4 Seasons

In the first episode, entitled Summer, he is interested in tomatoes and peaches, for example, but also crustaceans and bread. He thus went to Cucugnan in the Aude to meet Roland Feuillas, a baker farmer and specialist in old wheat. A man who practises his profession with passion and becomes inexhaustible when he talks about his flours. Jean Imbert continues his journey in the South, in Saint-Rémy-de-Provence, to discover the plantations of Camille Poulet, a peach producer. The young woman offers about twenty varieties. When Jean Imbert bites into one of his fruits, the viewer's mouth is watering.

Chef Jean Imbert has not forgotten one of his grandmother's first cooking lessons: to eat well, you need seasonal products. Today, this maxim has become his commitment. Contrary to popular belief, autumn is full of riches: chestnuts, pumpkins, radishes, lemons, endives or scallops. So many tastes and flavours that any cook can decline to infinity. In this second part of the "Four Seasons" of gastronomy, Jean Imbert and his team set out again to discover the French terroir, to meet incredible producers and what they harvest or raise.

Le terroir est vivant toute l'année, même à la saison froide. Poursuivant son tour de France des aliments de saison, Jean Imbert explore ainsi les différentes productions hivernales, synonymes de terroir et d'authenticité. Il met à l'honneur des aliments savoureux, typiques des frimas et des gelées, qui permettent de concocter des plats aux saveurs des différentes régions de l'Hexagone. Loin des tomates d'Espagne et des fraises dopées sous serre, il s'intéresse à la poularde de Bresse, au beaufort de Pralognan, aux légumes d'hiver cultivés dans les Yvelines, aux huîtres de Sainte-Marie-du-Mont, à la truffe de Grignan et au pomelo de Corse, qui pousse notamment à Linguizzetta.