 --> 00:16:20,150 'a cuisine unparalleled in ze world!' 277 00:16:20,200 --> 00:16:23,200 'I knew something like this was going to happen.' 278 00:16:27,200 --> 00:16:29,150 ♪ We are cooking poulet Bresse 279 00:16:29,200 --> 00:16:31,150 ♪ Guaranteed not to be a mess 280 00:16:31,200 --> 00:16:33,150 ♪ We've got chicken for our tea. 281 00:16:33,200 --> 00:16:35,150 ♪ Me and my best mate, Kingy. ♪ 282 00:16:35,200 --> 00:16:37,670 I'm wearing these flaming clogs! 283 00:16:38,200 --> 00:16:41,150 And we do have poulet Bresse breasts, 284 00:16:41,200 --> 00:16:44,150 instead of ducks' breasts... 285 00:16:44,200 --> 00:16:45,150 .. because it's chicken. 286 00:16:45,200 --> 00:16:46,670 So it's... 287 00:16:47,200 --> 00:16:49,200 as opposed to... 288 00:16:51,200 --> 00:16:55,150 ''What better place to pay tribute to ye olde breast country 289 00:16:55,200 --> 00:17:00,150 and its chicken than a 15th-century ye olde breast farm? 290 00:17:00,200 --> 00:17:05,150 Arr! And what better dish than one which uses only the tenderest cut, 291 00:17:05,200 --> 00:17:08,150 the succulent breast, not roasted, 292 00:17:08,200 --> 00:17:11,150 but pan-fried and served with lemony artichokes. 293 00:17:11,200 --> 00:17:14,150 Our chicken is getting special treatment, too. 294 00:17:14,200 --> 00:17:16,150 - Kingy. - Yes, Dave? - Show me your bag. 295 00:17:16,200 --> 00:17:19,200 I will. Here it is. 296 00:17:20,200 --> 00:17:23,150 Now, it may look like something that should be in a path lab. 297 00:17:23,200 --> 00:17:26,150 We are brining the chicken in salt and sugar. 298 00:17:26,200 --> 00:17:27,150 Now, it's grey, 299 00:17:27,200 --> 00:17:29,150 because that's the natural sea salt from around here. 300 00:17:29,200 --> 00:17:33,150 So we mix, say, half a cup of salt and half a cup of caster sugar 301 00:17:33,200 --> 00:17:35,150 with six cups of water, 302 00:17:35,200 --> 00:17:37,150 bung the chicken breast in a bag, 303 00:17:37,200 --> 00:17:40,150 and leave it there for between two and four hours. 304 00:17:40,200 --> 00:17:45,150 'Also destined for our ye olde peasant pot are artichokes -- 305 00:17:45,200 --> 00:17:47,150 'much more popular over here than in Britain.' 306 00:17:47,200 --> 00:17:50,150 'So, I hear you ask, where do you start with an artichoke?' 307 00:17:50,200 --> 00:17:52,200 Nurse, silver knife. 308 00:17:55,200 --> 00:17:57,150 Thank you. 309 00:17:57,200 --> 00:18:01,150 Take it there, about a centimetre from the end. 310 00:18:01,200 --> 00:18:03,150 - Dispose. - Oui. 311 00:18:03,200 --> 00:18:06,150 These outer leaves, rip them off. 312 00:18:06,200 --> 00:18:08,150 Discard. 313 00:18:08,200 --> 00:18:10,150 And for this dish, we need four artichokes. 314 00:18:10,200 --> 00:18:13,150 The thing is, as well, when you're buying artichokes, 315 00:18:13,200 --> 00:18:16,150 try and pick the ones that are quite closed up, like these. 316 00:18:16,200 --> 00:18:18,150 When they get petally, 317 00:18:18,200 --> 00:18:22,100 that means they're older and they're not quite so fresh. 318 00:18:22,200 --> 00:18:27,200 Take the knife and cut it about there, two thirds of the way down. 319 00:18:30,200 --> 00:18:32,140 Nurse, melon baller. 320 00:18:33,200 --> 00:18:36,150 Now, the melon baller is the best for this. 321 00:18:36,200 --> 00:18:40,150 So, scrape out the fluff, the choke, and that must all come out. 322 00:18:40,200 --> 00:18:43,150 And as we get there, we can reach the flesh. 323 00:18:43,200 --> 00:18:46,150 This will turn black very, very quickly. 324 00:18:46,200 --> 00:18:49,150 It's going already, so I want some lemon juice on here. 325 00:18:49,200 --> 00:18:52,200 So, keep the lemon juice coming. 326 00:18:53,200 --> 00:18:55,150 And it's great, all those little cuts on your hand -- 327 00:18:55,200 --> 00:18:57,150 it really hurts. 328 00:18:57,200 --> 00:18:59,200 More. 329 00:19:00,150 --> 00:19:01,150 Nurse, paring knife. 330 00:19:01,200 --> 00:19:03,400 And just cut all this off. 331 00:19:05,200 --> 00:19:08,150 Now, you don't see many people doing this on telly, do you? 332 00:19:08,200 --> 00:19:10,150 No, you don't, dude, and there's a reason for that. 333 00:19:10,200 --> 00:19:13,150 Aye, it's better than the test card. 334 00:19:13,200 --> 00:19:16,150 Right, that is the edible matter. 335 00:19:16,200 --> 00:19:19,150 That is one formidable artichoke heart. 336 00:19:19,200 --> 00:19:22,150 We've got water in there, and again, so it doesn't go brown, I've got to 337 00:19:22,200 --> 00:19:26,150 put lemon juice in the water, and this I cut it into nice slices. 338 00:19:26,200 --> 00:19:29,150 One, two, three, four... 339 00:19:29,200 --> 00:19:33,150 And I'll put that in the water cos I want to boil them in a minute. 340 00:19:33,200 --> 00:19:35,150 So, what we're going to do, 341 00:19:35,200 --> 00:19:38,150 we're going to take our poulet Bresse breasts 342 00:19:38,200 --> 00:19:42,150 and we're just going to dry them off. 343 00:19:42,200 --> 00:19:44,150 What the brining's actually done -- 344 00:19:44,200 --> 00:19:46,150 it's been in here for about two hours now -- 345 00:19:46,200 --> 00:19:51,150 and what it's done is it's just kept the integrity of the meat, 346 00:19:51,200 --> 00:19:55,150 and it's also just slightly tightened up the grain of the meat 347 00:19:55,200 --> 00:19:56,150 so it keeps all that moisture in. 348 00:19:56,200 --> 00:19:59,150 And this is, obviously, something that you could do with 349 00:19:59,200 --> 00:20:01,150 your supermarket chicken from home. 350 00:20:01,200 --> 00:20:03,150 Put clingfilm over your chopping board 351 00:20:03,200 --> 00:20:05,150 and then clingfilm over the top. 352 00:20:05,200 --> 00:20:08,150 Now, we're not hammering these out and flattening them out. 353 00:20:08,200 --> 00:20:10,150 We're flattening them out so we want them to cook evenly, 354 00:20:10,200 --> 00:20:11,150 not for any other reason. 355 00:20:11,200 --> 00:20:13,150 - So we're not going for a schnitzel vibe here... - No. 356 00:20:13,200 --> 00:20:15,150 .. and braining the living daylights out of them 357 00:20:15,200 --> 00:20:17,150 until they're about a centimetre thin. 358 00:20:17,200 --> 00:20:19,470 That's not what we're doing. 359 00:20:21,150 --> 00:20:22,150 That's enough. 360 00:20:22,200 --> 00:20:24,150 That's it. 361 00:20:24,200 --> 00:20:27,150 Then what we do, in a preheated pan, 362 00:20:27,200 --> 00:20:30,150 a good glug of olive oil and some butter. 363 00:20:30,200 --> 00:20:34,150 Now, the olive oil will prevent the butter from burning. 364 00:20:34,200 --> 00:20:35,150 So, while I do that... 365 00:20:35,200 --> 00:20:37,150 Well, the nice thing about cooking with butter is you get 366 00:20:37,200 --> 00:20:38,150 a lovely colour, don't you? 367 00:20:38,200 --> 00:20:40,150 You do, it's a beautiful colour. 368 00:20:40,200 --> 00:20:42,150 I'm stripping artichokes, 369 00:20:42,200 --> 00:20:44,150 I've cut my fingers, and we're dressed as two Smurfs. 370 00:20:44,200 --> 00:20:46,150 - I know. - I've never been happier. 