TV5 Monde+ Chefs
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Epicerie Fine S08
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Pays et marchés du monde
La Recette de Guy Martin S08
Papilles
CURIEUX BEGIN S16 - PART 2
PIQUE ASSIETTE S09
LA CUISINE D’ISABELLE ET RICARDO
Epicerie Fine S08
Ton plat mon plat
Papilles
CURIEUX BEGIN S16 - PART 2
PIQUE ASSIETTE S09
CUISINE D'ISABELLE ET RICARDO S02 (LA)
Epicerie Fine S08
Ton plat mon plat
Papilles
CURIEUX BEGIN S16 - PART 2
PIQUE ASSIETTE S09
CUISINE D'ISABELLE ET RICARDO S02 (LA)
Epicerie Fine S08
Ton plat mon plat
LES ROUTES DU GOÛT - LA BALLADE D'EMMA
CURIEUX BEGIN S16 - PART 2
PIQUE ASSIETTE S09
CUISINE D'ISABELLE ET RICARDO S02 (LA)
Epicerie Fine S08
Comment ça pousse ?
Comment ça pousse ?
La Recette de Guy Martin S08
LES ROUTES DU GOÛT - LA BALLADE D'EMMA
Amuse-gueule
PIQUE ASSIETTE S09
CUISINE D'ISABELLE ET RICARDO S02 (LA)
Epicerie Fine S08
Comment ça pousse ?
Papilles
Les quatre coins de l’assiette S02
In new-Brunswick, chef Michel Savoie presents ox tongue, from Boudreau Farm, seasonal vegetables from La Belle Besogne Farm and microgreens grown using hydroponics from Local by Atta.
PIQUE ASSIETTE S08
Annick Jeanmairet and Simon Romang serve cod with green lentils, Valais bacon and mussel vinaigrette. Today's discovery: catfish fishing, a little-loved yet very tasty fish.
LA CUISINE D’ISABELLE ET RICARDO
In the company of Marie-éve Charron, Eliza Prévost and the iconic Ricardo, the chef Isabelle Deschamps Plante reveals her best recipes and tips for hearty and accessible dishes.
C’est plus qu’un jardin S03
The Claveau-Audet family join in "no mow May" and plant clover. Véronique makes her dream come true by enlarging the kitchen garden. The Academy pupils begin their day of planting with Dany, despite the rain.
Safran & saveurs by chef Simo
Star of Moroccan gastronomy, Chef Simo shares his unique recipes for a fusion cuisine that blends flavours and traditions from around the world, creating dishes rich in flavour and creativity!
Ton plat mon plat
A web series that showcases the foods and flavourings of African gastronomy in a cosy, relaxed and interactive ambiance.
Papilles
A journey rich in flavour through the regions and their terroirs, exploring local specialities and meeting the artisans perpetuating their age-old culinary traditions. An opportunity to stop off in the kitchen of a talented chef to prepare an emblematic regional recipe.
Les quatre coins de l’assiette S02
Chef Fisun Ercan, in Quebec, offers a dish inspired by Turkish cuisine, with broad beans from Légunord, verjuice from Fil du Vent and artichokes from La Fille du Roy Farm.
PIQUE ASSIETTE S08
On the menu: pumpkin gnocchi with garlic parmesan cream sauce. And a few pears poached in caramel. Today's discovery: an anti-waste formula for recycling the waste from walnut oil: nillon.
LA CUISINE D’ISABELLE ET RICARDO
In the company of Marie-éve Charron, Eliza Prévost and the iconic Ricardo, the chef Isabelle Deschamps Plante reveals her best recipes and tips for hearty and accessible dishes.
C’est plus qu’un jardin S03
There's plenty growing in the Claveau-Audet garden! The family continues planting and discovers wine cap mushrooms. The temperatures are finally high enough to allow the schoolchildren to plant the vegetables that they will later use to make their own pasta sauce.
Safran & saveurs by chef Simo
Star of Moroccan gastronomy, Chef Simo shares his unique recipes for a fusion cuisine that blends flavours and traditions from around the world, creating dishes rich in flavour and creativity!
Ton plat mon plat
A web series that showcases the foods and flavourings of African gastronomy in a cosy, relaxed and interactive ambiance.
Papilles
A journey rich in flavour through the regions and their terroirs, exploring local specialities and meeting the artisans perpetuating their age-old culinary traditions. An opportunity to stop off in the kitchen of a talented chef to prepare an emblematic regional recipe.
Les quatre coins de l’assiette S02
In Ottawa, chef Marc Lepine prepares a dish using wapiti meat from Elk Ranch, served with garlic scapes from Ail Mayo Hill Garlic Farm and hakurei turnips from Backyard Edibles.