Video Transcript

The BBC logo appears on screen.

The narrator says SIX COOKS...
[laughter]
SIX COUNTRIES, SIX INCREDIBLE
JOURNEYS.

Monica Galetti raises her fist and says WOO!

Monica is in her forties, with short brown hair. She wears a lilac tank top, a pendant necklace and an army green cap.

Dave Myers sits as many children play with his hair.

He says AH!

Dave is in his fifties, with long wavy graying hair and a beard. He wears glasses and a floral shirt.

The narrator says STEPPING OUTSIDE
THEIR COMFORT ZONES.

A caption reads "Monica Galetti. France."

Monica says IT'S NOT FOR
THE FAINT HEARTED, FOR SURE.

The narrator says OUR COOKS WILL
TRAVEL FAR AND WIDE...

John Torode drives a car. He’s in his fifties, clean-shaven and with short straight gray hair. He wears a blue shirt.

He says ROUTE 7 ALL
THE WAY.

The narrator says TO FIND SOME OF
THE MOST EXCITING FOOD ON THE
PLANET.

The caption changes to "Tony Singh. India."

Tony is in his late forties, with brown hair in a red turban and a thick beard. He wears a floral shirt.

He says IF YOU'RE BACK
IN THE UK, YOU GOT TANDOORI
CHICKEN, NOTHING LIKE THIS.

The caption changes to "Dave Myers. Egypt."

Dave says IT'S BEAUTIFUL.
THIS IS THE BEST FOOD I'VE HAD
IN EGYPT.
IT'S PURE, IT'S GOT HERITAGE,
IT'S GOT LOVE IN IT, YOU KNOW.

The narrator says THEY'LL GO OFF
THE BEATEN TRACK.

Rick Stein is at the store, in the meat section. He’s in his sixties, balding and clean-shaven. He wears a lilac shirt.

Rick says CROCODILE,
CROCODILE SAUSAGES.

The narrator says MEETING
EXTRAORDINARY PEOPLE, EXPLORING
WAYS OF LIFE UNCHANGED FOR
CENTURIES.

The caption changes to "Rachel Khoo. Malaysia."

Rachel is in her twenties, with long straight brown hair in a braid.

She says NO ELECTRIC
BLENDERS IN THE JUNGLE.
HAVE TO DO EVERYTHING BY HAND.

She mashes some peppers with a rock.

Tony says TAKE YOUR LIFE
INTO YOUR OWN HANDS.
WE'RE ON THE ROAD NOW.

The narrator says AS THEY TRAVEL,
THEY'LL SEE HOW THE LANGUAGE
OF FOOD TRANSCENDS CULTURAL
DIFFERENCES.

Dave says I'VE NEVER HUFFED
ON A CHEESE BEFORE.

The narrator says AND A WORLD AWAY
FROM HOME.

Rick sits by a beach.

Rick says THIS IS WHY I
LOVE AUSTRALIA.

At a food cart, chef 1 says THERE'S NO EXCUSE
FOR A BAD PIE IN AUSTRALIA.

Chef 2 says NO.

The caption changes to "Rick Stein. Australia."

Rick says THIS IS THE
BEGINNING, WHERE DO WE END?

The narrator says THEY'LL LEARN
LESSONS THAT COULD CHANGE THE
WAY WE COOK FOREVER.

The caption changes to "John Torode. Argentina."

John says I'VE BEEN
COOKING A BARBECUE WRONGLY ALL
MY LIFE.
WOW.

Music plays. The title "A cook abroad" appears.

The narrator says THIS TIME, TOP CHEF
MONICA GALETTI HEADS TO FRANCE.

Monica says HOW'S THAT FOR A VIEW
TO ARRIVE TO, HUH?

The narrator says IN SEARCH OF THE
ORIGINS OF THE WORLD-CLASS
PRODUCE SHE USES EVERY DAY.

She takes some tree cortex with a chisel.

Monica says THAT'S EXACTLY WHAT
GOES AROUND THE MONT D'OR AND
GIVES IT THAT UNIQUE FLAVOUR.

She takes a piece of cheese off the recipient.

The narrator says SHE'LL LEARN TO
LIVE OFF THE LAND.

She cuts off some wild mushrooms.

Monica says THIS IS LIKE A
NATURAL CANDY STORE.

The narrator says AND FROM THE
ROMANCE TO THE REALITY.

Monica says IT'S RUNNING FOR ITS
LIFE.

The narrator says SHE'LL DISCOVER THE
INCREDIBLE WAY OF LIFE AT THE
HEART OF FRENCH CUISINE.

She has a candlelit dinner.

Monica says I COULD DO A BIT MORE
OF THIS.
I THINK I NEED A BIT MORE OF
THIS.

(music plays)

A caption reads "Monica Galetti’s France."

Monica is in a professional kitchen.

She says ANDY, WHEN YOU GET A MINUTE,
JUST GET THESE ON A TRAY IN THE
FRIDGE, YEAH?
THIS IS ME IN A NUTSHELL,
COOKING HAUTE CUISINE IN A
HIGH-END RESTAURANT.
I MOVED HERE FROM NEW ZEALAND 15
YEARS AGO, STARTING ON THE
BOTTOM RUNG AND WORKING MY WAY
UP TO BECOME SENIOR SOUS CHEF.
THIS KITCHEN IS MY LIFE AND IT'S
WHERE I MET MY HUSBAND.
HOW MANY WINES ARE THEY HAVING?

