Episode One: Franche-Comté
Thursday 02 February 2012
Every great chef has a rich bank of memories that shape their love of food and for Raymond Blanc it’s here in the high green pastures of the county of his birth – a little known region of France called Franche Comté.
Tucked away on the Swiss border in the eastern most part of the country, the food and cooking of Franche Comté are the foundations of Raymond’s life-long pursuit of culinary excellence.
The food of this region is mountain food. Grown in the summer and eaten all winter. It’s food for hearty appetites.
In the past, surviving long cold winters meant smoky preserved meats, bottled summer fruits and wheels of strong hard cheese.
Raymond loves coming home and for him, home is food. Its ingredients are created by the earth, the weather, the history, the people and their craft. Five words in English, one word in French…Terroir.
Watch again on BBC iPlayer: click on the link below:
Recipes from the series will be published on Raymond's website following the broadcast of each episode. Episode One's recipes are available here:
For more information on the places Raymond visited, please see below:
Le Vin et L'Assiette Restaurant, Besançon, owned by Bernard Leroy - one of Raymond's favourite restaurants
Le Palais du Bière, Besançon, where Raymond held his first job
Le Poker d'As, where Raymond has his first gastronomic experience:
Michel Gahier at Montigny, maker of Vin Jaune
Cheesemaker Claude Querry, at the Fromagerie Marcel Petite, Caves du Fort St Antoine:
Tuyé de Papa Gaby, makers of Saucisse de Morteau:
Le Pontarlier, Port-Lesney, where Raymond cooked his Franche-Comté service:
Raymond Blanc's book, Kitchen Secrets,
featuring recipes from Kitchen Secrets Series 1 & 2 and many more,
was published by Bloomsbury on 14 February and is available to buy
online from Amazon, from Le Manoir aux Quat'Saisons, Brasserie Blanc, Maison Blanc, and from online and retail bookstores.
Follow Raymond Blanc on Twitter
Contact Raymond via the Contact page of the website
To find out more about The Raymond Blanc Cookery School, click here