ARTE Distribution

24 markets, 24 complex systems that play a crucial role in their city : Barcelona, Budapest, Vienna, Lyon, Turin, Firenze, Toulouse, Zagreb, Riga, Freiburg, Amsterdam, Palermo, Helsinki... They all have a big belly: the city's food market that feeds a significant part of their population.

We all know what a food market is. We're attracted by the electrifying colours, pulsing sounds and gorging products. But what do we know about how a food market actually works? How do enormous quantities of food reach there every day and where does it come from? Who decides the prices and puts together thousands of different vendors in huge but concentrated areas? In the Belly of the City graphs the changes that have taken place at the heart of the cities food supply systems from an entirely new perspective.
 
All episodes available in English
 

2013: Best Foreign Language Program at the International Taste Awards (San Francisco - USA)

Travel around the world's kitchens to discover the most popular recipes from each country.  Follow the advice of international amateur and professional cooks: choice of ingredients, presentation tips and tastings on the menu!

Do you want to impress your guests and make them "gustatively" travel? Follow the advice of international amateur and professional cooks to make sweet and savory dishes: choice of ingredients, presentation tips and tasting buds on the menu!

Spurred by their passion and ambition, talented international chefs are reviving the spirit of French cuisine with renewed vigor. Journey with them as they dive into the fascinating stories behind France’s regional products from Corsica, Provence, Burgundy…
 

... to compose authentic, sophisticated and delicious French menus.What is the story behind these French ingredients? Where do they come from?
 
EPISODES ALREADY AVAILABLE IN ENGLISH:
 
01 - CORSICAN FLAVORS
02 - THE ALPS
03 - LYON REGION
04 - OCCITANIA
06 - PROVENCE

Following her Tour de France, Sarah Wiener continues her gastronomic wanderings in Italy, still behind the wheel of her little red Beetle. Sarah carries out ten legs a journey that is peppered with surprises, through ten regions of "la Bella Italia", gathering gourmet knowledge by smelling, tasting and savouring.

Sarah Wiener carries out a culinary tour of Italy! Her adventures take her to ten regions of the Big Boot, including Umbria, Tuscany, Calabria, Frioul and Venice.

Once she reaches her destination, Sarah Wiener has just one objective - to immerse herself in the recipes and their history, by exploring the ingredients and their origins, and by gathering regional tips, such as why the pizza base in Naples has to be so thin - and how to make it so thin. Such as why there couldn't be any tomatoes without Mount Vesuvius, how tomatoes end up in spaghetti and why water buffaloes make the best mozzarella.

A tasty series blending travel, cooking, nature and civic sense, following the daily work of five "green" chefs fighting for eco-friendly cooking in France, China, California, Benin and Tasmania.

To preserve the environment, to give preference to local products and to indulge our taste buds with healthy foods, is the creed of these new chefs from five continents.

5 places, 5 biotopes, 5 chefs or 'food entrepreneurs': Arnaud Daguin in the Basque country, Dai Jiangjun in the Zhejiang Chinese mountains, Luke Burgess in Tasmania, David Kinch in California and Godfrey Nzamujo in Benin. Serving the future on their plates, and happiness as a side dish.
 
More info about the program on Facebook (in French only) : 
https://www.facebook.com/pages/Le-Bonheur-est-dans-lassiette/304576609746496
And on Twitter :
https://twitter.com/BDA_Arte

Austrian chef Sarah Wiener takes us to meet some men and women with extraordinary jobs, and along the way immerses us in some unusual and little-known environments With salmon fishers, high-level athletes, monks, soldiers and grape-pickers. 

A voyage of discovery during which Sarah Wiener will bond with her hosts over her cuisine. Those connections will enable us to hear the inside story of her hosts’ daily lives.

Two food artisans producing the same kind of food – one from Europe and another from Asia – meet up, spend time together and swap knowledge and know-how. The series delves into their different worlds: their work, their businesses, their lives, their production procedures...

Our heroes are food and the people who produce it. Each episode is dedicated to a single organic product – from cheese, fermented cabbage and flatbread to salted fish roe and pasta – and to the stories behind it. Stories of real people who work to produce outstanding foodstuffs, rooted in their local environment and culture. What will they learn from each other?

A new chapter in Sarah Wiener’s culinary adventures, this time with Sarah travelling all over Europe to unearth its tastiest treasures.

Haute-Provence lamb and Transylvanian milk, tomatoes picked at the foot of Mount Vesuvius and Bavarian bread, and Gascony hens and olive oil from Crete: each of these ten episodes gives pride of place to a top-quality, basic product. On each leg of our cherished chef’s journey, a producer hosts Sarah for a few days, and she concocts a dish that pays tribute to her host’s savoir-faire.

Sarah Wiener hits the road again in her little red Beetle for more culinary adventures. This time she will be touring a country she knows well, although she left it a long time ago - Austria. The country of her childhood has changed a great deal since she lived there.

The sleepy valleys have become fashionable skiing resorts, the forgotten villages, once dotted along the Iron Curtain, are now slap-bang in the heart of Europe. And the country's gastronomy has a great deal going for it.

Apart from the few well-known basic dishes, Austrian cuisine is a skilful blend of recipes combining tradition and innovation. Sarah sets off in search of local products, and meets the people that produce them - the farmers, winegrowers, horticulturalists and cooks. All of them are passionate about their professions and they all embrace a modern lifestyle.

A tasty series blending travel, cooking, nature and civic sense, following the daily work of 25 "green" chefs fighting for eco-friendly cooking.

To preserve the environment, to give preference to local products and to indulge our taste buds with healthy foods, is the creed of these new chefs from five continents.
 
In each episode the chef shows his cooking and his philosophy but also his region. The chef is "our" guide to discover his favorite local markets, indigenous products, popular places he likes to eat. He also focuses on some of his producers (farmers, fishermen etc...) as well as other people whe may inspire of infuence him.
 
Season 1: Episode 1 to 5
Season 2: Episode 6 to 15
Season 3: Episode 16 to 25

Sarah Wiener, our vivacious Austrian chef, now tours Great Britain.

Her colleague, British super-chef and TV star Gary Rhodes, whose restaurant is on the 24th floor of London's one-time highest building, Tower 42, has set her a challenge. Given that she is a little suspicious of British cooking, Sarah must learn to make ten classic specialities from the British Isles. Only then will she be able to judge for herself. On your marks, get set...the culinary journey is about to begin!

Six stories, six adventures, six original, unexpected stories, that are full of surprises, anecdotes and revelations, carried along by lively characters and incredible situations.

Sushi was the first fast food in history, chips have become a national treasure and sandwiches were canonised by the English aristocracy. More than being sometimes age-old dishes, more than being a tradition or a phenomenon - pizzas, ice cream, sandwiches, sushi, chips and pasta have become icons of the globalised world and play a major economic, cultural and social role in it.
All these simple local dishes have become universal and are now eaten all over the world. Yet universal as they are, in each country where they have been adopted, they are changed to suit the tastes of the inhabitants, giving rise to variations hailed as local specialities - from the hot pastrami sandwich in New York to the Hawaiian pizza, from mussels and chips in Brussels to American French fries - the culinary variations are endless!

An appetising series!