371 00:20:46,200 --> 00:20:47,150 No, no, it's good, man. 372 00:20:47,200 --> 00:20:49,150 This is my homeland now, Kingy. 373 00:20:49,200 --> 00:20:51,150 I know, dude, I know. I know, I know. 374 00:20:51,200 --> 00:20:54,150 Skin-side-down first, 375 00:20:54,200 --> 00:20:57,150 because we want some really nice colour on there. 376 00:20:57,200 --> 00:20:59,670 A couple of minutes and no more. 377 00:21:02,200 --> 00:21:05,000 Come on, lads, you're going for a swim. 378 00:21:06,200 --> 00:21:08,150 There we go. Five minutes, it will be ready. 379 00:21:08,200 --> 00:21:12,150 That's the sort of colour we're talking about. 380 00:21:12,200 --> 00:21:15,150 And then what we do is we turn the heat down, 381 00:21:15,200 --> 00:21:20,150 and then we just continue to saute them off for another ten minutes. 382 00:21:26,200 --> 00:21:28,150 Oh, one day I should be on Strictly. 383 00:21:28,200 --> 00:21:31,150 Oh, I forget -- I've already been. 384 00:21:31,200 --> 00:21:34,150 Week seven. Hoo! 385 00:21:34,200 --> 00:21:36,150 Is it me or is he an exhibitionist? 386 00:21:36,200 --> 00:21:39,150 Moi? I am a little shy baby! 387 00:21:39,200 --> 00:21:43,150 - Yes. - I was a wallflower at ze party when I was a student. 388 00:21:43,200 --> 00:21:46,150 I would sit there with my alopecia in a corner, crying, 389 00:21:46,200 --> 00:21:48,150 ignored by women, and now look at me. 390 00:21:48,200 --> 00:21:51,150 - Look at you now! You're dressed as... breast as... - Hee-hee! 391 00:21:51,200 --> 00:21:54,150 Don't do that, I'll get Radio Caroline. 392 00:21:54,200 --> 00:21:57,150 Right, anyway, listen, I'll chop these shallots. 393 00:21:57,200 --> 00:22:00,150 'Ye olde chicken's cooked -- time to rest it. 394 00:22:00,200 --> 00:22:03,150 'But taking a tip from our new best friend, Georges Blanc, 395 00:22:03,200 --> 00:22:06,150 'we're not going to waste the flavours in the pan -- oh, no. 396 00:22:06,200 --> 00:22:09,150 'In goes more butter, unsurprisingly. 397 00:22:09,200 --> 00:22:12,150 'Then, we start to saute ye olde shallots.' 398 00:22:12,200 --> 00:22:15,150 'Meanwhile, set aside ye olde artichoke hearties. 399 00:22:15,200 --> 00:22:17,150 'Oh, shall we stop saying ye olde?' 400 00:22:17,200 --> 00:22:18,150 'I think so, it's probably best.' 401 00:22:18,200 --> 00:22:21,150 I'm just going to reduce the heat on this a little bit, 402 00:22:21,200 --> 00:22:23,150 and then we'll need to crush some garlic as well, mate. 403 00:22:23,200 --> 00:22:26,150 - Because we haven't got a crusher, why don't we use the plane? - Yeah. 404 00:22:26,200 --> 00:22:28,150 We don't want to burn the garlic. 405 00:22:28,200 --> 00:22:31,150 Remember, all the flavours have to complement one another. 406 00:22:31,200 --> 00:22:34,150 'Once the garlic and the shallots have softened, 407 00:22:34,200 --> 00:22:37,150 'add the artichoke hearts, mushrooms and a good glug of dry white wine, 408 00:22:37,200 --> 00:22:41,200 'which helps deglaze the pan, recycling even more flavour.' 409 00:22:43,200 --> 00:22:46,150 And, you know, much as George, he used that vinegar of the wine 410 00:22:46,200 --> 00:22:49,150 from the Jura to put some acid into the dish. 411 00:22:49,200 --> 00:22:51,150 We're going to put lemon juice, 412 00:22:51,200 --> 00:22:53,150 so just about the juice of half a lemon. 413 00:22:53,200 --> 00:22:57,150 You can see that the sauce is now starting to reduce 414 00:22:57,200 --> 00:22:59,150 because the bubbles on the periphery of the pan 415 00:22:59,200 --> 00:23:02,150 are starting to get slightly smaller. 416 00:23:02,200 --> 00:23:05,150 'Lemon zest, parsley, 417 00:23:05,200 --> 00:23:12,150 'basil and some of the chicken resting juices complete the sauce.' 418 00:23:12,200 --> 00:23:16,150 And now the final flourish, as George did. 419 00:23:16,200 --> 00:23:21,150 You could see his face as the sauce climbs down that chicken. 420 00:23:21,200 --> 00:23:26,150 And that is our tribute to the people of Bresse, 421 00:23:26,200 --> 00:23:30,150 the poulet de Bresse, and I'd say one of our best. 422 00:23:30,200 --> 00:23:33,150 - Well, it's generally flipping marvellous, isn't it? - Yes. 423 00:23:33,200 --> 00:23:35,200 I must hide my thumb. 424 00:23:44,200 --> 00:23:47,150 Here, dude, have you noticed that the Bresse chickens 425 00:23:47,200 --> 00:23:51,150 have a red crest, a white body and blue legs, 426 00:23:51,200 --> 00:23:54,150 which is exactly the same as the French Tricolore? 427 00:23:54,200 --> 00:23:57,150 Oh, so it does. 428 00:23:57,200 --> 00:23:59,200 Therein lies a tale. 429 00:24:01,200 --> 00:24:03,150 Back in Roman times, 430 00:24:03,200 --> 00:24:08,150 the Latin word "gallus" meant both rooster and inhabitant of Gaul, 431 00:24:08,200 --> 00:24:11,150 so, to the Romans, the French were chickens. 432 00:24:11,200 --> 00:24:12,150 Bonjour! 433 00:24:12,200 --> 00:24:15,150 Later, French royals adopted the chicken image. 434 00:24:15,200 --> 00:24:17,150 Ze chicken is so sublime. 435 00:24:17,200 --> 00:24:21,150 And come the Revolution, the rooster cropped up on coins. 436 00:24:21,200 --> 00:24:23,150 Ka-chink! 437 00:24:23,200 --> 00:24:26,150 And on Fraternity's staff. 438 00:24:26,200 --> 00:24:28,150 Napoleon wasn't so keen, mind. 439 00:24:28,200 --> 00:24:32,300 France is no farmyard chickens! I replace you with seagull! 440 00:24:34,200 --> 00:24:37,150 But the plucky little rooster made a comeback. 441 00:24:37,200 --> 00:24:40,150 Liberty steered her boat with a rooster-embossed tiller... 442 00:24:40,200 --> 00:24:41,150 I feel free. 443 00:24:41,200 --> 00:24:45,150 .. the Elysee Palace got a rooster on its gates, 444 00:24:45,200 --> 00:24:48,150 and in the First World War, France rallied to the image of 445 00:24:48,200 --> 00:24:51,150 the French rooster facing down the Prussian eagle! 446 00:24:51,200 --> 00:24:53,200 Eagle, you are toast! 447 00:24:54,200 --> 00:24:58,150 - It's proud, it's independent, it's free... - Yeah. 448 00:24:58,200 --> 00:25:01,150 Vive la France. Vive le poulet de Bresse! 449 00:25:01,200 --> 00:25:02,400 Yes. 450 00:25:08,200 --> 00:25:12,150 'Guess what though, Kingy? There's another chicken I've heard about -- 451 00:25:12,200 --> 00:25:16,150 'a rival to the poulet de Bresse -- the coucou de Rennes. 452 00:25:16,200 --> 00:25:18,150 'Some say it's even tastier.' 453 00:25:18,200 --> 00:25:20,470 'That's a big claim, dude.' 454 00:25:22,200 --> 00:25:25,150 It's from way up north, near where I live! 455 00:25:25,200 --> 00:25:27,150 We've got to go and check it out. 456 00:25:27,200 --> 00:25:30,150 We can base ourselves at my place. 457 00:25:30,200 --> 00:25:32,150 I'll show you around. 458 00:25:32,200 --> 00:25:36,150 And we can get our hands on the new chicken of yours, dude. 459 00:25:36,200 --> 00:25:38,150 Just one problem. 460 00:25:38,200 --> 00:25:39,150 In case you haven't noticed, 461 00:25:39,200 --> 00:25:42,150 we've only got two old pedally bikes. 462 00:25:42,200 --> 00:25:44,470 Ha-ha! I've got it covered! 