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{\an8}♪♪
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{\an8}♪♪
3
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-This is the magnificent
walled city of Saint-Malo,
4
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which was founded a
thousand years ago by the Celts,
5
00:00:15,390 --> 00:00:18,310
who came from
just 100 miles over there,
6
00:00:18,393 --> 00:00:21,063
from Great Britain...
7
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which is how this rugged
coastal region
8
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came to be known as "Brittany."
9
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And everything that defines its
distinct culture and identity,
10
00:00:31,698 --> 00:00:34,326
whether it's their
Celtic origins,
11
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their world-class seafood,
12
00:00:36,662 --> 00:00:38,997
or the salt
and their famous butter,
13
00:00:39,081 --> 00:00:42,626
it all comes from out there...
14
00:00:42,668 --> 00:00:44,211
from the sea.
15
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[ Birds calling ]
16
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I'm Eva Longoria,
and I'm a serious Francophile.
17
00:00:49,174 --> 00:00:50,592
Santé.
18
00:00:50,634 --> 00:00:52,427
Over the past 20 years,
my career as an actor
19
00:00:52,469 --> 00:00:55,764
has brought me to France
time and again.
20
00:00:55,847 --> 00:00:57,933
It's my home away from home.
21
00:00:57,975 --> 00:01:01,353
But those trips were more
about work than joie de vivre.
22
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-[ All cheer ]
-[ Laughs ]
23
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Now I want something deeper.
24
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This is going to be an...
♪ adventure ♪
25
00:01:07,818 --> 00:01:11,196
So I'm setting out
to really experience France...
26
00:01:11,280 --> 00:01:12,739
-This is Cabernet Sauvignon.
-[ Gasps ]
27
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[ Whispers ] That's my favorite!
28
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...to savor
its world-celebrated cuisine...
29
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Wow!
30
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...and explore the country's
rich history.
31
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Vive la France!
32
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[ Laughter ]
33
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Brittany isn't
just the edge of France.
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To the ancient Celts,
it was the world's end...
35
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a sacred place where the sea
beckons you to its shores.
36
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This is your garden.
37
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Here, time is measured
not in hours, but in tides.
38
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It's like four seasons
in one day here.
39
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Surrounded by
the longest coastline in France,
40
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almost cut off
from the rest of the country,
41
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its people live by the rhythm...
42
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[ Crashing wave echoes ]
43
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...of this wild emerald sea...
44
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-Brittany has
the best seafood of the world.
45
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-...and the bounty
it still provides.
46
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Oh, my God!
47
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The sea shapes everything...
48
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even in ways you'd least expect.
49
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Amazing.
50
00:02:13,759 --> 00:02:15,761
I don't think I'll ever look at
an American hot dog the same.
51
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You've changed my life.
-[ Laughs ]
52
00:02:17,929 --> 00:02:25,270
♪♪
53
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{\an8}♪♪
54
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{\an8}♪♪
55
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-From the moment
you arrive in Cancale,
56
00:02:41,411 --> 00:02:44,456
it's obvious what
this place is famous for.
57
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Tanguy!
-Eva. So nice to see you.
58
00:02:49,294 --> 00:02:51,630
-And Breton chef
Tanguy Thomassin
59
00:02:51,713 --> 00:02:55,425
is going to be my guide
to France's oyster capital.
60
00:02:55,467 --> 00:02:57,636
You told me to bring these --
my wellies.
61
00:02:57,678 --> 00:02:59,638
-Yeah.
-Why? Where are we going?
62
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{\an8}-Yeah, let's get some.
-Okay.
63
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{\an8}♪♪
64
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-On Brittany's northern coast,
65
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just across the Channel
from England
66
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and sheltered by a bay,
sit Cancale's oyster beds.
67
00:03:19,032 --> 00:03:22,953
They span an area bigger
than New York's Central Park.
68
00:03:25,414 --> 00:03:27,249
Okay, now the boots
are making sense.
69
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-Yeah.
70
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-Hello.
-Hello. I'm Eva.
71
00:03:30,293 --> 00:03:31,294
-Hi. Nice to meet you.
-How are you?
72
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-I'm Pierre.
-Pierre.
73
00:03:33,088 --> 00:03:37,467
Pierre and his family have been
tending these since the 1930s.
74
00:03:37,509 --> 00:03:41,138
This kind of looks like
a vineyard of oyster beds.
75
00:03:41,179 --> 00:03:42,389
-It is. It is.
76
00:03:42,472 --> 00:03:44,141
-There's so much more revealed
77
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now that the tide
is further out.
78
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And what a tide!
79
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-It's very unique.
80
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-At a staggering 45 feet,
81
00:03:50,605 --> 00:03:53,483
it's one of the highest
in Europe.
82
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{\an8}Yeah.
83
00:04:09,666 --> 00:04:12,002
{\an8}-And the oysters are inside?
-Yeah. They're inside.
84
00:04:15,088 --> 00:04:16,214
{\an8}-Uh-huh.
85
00:04:16,256 --> 00:04:18,425
{\an8}Oh, my gosh!
There they are.
86
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{\an8}I got a stick.
87
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{\an8}Okay.
88
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Each knock breaks the bonds
between the shells,
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mimicking
the ocean's turbulence,
90
00:04:33,440 --> 00:04:36,276
shaping plumper,
healthier oysters.
91
00:04:36,359 --> 00:04:38,570
Aah! There's a crab!
-[ Chuckles ]
92
00:04:38,612 --> 00:04:41,865
-Oh! [ Laughs ]
He scared me.
93
00:04:45,702 --> 00:04:48,455
-The crabs are gonna eat it?
-Yeah.
94
00:04:48,538 --> 00:04:51,833
-This is the birthplace
for modern oyster farming.
95
00:04:51,875 --> 00:04:54,920
Techniques like this were
developed here in the 1850s,
96
00:04:55,003 --> 00:04:58,632
setting the standard
for the rest of the world.
97
00:04:58,715 --> 00:05:02,886
Unsurprisingly, the
oyster market here is legendary.
98
00:05:02,928 --> 00:05:04,596
-Bon appétit.
99
00:05:04,638 --> 00:05:08,099
-And no wonder -- just hours
ago, these were in the sea.
100
00:05:17,234 --> 00:05:18,610
-Bonjour, madame.
-Bonjour.
101
00:05:18,693 --> 00:05:20,612
{\an8}[ Conversing in French ]
102
00:05:25,283 --> 00:05:26,952
-No way!
103
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She's been shucking oysters
longer than you've been alive.
104
00:05:28,662 --> 00:05:30,121
-Yeah.
[ Laughter ]
105
00:05:30,205 --> 00:05:32,833
Yeah, that's true.
-So why are they so famous?
106
00:05:37,671 --> 00:05:40,715
{\an8}-Yeah, Louis XIV was a foodie.
107
00:05:40,799 --> 00:05:43,343
The Sun King didn't
just like oysters --
108
00:05:43,426 --> 00:05:45,011
he demanded them.
109
00:05:45,095 --> 00:05:48,473
Every day, horse-drawn carts
carried Cancale's oysters
110
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nearly 300 miles to Versailles.
111
00:05:52,602 --> 00:05:56,273
His appetite transformed
oysters into a royal luxury,
112
00:05:56,314 --> 00:05:59,150
and their status soared.
113
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-We just go right there.
114
00:06:00,527 --> 00:06:02,487
-We're gonna eat them here.
-Yeah.
115
00:06:02,571 --> 00:06:05,490
-But there's
no royal fanfare needed here.
116
00:06:05,574 --> 00:06:07,325
This is
a very common thing to do --
117
00:06:07,409 --> 00:06:11,079
sitting here
and eating these oysters?
118
00:06:15,292 --> 00:06:17,335
-So...
-Every day.
119
00:06:17,419 --> 00:06:20,005
{\an8}Are you a swallow or a chew?
120
00:06:28,013 --> 00:06:30,515
[ Birds calling ]
121
00:06:30,557 --> 00:06:33,852
Wow, that's really good.
Nice texture.
