France Bon Appétit, magazine
“France Bon Appétit”, magazine
“France, Bon Appétit” is France 24’s new magazine dedicated to French gastronomy, food products and lifestyle.
Every episode of “France, Bon Appétit” looks at gastronomy from a different perspective, featuring hot new culinary trends and the French and foreign personalities that are shaping them every day. A full menu of topics and discoveries that will whet the appetites of those who love French cuisine.
Forty-five 5-minute episodes will be broadcast, one every week, starting on 27 August 2011 on the 3 France 24 channels, in French, English and Arabic. The show runs until June 2012.
Here are all of the episodes that have already been broadcast on France 24.
Schedule of broadcast dates and times :
- Saturdays at 4:51 pm
- Sundays at 9:40 pm / 0:52 am
- Mondays at 10:53 am / 1:41 pm
- Tuesdays at 5:52 am
- Wednesdays at 4:52 am
French watercress
SATURDAY, FEBRUARY 18th , 2012, TV PROGRAMME
The Essone department is France’s largest watercress producer. The village of Méréville is located 60 kilometers outside Paris and is known as the watercress capital, it yields 10 % of national production.
Find here all the previous shows on France 24
Cooking with flowers
Cooking on the barbecue
Potato of Noirmoutier' island
Cooking with butter
Bayonne ham
Raw chocolate
Jam and jelly
A new wave of coffee culture in France
The Omnivore Food Festival in Paris
The new poultry
The new corner shops
The Menton lemon
French watercress
Yellow wine from France's Jura region
French charcuterie
Pancake day
The Black Perigord Truffle
The farmhouse Reblochon from Savoie region
Gérard Depardieu, winegrower
2011 Culinary Awards
The yule log
Arcachon bay oysters
Award-winnig food
The Corsica clementine
Salt marsh lamb
Cheese is wonderful and set to last!
The olive harvest
Culinary Photography in the street
Lièvre à la royale
Natural wine
Semaine du goût
Mushrooms Cuisine
Paris and Ile de France wines
Celebrating French Gastronomy
The Slow Food "Presidia" programme
Les Lundis de Fulgurances
The Mont Saint-Michel Bay mussels
Ethical meat