463 00:25:57,200 --> 00:26:02,150 Are you seriously suggesting that we are going to cross half of France 464 00:26:02,200 --> 00:26:05,150 in this just to find a chicken?! 465 00:26:05,200 --> 00:26:07,150 It'll take us weeks! 466 00:26:07,200 --> 00:26:11,150 Crossing France on the back roads is what this vehicle was made for. 467 00:26:11,200 --> 00:26:14,200 To me, this is more of a pilgrimage than a journey. 468 00:26:19,150 --> 00:26:20,150 - These cars... - Ooh! 469 00:26:20,200 --> 00:26:22,150 .. built France. 470 00:26:22,200 --> 00:26:25,150 When they were designed, you see, it was so they could ride across... 471 00:26:25,200 --> 00:26:28,150 .. plant and field without breaking a basket of eggs in the back... 472 00:26:28,200 --> 00:26:31,200 .. and also you could wear a top hat to church on a Sunday. 473 00:26:34,150 --> 00:26:35,150 Is that horse muck or is it you? 474 00:26:35,200 --> 00:26:37,200 No, it's horse muck. 475 00:26:38,200 --> 00:26:40,150 ♪ Chick, chick, chick, chick, chicken... ♪ 476 00:26:40,200 --> 00:26:43,150 - Shut up! - ♪ Lay a little egg for me... ♪ 477 00:26:43,200 --> 00:26:44,150 Let us out! Let us out! 478 00:26:44,200 --> 00:26:46,150 ♪ I haven't had an egg since breakfast 479 00:26:46,200 --> 00:26:48,150 ♪ Oh, it's half past three, so... ♪ 480 00:26:48,200 --> 00:26:50,150 - Help me, drop me off at this... - Bonjour! 481 00:26:50,200 --> 00:26:52,150 Bonjour, I've been kidnapped, help! 482 00:26:52,200 --> 00:26:55,700 - Help! - Je ne sais pas le touriste. J'habite ici. 483 00:26:56,200 --> 00:26:58,150 - I can do it in French, you know? - Will you shut up?! 484 00:26:58,200 --> 00:27:00,150 ♪ Poulet, poulet, poulet, poulet 485 00:27:00,200 --> 00:27:03,150 ♪ Fabriquer le oeuf pour moi 486 00:27:03,200 --> 00:27:05,150 ♪ Poulet, poulet 487 00:27:05,200 --> 00:27:07,150 ♪ Fabriquer le oeuf pour moi. ♪ 488 00:27:07,200 --> 00:27:09,200 Oh. 489 00:27:20,200 --> 00:27:23,150 It's fine. I'm working on it, right. 490 00:27:30,200 --> 00:27:32,150 - Right, that's it! - Kingy! No! 491 00:27:32,200 --> 00:27:35,200 I'm not going halfway across France in that! 492 00:27:58,150 --> 00:27:59,150 Combien de cuckoo? 493 00:27:59,200 --> 00:28:02,150 Oh, merci. Tres bon, Paul. Tres bon. 494 00:28:02,200 --> 00:28:04,150 Toute allure. A demain. 495 00:28:04,200 --> 00:28:06,150 Hey! 496 00:28:06,200 --> 00:28:07,150 Kingy, we've done it. 497 00:28:07,200 --> 00:28:08,150 The fabled coucou de Rennes -- 498 00:28:08,200 --> 00:28:11,150 well, we've found a breeder, Monsieur Renault. 499 00:28:11,200 --> 00:28:14,150 He's going to bring some coucou de Rennes here, ici, 500 00:28:14,200 --> 00:28:15,150 live ones, in the feather, 501 00:28:15,200 --> 00:28:18,150 so we can actually see what this fabled creature looks like, 502 00:28:18,200 --> 00:28:19,150 and he's coming tonight. 503 00:28:19,200 --> 00:28:20,150 Oh, brilliant. 504 00:28:20,200 --> 00:28:23,150 Fancy a game? 505 00:28:23,200 --> 00:28:25,200 Whoa! 506 00:28:26,200 --> 00:28:30,150 'Now I have sorted delivery of the coucou de Rennes, in the meantime, 507 00:28:30,200 --> 00:28:33,700 'let's crack on with our egg recipe -- the souffle.' 508 00:28:35,200 --> 00:28:39,150 'How exactly is playing petanque going to help us make a souffle?' 509 00:28:39,200 --> 00:28:41,150 'Because for the souffle, 510 00:28:41,200 --> 00:28:44,900 'you need fresh eggs, and I'm after some local ones.' 511 00:28:46,200 --> 00:28:49,150 'Ah, I see, we need some local knowledge, do we? 512 00:28:49,200 --> 00:28:50,150 'Go on, then. 513 00:28:50,200 --> 00:28:52,340 'Let's hear some French.' 514 00:28:54,200 --> 00:28:56,150 - Madame? - Oui? 515 00:29:00,200 --> 00:29:01,340 OK. 516 00:29:25,200 --> 00:29:28,150 Oui, oui, j'ai compris, je pense... I think. 517 00:29:28,200 --> 00:29:30,470 Um, the thing is, you see... 518 00:29:44,150 --> 00:29:45,150 - Really? - Yes! 519 00:29:45,200 --> 00:29:49,150 - She makes chicken and cider local. - Does she? - Yeah! 520 00:29:49,200 --> 00:29:50,150 I think we've got company, all of a sudden. 521 00:29:50,200 --> 00:29:54,150 - She looks like a lady that won't take no for an answer, dude. - Uh? 522 00:29:54,200 --> 00:29:57,150 - Right, looking for these eggs involves a journey... - Yeah, well... 523 00:29:57,200 --> 00:30:01,150 And I am NOT getting back in that 2CV. 524 00:30:01,200 --> 00:30:04,150 I'm not doing it, dude. I'm not doing it. 525 00:30:04,200 --> 00:30:09,200 And the only bikes that I'm riding are ones with engines. 526 00:30:10,200 --> 00:30:12,140 I've got it covered. 527 00:30:12,200 --> 00:30:15,200 Look at me in the eye and tell me that truthfully. 528 00:30:24,200 --> 00:30:27,150 'Is THIS your idea of a plan, Myers?' 529 00:30:27,200 --> 00:30:30,150 This is a crucial stage in the evolution of motorcycling 530 00:30:30,200 --> 00:30:31,940 and it's French! 531 00:30:33,200 --> 00:30:34,670 I hate it! 532 00:30:36,200 --> 00:30:39,200 I'm sure she said "a droite"! Or was it "a gauche"? 533 00:30:42,200 --> 00:30:44,600 'We're flaming lost, aren't we? 534 00:30:46,200 --> 00:30:50,200 'Regardez -- a peloton of cyclists! I think they're from my village.' 535 00:30:55,200 --> 00:30:56,400 Yey! 536 00:31:00,200 --> 00:31:03,150 'Later? What's all that about? 537 00:31:03,200 --> 00:31:06,150 'Listen, never mind! Back to the point -- these eggs. 538 00:31:06,200 --> 00:31:08,150 'Can we not just go to the local corner shop? 539 00:31:08,200 --> 00:31:10,200 'Philistine! 540 00:31:12,200 --> 00:31:16,150 'In the fullness of time, we find our fresh local eggs. 541 00:31:16,200 --> 00:31:18,540 'Now to put them to good use. 542 00:31:23,200 --> 00:31:26,150 'The souffle is another great French tradition, 543 00:31:26,200 --> 00:31:31,150 'but famously, it's devilishly difficult to get one to rise. 544 00:31:31,200 --> 00:31:36,150 'But in my own kitchen, I'd say we're odds-on favourites.' 545 00:31:36,200 --> 00:31:40,150 Today, we will wrestle with the unpredictable, the insurmountable, 546 00:31:40,200 --> 00:31:44,150 - ze fabulous, ze French, le souffle! - Souffle! 547 00:31:44,200 --> 00:31:47,150 Ah, but not any old souffle, no. 548 00:31:47,200 --> 00:31:49,150 What souffle are we doing? 549 00:31:49,200 --> 00:31:52,150 We are going to do a "chocolat orange" souffle. 550 00:31:52,200 --> 00:31:54,150 We have a Grand Marnier syrup to pour in ze top, 551 00:31:54,200 --> 00:31:58,150 so it is like ze lava oozing from ze volcano. 552 00:31:58,200 --> 00:32:00,150 It is like ze boil that has just been lanced! 553 00:32:00,200 --> 00:32:03,150 It go poop all over with flavour! 554 00:32:03,200 --> 00:32:07,150 - "The boil that's just been lanced that goes poop all over..."? - Yeah right! 555 00:32:07,200 --> 00:32:09,150 - It's too far. - Yeah, too far. 556 00:32:09,200 --> 00:32:11,150 - Right... Mr King! - Yeah! 557 00:32:11,200 --> 00:32:14,150 The milk goes in ze big pan. Merci! 