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Sezon 4
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Julie découvre Lille et ses environs. Tour à tour flamande, bourguignonne, espagnole puis française, la ville est dotée d'un superbe patrimoine architectural. Grâce à ses
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Julie découvre Lille et ses environs. Tour à tour flamande, bourguignonne, espagnole puis française, la ville est dotée d'un superbe patrimoine architectural. Grâce à ses agrandissements, elle est aujourd'hui la quatrième métropole de France. Parfois méconnues, trois recettes typiques de la région sont proposées : le coq à la bière, le hochepot, un pot-au-feu apprécié de la région Nord-Pas-de-Calais-Picardie, la Flandre et le Hainaut, ainsi que la crème brûlée à la chicorée. Des producteurs, éleveurs, restaurateurs et des artisans dévoilent leur savoir-faire.
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Julie cuisine tour à tour un homard à l'armoricaine, du crabe et découvre une recette riche en poissons et crustacés : la fameuse cotriade bretonne aux langoustines de Loctudy.
Julie cuisine tour à tour un homard à l'armoricaine, du crabe et découvre une recette riche en poissons et crustacés : la fameuse cotriade bretonne aux langoustines de Loctudy.
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