David Galetti is in his forties, with very short receding brown hair. HE wears glasses, dark trousers and a black, blue and white sweatshirt.

David Galetti says SIX DIFFERENT
WINES.

Monica says SIX DIFFERENT.

David Galetti says YEAH, TWO
WHITE...

Monica says DAVID IS THE HEAD
SOMMELIER HERE.
THAT'S PRETTY MUCH HOW MUCH TIME
WE GET TOGETHER HERE.
I WON'T SEE HIM UNTIL TOMORROW
MORNING AGAIN BECAUSE HE'S HERE
MOST OF THE TIME AND I'LL GO
PICK UP OUR DAUGHTER IN THE
EVENINGS.
THAT'S THE WAY IT WORKS.
[laughing]
AS A CHEF, ESPECIALLY WHEN
YOU'RE IN A HIGH-END RESTAURANT,
YOU'RE QUITE SPOILED WITH A
VARIETY OF AMAZING INGREDIENTS
THAT ARE AVAILABLE TO US.
WE GET THE BEST OF THE BEST
HERE.
YOU'VE NEVER TRIED A MONT D'OR?
ALL RIGHT, TODAY'S YOUR LUCKY
DAY.
WORKING FLAT OUT, I'VE NEVER HAD
THE CHANCE TO SPEND TIME IN THE
FIELD FINDING OUT HOW ALL THIS
INCREDIBLE PRODUCE IS MADE.
BUT THAT'S ABOUT TO CHANGE.
TO GET OUT THERE AND THEN TO
REALLY BE A PART OF THE
PRODUCERS THAT ARE BEHIND THE
SCENES OF THESE AMAZING
INGREDIENTS THAT WE GET AND
GETTING MY HANDS DIRTY, I'M
REALLY LOOKING FORWARD TO IT AND
I'M REALLY EXCITED.
EVERYONE RUNS AWAY FROM ME.
BACKING ME ALL THE WAY IS MY
FRIEND AND BOSS MICHEL ROUX Jr.

Michel is in his mid-forties, with very short gray hair and a beard. HE wears a chef coat.

Michel says YOU READY
FOR YOUR TRIP?

Monica says I'M ALWAYS READY.

Michel says WE HERE IN
THE KITCHEN ARE JUST LOOKING AT
THAT VERY, VERY END PRODUCT, BUT
YOU'RE GOING TO SEE THE PASSION
AND RESPECT THAT GOES INTO IT.

Monica says ALTHOUGH HE DOES SEEM
TO HAVE AN ULTERIOR MOTIVE.

Michel says PROMISE TO
BRING ME BACK A PIECE OF COMTE,
AND A BOTTLE OF WINE TO GO WITH
IT.

Monica says THAT'S ASKING A BIT
MUCH.
[laughing]

A world map shows the location of the Jura Mountains, on the border with Switzerland.
(
music plays)

Monica says MY JOURNEY TO MEET THESE
WORLD-CLASS PRODUCERS IS TAKING
ME TO ONE OF THE LEAST EXPLORED
REGIONS OF FRANCE, THE JURA
MOUNTAINS.
THE MOUNTAINS RUN ALONG THE
FRENCH-SWISS BORDER, AND THE
ALPINE WAY OF LIFE IS INFLUENCED
BY BOTH COUNTRIES.
THE PEOPLE HAVE A REPUTATION FOR
BEING SELF-SUFFICIENT AND
FIERCELY INDEPENDENT.
THIS IS WHERE SOME OF MY
FAVOURITE PRODUCE COMES FROM,
PARTICULARLY CHEESES LIKE MONT
D'OR AND THE WORLD-FAMOUS COMTE.
THERE'S ALSO ANOTHER CONNECTION
THAT BRINGS ME TO THE AREA.
IT'S WHERE MY HUSBAND IS FROM.
HE'S GROWN UP IN THIS AREA, SO
WE SPEND A LOT OF TIME COMING
BACK HERE, BUT IT'S WHERE WE
COME BACK TO RECUPERATE, TO
RECHARGE THE BATTERIES - GETTING
AWAY FROM LONDON LIFE.
SO, I'M REALLY EXCITED NOW THAT
I'VE GOT THIS OPPORTUNITY TO
REALLY GET IN THERE AND SEE WHAT
IT'S ALL ABOUT FINALLY.
BUT BEFORE I HEAD FOR THE HILLS,
I HAVE A STOP TO MAKE.
I'D NEVER BE FORGIVEN FOR NOT
POPPING IN TO SEE MY
MOTHER-IN-LAW, BETTY, AT THE
LINGERIE SHOP SHE MANAGES.
BONJOUR!

(music plays)

She enters the store.

Betty is in her late fifties, with very short brown hair. She wears jeans, a floral blouse, hoop earrings and a beige jacket.

Monica says HOW ARE YOU?

Betty says I’M GOOD, AND YOU MY DARLING? ARE YOU GOOD?

Monica says I’M GOOD, A BIT TIRED BUT OKAY.

Betty says ARE YOU HAPPY?

Monica says YES, I’M HAPPY.

Betty says THE SUN IS OUT, IT’S GOOD?

Monica says IT’S LUCKY, HEY?

Betty says ARE YOU FREE FOR A COFFEE?

Monica says YES, YES.

They sit at a café.

Betty says YOU LIKE TARTE AU SUCRE, DON’T YOU?

Monica says YES I LIKE IT.