558 00:32:14,200 --> 00:32:18,200 I will put the cream in the little toaty pan. 559 00:32:23,200 --> 00:32:27,150 So, take your ramekin, dip your brush in the butter 560 00:32:27,200 --> 00:32:34,150 and... circles at the bottom, but then, to facilitate the rise, 561 00:32:34,200 --> 00:32:36,470 we're going to brush up. OK? 562 00:32:38,200 --> 00:32:42,150 - Then, sugar in... - Mmm. 563 00:32:42,200 --> 00:32:45,150 '.. and gently turn the ramekin round and round, 564 00:32:45,200 --> 00:32:48,150 'so the sugar sticks to its buttery interior. 565 00:32:48,200 --> 00:32:51,150 'Meanwhile, your liquids should be warming on the hob.' 566 00:32:51,200 --> 00:32:54,150 So watch your milk. We don't want it boiling over. 567 00:32:54,200 --> 00:32:56,150 Just to that point. 568 00:32:56,200 --> 00:33:00,150 The cream, a little steam is what we want. We don't want that too hot. 569 00:33:00,200 --> 00:33:03,150 - Blood temperature, mate, isn't it? - Right, that's fine. 570 00:33:03,200 --> 00:33:05,150 Now, I'm going to put in le chocolat. 571 00:33:05,200 --> 00:33:08,150 And this is good quality dark chocolate. 572 00:33:08,200 --> 00:33:09,150 Now, what I'm doing effectively here 573 00:33:09,200 --> 00:33:12,150 is called a cream and chocolate ganache, 574 00:33:12,200 --> 00:33:15,150 which is kind of like cream and chocolate sauce put together. 575 00:33:15,200 --> 00:33:18,150 And this is really the engine room of the set souffle. 576 00:33:18,200 --> 00:33:20,150 But I've just got to melt the chocolate in that warm... 577 00:33:20,200 --> 00:33:23,150 Look at it, it's going down now. It's luxurious! 578 00:33:23,200 --> 00:33:25,150 Now, I'm going to put in the zest of an orange. 579 00:33:25,200 --> 00:33:28,200 - This orange zest is wonderful. - It's beautiful. 580 00:33:30,200 --> 00:33:33,150 Right, I'm going to put these in the freezer. 581 00:33:33,200 --> 00:33:36,150 'Chilling the ramekins sets the butter and sugar mix, 582 00:33:36,200 --> 00:33:39,150 'which gives our souffle something to grip onto.' 583 00:33:39,200 --> 00:33:42,150 Now, it's time to make the creme patissiere, 584 00:33:42,200 --> 00:33:44,540 which is basically a custard. 585 00:33:45,200 --> 00:33:48,150 - I need bowls. - Bowls! 586 00:33:48,200 --> 00:33:49,150 Thank you. 587 00:33:49,200 --> 00:33:51,150 Egg whites. Whoo! 588 00:33:51,200 --> 00:33:55,200 Bowls... Meanwhile, I'm doing the powders. 589 00:33:56,200 --> 00:33:58,150 So... 590 00:33:58,200 --> 00:34:01,200 I want 15g of cornflour. 591 00:34:02,200 --> 00:34:04,150 Basically, this is a trick, 592 00:34:04,200 --> 00:34:06,740 so your custard will never split. 593 00:34:08,200 --> 00:34:12,150 And 15g of plain flour 594 00:34:12,200 --> 00:34:16,200 and now 10g of cocoa powder. 595 00:34:18,200 --> 00:34:22,150 So what I'm doing is, I'm separating the white from the yolk and what's 596 00:34:22,200 --> 00:34:28,150 very, very important is, in these egg whites, you get no yolk at all. 597 00:34:28,200 --> 00:34:31,150 Oh! Because, if you put yolk in the egg white, 598 00:34:31,200 --> 00:34:34,150 - you're never going to get that stiff peak. - No, he's not "yolking"! 599 00:34:34,200 --> 00:34:39,200 I'm not yolking. Now, we add 50g of sugar. 600 00:34:40,200 --> 00:34:44,150 I'm just going to blend my powders and stand here and think 601 00:34:44,200 --> 00:34:48,150 in enigmatic French thoughts, of Voltaire, of Rabelais... 602 00:34:48,200 --> 00:34:51,150 Toulouse-Lautrec! 603 00:34:51,200 --> 00:34:54,150 Yes, he was a rich man. He had "two loos". Ha-ha! 604 00:34:54,200 --> 00:34:56,150 Wouldn't it be fabulous, being in France then? 605 00:34:56,200 --> 00:34:59,150 In the Belle Epoque, you know, to be an Impressionist 606 00:34:59,200 --> 00:35:04,150 and sit there riddled with absinthe, syphilis and bonhomie! 607 00:35:04,200 --> 00:35:05,150 That was a man's life then. 608 00:35:05,200 --> 00:35:08,150 - That was brilliant. - It would've been brilliant, yes. 609 00:35:08,200 --> 00:35:12,150 - That's changed colour! - That's what we're after -- a nice, light colour. 610 00:35:12,200 --> 00:35:16,200 Now, I'm going to sieve my powders into that. 611 00:35:19,150 --> 00:35:20,150 - Look. - Yeah. - Gorgeous! 612 00:35:20,200 --> 00:35:23,150 That's what we want. That's the consistency, mate. 613 00:35:23,200 --> 00:35:28,150 'Our creme patissiere now gets the addition of the milk.' 614 00:35:28,200 --> 00:35:30,150 You don't want this milk too hot, 615 00:35:30,200 --> 00:35:34,150 because you don't want to... basically scramble your eggs. 616 00:35:34,200 --> 00:35:37,150 'My colleague will now pour the mixture back into the pan 617 00:35:37,200 --> 00:35:41,150 'and stir on a low heat until it starts to thicken. 618 00:35:41,200 --> 00:35:45,200 'While my Geordie mixing machine can start on the egg whites.' 619 00:35:47,200 --> 00:35:50,150 - So that's what we're talking about when we come to soft peaks. - Yes! 620 00:35:50,200 --> 00:35:53,150 So what I'll start to do now, gradually -- and do it gradually -- 621 00:35:53,200 --> 00:35:58,150 is just add the remaining sugar, which is about 25g. 622 00:35:58,200 --> 00:36:02,150 I'm just going to put my cocoa kind of custard into a bowl, 623 00:36:02,200 --> 00:36:05,200 which will help cool it. Look at that. 624 00:36:06,200 --> 00:36:10,150 - 'In goes my ganache. - And my stiff peaks are standing by.' 625 00:36:10,200 --> 00:36:14,150 Oh, I think we're there. Now we can wait a bit now. 626 00:36:14,200 --> 00:36:18,150 - Shall we just let this stand for a bit and make the sauce? - Good idea. 627 00:36:18,200 --> 00:36:23,150 Into the pan, 300ml of freshly-squeezed orange juice. 628 00:36:23,200 --> 00:36:25,150 The juice of half a lemon. 629 00:36:25,200 --> 00:36:27,150 - Shall I do it Jamie Oliver style? - Oh, yes. 630 00:36:27,200 --> 00:36:29,150 Get stuck in like that, right? 631 00:36:29,200 --> 00:36:31,150 Give it a good old squeeze. Moosh it all up, yeah! 632 00:36:31,200 --> 00:36:33,150 Get all the juice out of that that you can manage. 633 00:36:33,200 --> 00:36:35,150 Pukka lemon! Pukka, pukka, pukka! 634 00:36:35,200 --> 00:36:38,150 Right, so we're just going to heat this up 635 00:36:38,200 --> 00:36:40,150 and make an orange and lemon... 636 00:36:40,200 --> 00:36:42,150 Oh... 637 00:36:42,200 --> 00:36:44,150 Yeah, the lemon goes in with the oranges, right? 638 00:36:44,200 --> 00:36:47,150 It's all lovely, innit? All we need now is the sugar. 639 00:36:47,200 --> 00:36:48,150 Without the sugar, it ain't a syrup. 640 00:36:48,200 --> 00:36:52,150 - Is that how Jamie Oliver speaks?! - He does in my head! 641 00:36:52,200 --> 00:36:54,150 There's 100g of sugar 642 00:36:54,200 --> 00:36:57,400 goes into the lemon juice and the orange juice. 643 00:36:59,150 --> 00:37:00,150 'Once the sugar's dissolved, 644 00:37:00,200 --> 00:37:04,150 'turn up the heat and stir in the Grand Marnier.' 645 00:37:04,200 --> 00:37:08,150 Now, you always fold the egg whites in with a metal object 646 00:37:08,200 --> 00:37:13,150 and it's a slicing motion. You do not want to compress the egg whites. 647 00:37:13,200 --> 00:37:16,150 The egg whites are what gives a souffle a "huff"! 648 00:37:16,200 --> 00:37:19,150 If you use fresh eggs, it really does help. 649 00:37:19,200 --> 00:37:23,150 The whites go stiffer and the yolks are nicer. 