122
00:06:33,935 --> 00:06:35,896
-It's, like, really soft.
-Mmm.
123
00:06:35,979 --> 00:06:38,982
-The tradition is, like,
you have to do that.
124
00:06:39,024 --> 00:06:40,358
-Oh, okay.
125
00:06:40,442 --> 00:06:42,569
-Give the sea
what she gives to us.
126
00:06:42,652 --> 00:06:44,696
-Oh! Give the sea
what she gives us.
127
00:06:44,738 --> 00:06:46,281
-Yeah.
-[ Laughs ]
128
00:06:46,323 --> 00:06:49,200
Now I feel Breton.
-Welcome.
129
00:06:49,242 --> 00:06:50,744
[ Both laugh ]
130
00:06:50,827 --> 00:06:53,204
{\an8}♪♪
131
00:06:53,288 --> 00:06:55,040
-We're so close to England.
132
00:06:55,081 --> 00:06:59,002
How much of that Celtic roots
do you identify with?
133
00:07:05,216 --> 00:07:06,760
Resilient people.
134
00:07:08,845 --> 00:07:10,680
Ancient Celts believed
135
00:07:10,722 --> 00:07:13,224
that the tide
was the breath of the earth,
136
00:07:13,266 --> 00:07:15,685
revealing hidden life
and food offerings.
137
00:07:15,727 --> 00:07:17,896
[ Gasps ]
This is beautiful!
138
00:07:17,979 --> 00:07:20,815
-Thank you. I think we'll get
the best view, for sure.
139
00:07:20,899 --> 00:07:24,361
-Today, these food offerings
come from Kalypso,
140
00:07:24,402 --> 00:07:25,904
the cool beach restaurant
141
00:07:25,946 --> 00:07:28,990
that Tanguy runs
with his girlfriend, Adèle.
142
00:07:36,665 --> 00:07:38,124
-What's this one called?
143
00:07:44,881 --> 00:07:46,049
{\an8}Why?
144
00:07:54,849 --> 00:07:56,935
You don't want to mess up
the perfect product.
145
00:07:59,145 --> 00:08:00,855
{\an8}Yeah.
146
00:08:01,940 --> 00:08:04,275
{\an8}But you don't use
a glove or anything?
147
00:08:04,359 --> 00:08:05,694
{\an8}-Yeah, never.
148
00:08:08,279 --> 00:08:09,572
-You didn't even set a timer.
149
00:08:09,614 --> 00:08:11,574
Do you have, like, a mind timer
150
00:08:11,616 --> 00:08:13,785
that tells you
it's been 14 minutes?
151
00:08:13,868 --> 00:08:16,246
-Yeah, of course.
[ Both laugh ]
152
00:08:16,454 --> 00:08:20,166
{\an8}-Oh, look at that!
153
00:08:20,250 --> 00:08:22,711
They are, like, bright red now.
154
00:08:22,752 --> 00:08:24,254
Look at all that meat!
-Yeah.
155
00:08:24,295 --> 00:08:26,840
Brittany has the best seafood
of the world.
156
00:08:26,923 --> 00:08:29,134
-And with the waves
just a few feet away,
157
00:08:29,217 --> 00:08:31,469
I can't imagine a better place
to enjoy it
158
00:08:31,511 --> 00:08:33,513
with Tanguy and Adèle.
159
00:08:33,596 --> 00:08:36,307
[ Gasps ] Hello!
-Hi.
160
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Enchanté. Enchanté.
161
00:08:38,518 --> 00:08:40,562
-Ah. Et voilà.
-Et voilà.
162
00:08:40,645 --> 00:08:42,647
-Just for you, Eva.
-[ Laughs ]
163
00:08:42,731 --> 00:08:44,357
I might share it with you guys.
This is amazing.
164
00:08:44,441 --> 00:08:47,569
{\an8}You know what I noticed is
you don't put it on ice.
165
00:08:52,323 --> 00:08:53,825
I'm gonna take the big one.
166
00:08:53,908 --> 00:08:56,244
Yeah.
167
00:08:58,580 --> 00:09:00,331
{\an8}-Okay.
-[ Chuckles ]
168
00:09:01,499 --> 00:09:03,376
-Oh, my God!
-Yes.
169
00:09:03,460 --> 00:09:05,211
-I love crab, but this one...
170
00:09:06,880 --> 00:09:08,006
-Wow.
-Yes.
171
00:09:08,089 --> 00:09:09,132
-Oh, my gosh.
172
00:09:14,095 --> 00:09:15,305
{\an8}Yeah.
173
00:09:22,729 --> 00:09:24,147
-Oh, Paris caught on.
-Yes.
174
00:09:24,189 --> 00:09:26,441
And they do, like,
seafood platter tower.
175
00:09:26,524 --> 00:09:28,026
-You don't do the tower.
176
00:09:30,445 --> 00:09:31,946
-It's just simple.
177
00:09:32,030 --> 00:09:34,824
-Even today, nearly half
of the seafood caught in France
178
00:09:34,866 --> 00:09:36,910
comes from Brittany.
179
00:09:36,993 --> 00:09:38,745
What is it about Brittany
and the people
180
00:09:38,828 --> 00:09:40,246
that makes it so special?
181
00:09:49,589 --> 00:09:51,049
-No stress in Brittany.
-No.
182
00:09:51,091 --> 00:09:52,592
-Stress...
-You heard it here, guys.
183
00:09:52,675 --> 00:09:55,804
No stress in Brittany.
[ Laughs ]
184
00:10:00,266 --> 00:10:07,065
♪♪
185
00:10:07,107 --> 00:10:09,859
-Bonjour. Wow!
186
00:10:09,901 --> 00:10:12,445
[ Chuckling ]
This is a patisserie!
187
00:10:12,529 --> 00:10:15,115
This is so beautiful!
188
00:10:15,198 --> 00:10:16,407
Excuse-moi.
189
00:10:16,449 --> 00:10:18,076
{\an8}[ Speaking French ]
190
00:10:19,244 --> 00:10:20,411
{\an8}-Oui.
191
00:10:25,333 --> 00:10:28,002
-So, there are three secrets
to French cooking --
192
00:10:28,086 --> 00:10:30,922
butter, butter, and butter.
[ Chuckles ]
193
00:10:30,964 --> 00:10:34,092
But in Brittany,
they take it to new levels.
194
00:10:34,134 --> 00:10:35,760
And I heard about this cake
195
00:10:35,844 --> 00:10:37,929
because The New York Times
described it
196
00:10:37,971 --> 00:10:41,933
as the most buttery pastry
in the world,
197
00:10:41,975 --> 00:10:43,476
so I'm excited to try it.
198
00:10:43,560 --> 00:10:45,228
My job is very tough.
199
00:10:46,271 --> 00:10:47,939
Fellow butter enthusiast
200
00:10:48,022 --> 00:10:52,110
and award-winning chef
Virginie Giboire is joining me.
201
00:10:52,986 --> 00:10:55,238
{\an8}-You don't use the --
don't use the knife.
202
00:10:57,240 --> 00:10:58,867
-My finger. Okay.
203
00:11:01,202 --> 00:11:02,495
Oh, my God!
204
00:11:02,579 --> 00:11:05,957
It's like caramel in a cake form
and a croissant form
205
00:11:05,999 --> 00:11:08,835
because it has many, many,
many, many layers.
206
00:11:11,880 --> 00:11:14,048
-I've never tasted anything
like this.
207
00:11:14,132 --> 00:11:15,925
This buttery dough --
it's all over my hands.
208
00:11:15,967 --> 00:11:18,052
{\an8}-[ Chuckles ]
-Super flaky.
209
00:11:20,763 --> 00:11:22,473
{\an8}-A lot of butter.
-Yeah.
210
00:11:27,353 --> 00:11:29,189
-Oh, my gosh.
211
00:11:29,272 --> 00:11:30,815
Don't threaten me
with a good time.
212
00:11:30,857 --> 00:11:32,108
-[ Laughs ]
213
00:11:32,150 --> 00:11:36,237
{\an8}♪♪
214
00:11:36,279 --> 00:11:39,616
-In Brittany, butter begins
way before the churn.