Betty says IT’S TASTY.

Monica says YES.

Betty says I THINK DOING ALL OF THESE THINGS WILL MAKE YOU MORE JURASSIENNE. YOU WILL BEGIN TO THINK MORE LIKE A JURASSIENNE WITH ALL THESE TYPICALLY REGIONAL THINGS.

Monica says SITTING AROUND EATING
CAKES ISN'T GOING TO MAKE ME
MORE JURASSIENNE.
TIME TO PULL ON MY GUMBOOTS AND
HEAD FOR THE MOUNTAINS.
IT'S AUTUMN, AND EVERYWHERE IS A
HIVE OF ACTIVITY AS COMMUNITIES
HUNKER DOWN FOR THE HARSH WINTER
AHEAD.
MY ROUTE TAKES ME THROUGH WINE
COUNTRY.
IT'S OCTOBER, HARVEST TIME.
[shutter click]

She pulls over and takes pictures of the views.

She says THIS IS WHAT IT'S ALL ABOUT.
AH, SO LUCKY TO BE HERE.
I'VE GOT TO TAKE A SELFIE JUST
SO I CAN WIND UP MY HUSBAND.
[shutter click]
[laughing]
THE MOST FAMOUS WINE IN THE JURA
IS CALLED VIN JAUNE, OR YELLOW
WINE, AND IT'S BEGINNING TO MAKE
WAVES BACK IN THE UK.
I'VE GOT STRICT INSTRUCTIONS NOT
TO COME HOME EMPTY HANDED SO I'M
STOPPING AT MY MOTHER-IN-LAW'S
FAVOURITE PRODUCER TO STOCK UP.

(music plays)

(music plays)

She stops at a vineyard and meets Jean-Paul.

Jean-Paul is in his late fifties, clean-shaven and with short wavy receding white hair. HE wears a black sweatshirt over a denim shirt.

Monica says NICE TO MEET YOU JEAN-PAUL, HOW ARE YOU?

Monica says VIN JAUNE IS MADE FROM THE WHITE
SAVAGNIN GRAPE, A KEY COMPONENT
OF ITS APPELLATION D'ORIGINE
CONTROLEE, OR AOC.
AS WELL AS BEING A GUARANTEE OF
QUALITY, THE AOC IS LINKED TO
THE PLACE WHERE SOMETHING IS
MADE AS IT'S BELIEVED THAT THE
TERRAIN ITSELF, OR TERROIR,
GIVES A PRODUCT ITS UNIQUE
QUALITIES.
JEAN-PAUL IS KIND ENOUGH TO SHOW
ME HIS CELLAR.
WOW, LOOK AT THIS.
I'VE BEEN TO SOME CELLARS BUT
THEY'VE ALL BEEN QUITE MODERN;
THEY'VE ALL BEEN KEPT UP TO
DATE.
THIS IS HIS OWN PERSONAL CELLAR
AND YOU CAN LOOK AT HOW DAMP IT
IS HERE, THE MOULD ALONG THE
BARRELS.
I FEEL QUITE HONOURED TO BE ABLE
TO COME IN HERE.
C'EST MAGNIFIQUE, ICI.

Jean-Paul says OUI, MAIS BEAUCOUP
D'ARAIGNEES.

Monica says BEAUCOUP D'ARAIGNEES?
HE SAYS, YEAH, BUT THERE'S A LOT
OF SPIDERS.
[laughing]

Jean-Paul says ET BEAUCOUP DE
TRAVAIL AUSSI.

Monica says OUI, AND A LOT OF
WORK.
JEAN-PAUL WANTS TO SHOW ME WHAT
MAKES VIN JAUNE SPECIAL: A LAYER
OF YEAST THAT FORMS NATURALLY ON
THE SURFACE WHILE IN THE BARREL.
THIS IS WHAT GIVES IT ITS UNIQUE
TASTE.

Jean-Paul says I DON’T KNOW OF YOU CAN SEE. IT NEEDS TO BE A GREY WEIL LIKE THIS. IF IT’S SO THICK THAT IT’S WHITE, THEN IT’S NO GOOD.

Jean-Paul takes a sample of white wine from one of the barrels.

Monica says THIS VEIL OF YEAST
ALSO GIVES THE WINE ITS
DISTINCTIVE APPEARANCE.
OUI, REGARDEZ LA COULEUR.
LOOK AT THE COLOUR OF THAT
BEAUTIFUL VIN JAUNE.
THAT'S WHERE IT GETS ITS NAME
FROM; IT'S YELLOW GOLDEN WINE.
AND THE OLDER IT IS, THE MORE
YELLOW IN COLOUR.
THIS BARREL THAT JEAN-PAUL HAS
JUST DRAWN THE WINE FROM IS FROM
2005, SO YOU CAN SEE THE
INTENSITY AND THE BEAUTIFUL
GOLDEN COLOUR IN THAT.
MAIS SANTE.

Jean-Paul says SANTE.

Monica says ON TASTING IT, IT'S
VERY SMOOTH, VERY SIMILAR TO A
SHERRY.
THERE'S A STRONG EARTHINESS THAT
COMES THROUGH THE WINE.
IT IS, FOR ME, AN ACQUIRED TASTE
BECAUSE I AM NOT FROM THE
REGION, BUT NOW THAT I'M USED TO
DRINKING THIS, PERSONALLY, I'D
HAPPILY TAKE THE BARREL.
[laughing]
[laughing]

Monica says THIS IS GOOD, CAN I TAKE IT WITH ME?
CAN I TAKE IT WITH ME?