650 00:37:23,200 --> 00:37:25,150 'And I believe you have a tip, Mr King.' 651 00:37:25,200 --> 00:37:31,150 We want the top to rise, so you just put your thumb 652 00:37:31,200 --> 00:37:33,150 right around the side of the souffle 653 00:37:33,200 --> 00:37:36,150 - and that will give you the top hat effect. - Mm-hm. 654 00:37:36,200 --> 00:37:39,150 'Good tip, Mr King! And now, they go into a preheated oven, 655 00:37:39,200 --> 00:37:43,150 'approximately 190 degrees Celsius, for 12 to 15 minutes.' 656 00:37:43,200 --> 00:37:44,150 And try and go in the middle of the oven, 657 00:37:44,200 --> 00:37:47,200 so the heat is as even as we can possibly get it. 658 00:37:49,150 --> 00:37:50,150 'What now?' 659 00:37:50,200 --> 00:37:52,150 En garde. 660 00:37:52,200 --> 00:37:54,150 - I'm on guard. Right? - Yeah. 661 00:37:54,200 --> 00:37:57,150 And it was lance, parry, thrust! 662 00:37:57,200 --> 00:37:59,150 Lance, pa... You're dead! 663 00:37:59,200 --> 00:38:02,150 - Got you. - No, you didn't, I got you. - No, no! I actually got you. 664 00:38:02,200 --> 00:38:04,650 Ow! Oh! Ow. 665 00:38:05,200 --> 00:38:06,540 Ah! Ow! 666 00:38:10,200 --> 00:38:13,150 'Let's call a truce, because we can now add our names 667 00:38:13,200 --> 00:38:18,150 'to another great French tradition -- our souffles have risen. 668 00:38:18,200 --> 00:38:22,200 'Hot Grand Marnier sauce in. Time to enjoy the moment.' 669 00:38:24,200 --> 00:38:26,270 Well, here we go, mate. 670 00:38:27,150 --> 00:38:28,150 Chocolate and orange souffles. 671 00:38:28,200 --> 00:38:30,150 Absolutely great! 672 00:38:32,200 --> 00:38:34,740 What the flaming Nora's that now? 673 00:38:38,200 --> 00:38:41,150 Ah! Ah! Juliette! 674 00:38:41,200 --> 00:38:43,150 - Ca va? - Tres bien! Tres bien! 675 00:38:43,200 --> 00:38:45,200 - Entrez! - Merci! 676 00:38:46,200 --> 00:38:49,150 'Our self-invited petanque queen, Juliette, 677 00:38:49,200 --> 00:38:52,150 'is here to rustle up a rustic dish made with local cider 678 00:38:52,200 --> 00:38:56,200 'and creme fraiche, served with potatoes and flambed apples. 679 00:38:57,200 --> 00:39:01,150 'It's old school "grand-mere" cookery, dude. 680 00:39:01,200 --> 00:39:04,200 'One large chicken and one even larger pot.' 681 00:39:05,200 --> 00:39:13,150 - Juliette, en France, c'est la femme, the boss? - Yes, the cook. - Oh, really? 682 00:39:13,200 --> 00:39:16,150 - In the family. In the family. - The family, oui. Yes. 683 00:39:16,200 --> 00:39:20,150 - In Angleterre, l'homme, the master dans le cuisine. - Ah! 684 00:39:20,200 --> 00:39:21,150 Ooh! 685 00:39:21,200 --> 00:39:23,150 - I'll tell you what, I'm glad me mam's not... - Ha-ha! 686 00:39:23,200 --> 00:39:26,150 - I'm glad me mam's not alive, dude, I tell ya! - No, no! 687 00:39:26,200 --> 00:39:28,150 - Oh, oui, oui! - Dougie! 688 00:39:28,200 --> 00:39:30,150 - Whoa-ah! - Whoa! 689 00:39:30,200 --> 00:39:32,340 Er, that's my dog Dougie. 690 00:39:33,200 --> 00:39:35,150 Qu'est-ce que c'est en France? 691 00:39:35,200 --> 00:39:37,150 Ne pas grosse? Non? 692 00:39:37,200 --> 00:39:41,150 In Angleterre, moi et him que grosse. 693 00:39:41,200 --> 00:39:43,150 En France... 694 00:39:43,200 --> 00:39:46,150 Here, what do you mean -- "Him est grosse"? 695 00:39:46,200 --> 00:39:50,150 - Who are you talking about?! - No, no, no -- "moi et him"! - Ah! 696 00:39:50,200 --> 00:39:54,200 - Et voila! - OK. C'est bien, c'est bien. C'est bien! 697 00:39:58,200 --> 00:40:00,150 Yeah, you're cooking it! 698 00:40:00,200 --> 00:40:02,150 Crack on! 699 00:40:04,200 --> 00:40:07,600 I'll tell you what -- this is not in the diet book. 700 00:40:15,200 --> 00:40:19,200 - No, no, no! - OK, OK! I were just asking! 701 00:40:20,200 --> 00:40:22,470 - All right, OK! - OK. - OK. 702 00:40:25,200 --> 00:40:29,150 Uh-huh. 'So far, we've had the chicken with sauces, Dave. 703 00:40:29,200 --> 00:40:31,150 'Yup! This one's looking like 704 00:40:31,200 --> 00:40:34,600 'it might be a bit more of an old-fashioned stew.' 705 00:40:36,200 --> 00:40:38,200 Sit, sit, sit! 706 00:40:51,200 --> 00:40:54,200 Juliette, um... tu es le cuisine avec la maman? 707 00:40:56,200 --> 00:40:58,150 Ah, oui! 708 00:40:58,200 --> 00:41:01,200 - Well, that's what we did, Dave -- we learned it from our mums. - Yeah. 709 00:41:05,150 --> 00:41:06,150 Oui! 710 00:41:06,200 --> 00:41:09,150 I think there's going to be a flambe thing going on. 711 00:41:09,200 --> 00:41:12,150 - Ah! - It's OK. Ah, yes. - Agh! 712 00:41:12,200 --> 00:41:14,150 OK... 713 00:41:14,200 --> 00:41:16,150 - C'est bon? - C'est bon. 714 00:41:16,200 --> 00:41:18,600 - Oui! - Yey! - Bravo! - Merci! 715 00:41:20,200 --> 00:41:22,150 'Cider... 716 00:41:22,200 --> 00:41:24,150 'creme fraiche... 717 00:41:24,200 --> 00:41:26,150 'and a stock cube go in. 718 00:41:26,200 --> 00:41:28,200 'And the lid goes on. 719 00:41:32,200 --> 00:41:36,150 'Which gives us 30 precious minutes together.' 720 00:41:36,200 --> 00:41:37,340 Aw! 721 00:41:38,200 --> 00:41:40,800 Get your coat, I think I've pulled! 722 00:41:47,200 --> 00:41:50,150 - Oh, this is such a treat! Oh, look at that. - Look at that. 723 00:41:50,200 --> 00:41:51,540 Superb! 724 00:41:53,200 --> 00:41:56,200 - Here, I'll hold that, mate. - I'd better see who that is. 725 00:41:57,200 --> 00:42:00,200 Oh, ho-ho! Ooh! 726 00:42:01,200 --> 00:42:05,200 - Oh, bonjour, monsieur! - Bonjour. - Madame, enchante! 727 00:42:07,200 --> 00:42:09,150 - Oh! - C'est bon? 728 00:42:09,200 --> 00:42:12,150 - Tres, tres, tres bon. - Bon! Parfait! Parfait! 729 00:42:12,200 --> 00:42:14,150 'It's the whole petanque team, Si! 730 00:42:14,200 --> 00:42:18,150 'Well, it's a good job Juliette's chicken's a big 'un.' 731 00:42:18,200 --> 00:42:20,150 Where's my chicken? Oh! 732 00:42:20,200 --> 00:42:22,600 Er, er, er... Juliette ate it. 733 00:42:31,200 --> 00:42:33,150 It's good, this, innit? 734 00:42:33,200 --> 00:42:35,470 Bonjour, monsieur! Bonjour! 735 00:42:36,200 --> 00:42:37,600 Mmm, bon! 736 00:42:44,200 --> 00:42:47,200 - 'Yeah, party's warming up, dude. - Aye, but how's that chicken?' 737 00:42:52,200 --> 00:42:55,150 - Do you know what, Dave? - Yeah? 738 00:42:55,200 --> 00:42:58,150 It's beautiful. There's an acidity to it, 739 00:42:58,200 --> 00:43:00,150 through the cider and the apple, 740 00:43:00,200 --> 00:43:03,150 - and the top notes of that Calvados is amazing! - Oh! - Yeah! 741 00:43:03,200 --> 00:43:07,150 - C'est la calva! - Oh, la calva! - C'est la calva... 742 00:43:07,200 --> 00:43:10,150 - La calva c'est la cle de la mystery! - Exactement! 743 00:43:10,200 --> 00:43:12,150 "The key to the mystery". Bravo! 744 00:43:12,200 --> 00:43:15,150 What I'm finding fascinating about eating Juliette's food is 745 00:43:15,200 --> 00:43:23,150 - that there is echoes in Juliette's food... of Georges Blanc. - Mm-hm. - Aw! 746 00:43:23,200 --> 00:43:28,150 - The DNA... - Yeah!.. - for both dishes, it's the... 747 00:43:28,200 --> 00:43:30,150 it's the mothers, it's the "terroir", 748 00:43:30,200 --> 00:43:34,150 it's food from the earth -- the apples, the potatoes. 