215
00:11:39,657 --> 00:11:44,370
Atlantic winds and granite soils
may not be good for crops,
216
00:11:44,454 --> 00:11:47,749
but does make for fresh grass
all year round,
217
00:11:47,790 --> 00:11:51,169
giving Brittany
the most incredibly rich milk.
218
00:11:51,211 --> 00:11:52,670
{\an8}♪♪
219
00:11:52,712 --> 00:11:55,256
The crème de la crème travels
the ancient trade routes
220
00:11:55,340 --> 00:11:57,967
to Brittany's capital
of Rennes...
221
00:11:59,093 --> 00:12:01,346
...home to Maison Bordier,
222
00:12:01,429 --> 00:12:05,225
the masters behind France's
most famous butter.
223
00:12:05,308 --> 00:12:06,226
[ Gasps ]
224
00:12:06,309 --> 00:12:07,518
-[ Speaking French ]
Julie.
225
00:12:07,602 --> 00:12:08,645
-Hello!
-Hi, Eva!
226
00:12:08,686 --> 00:12:09,771
-Enchanté.
227
00:12:09,854 --> 00:12:11,522
But here, butter isn't made --
228
00:12:11,606 --> 00:12:13,066
it's transformed.
229
00:12:13,149 --> 00:12:15,109
{\an8}What is happening right now?
230
00:12:20,114 --> 00:12:21,741
Who makes the butter?
231
00:12:25,161 --> 00:12:26,204
{\an8}Uh-huh.
232
00:12:27,413 --> 00:12:28,581
{\an8}Yeah.
233
00:12:29,415 --> 00:12:30,792
And is that what
you're doing right now
234
00:12:30,875 --> 00:12:32,126
is manipulating the taste?
235
00:12:32,210 --> 00:12:33,836
-Yeah, exactly, because...
236
00:12:36,756 --> 00:12:38,174
{\an8}You know?
-Oh!
237
00:12:39,884 --> 00:12:41,219
{\an8}Yeah.
238
00:12:45,348 --> 00:12:48,059
Well, it looks like he's
giving it an amazing massage.
239
00:12:48,142 --> 00:12:51,062
-Yeah, exactly.
-[ Laughs ]
240
00:12:51,104 --> 00:12:53,147
-This process
from the 19th century
241
00:12:53,189 --> 00:12:55,316
was used to blend
small batches of butter
242
00:12:55,358 --> 00:12:59,362
from local dairies
into uniform blocks for sale.
243
00:12:59,404 --> 00:13:02,407
But 40 years ago,
Monsieur Bordier noticed
244
00:13:02,448 --> 00:13:05,952
that it also produced
a better flavor and texture,
245
00:13:06,035 --> 00:13:08,621
and he revived this method.
246
00:13:08,705 --> 00:13:11,374
This is why Brittany
is known for the best butter --
247
00:13:11,416 --> 00:13:13,710
because you guys preserve
techniques like this.
248
00:13:13,751 --> 00:13:15,086
-Exactly.
249
00:13:15,128 --> 00:13:16,921
-You only get your butter
from here?
250
00:13:20,341 --> 00:13:21,592
-Oh, they're the only...
-Yeah.
251
00:13:21,676 --> 00:13:22,927
-...ones in France?
252
00:13:23,720 --> 00:13:24,929
{\an8}-In the world...
-Yeah.
253
00:13:25,013 --> 00:13:26,848
-...to do this technique?!
-Yeah.
254
00:13:26,931 --> 00:13:29,225
-Why doesn't everybody
do this process?
255
00:13:33,021 --> 00:13:35,523
Brittany is also
the only region in France
256
00:13:35,565 --> 00:13:39,610
where salted butter
is the traditional choice.
257
00:13:39,694 --> 00:13:42,572
From the salt marshes
of the Breton coast,
258
00:13:42,613 --> 00:13:46,784
mineral-rich salt
is hand-harvested and sun-dried.
259
00:13:46,826 --> 00:13:50,246
This is
where the land meets the sea.
260
00:13:51,247 --> 00:13:53,499
{\an8}-Oh, yeah. I can salt it?
-Yeah. Yeah.
261
00:13:53,583 --> 00:13:55,877
{\an8}-I just got so nervous
all of a sudden.
262
00:13:56,878 --> 00:13:59,213
{\an8}But the flavors
don't just stop at salt.
263
00:13:59,297 --> 00:14:01,716
Today, they are making
a specialty butter
264
00:14:01,799 --> 00:14:03,968
for Virginie's restaurant.
265
00:14:05,053 --> 00:14:06,846
{\an8}-This is your new flavor.
-Yeah. [ Laughs ]
266
00:14:06,929 --> 00:14:08,348
{\an8}-Yay!
267
00:14:10,308 --> 00:14:12,060
Garlic and pepper?
-Yeah.
268
00:14:12,143 --> 00:14:13,644
-Oh, my God, I smell it.
269
00:14:13,728 --> 00:14:17,190
{\an8}♪♪
270
00:14:18,983 --> 00:14:21,110
[ Chuckling ] Oh, my God.
271
00:14:26,157 --> 00:14:27,492
-More butter magic.
272
00:14:27,533 --> 00:14:30,036
{\an8}♪♪
273
00:14:31,496 --> 00:14:33,664
{\an8}-Yes.
-Why do you call it that?
274
00:14:35,291 --> 00:14:37,460
-All of them are working on
somebody's order --
275
00:14:37,502 --> 00:14:40,421
for restaurant chefs?
-Yeah. Absolutely.
276
00:14:41,297 --> 00:14:45,093
-It's half workshop,
half wonderland...
277
00:14:45,134 --> 00:14:49,680
a place where butter
is kneaded like dough...
278
00:14:49,764 --> 00:14:52,975
shaped like clay...
279
00:14:53,017 --> 00:14:55,645
and gleams like treasure.
280
00:14:57,355 --> 00:14:59,565
Each golden nugget
is stamped and sealed
281
00:14:59,649 --> 00:15:02,610
before being sent
to the world's best chefs.
282
00:15:05,863 --> 00:15:07,532
{\an8}-Oh, this has
your name on it!
283
00:15:07,615 --> 00:15:08,699
{\an8}-Yeah.
-Yeah.
284
00:15:09,492 --> 00:15:11,077
Yeah.
-Oh, these are all the stamps.
285
00:15:11,160 --> 00:15:14,205
This is amazing!
Here's Alain Ducasse.
286
00:15:14,288 --> 00:15:17,250
-Yeah.
-Orient Express.
287
00:15:17,333 --> 00:15:19,335
Well, I definitely want
my own stamp now.
288
00:15:19,377 --> 00:15:20,378
-[ Laughs ]
289
00:15:20,461 --> 00:15:22,213
-You know,
what I find so beautiful
290
00:15:22,255 --> 00:15:25,133
about what you do here
is each step is so special.
291
00:15:25,216 --> 00:15:27,051
I've never seen anything
like this.
292
00:15:27,093 --> 00:15:32,014
{\an8}♪♪
293
00:15:32,056 --> 00:15:34,392
Now I've seen the magic
behind the butter,
294
00:15:34,434 --> 00:15:36,561
Virginie is taking me
to her restaurant
295
00:15:36,602 --> 00:15:39,355
for a master class
in how to cook with it.
296
00:15:39,397 --> 00:15:41,274
Hello. What are we making?
297
00:15:42,567 --> 00:15:46,946
And, of course, here,
every visit begins with butter.
298
00:15:47,029 --> 00:15:48,406
Is this the new one
that we tasted?
299
00:15:48,448 --> 00:15:49,615
{\an8}-Yeah.
300
00:15:55,872 --> 00:15:57,248
-Wow. That smells so...
301
00:15:57,290 --> 00:15:58,583
You just filled
the whole kitchen
302
00:15:58,624 --> 00:16:00,710
with this aroma
of garlic and butter.
303
00:16:04,046 --> 00:16:05,631
{\an8}That's beautiful.