Jean-Paul says OH WELL, WHY NOT!

Monica says HE'LL LET ME TAKE THE
BARREL.
[chuckling]
MMM.
JEAN-PAUL'S APPROACH EPITOMIZES
WHAT I AM HOPING TO FIND HERE, A
CARE AND ATTENTION IN EVERYTHING
HE DOES AND A REAL CONNECTION TO
THE LAND - THE IDEA OF TERROIR
BROUGHT TO LIFE.

Monica holds two bottles of wine and says THANK YOU SO MUCH. WHAT A LOVELY GIFT, I’M SO LUCKY. SEE YOU SOON.

(music plays)

An aerial view of a snowed peak appears.

Monica says THIS PEAK IS MONT
D'OR.
IT DEFINES BOTH THE LANDSCAPE
AND THE PRODUCE THAT COMES FROM
HERE.
IT'S DAIRY COUNTRY.
THERE ARE COWS EVERYWHERE AND
THEIR MILK IS USED ALMOST
EXCLUSIVELY TO MAKE CHEESE,
INCLUDING SOME OF MY FAVOURITES.
IT'S MID-OCTOBER.
FREEZING TEMPERATURES AND SNOW
ARE JUST AROUND THE CORNER, SO
THE CATTLE ARE BROUGHT DOWN FROM
THE MOUNTAIN PASTURES TO SPEND
THE WINTER IN BARNS.
AT THIS TIME OF YEAR, PEOPLE
FROM ALL OVER THE AREA COME
TOGETHER TO CELEBRATE THEIR
FARMING HERITAGE AT A FESTIVAL
CALLED A COMICE.
THERE'S ONE HAPPENING TOMORROW
AND PREPARATIONS APPEAR TO BE IN
FULL SWING.
LOTS OF CHRISTMAS TREES WITH
DECORATIONS ON THEM.
THEY'RE EVERYWHERE!
NEARLY HALF OF THE WORKING
POPULATION UP HERE IS EMPLOYED
IN THE DAIRY INDUSTRY AND MOST
VILLAGES HAVE THEIR OWN
SPECIALIST CHEESE SHOP.
THAT IS A BIG CHEESE.
COMBIEN DE KILO?

Sylvie is in her sixties, with short wavy gray hair. She wears glasses and a white apron.

She says TRENTE-CINQ A
QUARANTE.

Monica says TRENTE-CINQ A
QUARANTE?
THIS WHEEL THAT YOU CAN SEE
HERE, IT'S ABOUT 35 TO 40 KILOS
OF COMTE.
I THINK MICHEL WOULD HAVE A HARD
TIME GETTING THROUGH THAT IF I
WAS TO TAKE HIM A PIECE.
[laughing]
MERCI!
SYLVIE'S PULLING OUT THE
REGION'S BIG GUNS FOR ME TO
TASTE, STARTING WITH THE
WORLD-FAMOUS COMTE.
LIKE SOME WINES, COMTE HAS
APPELLATION D'ORIGINE CONTROLEE
OR AOC STATUS, WHICH REQUIRES
THE CHEESE TO BE AGED IN A COLD
CELLAR FOR UP TO TWO YEARS.

Sylvie cuts some cheese for Monica to sample.

She says VOILA!
IT IS FIFTEEN MONTHS OLD.

Monica says DELICIEUSE.

Sylvie says C'EST BIEN.

Monica says ANYTHING LESS THAN 15
MONTHS IS SORT OF, TO THEM, NOT
A GOOD QUALITY.
IT'S STILL VERY GOOD, BUT YOU
FIND THE CHILDREN LIKE IT MORE
BECAUSE IT GETS QUITE SALTY.
THE OLDER THE COMTE BECOMES, YOU
GET THESE SALT CRYSTALS FORMING
IN THERE, WHICH PERSONALLY I
LOVE.
IN THE UK, WHAT I WOULD FIND
SORT OF QUITE SIMILAR IN
COMPARISON TO THIS IS AN AGED
CHEDDAR.
NEXT IS A MORBIER, ANOTHER AOC
CHEESE.
THE MORBIER IS A SEMI-HARD
CHEESE.
UNLIKE THE COMTE, IT'S NOT AS
HARD; IT'S MUCH SOFTER.
BUT THIS ONE HAS GOT SUCH A SOFT
TEXTURE; IT'S GOT A LOT OF
FLAVOUR.
FINALLY, A BLEU DE GEX.
IT IS QUITE STRONG FOR SOME; IF
SOME PEOPLE ARE NOT USED TO BLUE
CHEESE, THEY MIGHT FIND THIS A
STRONG ONE.
PERSONALLY, I LOVE IT.
I WOULD COMPARE IT TO A GOOD
STILTON, WONDERFUL STILTON.
DO YOU KNOW STILTON?

Sylvie says NO.

Monica says I'M QUITE OFFENDED
THAT SHE DOESN'T KNOW WHAT
STILTON IS. YOU HAVE NEVER TRIED ENGLISH CHEESE?

Sylvie says NO, APART FROM CHEDDAR.

Monica says THAT’S NOT POSSIBLE!

Sylvie says NO, THAT’S IT.

Monica says JUST CHEDDAR? THERE ARE LOADS OF GOOD CHEESES IN ENGLAND.

Sylvie says YES, I THINK SO.