749 00:43:34,200 --> 00:43:36,150 It's simple, but it's such good, honest cooking. 750 00:43:36,200 --> 00:43:40,150 - And, as you can see, it's going down a storm, isn't it? - It is! 751 00:43:40,200 --> 00:43:42,150 'Right, I've finally got myself some chicken. 752 00:43:42,200 --> 00:43:45,200 'Let's get stuck into that souffle, Kingy.' 753 00:43:52,200 --> 00:43:54,150 Excusez-moi. 754 00:43:56,200 --> 00:43:59,150 - Ah, oui! It's like Piccadilly Circus! - Yeah. 755 00:43:59,200 --> 00:44:00,150 Oh, la belle coucou! 756 00:44:00,200 --> 00:44:02,200 Wahey! 757 00:44:04,200 --> 00:44:05,600 Mon dieu! 758 00:44:06,200 --> 00:44:09,150 It's Paul Renault, Kingy, the chicken farmer. 759 00:44:09,200 --> 00:44:13,150 He's brought us over some of the fabled coucou de Rennes. 760 00:44:13,200 --> 00:44:15,150 Oh, yeah? I tell you what, with all this hubbub, 761 00:44:15,200 --> 00:44:19,150 I've forgotten what we came here for in the first place. 762 00:44:19,200 --> 00:44:22,070 - C'est beautiful. - They are beautiful. 763 00:44:26,200 --> 00:44:29,150 In 1900, a doctor from Rennes... 764 00:44:29,200 --> 00:44:31,150 Oh, you look like ze cuckoo. 765 00:44:31,200 --> 00:44:33,150 .. established a local bird as a breed. 766 00:44:33,200 --> 00:44:35,740 He called it the coucou de Rennes. 767 00:44:36,200 --> 00:44:39,150 The new breed thrived, 768 00:44:39,200 --> 00:44:43,150 but with the introduction of American broilers in the 1950s... 769 00:44:43,200 --> 00:44:45,150 I say howdy, partners. 770 00:44:45,200 --> 00:44:47,150 .. their numbers began to decline. 771 00:44:47,200 --> 00:44:49,150 Well, have a nice day, y'all. 772 00:44:49,200 --> 00:44:52,150 By the 1980s, the coucou had almost died out. 773 00:44:52,200 --> 00:44:54,150 Your time has come. 774 00:44:54,200 --> 00:44:57,150 In step the Rennes Ecomuseum. 775 00:44:57,200 --> 00:45:01,150 We must act! Save the coucou. Save it! 776 00:45:01,200 --> 00:45:06,150 The last ten birds were rounded up and secured as breeding stock. 777 00:45:06,200 --> 00:45:10,150 Oh, merci. You are heroes. Merci! We are saved. 778 00:45:10,200 --> 00:45:12,150 Phwoar, thank goodness for that! 779 00:45:12,200 --> 00:45:14,150 Paul was one of the first people 780 00:45:14,200 --> 00:45:18,150 to produce pure coucou de Rennes for meat. 781 00:45:18,200 --> 00:45:20,150 Like our old friend the poulet de Bresse, 782 00:45:20,200 --> 00:45:22,150 the coucou lives a free-range life -- 783 00:45:22,200 --> 00:45:26,150 but, unlike the Bresse, it doesn't get confined indoors 784 00:45:26,200 --> 00:45:28,340 to fatten up at the end. 785 00:45:30,200 --> 00:45:34,150 In 1992, Paul arranged a blind taste test 786 00:45:34,200 --> 00:45:36,150 with some big name chefs. 787 00:45:36,200 --> 00:45:39,150 What could it be? The blind taste test will tell. 788 00:45:39,200 --> 00:45:41,150 The coucou was a hit. 789 00:45:41,200 --> 00:45:43,150 One of these chefs was Pierre Garnier... 790 00:45:43,200 --> 00:45:45,150 It tastes like my grandma's chicken! 791 00:45:45,200 --> 00:45:48,150 .. who went on to win three Michelin stars 792 00:45:48,200 --> 00:45:49,150 at his Paris restaurant, 793 00:45:49,200 --> 00:45:52,150 where the coucou de Rennes is on the menu today. 794 00:45:52,200 --> 00:45:54,150 Vive la coucou! 795 00:45:54,200 --> 00:45:55,150 Here, dude... 796 00:45:55,200 --> 00:45:57,150 are you thinking what I am thinking? 797 00:45:57,200 --> 00:45:58,150 If they're cooking this chicken 798 00:45:58,200 --> 00:46:03,150 in one of the best restaurants in Paris, then Paris it is. 799 00:46:03,200 --> 00:46:06,150 Tomorrow, we leave at dawn for Paris. 800 00:46:06,200 --> 00:46:07,400 Oui. 801 00:46:10,200 --> 00:46:12,150 Right. 802 00:46:12,200 --> 00:46:13,150 Excellent. 803 00:46:13,200 --> 00:46:15,340 Monsieur, merci beaucoup. 804 00:46:17,200 --> 00:46:19,140 Au revoir, au revoir. 805 00:46:22,200 --> 00:46:24,150 Right. 806 00:46:24,200 --> 00:46:26,150 Where is he? 807 00:46:26,200 --> 00:46:27,150 You know we're going to Paris, 808 00:46:27,200 --> 00:46:30,150 and we're going to the best restaurant, 809 00:46:30,200 --> 00:46:33,150 to eat the best chicken, cooked by the best chef? 810 00:46:33,200 --> 00:46:38,150 Well, I'm not flaming going in the transport that he's organised. 811 00:46:38,200 --> 00:46:44,150 So, what I've done is a little surprise for Dave. 812 00:46:56,200 --> 00:46:58,150 Ha-ha! 813 00:46:58,200 --> 00:46:59,670 Oh, Kingy! 814 00:47:02,200 --> 00:47:04,200 Yippee! 815 00:47:09,200 --> 00:47:12,150 Dude, I told you, we couldn't go to Paris in that flaming 2CV 816 00:47:12,200 --> 00:47:15,150 or one of those funny pedally bike things. 817 00:47:15,200 --> 00:47:20,200 Well, I mean, we've got to arrive in style. 818 00:47:22,200 --> 00:47:26,200 - Paris, here we come! - Yeah! 819 00:47:35,200 --> 00:47:38,150 I didn't know our journey to France would bring us to Paris, 820 00:47:38,200 --> 00:47:40,150 but I am sure glad it has! 821 00:47:40,200 --> 00:47:43,150 Two three-Michelin-starred restaurants in a week. 822 00:47:43,200 --> 00:47:46,200 Oh, dude, honestly, it's a trip of a lifetime. 823 00:47:52,200 --> 00:47:55,150 When I get off this bike, I'm never going to walk the same. 824 00:47:55,200 --> 00:47:56,150 I'm going to swagger. 825 00:47:56,200 --> 00:47:59,150 I will have that joie de vivre, the je ne c'est quoi. 826 00:47:59,200 --> 00:48:02,150 I'm going to walk like I'm kind of... I'm in a film, 827 00:48:02,200 --> 00:48:05,150 like I'm what's his name -- Serge Ginsberg. 828 00:48:05,200 --> 00:48:07,150 ♪ Oh, la, la... Je t'aime. ♪ 829 00:48:07,200 --> 00:48:10,150 - Do you ever stop for breath?! - What? 830 00:48:10,200 --> 00:48:11,150 That's remarkable! 831 00:48:11,200 --> 00:48:14,150 This bike has the spirit, I've got the spirit, 832 00:48:14,200 --> 00:48:16,740 and I'm full of chuffing chicken! 833 00:48:19,200 --> 00:48:22,150 - Dave, something has just occurred to me. - Aye. 834 00:48:22,200 --> 00:48:24,150 What is the plural for Mecca? 835 00:48:24,200 --> 00:48:27,150 Because by my reckoning, this is the second one of the trip. 836 00:48:27,200 --> 00:48:30,150 First, Georges Blanc's, and now this place. 837 00:48:30,200 --> 00:48:34,200 Oh, whatever. I'm just going to get ready with all my Hail Marys. 838 00:48:37,200 --> 00:48:40,150 The man whose restaurant we have the honour at eating at 839 00:48:40,200 --> 00:48:44,150 is one of France's most innovative and celebrated chefs. 840 00:48:46,200 --> 00:48:49,150 Triple-Michelin-star Pierre Garnier 841 00:48:49,200 --> 00:48:52,150 started his culinary journey, like us, in Lyon, 842 00:48:52,200 --> 00:48:53,150 where he learned his trade 843 00:48:53,200 --> 00:48:56,200 amongst the meres Lyonnaise and the bouchons. 844 00:48:57,200 --> 00:49:00,150 To prepare our three-starred dish, 845 00:49:00,200 --> 00:49:04,150 Pierre seems to be giving the coucou the rustic treatment -- thyme... 846 00:49:04,200 --> 00:49:06,150 rosemary... 