304
00:16:06,382 --> 00:16:08,176
I'm okay with this tradition.
-[ Chuckling ] Okay.
305
00:16:08,259 --> 00:16:10,011
-Look at that.
306
00:16:10,094 --> 00:16:12,096
The fact that butter has
a beautiful odor --
307
00:16:12,180 --> 00:16:14,765
like, we don't have that
where I come from.
308
00:16:14,807 --> 00:16:16,559
[ Chuckles ]
309
00:16:16,601 --> 00:16:18,186
Mmm!
310
00:16:19,061 --> 00:16:20,980
Guys, I gotta follow tradition.
311
00:16:23,483 --> 00:16:24,525
{\an8}What is that?
312
00:16:27,778 --> 00:16:29,030
Amazing.
313
00:16:30,990 --> 00:16:35,119
-It's like art.
[ Gasps ] Look at that.
314
00:16:35,161 --> 00:16:37,788
The asparagus is sprinkled
with breadcrumbs,
315
00:16:37,872 --> 00:16:39,332
garnished with tarragon,
316
00:16:39,415 --> 00:16:42,543
and finished with
a toasted-bread vinaigrette.
317
00:16:44,128 --> 00:16:46,297
Mmm! So good.
318
00:16:46,339 --> 00:16:48,132
You guys take something
so humble,
319
00:16:48,174 --> 00:16:50,801
and then you elevate it,
making it spectacular.
320
00:16:50,843 --> 00:16:52,470
-Thank you.
[ Laughs ]
321
00:16:54,347 --> 00:16:56,015
{\an8}[ Chuckles ]
-You can't live without butter?
322
00:16:56,098 --> 00:16:57,350
-No, I can't live without...
-I can't live without butter.
323
00:16:57,433 --> 00:16:59,435
Maybe I'm from Breton.
324
00:17:01,979 --> 00:17:03,481
{\an8}Okay.
325
00:17:03,898 --> 00:17:05,900
{\an8}-But can I --
can I take the bread and butter?
326
00:17:05,983 --> 00:17:07,401
-[ Chuckling ] Yeah, of course.
327
00:17:07,485 --> 00:17:09,612
-We definitely need the butter.
328
00:17:09,654 --> 00:17:12,823
And when it comes to butter
in the main course,
329
00:17:12,865 --> 00:17:15,409
Virginie doesn't disappoint.
330
00:17:15,493 --> 00:17:18,162
First, she spoons
Swiss chard puree
331
00:17:18,204 --> 00:17:20,331
onto a blini...
332
00:17:20,414 --> 00:17:24,835
and layers it with delicate
strips of John Dory fish.
333
00:17:24,877 --> 00:17:30,341
She's so focused and precise
and has, like, purpose --
334
00:17:30,383 --> 00:17:35,304
it's almost like this
quiet pride that has no ego.
335
00:17:35,346 --> 00:17:37,682
It's really beautiful to watch.
336
00:17:37,723 --> 00:17:40,560
And to finish --
you guessed it -- butter,
337
00:17:40,643 --> 00:17:44,272
this time
in a delicate, foamy sauce.
338
00:17:45,106 --> 00:17:46,524
Wow.
339
00:17:48,401 --> 00:17:49,694
Mmm!
340
00:17:49,735 --> 00:17:53,531
This butter sauce
gives it complexity and layers.
341
00:17:55,241 --> 00:17:56,659
-[ Chuckles ]
-Look at this.
342
00:17:56,701 --> 00:17:58,828
It's not dense and heavy.
-No.
343
00:17:58,869 --> 00:18:01,163
-This is so smooth and easy
and light.
344
00:18:01,205 --> 00:18:02,832
{\an8}Mmm, my God.
345
00:18:03,249 --> 00:18:06,794
-[ Laughs ]
-Yes. It's well done, yes.
346
00:18:06,877 --> 00:18:08,045
You're so inspiring.
347
00:18:08,129 --> 00:18:09,922
You're a Michelin-star chef.
348
00:18:10,006 --> 00:18:12,550
You're a woman in a
very male-dominated industry --
349
00:18:12,633 --> 00:18:15,052
not a small accomplishment.
-[ Chuckles ]
350
00:18:15,094 --> 00:18:18,764
-This is magnifique.
It's amazing.
351
00:18:18,848 --> 00:18:20,182
I need more butter.
352
00:18:20,224 --> 00:18:22,393
♪♪
353
00:18:25,229 --> 00:18:29,025
♪♪
354
00:18:29,066 --> 00:18:32,612
-This landscape is breathtaking.
355
00:18:33,738 --> 00:18:37,908
We're in Finistère,
which means "end of the world."
356
00:18:39,744 --> 00:18:40,578
It's perched on
357
00:18:40,620 --> 00:18:42,747
the westernmost point of France.
358
00:18:42,788 --> 00:18:46,876
And the ancient Celts sailed
96 miles from Cornwall,
359
00:18:46,917 --> 00:18:48,210
across the Channel,
360
00:18:48,252 --> 00:18:52,298
to land here,
on Brittany's wild side.
361
00:18:52,381 --> 00:18:54,342
With dramatic granite cliffs
362
00:18:54,425 --> 00:18:57,428
along nearly 800 miles
of coastline,
363
00:18:57,511 --> 00:19:00,598
this is Brittany's
Celtic heartland.
364
00:19:03,142 --> 00:19:07,563
So, I'm here to meet one of
Finistère's most exciting chefs.
365
00:19:07,605 --> 00:19:10,900
Rumor has it she's
an alchemist of Breton cuisine,
366
00:19:10,941 --> 00:19:15,988
with the ambition of distilling
the essence of this wild sea
367
00:19:16,072 --> 00:19:17,114
onto a plate.
368
00:19:17,198 --> 00:19:23,245
{\an8}♪♪
369
00:19:23,287 --> 00:19:25,289
[ Water splashing,
birds calling ]
370
00:19:25,331 --> 00:19:30,586
Breton native Nolwenn Corre
is only 35
371
00:19:30,628 --> 00:19:35,466
and already one of France's
most celebrated young chefs.
372
00:19:35,508 --> 00:19:37,760
Hello. Bonjour.
-Hello.
373
00:19:37,802 --> 00:19:39,261
[ Smooches ]
374
00:19:39,303 --> 00:19:41,972
-She treats the coast
like a grocery aisle.
375
00:19:42,056 --> 00:19:43,557
What are you doing right now?
376
00:19:46,560 --> 00:19:47,812
-All of it?
We can eat all of it?
377
00:19:47,853 --> 00:19:49,814
-Yeah.
378
00:19:49,897 --> 00:19:51,899
-Beneath the surface
of the sea,
379
00:19:51,941 --> 00:19:55,569
Finistère has one of Europe's
richest kelp forests,
380
00:19:55,611 --> 00:20:00,366
nearly 800 species of algae
swaying with the tide.
381
00:20:00,449 --> 00:20:01,992
{\an8}Is this seaweed?
382
00:20:02,952 --> 00:20:05,830
It looks like an octopus.
What do you do with this one?
383
00:20:13,713 --> 00:20:16,173
This is beautiful.
It looks like kale.
384
00:20:16,215 --> 00:20:18,342
{\an8}And what do you use
this one for?
385
00:20:25,099 --> 00:20:27,476
You're the first chef
that I've ever heard say that --
386
00:20:27,518 --> 00:20:29,895
this -- this is your garden.
387
00:20:33,774 --> 00:20:36,527
{\an8}♪♪
388
00:20:36,569 --> 00:20:38,529
Nolwenn grew up
on this coastline,
389
00:20:38,612 --> 00:20:42,116
just below the family's
restaurant she now leads.
390
00:20:42,992 --> 00:20:45,870
I'm intrigued to see
how her beach backyard
391
00:20:45,911 --> 00:20:47,538
has shaped her cooking.
392
00:20:47,580 --> 00:20:51,250
So, what is your philosophy
of cuisine?
393
00:20:56,464 --> 00:20:59,216
A wave crashing into the table.