Monica takes home some cheese.

(music plays)

Monica says SYLVIE'S TOLD ME THAT
THESE THREE CHEESES HAVE ONE
THING IN COMMON.

(music plays)
THEY WERE ALL MADE FROM THE MILK
OF ONE TYPE OF COW.
THIS IS THE MONTBELIARDE, A COW
FIRST BRED IN THIS AREA AND
PERFECTLY EQUIPPED TO LIVE IN
THE MOUNTAINS.
IT'S THANKS TO THIS ANIMAL THAT
THE COMMUNITY MAKES A LIVING.
TOMORROW'S FESTIVAL WILL PAY
HOMAGE TO THIS BREED.
AND IT'LL BE THE PERFECT WAY FOR
ME TO EXPLORE THE WAY OF LIFE UP
HERE.
IT'S 5:30 A.M.
ON JULIEN LETOUBLON'S DAIRY
FARM AND IT'S FREEZING.
BONJOUR!
ALL HANDS ARE ON DECK, WITH
FRIENDS AND FAMILY HELPING HIM
PREPARE FOR TODAY'S COMICE.
BUT JULIEN IS UP TO ELBOWS
ELSEWHERE.
HE'S A 10th GENERATION FARMER
WHO HAS LIVED AND BREATHED
MONTBELIARDE COWS HIS ENTIRE
LIFE.
[splash]

Julien helps a cow deliver a calf.

Julien is in his thirties, with short straight blond hair and a beard. He wears a green shirt and an apron.

Monica says CLAIRE GUYON IS A COW
OSTEOPATH AND KNOWS THE
MONTBELIARDE BREED WELL.

Claire is in her thirties, with long curly red hair in a bun. She wears jeans and an oversized blue jacket.

Claire says IN THE WINTER
HERE WE GET ONE METRE OF SNOW,
SO THEY HAVE TO STAY INSIDE AND
WE GIVE THEM HAY.
CHEESE MADE IN WINTER OR CHEESE
MADE IN SUMMER IS DIFFERENT.
DEFINITELY YOU CAN TASTE IT ON
THE CHEESE.

Monica says JULIEN'S HERD IS
SMALL ENOUGH FOR HIM TO KNOW
EACH ANIMAL AS AN INDIVIDUAL, AS
WELL AS THEIR FAMILY TREES.
THERE'S NOTHING LIKE MILK
STRAIGHT FROM THE FARM.
BUT THIS MILK'S NOT NORMALLY FOR
DRINKING.
IT'S USED EXCLUSIVELY TO MAKE
COMTE.

Monica tastes the milk.

She says OH, THAT'S AMAZING.
SO CREAMY, SO DELICIOUS, YEAH?
OH, MY GOODNESS.
JULIEN IS TAKING 14 OF HIS BEST
DAIRY COWS DOWN TO THE FESTIVAL.
THE MAIN EVENT WILL BE A BEAUTY
CONTEST, A SORT OF CRUFTS FOR
COWS WHERE PRIZES ARE GIVEN FOR
THE BEST EXAMPLES OF THE
MONTBELIARDE BREED.

Julien says THERE’S HER DAUGHTER, HER GRAND-DAUGHTER AND HER GREAT GRAND-DAUGHTER. THERE ARE FOUR GENERATIONS HERE TODAY.

Monica says DOWN AT THE FESTIVAL
SITE, SOME OTHER FARMERS HAVE
THE DROP ON US AND HAVE ALREADY
STARTED SCRUBBING UP THEIR COWS.
IT'S JUST ANOTHER SIGN OF THE
DEDICATION THESE PEOPLE HAVE.
ABSOLUTELY INCREDIBLE, THE
AMOUNT OF PEOPLE THAT HAVE
TURNED UP BEFORE SUNRISE TO HELP
THEIR FRIENDS AND FAMILY, TO GET
ALL THE COWS PREPARED.
JULIEN HAS PUT CLAIRE AND I IN
CHARGE OF WASHING DOWN HIS PRIZE
COW, RADINE.

Claire says SO, YOU GO AND
YOU WASH EVERYTHING, SO YOU
START IN THE FRONT; YOU HAVE TO
DO THE LEGS.

Monica says IT'S ONE WAY TO KEEP
WARM, AT LEAST.
HE'S VERY BRAVE; I WOULDN'T GO
UP THAT CLOSE TO THE BACK END.
[laughing]
THE FINAL TOUCH IS A GOOD LUCK
CHARM.

Julien says THIS IS MY LITTLE GIRL’S BELL.

Monica says YOUR LITTLE GIRL LOUISE.

Monica says THIS PARTICULAR BELL
IS THE ONE JULIEN BOUGHT FOR HIS
DAUGHTER'S BAPTISM.
WE NORMALLY BUY LIKE A SPOON OR
SOMETHING.
HIS DAUGHTER GETS A BIG, MASSIVE
BELL AND IT'S GOING ON OUR COW
FOR TODAY'S COMPETITION.
[bell dinging]
GOOD GIRL!
SO, WHAT DOES IT TAKE TO BE
CROWNED A COW BEAUTY QUEEN?

Claire says USUALLY, THEY
JUDGE THE BACK, LIKE THEY HAVE
TO BE STRONG AND LIKE FLAT BACK.
AND THEN YOU JUDGE AS WELL A LOT
ABOUT THE PELVIS.
IT HAS TO BE REALLY LARGE; YOU
CAN SEE ALL OF THEM ARE LIKE
REALLY LARGE PELVIS.

