Follow the chef!
Gourmet discoveries!
On the programme:
Season 1 - With Pierre Chomet and Matthias Marc, meet the Foie Gras professionals and discover their unique know-how in the most gourmet road-trip of the year!
Season 2 - Pierre Chomet at the point of sale! Come on board with him: we answer all the questions consumers have!
Season 3 - Immerse yourself in the history and modernity of foie gras with Pierre Chomet, between family heritage and new culinary inspirations.
Discover our saga now!
Season 3
An after-work event with a taste of history
The origins of Foie Gras, by Pierre Chomet
During an after-work gathering at his tapas bar, Pierre Chomet prepares innovative tapas dishes featuring Foie Gras for his young clientele. In the midst of service, he takes advantage of a conversation to recount the historical origins of Foie Gras, from ancient Egypt to south-western France, using photos of Egyptian frescoes depicting the fattening of geese. Between conversations, cooking demonstrations and tastings of pan-fried Foie Gras, the chef shares his passion in a friendly atmosphere.Passing down from generation to generation: meeting at the Dax market
Conversation with Marie, Foie Gras producer
At the market in Dax, a couple meets Pierre Chomet and Marie, who have been producing Foie Gras in the Landes region for five generations. From discovering the different types of Foie Gras to tasting a delicious and original recipe, Pierre and Marie treat them to a moment of sharing and indulgence! On the menu: Foie Gras toast with chestnut puree and blackberries. A wonderful showcase of French terroir and expertise!season 2
Animal welfare and quality products from Pierre Chomet's restaurant
Interview with Kévin, Foie Gras producer
Heading for the Ambos restaurant, Pierre Chomet dons his kitchen gear, ready to take a young couple's order! Foie Gras is tempting, but what about its production? No problem, Pierre calls his friend Kévin, a Foie Gras producer in the Landes region of France! Live from his duck farm, we talk animal welfare, rearing conditions, history and excellence. Then it's time for a tasting!Understanding fattening... straight from the grocery store!
Fattening explained by Vincent, veterinary surgeon
Pierre Chomet continues his educational and gourmet journey and goes out to meet consumers. At the grocery store, he meets Damien and his daughter Chloé, who are looking for recipe ideas for the aperitif. When it comes to Foie Gras, Chloé wonders about the fattening of geese and ducks - is it painful for the animals? Vincent, a veterinary surgeon, explains everything: the anatomy of the animals, fattening conditions... Then it's off to the kitchen for a tasting session!Season 1