5 Michelin-star chefs reveal secrets of French cuisine

Five of the greatest French Michelin-starred chefs pay tribute to their local food producers and reveal the secrets of their cuisine. In this journey to the six corners of France, each chef shows us his region, its most beautiful sights and the women and men (fishermen, breeders, market gardeners, cheese makers, bakers…) who provide him with outstanding produce.
With French cuisine recently added to the Intangible World Heritage list, this film pays tribute to the people who are helping to maintain its reputation.

[abdulbasit]

You can not give respect to the plate Unless have respect for the produce where it comes from...well said

[ChefJeanPierre]

What a great channel! Amazingly produced video that capture the love, passion and talent that is needed to be one of the best of the best! Thank you for taking the time.

[server.bay.Walter]

I grew up on a farm and we use to cater for people. Then I went to cooking school and now I find myself wanting to grow all my food ingredients so I can flavor them with love. Then cook them for everyone.

[zed]

Absolutely beautiful fresh produce in France, the peaches and melons are devine. Perfect growing mediums, perfect weather, perfect land and lovely people, Vive La France!

[Mistanyycguy]

Beautiful how this documentary gives me a deeper awareness and appreciation of the natural beauty, art and connection that exists in this industry. So much life and creativity involved, not just pretentious chefs and overpriced food.

[terrybear]

This took my breath away. Such dedication, passion and pure Love for their creations, at each and every step, leaves me awe struck.
Can one only imagine if each of us took that depth of approach to what we create?

[sandrastrabeikaite]

The last shefs words were so true and beautiful it made me cry. Amazing documentary

[zazuzungu]

So many lessons about life through food.

[fmilton]

Customer, "This dish is wonderful"
Jean Sulpice, "No, it isn't good enough"

[honglee]

one of my greatest satifactions working as a cook is working for a hard ass chef and hes says somethings good and adds you name in a way u know u nailed it ..gj jerry

[aquarius]

I'm French. Three starts restaurant are certainly exceptional, I have never been, but unfortunately nowadays too many restaurants in France are mediocre or even bad. Some pseudo chefs don't prepare anything, they make do with grated carrots bought in plastic boxes in the nearest supermarket at 1 euro and they sell that 5 euros 10 euros or more. I don't call that "restaurant." The big problem is : most youngsters are unable to recognise good products nowaday. You can fool them so easily. Present them a veal escalope and a turkey escalope they won't see any difference. Who are able to recognise real sausages and industrial ones ? Who knows which part of a beef give the better steak ? Who really cook at home everyday instead of eating take away food or frozen food, salad in plastic bag.You must educate the taste buds are a very young age, show the difference between great products and not so great products. The difference between a pasteurized cheese that tastes like plaster and an unpasteurized Brie or Camembert. Mashed potatoes made home. Etc.
Well I stop. It's dinner time now and I'm a bit hungry. I'm also a bit angry because if we don't pay attention our cuisine will lose it reputation and that will be a pity.

[alejandrolegra]

dude living in the beautiful mountain landscapes with his goats making cheese loving every second.

[Freedom]

This documentary was eye opening, what great craftsmanship. Greetings from Germany, your neighbour.

[mediclimber]

I'm very impressed, such attention to detail, even when setting the table.

[Anna-bepd]

Merci pour cette expérience incroyable, j'adore la cuisine française 🇫🇷 Vive la

[louiselincoln]

I am so massively impressed with the translation of this, it is so intuitive and true to the original message that the experts are communicating. Thank you.

[Apaurie]

I remember what my uncle told me one day: "Learn, learn and learn all the time! That's the key of success". In cuisine, you have to learn the way the veggies are made, to appreciate them, you have to know some butcher technics, you have to know how the spices work, how the sauce work, how to bring an unforgettable ambiance/atmosphere in your restaurant. You also have to learn about art in some aspect to appreciate the colours, the much more. You never stop learning.

Im not a chef, i don't even work in Cuisine, but I do love it. i cook almost every day and even if I will never get the same experience as the pple working with chef have, I know, by investing a lot of time, I will be able to create something. not in the same professionnal standard but far beyond what you could expect when you are not a pro.

Since im cooking: Im learning the plants (aromatic kind), the veggies, the fruits, the dried fruits, meat and when my family is letting me know it's good or not bad, it's a faillure.

These lessons in this video are more than gold or jewelry: learning, a good taste for failure, criticism mind, motivation, curiosity, open minded, creativity and technique. Soft skills common to many other fields.

[paulh]

Keep it fresh, clean, simple and you can't go wrong. Usually if something tastes flat it just needs salt.

[daveg]

Great piece...another excellent example of the importance and respect paid to food culture in France...

[AlanHope]

Hilarious when the fisherman had a Geordie accent. Nice touch of local colour there.