847 00:49:06,200 --> 00:49:09,150 With a twist, though, Si -- blueberry leaves. 848 00:49:09,200 --> 00:49:11,150 Well, that's a new one on me. 849 00:49:11,200 --> 00:49:13,150 Garlic... 850 00:49:13,200 --> 00:49:15,150 lemon zest... 851 00:49:15,200 --> 00:49:16,150 and the lemon... 852 00:49:16,200 --> 00:49:18,150 butter... 853 00:49:18,200 --> 00:49:20,150 blueberries... 854 00:49:20,200 --> 00:49:22,140 and "that's shallot". 855 00:49:23,150 --> 00:49:24,150 But I've got a feeling, you know, mate, 856 00:49:24,200 --> 00:49:27,200 it won't look so rustic when it comes out. 857 00:49:29,200 --> 00:49:32,150 - There's a lot of anticipation, isn't there, Si? - Very much. 858 00:49:32,200 --> 00:49:34,150 - We've never tasted a coucou de Rennes. - No. 859 00:49:34,200 --> 00:49:38,150 But some say that it is better than the poulet de Bresse. 860 00:49:38,200 --> 00:49:40,150 Pierre Garnier is cooking for us personally. 861 00:49:40,200 --> 00:49:43,150 - The elusive coucou de Rennes. - Yeah. 862 00:49:44,150 --> 00:49:45,150 Oh, wow. 863 00:49:45,200 --> 00:49:46,150 - Coucou de Rennes. - Oui. 864 00:49:46,200 --> 00:49:51,150 It's got thin slices of apple, garlic, little girolle mushrooms. 865 00:49:51,200 --> 00:49:53,150 I tell you what is interesting, he's served it with corn. 866 00:49:53,200 --> 00:49:57,150 It's so modern. It's so precise, it's so wonderful. 867 00:49:57,200 --> 00:49:58,150 From the farmer's table to this, 868 00:49:58,200 --> 00:50:00,150 it's worlds away, but it is still the same. 869 00:50:00,200 --> 00:50:03,150 Based in that cookery which is the heart of France. 870 00:50:03,200 --> 00:50:05,150 - Come on! - Oh, I know! 871 00:50:05,200 --> 00:50:06,400 Ohh! 872 00:50:11,200 --> 00:50:13,340 It's absolutely amazing. 873 00:50:14,200 --> 00:50:18,150 Texturally and flavourally, completely different 874 00:50:18,200 --> 00:50:20,150 to the poulet de Bresse. 875 00:50:20,200 --> 00:50:24,150 The poulet de Bresse, because it has been fattened up, is softer. 876 00:50:24,200 --> 00:50:26,150 This is more gamey. 877 00:50:26,200 --> 00:50:29,150 It's almost more like a guinea fowl or a partridge. 878 00:50:29,200 --> 00:50:31,150 It tastes extraordinary. 879 00:50:31,200 --> 00:50:33,150 At Georges Blanc's we were at the rustic auberge 880 00:50:33,200 --> 00:50:37,150 where we wanted to recreate the food of his mother, which he did -- 881 00:50:37,200 --> 00:50:40,150 but that food wasn't gastronomic. This is. 882 00:50:40,200 --> 00:50:43,150 This is really precise, really modern. 883 00:50:43,200 --> 00:50:44,150 It's different. 884 00:50:44,200 --> 00:50:48,200 It's two different men, at the same level of their profession. 885 00:50:50,200 --> 00:50:53,150 - Gentlemen. - Very nice to meet you. - This is wonderful. 886 00:50:53,200 --> 00:50:56,800 - The coucou de Rennes, it is nice, huh? - Oh, yeah! 887 00:50:57,200 --> 00:51:01,150 It has a real character. It's not fat. It's not dry. 888 00:51:01,200 --> 00:51:04,150 - You have a real taste. - Which is the best chicken -- 889 00:51:04,200 --> 00:51:06,150 poulet de Bresse or coucou de Rennes? 890 00:51:06,200 --> 00:51:09,150 You are like that in England. We are not like that in France. 891 00:51:09,200 --> 00:51:11,150 "What is the best -- number one, number two?" No. 892 00:51:11,200 --> 00:51:12,150 It is good, it is not good. 893 00:51:12,200 --> 00:51:14,150 The French chicken, this emblem of France, 894 00:51:14,200 --> 00:51:18,150 it represents the character of the French. 895 00:51:18,200 --> 00:51:21,150 - It's proud, it's independent, it's free. - Yes. 896 00:51:21,200 --> 00:51:22,150 But a little bit arrogant. 897 00:51:22,200 --> 00:51:23,150 Of course! 898 00:51:23,200 --> 00:51:26,150 The poor chicken, it is nothing. 899 00:51:26,200 --> 00:51:29,150 It is not an elephant. It is not a tiger. 900 00:51:29,200 --> 00:51:32,150 - It's a chicken! - It is just a chicken. 901 00:51:32,200 --> 00:51:36,150 But the French... Like that. "I am French!" 902 00:51:36,200 --> 00:51:38,200 Fantastic, thank you. 903 00:51:40,200 --> 00:51:43,150 Oh, that was one of the most magical moments ever. 904 00:51:43,200 --> 00:51:46,150 It was just the most... It was. 905 00:51:46,200 --> 00:51:49,150 Amazing. Amazing. What a man. 906 00:51:49,200 --> 00:51:51,540 How do you follow that, dude? 907 00:51:54,200 --> 00:51:57,150 By taking to the streets of Paris, of course! 908 00:51:57,200 --> 00:52:00,150 To buy that special something... 909 00:52:00,200 --> 00:52:04,150 take those obligatory selfies... 910 00:52:04,200 --> 00:52:08,200 consume connoisseurs' croissants... 911 00:52:09,200 --> 00:52:13,200 .. and, crucially, to reflect deeply on our French foray. 912 00:52:15,200 --> 00:52:17,150 Oh, France! What an odyssey it's been -- 913 00:52:17,200 --> 00:52:20,150 From Lyon to Macon with Georges Blanc. 914 00:52:20,200 --> 00:52:23,150 Today, the coucou de Rennes, three Michelin stars. 915 00:52:23,200 --> 00:52:25,150 We're six stars in a week! 916 00:52:25,200 --> 00:52:27,150 I know, it's hard to do that, dude. 917 00:52:27,200 --> 00:52:30,150 And here we are, at the climax of the climaxicness-ness. 918 00:52:30,200 --> 00:52:33,150 I truly believe we have tasted the best chicken 919 00:52:33,200 --> 00:52:36,150 we ever have, ever, ever, ever! 920 00:52:36,200 --> 00:52:39,150 - He's been excited about it. - Oh, I am. I'm over t' moon. 921 00:52:39,200 --> 00:52:42,150 - He is. - Oh, I'm fit to burst. - Right. - Oh! 922 00:52:42,200 --> 00:52:43,150 What are we cooking, Si? 923 00:52:43,200 --> 00:52:46,200 Well, we're cooking chicken, unsurprisingly, David. 924 00:52:48,200 --> 00:52:51,150 Our climactic dish, like the souffle before it, 925 00:52:51,200 --> 00:52:54,200 is as French as la Tour Eiffel. 926 00:52:55,200 --> 00:52:57,150 It's the ultimate classic coq au vin -- 927 00:52:57,200 --> 00:52:59,150 but with a major twist. 928 00:52:59,200 --> 00:53:04,150 Our wine is going to be blanc instead of rouge. 929 00:53:04,200 --> 00:53:08,150 Which means we can indulge ourselves with -- guess what -- 930 00:53:08,200 --> 00:53:09,150 the addition of cream. 931 00:53:09,200 --> 00:53:12,150 You put cream in a red wine chicken dish, it goes purple! 932 00:53:12,200 --> 00:53:14,150 It's wrong. That's what it is. Wrong. 933 00:53:14,200 --> 00:53:17,150 It looks more like an illness than a meal to my eyes. 934 00:53:17,200 --> 00:53:18,150 You can't do it. 935 00:53:18,200 --> 00:53:21,150 Right, mate. I'm going to take the tips off these. 936 00:53:21,200 --> 00:53:22,150 But we're not going to brine this chicken, 937 00:53:22,200 --> 00:53:24,150 we are going to marinate it. 938 00:53:24,200 --> 00:53:26,150 It's yet another way of working on the flavour 939 00:53:26,200 --> 00:53:29,150 and making sure the chicken is juicy. 940 00:53:29,200 --> 00:53:33,150 And the flavour of our marinade is courtesy of Georges Blanc -- 941 00:53:33,200 --> 00:53:38,150 a leek-enclosed bouquet garni of thyme, bay leaves and parsley. 