- Annecy: heaven for foodies: Between the culinary traditions of Savoie and gourmet fine dining, Annecy is a paradise for all who love the good things in life. Here, Michelin-starred chefs rub shoulders with artisanal cheese-makers and the lake's last-remaining fishermen.—TV5MONDE Europe
- Beginning of the journey in Annecy: Tiga meets in the "Café des arts" Jean-Eric Ougier ( a fireworks organizer) and they begin a walk along the river: they see the Palace of Justice and arrive at the market : there they taste the "fromage persillé" (made with cow and goat milk ) and also the Beaufort cheese.Then they arrive at the huge farm that Odile and Jean-Eric have restored: some rooms are now for the guests.Odile prepares a "tarte aux abricots".Then Tiga and Odile visit the garden (there many flowers and vegetables).For the breakfast they eat the apricot tart and cheese.Then Jean-Eric and Tiga make a boat tour and swim in the lake. On the pier they have a picnic with "tartare de thon" and crab meat. After Tiga travels to the Abbey Notre-Dame du Tamié where she is received by Brother Nathanaël who shows her the modern cheese factory (a soft cheese with 4-8 weeks aging time): they taste the cheese and make a delivery in Annecy where they meet Pierre Gay, a cheese-maker who has a cellar for the refinement of the cheeses.After that Tiga meets in Duigt the fisherman Manu Clerc who has fished pikes and whitefishes: they will deliver fishes to Gilles Nulli, the chef of the restaurant "Les Tilleuls", but they stop at a chocolaterie (chocolate with mint and verbena): at the restaurant Gilles prepares for them whitefish filets.Later Tila Tiga meets Marianne Shaw, world champion of acrobatics and Marianne invites Tiga for an acrobatic flight. After that Tiga meets Bernard Marchand (La Chèvrerie de Panloups) and they travel to the alpine pasture where they see the goats: in the cellar Bernard has the "tomme" : they have a little meal with tomme and Tiga tastes honey.Later Tiga travels to the Château of Menthon: Tiga meets the gardener Hughes Devries who shows her the garden with the medicinal herbs: then Tiga meets Paul de Menthon who shows her the kitchen ,the library and the herbarium of the castle. Back to Annecy Tiga and Odile look at the fireworks organized by Jean-Eric. Besides we see zooms about the food-tour of Alexandra Fraresse, the cellar managed by Alain Michel, the secret brunchs of Marion Gaignard, about the ice cream shop of Hillary Depeyre, about the organic vineyard and the natural wines (Marie Hélène Tardif), about the Japanese cheese-maker Miti Yamaguchi, about the high gastronomy in the Duchesy of Savoy (Maitre Chiquart, cook of the duke Amédée VIII de Savoie), about the "Auberge du Père Bise" managed now by the chef Jean Sulpice, about Laurent Petit, another great chef of Annecy (Le Clos du Sens) and its garden with aromatic herbs, about the fishermen and the biologists who are observing the whitefishes and the quality of the waters, about the cattle breeder Cyril Hugon and the parade of the cows coming from the alpine pastures in Annecy (the traditional cow bells, the alphorn music and the folk dances) and about the "Ferme des Corbassières" where Yvon Donzelle produce the "reblochon" cheese, the guests eat then melted reblochon and about the mountain refuge of the Parmelan (1825 meters above sea level) where the guests may eat a blueberry tart.—zutterjp48
It looks like we don't have any synopsis for this title yet. Be the first to contribute.
Learn moreContribute to this page
Suggest an edit or add missing content