Julie's NotebooksŘada 8
Julie Andrieu travels across various regions in France and explores their landscape, culture and culinary heritage.
Kde se dívat na Julie's Notebooks • Řada 8
23 dílů
- Paysans d'aujourd'hui en Bourgogne
D5Paysans d'aujourd'hui en BourgogneTo inaugurate this new series of "Julie's Notebooks" dedicated to farmers of a new kind, or rather returned to the traditional values of their trade, Julie gives you an appointment in Burgundy, a few kilometers from Beaune, to meet Frédéric Ménager. Frédéric was for a long time a cook, he worked in the biggest houses, but he decided to change his life and become a poultry farmer of old breeds, and to work to preserve our plates and good products. So go to the Ruchotte Farm, in Bligny-sur-Ouche, to meet him. Julie will also travel the roads of the surrounding area to meet other producers who care about their terroir and the principles of virtuous agriculture with the environment. Useful links: Céline Perrin and Rodolphe Vauthey The Perrin estate was created in 1910 and has been passed down from generation to generation. Today, Céline and her companion Rodolphe work the vine by hand to obtain remarkable wines. The estate was converted into organic in 2003. A 9-hectare estate with 11 appellations. https://www.domaine-perrin.fr/ - Viviane and Elise Joannet Vivianne and her daughter have been working hand in hand for several years at the Joannet family estate. Here are produced the fruits of cassissiers, then handcrafted into creams, jams and liqueurs. All this is made from the black currant of Burgundy, known for its acidity but also for its beautiful sweetness in the mouth when it is well transformed. http://www.cremedecassis-joannet.com/ - Catherine Troubat Catherine is the third generation at the head of the Anis of Flavigny Abbey. A graphic designer by training, she took over the reins of the family business by adding her touch, and she is behind the new drawings on candy boxes. https://www.anis-flavigny.com/ - Caroline and Alain Bartkowiez At the head of the GAEC of the Marronniers Farm in Origny, Alain and Caroline are the only ones to produce farmer's eggs, a particular cheese produced directly with farm milk. If at the beginning of their installation ther