-Yeah.
394
00:20:59,300 --> 00:21:01,218
-Each one of Nolwenn's dishes
395
00:21:01,260 --> 00:21:04,764
has the sea infused
into its DNA,
396
00:21:04,847 --> 00:21:07,016
like locally caught
yellow pollock
397
00:21:07,057 --> 00:21:10,561
served on a bed of seaweed
and hot beach stones.
398
00:21:10,644 --> 00:21:12,563
So what are we preparing today?
399
00:21:14,565 --> 00:21:17,026
{\an8}You know, I didn't grow up
eating sardines.
400
00:21:17,067 --> 00:21:18,819
{\an8}I wouldn't say I like them.
401
00:21:21,655 --> 00:21:23,491
You're going to convert me
to a sardine lover.
402
00:21:23,574 --> 00:21:25,034
Is this a family recipe?
403
00:21:31,415 --> 00:21:35,127
The sardine boom
hit Finistère in the 1850s
404
00:21:35,211 --> 00:21:37,755
and shaped life
on this coastline.
405
00:21:37,838 --> 00:21:40,466
With the men gone for months
at sea,
406
00:21:40,549 --> 00:21:42,426
the women had to hold
everything together,
407
00:21:42,510 --> 00:21:46,263
while also working
long hours at the canneries.
408
00:21:46,347 --> 00:21:48,682
People called them
"sardine heads,"
409
00:21:48,724 --> 00:21:52,603
and after their 1924 strike
for better working conditions,
410
00:21:52,645 --> 00:21:53,938
which was one of the first
411
00:21:54,021 --> 00:21:56,273
women-led labor movements
in France,
412
00:21:56,357 --> 00:21:59,360
the whole country knew
who they were.
413
00:21:59,443 --> 00:22:01,737
They weren't
just packing sardines --
414
00:22:01,779 --> 00:22:04,406
they were demanding respect.
415
00:22:07,201 --> 00:22:08,661
{\an8}Women are in charge.
416
00:22:08,744 --> 00:22:10,996
I love that you have
a dish dedicated to women.
417
00:22:11,080 --> 00:22:12,581
Nolwenn cures fresh sardines
418
00:22:12,623 --> 00:22:15,501
in local salt, olive oil,
and lemon.
419
00:22:19,547 --> 00:22:21,006
Now, what is this?
420
00:22:25,135 --> 00:22:26,595
The addition of the seaweed
421
00:22:26,637 --> 00:22:29,682
transforms the broth
into a sea of gel,
422
00:22:29,765 --> 00:22:31,016
a small act of alchemy
423
00:22:31,100 --> 00:22:33,644
that puts the sardine
both in a can...
424
00:22:35,813 --> 00:22:37,565
...and back into the sea.
425
00:22:39,859 --> 00:22:43,487
-It's finished with bread crisps
and a yogurt dressing.
426
00:22:43,529 --> 00:22:46,073
{\an8}♪♪
427
00:22:46,156 --> 00:22:48,409
[ Crunching ] Mmm!
428
00:22:48,492 --> 00:22:51,120
You might convert me
to a sardine lover.
429
00:22:51,161 --> 00:22:53,163
-Ah, thank you.
-They're perfectly marinated.
430
00:22:53,247 --> 00:22:54,957
Melts in your mouth.
431
00:22:57,293 --> 00:22:58,586
{\an8}Yeah.
432
00:22:59,628 --> 00:23:01,338
{\an8}Tiny? Okay.
433
00:23:01,380 --> 00:23:02,798
{\an8}-Okay.
-Oh, God.
434
00:23:03,883 --> 00:23:05,342
Oh, you boil the milk. Okay.
435
00:23:05,384 --> 00:23:06,760
I feel like
you should be chopping,
436
00:23:06,844 --> 00:23:08,387
I should be boiling the milk.
But okay.
437
00:23:08,470 --> 00:23:11,849
I didn't know seaweed
was so springy.
438
00:23:11,891 --> 00:23:13,684
It's just jumping off
the board.
439
00:23:14,310 --> 00:23:15,728
Aah!
440
00:23:17,688 --> 00:23:20,399
Oh, my God.
It's getting harder.
441
00:23:21,734 --> 00:23:24,695
The seaweed and the milk?
-Yeah.
442
00:23:25,654 --> 00:23:28,866
-Oh, my God. It's so thick.
443
00:23:30,034 --> 00:23:31,911
You are a magician. [ Laughs ]
-Thank you.
444
00:23:31,994 --> 00:23:35,289
-The thickened milk
is strained,
445
00:23:35,372 --> 00:23:36,874
plated, and cooled
446
00:23:36,957 --> 00:23:40,544
before being decorated
with strawberries,
447
00:23:40,628 --> 00:23:44,214
strawberry jam,
and borage flower petals
448
00:23:44,298 --> 00:23:46,175
picked fresh this morning.
449
00:23:46,216 --> 00:23:47,593
[ Gasps ]
450
00:23:47,676 --> 00:23:50,554
This is really quite beautiful.
451
00:23:52,723 --> 00:23:55,017
It tastes like
an elevated crème.
452
00:24:04,109 --> 00:24:07,321
Nolwenn's love for this coast
and its traditions
453
00:24:07,363 --> 00:24:09,615
isn't just confined
to the kitchen.
454
00:24:10,574 --> 00:24:12,618
She's taking me
to the annual night
455
00:24:12,701 --> 00:24:15,162
of the lighthouse celebration
nearby.
456
00:24:15,245 --> 00:24:17,039
[ Bagpipes playing ]
457
00:24:22,211 --> 00:24:25,422
This dance dates back
to the 16th Century.
458
00:24:25,464 --> 00:24:27,925
{\an8}♪♪
459
00:24:28,008 --> 00:24:31,011
And honestly, how do you
watch this and not join in?
460
00:24:31,095 --> 00:24:33,764
Okay. Wait, wait, wait.
How do I do this?
461
00:24:33,806 --> 00:24:35,724
Oh, here. Okay, okay, okay.
462
00:24:35,766 --> 00:24:37,267
Aah!
-[ Trilling ]
463
00:24:37,351 --> 00:24:38,519
-Good one.
464
00:24:38,602 --> 00:24:39,520
-♪ Uh, uh! ♪
465
00:24:39,603 --> 00:24:40,854
-Two steps, kick.
466
00:24:40,938 --> 00:24:42,856
-Oh!
467
00:24:42,940 --> 00:24:46,193
People gather every year
to honor the safe return
468
00:24:46,276 --> 00:24:48,946
of the fishermen
who faced these wild waters...
469
00:24:49,822 --> 00:24:52,282
I already got it!
I already got it!
470
00:24:53,325 --> 00:24:56,620
...and the strong women
who fought for change.
471
00:25:05,796 --> 00:25:07,464
[ Down-tempo music plays ]
472
00:25:07,506 --> 00:25:09,258
-This part
of the English Channel
473
00:25:09,299 --> 00:25:11,135
is known as the Emerald Coast,
474
00:25:11,218 --> 00:25:14,388
named after
its emerald-colored waters.
475
00:25:14,430 --> 00:25:17,599
The sea here
is incredibly generous,
476
00:25:17,641 --> 00:25:20,060
but the land not so much.
477
00:25:20,144 --> 00:25:22,062
The grass may look green
and gorgeous,
478
00:25:22,146 --> 00:25:24,481
but the soil underneath
is pretty hopeless
479
00:25:24,523 --> 00:25:27,276
for traditional crops
like wheat.
480
00:25:27,317 --> 00:25:29,153
Farmers want to grow crops,
481
00:25:29,236 --> 00:25:31,822
have to come up with ingenious
ways to get by.
482
00:25:31,905 --> 00:25:35,743
And Bertrand Larcher
has done exactly that,
483
00:25:35,826 --> 00:25:37,286
and not just in the fields.
484
00:25:37,327 --> 00:25:39,913
He's also
an international entrepreneur
485
00:25:39,955 --> 00:25:42,833
with 19 restaurants
around the world,
486
00:25:42,916 --> 00:25:45,961
all built around
a humble Breton staple.