942 00:53:38,200 --> 00:53:40,150 Another thing we learned from Monsieur Blanc 943 00:53:40,200 --> 00:53:44,150 was that it is always best to cook your meat on the bone, 944 00:53:44,200 --> 00:53:46,150 for added chickeny-ness. 945 00:53:46,200 --> 00:53:49,200 And we're going to salt it and pepper it quite liberally... 946 00:53:51,200 --> 00:53:54,200 - .. - by popping the bouquet garni. - Oui, oui. - Pop. 947 00:53:55,200 --> 00:53:57,150 And now... 948 00:53:57,200 --> 00:53:59,150 the wine goes into the chicken. 949 00:53:59,200 --> 00:54:01,150 A whole bottle. 950 00:54:01,200 --> 00:54:04,150 This needs to be covered, go into the fridge overnight -- 951 00:54:04,200 --> 00:54:05,150 or at least 12 hours. 952 00:54:05,200 --> 00:54:10,150 So, just you sit there, bathing in all that flavour, mon petit poulet. 953 00:54:10,200 --> 00:54:12,150 One, two, three, four... 954 00:54:12,200 --> 00:54:14,150 ♪ Alouette, gentille alouette 955 00:54:14,200 --> 00:54:16,150 ♪ Alouette, je te plumerai 956 00:54:16,200 --> 00:54:21,150 ♪ Je te plumerai la tete 957 00:54:21,200 --> 00:54:25,150 - ♪ Et la tete! - ♪ Alouette! - ♪ Et la tete! - ♪ Alouette! 958 00:54:25,200 --> 00:54:26,450 ♪ A-a-a-ah... ♪ 959 00:54:26,500 --> 00:54:28,150 - Looks like 12 hours to me. - Yeah. 960 00:54:28,200 --> 00:54:31,150 - Kingy... - What? 961 00:54:31,200 --> 00:54:33,150 What is this programme about? 962 00:54:33,200 --> 00:54:36,150 - Chicken. And eggs. - Right. 963 00:54:36,200 --> 00:54:40,150 Why on earth have you come back with a pot with a fish on?! 964 00:54:40,200 --> 00:54:42,150 Well, it's beautiful, innit? 965 00:54:42,200 --> 00:54:43,150 I mean, it is. Look. 966 00:54:43,200 --> 00:54:45,150 I know. It is a beautiful thing. 967 00:54:45,200 --> 00:54:46,150 It's French, innit? 968 00:54:46,200 --> 00:54:48,150 You have a problem. Dans la tete. 969 00:54:48,200 --> 00:54:52,150 - Dans la tete. Alouette. - You have known me for 25 years. 970 00:54:52,200 --> 00:54:55,150 - I know. - So you put the bacon in the fishy pot... - Thank you. 971 00:54:55,200 --> 00:54:57,150 .. for the chicken. 972 00:54:57,200 --> 00:55:00,150 Put some heat under your... Fish themed! 973 00:55:00,200 --> 00:55:03,200 .. ahem, fish themed chicken pot, then add pancetta and onion. 974 00:55:07,200 --> 00:55:09,150 Once the onion's started to brown, 975 00:55:09,200 --> 00:55:10,150 add your button mushrooms and butter. 976 00:55:10,200 --> 00:55:13,150 Let the mixture sweat down, 977 00:55:13,200 --> 00:55:15,200 and then remove. 978 00:55:16,200 --> 00:55:19,150 Meanwhile, release the chicken from the marinade. 979 00:55:19,200 --> 00:55:22,150 Pat it dry and add it to the, um... 980 00:55:22,200 --> 00:55:24,150 Fish themed!.. fish themed pan, 981 00:55:24,200 --> 00:55:27,150 skin side down, on a medium heat. 982 00:55:27,200 --> 00:55:32,150 It'll take around 15 minutes to cook each side. 983 00:55:32,200 --> 00:55:35,150 What we need to do is just to pop in three chopped cloves of garlic. 984 00:55:35,200 --> 00:55:38,150 After all, it wouldn't be French without garlic. 985 00:55:38,200 --> 00:55:42,150 My friend will just stir it in with the delicacy of Nijinsky -- 986 00:55:42,200 --> 00:55:45,150 and we're talking ballet, not racehorse. 987 00:55:45,200 --> 00:55:48,150 Now we have got the pancetta, the onion and the mushrooms. 988 00:55:48,200 --> 00:55:50,150 That goes in. 989 00:55:50,200 --> 00:55:53,150 That marinade, the bottle of Pouilly-Fume, Pouilly-Fuisse 990 00:55:53,200 --> 00:55:55,150 or white wine of choice -- but don't use rubbish -- 991 00:55:55,200 --> 00:55:59,150 with a bouquet garni, we just pour that in. 992 00:55:59,200 --> 00:56:01,150 Cover and simmer for 45 minutes, 993 00:56:01,200 --> 00:56:06,150 until the chicken is practically falling off the bone. 994 00:56:06,200 --> 00:56:09,150 You see, the thing is, it's romantic on the rooftops, 995 00:56:09,200 --> 00:56:11,150 overlooking the Eiffel Tower. 996 00:56:11,200 --> 00:56:14,150 Agh, I'm not sure I can control me urges! 997 00:56:14,200 --> 00:56:15,340 Si! 998 00:56:16,200 --> 00:56:18,150 Such is the romance. 999 00:56:18,200 --> 00:56:21,150 - Not like that. That's like... - No, no, no... Man romance. 1000 00:56:21,200 --> 00:56:23,150 Oh, for... Back to the chicken. 1001 00:56:23,200 --> 00:56:25,150 - Oh, look at that! - Yes! 1002 00:56:25,200 --> 00:56:28,150 Dave is going to tell you how to thicken this sauce 1003 00:56:28,200 --> 00:56:29,150 the old-fashioned way. 1004 00:56:29,200 --> 00:56:32,150 Georges Blanc said his mother used to thicken the sauce 1005 00:56:32,200 --> 00:56:34,150 with cream and egg yolk. 1006 00:56:34,200 --> 00:56:39,150 Take an oeuf -- one egg is "an oeuf"... 1007 00:56:39,200 --> 00:56:41,200 and separate. 1008 00:56:42,200 --> 00:56:46,200 And about 100ml of cream. Don't be too pedantic. 1009 00:56:47,200 --> 00:56:50,150 The ways of old were simple. 1010 00:56:50,200 --> 00:56:54,150 Mix the egg and the cream and then add to the pot. 1011 00:56:54,200 --> 00:56:57,150 Cook gently for a few minutes, edge your marinated chicken... 1012 00:56:57,200 --> 00:57:00,150 and serve with lashings of parsley. 1013 00:57:00,200 --> 00:57:03,150 And, of course, a view of the Eiffel Tower, if you can get it. 1014 00:57:03,200 --> 00:57:04,150 They do models. 1015 00:57:04,200 --> 00:57:06,200 - Mm! - Mm. 1016 00:57:08,200 --> 00:57:11,150 Well, it doesn't get much better than this, mate, does it? 1017 00:57:11,200 --> 00:57:13,150 No, it doesn't, it really doesn't. 1018 00:57:13,200 --> 00:57:16,150 It's funny, since I've been living here, 1019 00:57:16,200 --> 00:57:19,150 I've really embraced the culture, and I've embraced the food. 1020 00:57:19,200 --> 00:57:22,150 - And do you know what? I get it. - Oh, yeah, I know. Absolutely. 1021 00:57:22,200 --> 00:57:24,150 I get that depth of food culture. 1022 00:57:24,200 --> 00:57:27,150 And chicken, I don't think gets much better than this. 1023 00:57:27,200 --> 00:57:32,150 Well, I just think it's such an elemental part of French cuisine. 1024 00:57:32,200 --> 00:57:35,150 - Yes. - And it's held in such high esteem. - Yeah. 1025 00:57:35,200 --> 00:57:39,150 And you know, mate, I can guarantee for us, for France, 1026 00:57:39,200 --> 00:57:42,150 and French chicken, it is going to be au revoir, 1027 00:57:42,200 --> 00:57:45,200 - and not goodbye. Cheers! - Cheers. Salut. - Salut. 1028 00:57:47,200 --> 00:57:50,150 Next time, we are in magical North Africa. 1029 00:57:50,200 --> 00:57:52,150 Dude, we're in Morocco! 1030 00:57:52,200 --> 00:57:54,150 Hey-hey! 1031 00:57:54,200 --> 00:57:57,150 Where we get to grips with tribal traditions. 1032 00:57:57,200 --> 00:57:59,150 Can you imagine 8,000 of those charging at you? 1033 00:57:59,200 --> 00:58:01,200 It'd be terrifying. 1034 00:58:02,200 --> 00:58:06,150 Discover the chickeny secrets of Moroccan home cooking. 1035 00:58:06,200 --> 00:58:08,150 - I was not expecting that. - No! 1036 00:58:08,200 --> 00:58:13,150 And find out why chicken works so well with exotic spices. 1037 00:58:13,200 --> 00:58:16,150 - The balance is absolutely superb. - Yeah.