Monica says RIGHT, SO IT'S VERY
IMPORTANT HAVING A BIG BOOTIE.

Claire says YEP.

Monica says YEAH.
[laughing]
DEFINITELY BIGGER THAN THAT ONE.

Claire says YEAH.
AND THEN THEY JUDGE THE TEATS AS
WELL, LIKE TO BE THE FOUR OF
THEM GOING DOWN.

Monica says YEAH, VERY NATURAL
LOOKING TEATS, NOT DEFORMED.
THIS IS A VERY AWKWARD
CONVERSATION.
[laughing]

Claire says AND YEAH, LIKE,
USEFUL TO PUT THE MILKING
MACHINE.

Monica says YEAH, TO ATTACH THE
MILKING MACHINE TO IT.
I CAN FEEL THE EXCITEMENT
BUILDING ACROSS THE SHOWGROUND
AND I'VE BEEN TOLD THE
PREPARATIONS FOR THE COMICE TAKE
EIGHT MONTHS!

Claire says THE COMICE IS
LIKE A REALLY FESTIVE DAY, AND
EVERYONE IS LIKE, YES, WE'RE
GOING TO GO WITH ALL THE
FARMERS, IT'S A FREE DAY FOR ALL
OF US, SHOWING OUR COWS, HAVING
FUN TOGETHER.

Monica says BUT THIS IS FRANCE,
SO NOTHING CAN BEGIN UNTIL
EVERYONE HAS HAD A SIT-DOWN
MEAL.
[accordion music plays]
WHAT A GREAT WAY TO START THE
MORNING, WITH A HOT SOUP!
IN HERE WAS CHESTNUTS AND BACON,
AND THEY'VE POURED A HOT, CREAMY
PUMPKIN SOUP ON TOP.
IT SMELLS DELICIOUS.
AND MY BAGUETTE, OF COURSE.
MY CHEESE.
AND LET'S NOT FORGET...
MY WINE.
NORMAL BREAKFAST AT THIS TIME.
SANTE.

(music plays)

Monica says WITH EVERYONE FILLED FOR THE DAY
AHEAD, THE SERIOUS BUSINESS OF
JUDGING CAN BEGIN.
RADINE SAILS THROUGH TO HER
GROUP FINAL AND JULIEN'S FATHER
TAKES OVER TO PARADE HER AROUND
THE RING.
BECAUSE IT WAS HIM WHO GOT
RADINE WHEN SHE WAS FIRST BORN.
YOU CAN SEE THE EXCITEMENT;
THEY'RE SO PROUD THAT IT'S THEIR
ANIMAL.

Claire says THEY'VE MADE
THE FIRST SELECTION, SO IT'S
REALLY EXCITING FOR US TO HAVE
OUR COW INSIDE THIS ALREADY.
IN THAT, THEY'RE GOING TO MAKE
ANOTHER SELECTION AND PUT THEM
ALL NEXT TO EACH OTHER, FROM THE
BEST TO THE WORST.
THEY HAVE TO MAKE RINGS AND
SOMETIMES STOP THAT THEY CAN SEE
THEIR -
Monica says THEY'RE JUST LOOKING
AT ALL OF THEM AS THEY WALK,
AND STILL JUDGING NOW.

Claire says YEAH.
[bells clanging, cows lowing]

Monica says WE'VE MADE IT DOWN TO
THE FINAL THREE, AND CLAIRE AND
I THINK IT'S BECAUSE IT'S ALL
DUE TO OUR HARD WORK OF CLEANING
RADINE UP THIS MORNING.
[laughing]
AFTER MUCH RUMINATION, RADINE
GETS THIRD PRIZE.
NOT BAD FOR A 15-YEAR-OLD.
[horns playing]

Fast clips show images of children playing fair games.

Monica says THIS COMICE WILL BE THE LAST
CHANCE FOR VILLAGERS TO COME
TOGETHER BEFORE THE WINTER, AND,
OF COURSE, A LOCAL SPECIALTY IS
ON THE LUNCH MENU.
MUCH LIKE TARTIFLETTE THAT YOU
FIND IN THE ALPS, LOCAL CHEF
MICHEL IS MAKING MORBIFLETTE, A
DISH MADE WITH MORBIER CHEESE.

Michel is in his mid-forties, with long wavy brown hair in a ponytail. He wears glasses, a blue T-shirt and a short-sleeved black cardigan with orange rims.

He says THIS IS A TYPICAL REGIONAL RECIPE. WE’VE ALWAYS HAD CHEESE, POTATOES FROM OUR GARDENS, ONIONS, BACON FROM THE FARM’S PIG. WITH ALL THESE INGREDIENTS COMING STRAIGHT FROM THE FARM WE COULD MAKE A HEARTY DISH THAT’S ESPECIALLY GOOD IN WINTER.

