La surprise de Roxane

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!

When tradition, heritage and solidarity come together. Since 1859, the Hospices de Beaune wine sale has attracted thousands of visitors. The event helps to fund hospital projects and several charitable works. Dive into Burgundy's fascinating world of grand cru wines.

In the company of Marie-Ève Charron, Eliza Prévost and the iconic Ricardo, the chef Isabelle Deschamps Plante reveals her best recipes and tips for hearty and accessible dishes.

Carinne Teyssandier visits markets across the Auvergne-Rhône-Alpes region, the starting point for a gourmet tour to discover local specialities. She meets stockbreeders, producers and skilled workers: each of them reveals their expertise, shares their history and their bond with the land.

Driven by his dream of food sovereignty, the Jean-Marie Fortier has decided to create a market garden on the land at the Old Mill, in Stanbridge East. His aim: to provide his farmhouse restaurant with local produce, all year round.

Chef Fabrice Mignot and humorist Caroline Estremo reinvent a cult programme from the 1990s. On the menu: recipes anyone can make, handy hints and new products from the French terroirs, all spiced up with a host of surprises and plenty of laughter.

Renowned master chocolate-maker, Daniel Mercier is the man behind Les Chocolatiers Engagés. This network guarantees a remunerative price for the cocoa-growers in Cameroon, in exchange for meeting strict criteria of excellence in taste and respect for the environment. In Cameroon, Omer Maledy heads a veritable renaissance in the cocoa industry.

Discovering the culinary traditions of Canada's First Nations and their different communities. We begin with an age-old feast in Mashteuiatsh, followed by fishing for lobster in Gesgapegiag, before harvesting the sea at Paspebiac and foraging on land in Ekuanitshit.

A carefully prepared dish can go from perfection to disaster in a moment. Thanks to the team of 'Sauve ma recette', burnt crepes can become a great topping for a banana trifle.

Lindsay Brun, Rémi-Pierre Paquin and Vanessa Pilon travel the length and breadth of Quebec, inviting two artists to join them for a delicious meal in the heart of the countryside. And along the way they stop off to buy all the food and drink they need.