487
00:25:46,003 --> 00:25:48,756
Bertrand!
-Bonjour, Eva.
488
00:26:03,854 --> 00:26:05,105
-Le sarrasin.
489
00:26:20,662 --> 00:26:25,000
I like that the buckwheat is
so representative of Brittany,
490
00:26:25,042 --> 00:26:26,710
but, also, of the people.
491
00:26:26,794 --> 00:26:30,255
It's resistant. It's strong.
It has character.
492
00:26:30,339 --> 00:26:32,216
[ Mid-tempo music plays ]
493
00:26:32,257 --> 00:26:36,011
Buckwheat grows fast,
nourishes the soil,
494
00:26:36,053 --> 00:26:41,100
and its seed is ready
for harvest in just 10 weeks.
495
00:26:46,271 --> 00:26:49,483
Ah. It's almost like
a hazelnut.
496
00:26:49,566 --> 00:26:51,026
Mmm. I like that.
497
00:26:51,068 --> 00:26:53,403
The seeds are traditionally
ground into flour
498
00:26:53,445 --> 00:26:55,447
to make galette,
499
00:26:55,531 --> 00:26:58,909
Brittany's savory and some
might say superior answer
500
00:26:58,951 --> 00:27:01,703
to the more common
French crêpe.
501
00:27:06,041 --> 00:27:10,212
I'm so excited
to try my first galette!
502
00:27:10,254 --> 00:27:11,880
It looks like
I'm not the only one
503
00:27:11,922 --> 00:27:14,800
who is eager to eat
this Breton classic.
504
00:27:14,883 --> 00:27:18,262
Amongst Bertrand's many ventures
is a pop-up café.
505
00:27:18,303 --> 00:27:22,141
It's no frills, but draws
a crowd of hungry regulars.
506
00:27:28,480 --> 00:27:30,440
{\an8}Okay!
507
00:27:42,870 --> 00:27:43,954
[ Sizzling ]
508
00:27:44,037 --> 00:27:45,873
This is the talent.
509
00:27:45,956 --> 00:27:47,791
I can never do this.
510
00:27:54,798 --> 00:27:56,300
Way darker than a crêpe.
511
00:28:02,306 --> 00:28:03,932
[ Gasps ]
512
00:28:15,986 --> 00:28:17,571
[ Down-tempo music plays ]
513
00:28:17,654 --> 00:28:19,656
The moment of truth.
514
00:28:19,698 --> 00:28:22,743
{\an8}♪♪
515
00:28:22,826 --> 00:28:24,036
Oh, my God.
516
00:28:25,329 --> 00:28:26,830
Wow.
517
00:28:28,165 --> 00:28:30,042
You know what you're doing.
518
00:28:40,802 --> 00:28:42,346
I would eat this every day
if I lived here.
519
00:28:42,387 --> 00:28:44,431
This is so good.
520
00:28:44,514 --> 00:28:45,766
-Merci.
521
00:28:48,435 --> 00:28:50,437
[ Laughter ]
522
00:28:52,689 --> 00:28:54,691
I mean, the whole world
needs to know
523
00:28:54,733 --> 00:28:56,652
about the galette
with the sausage.
524
00:28:56,693 --> 00:29:00,113
I don't think I'll ever look at
American hot dog the same.
525
00:29:00,155 --> 00:29:02,616
You've changed my life.
-[ Laughs ]
526
00:29:02,658 --> 00:29:04,409
-The galette
has changed my life.
527
00:29:12,793 --> 00:29:14,169
{\an8}Oh, patisserie, too.
528
00:29:20,550 --> 00:29:24,888
A Japanese place in Brittany
making buckwheat cake?
529
00:29:24,972 --> 00:29:26,723
I would love to see that.
530
00:29:26,807 --> 00:29:29,393
Now, that's a combo
I need to explore.
531
00:29:29,476 --> 00:29:31,895
I really could eat 10
of these.
532
00:29:38,694 --> 00:29:40,195
[ Mid-tempo music plays ]
533
00:29:40,237 --> 00:29:43,907
-Bertrand Larcher's hot-dog
galette was so good,
534
00:29:43,991 --> 00:29:45,659
I just had to come back
to Cancale
535
00:29:45,742 --> 00:29:49,246
to try his unique,
Michelin-starred restaurant.
536
00:29:49,329 --> 00:29:50,580
Wow.
537
00:29:50,622 --> 00:29:54,626
This is a Japanese restaurant
in Brittany.
538
00:29:54,710 --> 00:29:57,129
Bonjour.
-Ah!
539
00:29:57,212 --> 00:29:58,714
Bonjour.
540
00:29:58,755 --> 00:30:01,258
Enchanté.
-Enchanté.
541
00:30:01,300 --> 00:30:03,010
{\an8}Merci beaucoup.
542
00:30:05,053 --> 00:30:07,723
In a gorgeous spot
overlooking the bay,
543
00:30:07,764 --> 00:30:09,850
Chef Raphael-Fumio Kudaka
544
00:30:09,933 --> 00:30:12,269
blends the flavors
of Japanese cuisine
545
00:30:12,352 --> 00:30:14,938
with the finest Breton
ingredients.
546
00:30:50,140 --> 00:30:52,851
You're a Breton, no?
-[ Laughs ]
547
00:30:55,103 --> 00:30:56,980
-Aw!
-[ Laughs ]
548
00:31:01,443 --> 00:31:04,488
-They may be 6,000 miles
apart,
549
00:31:04,571 --> 00:31:07,991
but Brittany and Japan
are both shaped by the sea,
550
00:31:08,075 --> 00:31:10,327
sharing a deep love
for its produce
551
00:31:10,410 --> 00:31:15,582
and even coastal crops like
our Breton friend, buckwheat.
552
00:31:24,674 --> 00:31:25,884
-Okay, what do we start with?
553
00:31:34,726 --> 00:31:35,811
Okay.
554
00:31:36,728 --> 00:31:40,857
Breton farm-raised guinea fowl
are prized all over France
555
00:31:40,899 --> 00:31:43,193
for their delicious,
gamey flavor.
556
00:31:54,454 --> 00:31:56,373
Of course!
-Of course.
557
00:31:56,415 --> 00:31:58,041
-Of course. Butter.
-[ Laughs ]
558
00:32:00,794 --> 00:32:02,504
{\an8}-Wow! I love this.
559
00:32:02,546 --> 00:32:04,923
-Okay. [ Speaks French ]
560
00:32:16,726 --> 00:32:18,228
-A little bit of seaweed.
561
00:32:24,776 --> 00:32:26,236
{\an8}Okay.
562
00:32:28,613 --> 00:32:30,449
Oh, my God.
Look at that little tower.
563
00:32:30,532 --> 00:32:32,075
-Okay?
564
00:32:35,036 --> 00:32:37,497
I'm so nervous. I'm so nervous!
Okay.
565
00:32:37,539 --> 00:32:40,625
I don't want to make
a mistake with Raphael.
-Okay.
566
00:32:41,710 --> 00:32:45,005
{\an8}♪♪
567
00:32:45,088 --> 00:32:46,298
Perfect.
568
00:32:47,966 --> 00:32:50,051
[ Down-tempo music plays ]
569
00:32:50,093 --> 00:32:52,220
-Rafael smears mustard
570
00:32:52,262 --> 00:32:55,974
and a seaweed crumb
over the guinea fowl...
Wow.
571
00:32:56,057 --> 00:32:58,018
...to which he adds
bulgur grain,
572
00:32:58,101 --> 00:33:00,937
a sautéed mirepoix,
573
00:33:00,979 --> 00:33:03,106
my potato cake tower,
574
00:33:03,190 --> 00:33:06,026
and then drizzles it
with a roasted bone jus...
575
00:33:06,109 --> 00:33:08,111
Look at this. How silky.
576
00:33:08,153 --> 00:33:09,988
...and a coriander vinaigrette.
577
00:33:10,071 --> 00:33:11,781
I love this.