Monica says HE'S KICKING OFF HIS
THIRD BATCH OF THE DAY AND WE'RE
ALREADY UNDER PRESSURE, AS FRONT
OF HOUSE HAVE RUN OUT.
WITH 500 PEOPLE TO COOK FOR,
THIS IS A WORLD AWAY FROM THE
HAUTE CUISINE I'M USED TO.
WOW, NORMALLY EVERYTHING IS
PREPARED IN CONTAINERS, BUT WE
WOULD NOT COOK IN ONE BIG BATCH
IN ONE GO.
THIS IS IMPRESSIVE.
FIRST, ONIONS AND BACON.
SO, WE'RE JUST COOKING IT DOWN,
SWEATING IT DOWN WITH THE BACON
UNTIL THE ONIONS ARE
TRANSLUCENT.
NOW, WE'RE ADDING 16 KILOS OF
POTATOES.
IN GOES SOME WHITE WINE AND
CREAM, AND IT'S SEASONED WITH
NUTMEG AND HERBES DE PROVENCE.
AND THEN, OF COURSE, THE
MORBIER, WHERE IT GETS ITS NAME
FROM, THE CHEESE THAT HE'S
ADDING IN NOW.
MICHEL SEEMS TO BE FEELING THE
PRESSURE.
I KNOW WHAT THAT'S LIKE!

Monica says LADIES AND GENTLEMEN, CHEF SAYS IT’LL JUST BE FIVE MINUTES FOR THE CHEESE TO MELT. SORRY, FIVE MORE MINUTES. COME ON HURRY UP.

A waiter carrying trays says
PARDON, MERCI.

Monica says THE PRODUCTION LINE
HAS GROUND TO A HALT, AND NOT A
MOMENT TOO SOON, THE MORBIFLETTE
IS READY.
IT'S PRETTY QUICK: 60 PORTIONS
IN, WHAT, UNDER 20 MINUTES
COOKING THAT MUCH?
IT'S NOT BAD GOING.

Chef Michel says OKAY.

Monica says OKAY?

A sever says AH, MERCI!

(music plays)

Monica says PLACE AVEC VOUS,
MADAME?
MERCI.

Monica sits on a table and eats.

[accordion music plays]

Monica says ISN'T IT A GREAT THING TO DO IN
WINTER, COMING HOME FROM WORK,
KNOCK ALL THAT TOGETHER, AND SIT
DOWN AS A FAMILY AND HAVE IT AS
A MEAL.
IT IS ABSOLUTELY DELICIOUS, THE
MORBIER MELTED THROUGH, THE
BACON.
THE TWO LOVELY LADIES HAVE SAID
IT'S ABSOLUTELY DELICIOUS, BUT
THEY SAID THAT THE SAUSAGE,
HOWEVER, IS TOO HARD.
[laughing]
LUCKILY, I DIDN'T COOK THAT.
TODAY HAS GIVEN ME A PRIVILEGED
GLIMPSE INSIDE A RURAL
COMMUNITY, A WORLD AWAY FROM MY
LIFE IN LONDON.
THE FARMERS HERE ARE TOTALLY
DEDICATED TO PRODUCING MILK FOR
A WHOLE RANGE OF AOC CHEESES.
THIS ISN'T A JOB; IT'S A WAY OF
LIFE.
FOR JULIEN, THERE'S ONE LAST
TRADITION OF THE DAY, A FONDUE
TO THANK EVERYONE WHO'S HELPED
OUT.
THERE ARE DIFFERENT RECIPES FOR
THIS ALL OVER FRANCE, BUT FOR
JULIEN'S FAMILY IT'S SIMPLE:
GARLIC, LOCAL WINE, AND, OF
COURSE, LOTS OF COMTE.
[boisterous singing]

A blond woman says I’M USING ONE KILO OF COMTE FOR FIVE PEOPLE. THAT’S 200 GRAMS PER PERSON.

Monica says KNOWING THE FRENCH,
THERE'LL BE A CHEESE COURSE
AFTER THIS AS WELL.
THIS IS A VERY SPECIAL MEAL FOR
EVERYONE HERE, AND NOT JUST
BECAUSE OF THE COMICE.
IT'S THE END OF SUMMER, COMING
TO AUTUMN, AND IT'S VERY RARE
FOR THEM TO THEN HAVE THE
OPPORTUNITY TO GET TOGETHER IN
THE WINTER.
ALL THE SNOW WON'T BE FAR AWAY
AND IT'S A HARD TIME FOR THEM.
HE DOESN'T WANT TO THINK ABOUT
THAT; HE WANTS TO HAVE EVERYONE
HERE TOGETHER NOW WHILE THEY CAN
TO CELEBRATE.
[boisterous singing]

(music plays)

Monica says THE COMING OF WINTER IS WHEN
MOST THINGS AROUND HERE SHUT
DOWN.
BUT IT'S ALSO WHEN ONE OF MY
FAVOURITE CHEESES STARTS BEING
PRODUCED, MONT D'OR.
UNLIKE COMTE, MONT D'OR IS A
SEASONAL CHEESE MADE WHEN THE
COWS ARE KEPT INSIDE AND FED ON
HAY.
IT HAS AN UNMISTAKABLE TASTE OF
THE ALPINE FOREST THAT COMES
FROM A THIN STRAP OF WOOD
WRAPPED AROUND THE CHEESE.
BUT THE STRAP CAN'T BE MADE FROM
ANY OLD WOOD; IT HAS TO BE
SPRUCE.

An aerial view shows a pine forest.

(music plays)

Monica says THE STRAPS ARE CALLED SANGLES.
BONJOUR!

A sanglier says BONJOUR!

Monica says AND THE PEOPLE WHO
MAKE THEM ARE KNOWN AS
SANGLIERS.
ENCHANTE, JE SUIS MONICA.

The sanglier is in his fifties, clean-shaven and with short wavy gray hair. He wears a beige jacket.

The sanglier says DO YOU WANT A COFFEE?

