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Season 2
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2x11
Port de Douanenez, crevettes, grenade, avec mayonnaise à la rose
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2x12
Ruines de l'abbaye Saint Bertin à Saint Omer, endives braisées à la bière
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Mory Sacko est à Saint-Omer, dans les Hauts-de-France. Il va se concentrer sur un produit emblématique du Nord de la France, la bière, en compagnie de la comédienne Zabou Breitman.
Mory Sacko est à Saint-Omer, dans les Hauts-de-France. Il va se concentrer sur un produit emblématique du Nord de la France, la bière, en compagnie de la comédienne Zabou Breitman.
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2x14
Château de Keriolet à Concarneau, araignée aux algues à la sauce Katsuobushi
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2x15
Hôtel de Ville de Rennes, crêpe comme une raviole, orange, canelle et huile d'argan
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2x16
Bosquet dans les Flandres, frites à l'oignon brûlé, crème d'oignon au Brie
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2x17
Église Sainte Marie-Madeleine à Lille, pigeonneaux au barbecue
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2x18
Château de Keriolet à Concarneau, homard grillé au barbecue, sauce chimichurri
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2x20
Salle d'honneur de la Mairie du Touquet, Pépé soup de Saint-Jacques
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2x21
Les Dominicains en Haute Alsace, foie gras grillé, mousse de pain d'épice
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2x22
Château de Keriolet à Concarneau : Poireau cuit en croute de galette au blé noir
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2x23
Les Dominicains de Haute-Alsace (Guebwiller), Fleischnaka façon Thaï
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2x24
Mulhouse, Spätzle au bouillon sauce Yassa avec volaille fermière alsacienne
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2x25
Pornic en Loire Atlantique, tagliatelles de seiches, risotto à l'encre de sieche, tagette
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2x26
Palais universitaire de Strasbourg, pot au feu alsacien avec tubercule
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2x27
Les sables d'olonnes, ponton du Vendée globe, Bigorneaux, mayonnaise au Curry, huile Curry
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2x28
Les Dominicains de Haute-Alsace (Guebwiller), carpe frite façon Katsu Curry
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2x29
Château de Goulaine à Nantes, la chouée comme un chou farçi au beurre blanc
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2x30
Salon d'honneur de la Monnaie à Paris, l'os à moëlle en terre-mer
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2x31
Place de l'Ancienne Douane à Colmar, Saint Jacques au Riesling, écume de citronnelle
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2x32
Château de Boulaye à Nantes, velouté de mâche nantaise, écrevisses du lac de Grandieu
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2x33
L'estacade à Noirmoutier, panaïs en croûte de sel, sauce aux coquillages Yuzu et Saké
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2x35
Hôtel de ville de Strasbourg, tarte à l'oignon au curry et à la maniguette
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2x36
Prieuré Saint Nicolas aux Sables d'Olonnes, Sole Nori, ail noir, algues, vinaigre basalmique
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2x37
Monaco, Barbajuans cacao et gambero rosso au piment végétarien
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2x38
Salon des arcades Hôtel de Ville de Paris, radis et maquereaux marinés
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2x39
Palais universitaire de Strasbourg, canneloni de pomme de terre
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2x40
Nice, salade niçoise comme un rouleau de printemps, vinaigrette à la pulpe de tomates
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2x41
Season finale
Villefranche-sur-Mer, double texture de Socca, pesto de courgettes, Tahini
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