578
00:33:11,823 --> 00:33:13,575
[ Converse in French ]
579
00:33:13,617 --> 00:33:16,286
It's like an art piece.
580
00:33:18,121 --> 00:33:20,081
[ Both laughing ]
581
00:33:21,708 --> 00:33:23,627
[ Down-tempo music plays ]
582
00:33:23,710 --> 00:33:27,130
{\an8}♪♪
583
00:33:27,214 --> 00:33:30,133
I didn't even get to --
584
00:33:30,217 --> 00:33:33,136
It was so good, so fast.
585
00:33:33,220 --> 00:33:34,930
This fowl is so tender.
586
00:33:34,971 --> 00:33:36,223
Wow.
587
00:33:38,808 --> 00:33:39,809
-Wow!
588
00:33:39,851 --> 00:33:40,894
{\an8}-Wow!
589
00:33:40,977 --> 00:33:42,187
{\an8}Oishi?
590
00:33:43,772 --> 00:33:45,148
Oishi.
591
00:33:46,733 --> 00:33:49,903
But Raphael
has one more Breton dish
592
00:33:49,986 --> 00:33:52,405
he insists that I try.
593
00:34:04,751 --> 00:34:06,127
It also has buckwheat.
594
00:34:06,169 --> 00:34:07,671
A soup with buckwheat.
595
00:34:07,754 --> 00:34:11,216
Traditionally
a one-pot peasant dish
596
00:34:11,299 --> 00:34:15,387
of pork knuckle, bacon,
and buckwheat boiled in a bag,
597
00:34:15,470 --> 00:34:17,806
Raphael has transformed
this hearty stew
598
00:34:17,847 --> 00:34:21,434
into an elegant bowl
of Japanese soup.
599
00:34:21,518 --> 00:34:23,937
Look how beautiful that is.
600
00:34:24,020 --> 00:34:25,272
This is the pork,
601
00:34:25,313 --> 00:34:27,023
and that's the tofu
at the bottom.
602
00:34:27,107 --> 00:34:29,818
And of course seaweed --
very Japanese.
603
00:34:29,859 --> 00:34:31,695
And very Breton.
604
00:34:31,736 --> 00:34:34,155
He's refined
the chunky buckwheat stuffing
605
00:34:34,197 --> 00:34:36,491
into a delicate disc.
606
00:34:36,533 --> 00:34:38,827
-Bon appétit.
-Merci.
607
00:34:38,868 --> 00:34:41,496
This is so beautiful. Okay.
608
00:34:43,540 --> 00:34:45,125
Wow. Oh, my God.
609
00:34:45,208 --> 00:34:47,877
You take something so humble,
like...
610
00:34:48,503 --> 00:34:51,715
And making it into something
so luxurious.
611
00:34:51,798 --> 00:34:53,174
It's really magic.
612
00:34:53,216 --> 00:34:54,718
There's a beautiful story
in this dish.
613
00:34:54,759 --> 00:34:58,555
It has so much of Brittany,
so much of Japan.
614
00:34:58,638 --> 00:35:01,725
When I eat it, I feel
both cultures at the same time.
615
00:35:01,766 --> 00:35:03,518
Arigato.
616
00:35:04,519 --> 00:35:06,271
Combining the produce
of Brittany
617
00:35:06,354 --> 00:35:08,315
and techniques of Japan,
618
00:35:08,398 --> 00:35:12,569
Raphael succeeds in conjuring
an entirely new cuisine.
619
00:35:23,872 --> 00:35:28,418
-Today, I am hunting
a Breton treasure.
620
00:35:28,460 --> 00:35:29,961
It's so rare and prized
621
00:35:30,045 --> 00:35:32,839
that only a few fishermen
can actually hunt it.
622
00:35:32,922 --> 00:35:34,591
It's the blue lobster.
623
00:35:34,633 --> 00:35:37,927
Or here they call it
the king of the sea.
624
00:35:38,011 --> 00:35:40,096
[ Mid-tempo music plays ]
625
00:35:40,180 --> 00:35:43,975
I'm setting sail from the
impressive port of Saint-Malo
626
00:35:44,059 --> 00:35:46,019
on Brittany's northern coast.
627
00:35:46,102 --> 00:35:49,105
Once an independent republic
with its own private navy,
628
00:35:49,147 --> 00:35:53,234
in the 17th Century,
the trade routes from the port
629
00:35:53,276 --> 00:35:54,736
were a battleground for sailors
630
00:35:54,778 --> 00:35:57,238
capturing cargo
from enemy ships.
631
00:35:58,323 --> 00:36:01,785
But my shipmates
look a lot more friendly.
632
00:36:01,868 --> 00:36:03,286
Bonjour!
-Bonjour.
633
00:36:03,370 --> 00:36:04,371
[ Conversing in French ]
634
00:36:04,454 --> 00:36:05,705
Très bien.
635
00:36:07,082 --> 00:36:08,458
-Enchanté.
-Enchanté.
636
00:36:08,500 --> 00:36:10,460
Which is good,
because I need their help
637
00:36:10,502 --> 00:36:12,962
to catch
my beach barbecue lunch.
638
00:36:13,004 --> 00:36:16,925
Oh, my gosh. This is gonna be
an adventure!
639
00:36:19,427 --> 00:36:21,096
[ Mid-tempo music plays ]
640
00:36:21,137 --> 00:36:24,474
The pure, nutrient-rich waters
around the coast of Brittany
641
00:36:24,557 --> 00:36:26,810
are perfect
for the blue lobster.
642
00:36:26,851 --> 00:36:29,813
But not everyone's
allowed to catch them.
643
00:36:31,314 --> 00:36:33,441
Are they endangered,
or there is plenty?
644
00:36:36,444 --> 00:36:40,281
Lucky for me, Pierre and Gaetan
have a special license.
645
00:36:41,449 --> 00:36:42,909
How do we catch them?
646
00:36:50,125 --> 00:36:51,501
Okay.
-Yeah.
647
00:36:51,584 --> 00:36:52,919
Do you have blue gloves
for the blue lobster?
648
00:36:53,002 --> 00:36:54,713
-Exactly.
Otherwise, it doesn't work.
649
00:36:54,796 --> 00:36:56,256
[ Both laugh ]
650
00:36:56,339 --> 00:37:00,093
-These guys are experts and
have already set their traps.
651
00:37:00,176 --> 00:37:02,137
-Ah! There it is!
652
00:37:02,178 --> 00:37:04,848
-One of nature's
rarest sights.
653
00:37:04,889 --> 00:37:07,475
Oh! He's blue!
654
00:37:07,517 --> 00:37:09,436
What makes it blue?
655
00:37:10,895 --> 00:37:14,065
-Only found in one
out of 2 million lobsters,
656
00:37:14,149 --> 00:37:16,484
the cobalt blue.
657
00:37:19,362 --> 00:37:21,823
But there are strict rules
on catching them.
658
00:37:21,865 --> 00:37:22,907
How do we measure it?
659
00:37:22,991 --> 00:37:24,659
-Take it from you. Oh!
660
00:37:24,701 --> 00:37:25,744
So...
661
00:37:32,041 --> 00:37:34,669
-So it has to be bigger than --
-Yeah. Bigger than that.
662
00:37:36,254 --> 00:37:37,589
{\an8}Bye, sweetheart.
663
00:37:37,672 --> 00:37:41,134
[ Whimsical music plays ]
664
00:37:41,217 --> 00:37:43,386
There's a lobster!
665
00:37:45,889 --> 00:37:47,307
[ Gasps ]
666
00:37:47,390 --> 00:37:50,226
Oh, my goodness.
667
00:37:50,268 --> 00:37:52,228
Look at those claws.
668
00:37:52,270 --> 00:37:54,564
{\an8}You always measure,
just to be sure?
669
00:37:57,233 --> 00:37:59,944
This bit sits on the eye socket.
670
00:38:00,028 --> 00:38:01,237
-Yeah.
-And the thorax.
671
00:38:01,279 --> 00:38:02,530
{\an8}So she is bigger.
672
00:38:04,949 --> 00:38:07,619
-Yeah.
-Yeah. So you need to make sure
they don't fight.
673
00:38:07,702 --> 00:38:11,664
{\an8}♪♪
674
00:38:11,748 --> 00:38:12,999
Lobster!
675
00:38:13,917 --> 00:38:15,210
Oh, she's big, too.
676
00:38:15,251 --> 00:38:17,253
He's fighting me. Hold on.
677
00:38:17,295 --> 00:38:18,755
[ Gasps ]
678
00:38:18,797 --> 00:38:20,173
Oh, my God. He's mad at me.
679
00:38:20,256 --> 00:38:22,091
-She is.
-She's mad at me.
680
00:38:22,175 --> 00:38:24,219
She's mad. Oh, she's mad.
681
00:38:24,260 --> 00:38:27,847
She's not the only one
looking angry around here.
682
00:38:27,889 --> 00:38:28,973
[ Thunder rumbles ]
683
00:38:29,057 --> 00:38:31,267
It's like four seasons
in one day here.
684
00:38:31,351 --> 00:38:33,520
It can be so beautiful --
685
00:38:33,603 --> 00:38:35,814
emerald sea, blue skies --
686
00:38:35,897 --> 00:38:39,234
and, then, to this,
which it's about to rain.
687
00:38:39,275 --> 00:38:42,403
[ Dramatic music plays ]
688
00:38:45,114 --> 00:38:46,157
Freezing.
689
00:38:46,241 --> 00:38:48,493
[ Thunder rumbling ]
690
00:38:48,576 --> 00:38:51,454
It's coming. It's chasing us.
691
00:38:51,496 --> 00:38:54,541
It's both exhilarating
and a little unnerving
692
00:38:54,624 --> 00:38:57,836
how quickly
the weather can turn here.
693
00:39:04,384 --> 00:39:05,802
We have to go
694
00:39:05,844 --> 00:39:09,013
because the storm is literally
30 seconds away.
695
00:39:09,097 --> 00:39:12,141
{\an8}♪♪
696
00:39:12,183 --> 00:39:13,977
I guess that's Brittany.
697
00:39:14,018 --> 00:39:16,145
It's no surprise
the ocean decides
698
00:39:16,229 --> 00:39:17,981
when it's time to come home.
699
00:39:18,064 --> 00:39:19,858
[ Thunder rumbles ]
700
00:39:19,941 --> 00:39:24,153
Mother nature clearly has other
plans for our beach barbecue.
701
00:39:24,237 --> 00:39:25,738
This is where I'm staying.
702
00:39:25,822 --> 00:39:28,032
I know it's not as cool
as the beach,
703
00:39:28,116 --> 00:39:29,492
but it will have to do.
704
00:39:29,576 --> 00:39:31,119
Undeterred by the weather,
705
00:39:31,160 --> 00:39:34,330
the guys have insisted
that we still grill them
706
00:39:34,372 --> 00:39:37,458
to do our blue lobsters
justice.
707
00:39:37,500 --> 00:39:39,419
So, is this the best way
to eat the lobsters --
708
00:39:39,502 --> 00:39:41,129
just grilled?
-Yeah.
709
00:39:41,170 --> 00:39:42,714
-Do you put butter on it?
710
00:39:43,506 --> 00:39:45,508
{\an8}[ Laughter ]
711
00:39:46,801 --> 00:39:49,178
-I always get nervous
we don't have enough to eat,
712
00:39:49,220 --> 00:39:51,681
so I think I'm gonna boil
some potatoes,
713
00:39:51,723 --> 00:39:53,433
because that goes well
with butter.
714
00:39:53,516 --> 00:39:54,809
And, then, let me see.
715
00:39:54,851 --> 00:39:57,645
I don't know
if I have anything else.
716
00:39:58,438 --> 00:39:59,439
I should have washed these.
717
00:39:59,522 --> 00:40:01,691
Don't judge me. [ Laughs ]
718
00:40:01,774 --> 00:40:03,818
[ Mid-tempo music plays ]
719
00:40:03,860 --> 00:40:05,612
Oh, my God. It's pouring.
[ Laughter ]
720
00:40:05,695 --> 00:40:07,113
Okay.
-Of course.
721
00:40:07,196 --> 00:40:09,198
-I love how simple this is.
722
00:40:09,240 --> 00:40:10,617
How long does it take?
723
00:40:10,700 --> 00:40:12,535
-Well, about like five,
six minutes.
724
00:40:12,577 --> 00:40:15,204
-For me, when I grew up,
anytime we ate lobster,
725
00:40:15,288 --> 00:40:17,874
it was for a special occasion,
like graduation or birthday.
726
00:40:17,916 --> 00:40:19,709
It was a very special moment.
727
00:40:19,792 --> 00:40:24,547
And so to have it here
with you guys on my patio,
728
00:40:24,631 --> 00:40:27,216
it's special,
just so you know.
729
00:40:28,509 --> 00:40:30,094
Hi, Baba. Here comes my son.
730
00:40:30,178 --> 00:40:32,013
Isn't that cool?
731
00:40:32,055 --> 00:40:34,599
And it was blue,
and now it's turning...
732
00:40:34,682 --> 00:40:36,726
-Black.
-Red.
733
00:40:36,809 --> 00:40:38,227
I have my girlfriend
staying with me,
734
00:40:38,269 --> 00:40:41,064
so they're gonna join
our impromptu barbecue.
735
00:40:41,147 --> 00:40:46,110
This is Brittany,
who's named after Britannia --
736
00:40:46,194 --> 00:40:47,320
Brittany.
737
00:40:47,403 --> 00:40:48,738
-Yeah.
738
00:40:51,115 --> 00:40:53,534
-Lucky, you sit there.
739
00:40:53,576 --> 00:40:54,911
Hey, Arthur, you here.
740
00:40:54,994 --> 00:40:58,164
Bretons just go with the flow.
741
00:40:58,206 --> 00:41:01,334
And this farewell meal
couldn't be more fitting.
742
00:41:01,417 --> 00:41:04,295
Mmm. Really good. So good.
743
00:41:04,379 --> 00:41:09,050
This is, like, way more tender
than lobster I'm used to eating.
744
00:41:09,092 --> 00:41:11,219
This is like falling apart
in my mouth.
745
00:41:11,260 --> 00:41:13,012
And it's sweeter than normal.
746
00:41:14,722 --> 00:41:15,807
[ Laughter ]
747
00:41:15,890 --> 00:41:17,600
-I'm gonna try the lobster.
748
00:41:17,684 --> 00:41:19,394
-Ready?
-Mm-hmm.
749
00:41:19,435 --> 00:41:20,603
Uh-huh. Yeah, I liked it.
750
00:41:20,687 --> 00:41:22,605
[ Laughter ]
751
00:41:22,689 --> 00:41:25,358
-[ Smooches ] You're gonna eat
all my lobster.
752
00:41:25,441 --> 00:41:27,610
[ Laughter ]
753
00:41:28,444 --> 00:41:31,114
It's not always easy
to find the soul of a place,
754
00:41:31,197 --> 00:41:34,993
but here in Brittany, I have
such a strong sense of it.
755
00:41:35,076 --> 00:41:38,663
{\an8}Their pride,
their connection to the sea,
756
00:41:38,746 --> 00:41:40,456
{\an8}their food is so unique.
757
00:41:40,498 --> 00:41:45,211
{\an8}And it's a cuisine that chooses
simplicity over spectacle.
758
00:41:45,253 --> 00:41:48,297
{\an8}But, man, do they know
how to elevate simplicity
759
00:41:48,381 --> 00:41:50,633
{\an8}to great, great heights.
760
00:41:50,675 --> 00:41:53,428
{\an8}They have the best butter,
the best seafood.
761
00:41:53,469 --> 00:41:57,140
{\an8}And you feel
that here in Brittany.
762
00:41:57,223 --> 00:41:58,975
{\an8}It's a way of life.
763
00:41:59,058 --> 00:42:02,145
Its spirit is really gonna
stay with me for a long time.
54822
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