Monica says YES, JUST A LITTLE BIT…NOT TOO MUCH, THOUGH.

Monica says I'VE EATEN MONT D'OR
FOR YEARS WITHOUT GIVING A
SECOND THOUGHT TO THE PEOPLE WHO
PRODUCE THE WOODEN STRAPS THAT
MAKE IT SO SPECIAL.
[speaking French]

Monica says CAN BE MINUS SEVEN
AND HE'S OUT THERE STRIPPING
THIS TREE DOWN IN THE WINTER,
WITH SNOW AND EVERYTHING AS
WELL, AND HE'S DOING IT ALL YEAR
LONG.
THAT'S SOME HARD GOING.
ON Y VA!

Yvan says ON Y VA.

Monica says YVAN IS ONE OF AROUND
50 SANGLIERS LEFT IN THE REGION
AND ONE OF THE FEW WHO WILL
CARRY ON THROUGH THE COMING
WINTER.
YVAN WORKS ALONGSIDE WOODCUTTERS
LIKE GUILLAUME WHO LETS HIM TO
CUT STRAPS FROM SPRUCE TREES
HE'S FELLED.
[chainsaw whirring]

A man in his thirties uses a chainsaw to cut down a tree.

(music plays)

Monica says NO MONEY CHANGES HANDS, BUT YVAN
MAKES SURE THEY ARE REWARDED.
DO YOU MAKE FIRES LIKE THIS ALL THE TIME?

Yvan says OFTEN ON A FRIDAY, TO THANK THE WOOD CUTTERS FOR FINDING THE TREES. IT’S ALSO A NICE WAY OF MEETING UP AND EATING TOGETHER.

Monica says THAT’S GOOD.

Yvan says IT MEANS THEY DON’T HAVE TO BRING THEIR WON LUNCH.

Monica says IT’S TO SAY THANK YOU.

Monica says WHILE THE FIRE BURNS
DOWN, YVAN GETS TO WORK, SLICING
OFF THE BARK.
THIS REVEALS A LAYER OF THE
TRUNK CALLED PHLOEM, THE PART OF
THE TREE THAT TRANSPORTS SAP.
A SPECIAL TOOL CALLED A SPOON IS
USED TO CUT THE STRAPS.

Yvan says THIS ONE IS GOING TO BE STRAIGHT.

Monica says YVAN CAN CUT 300
PERFECT STRAPS AN HOUR.
MY TURN NOW.

Yvan says NOT BAD, ACTUALLY.

Monica says NOT BAD?

Yvan says IT’S GOOD, PERFECT.

Monica says AND THERE WE HAVE IT;
THAT'S EXACTLY WHAT GOES AROUND
THE MONT D'OR AND GIVES IT THAT
SPECIAL, UNIQUE FLAVOUR TO THE
CHEESE.
[chainsaw whirring]
SEVERAL THINGS ABOUT MONT D'OR
ARE REGULATED UNDER ITS AOC,
SUCH AS WHERE THE CHEESE CAN BE
PRODUCED.
THIS PROTECTS THE CHEESEMAKERS
FROM OUTSIDE COMPETITION.
BUT THE SPRUCE STRAPS CAN COME
FROM ANYWHERE, LEAVING THE LOCAL
SANGLIERS EXPOSED.
HOW MUCH DO YOU SELL THEM FOR?

Yvan says WELL, WE SELL THEM AT 35 CENTS, THOSE THAT ARE MADE IN THE REGION. COMPETITORS COMING FROM EASTERN EUROPE SELL THEM AT 25 CENTS.

Monica says OK.

Yvan says 10 EURO CENTS LESS. IT’S VERY DETRIMENTAL TO US.

Monica says WITHOUT THE
PROTECTION PROVIDED BY AOC
STATUS, THIS ANCIENT PROFESSION
COULD DIE OUT HERE.
[loud whacking]

Yvan says I’VE GOT SOMETHING THAT YOU’VE NEVER EATEN BEFORE THAT I’VE PREPARED. IT IS A ROE DEER THIGH THAT I SLICED, MARINATED AND THAT WE’RE GOING TO INJECT COGNAC.

Monica says WE'VE GOT QUITE AN
IMPRESSIVE COOK AMONGST US HERE,
HUH?

Yvan says YOU TELL ME IF IT’S GOOD.

Monica says BEFORE THIS, YVAN HAS
MARINADED THE VENISON IN HERBES
DE PROVENCE, THE OLIVE OIL, AND
MUSTARD.
I LOVE THIS; I'VE NEVER INJECTED
MEAT LIKE THE WAY HE'S DOING IT.

They put the deer on a grill.

Monica says THIS IS EXACTLY THE KIND OF
UNCOMPLICATED FOOD I WAS HOPING
TO FIND IN THE MOUNTAINS HERE.
DO YOU THINK THEY'D LET ME DO
THIS IN HYDE PARK?

Yvan says BON APPETIT.

Monica says BON APP, MERCI.

Another man says BON APPETIT.

Monica says THAT IS JUST
DELICIOUS.
THAT COGNAC HE'S INJECTED IN
THERE, IT'S GOT SUCH A FRESH HIT
IN THERE.
AND IT'S NOT LIKE WHEN YOU
DEGLAZE OR POUR A SAUCE INTO A
PAN AND THEN THE ALCOHOL
EVAPORATES, IT'S ACTUALLY IN THE
MEAT, YOU CAN TASTE IT.
AND HIS MARINADE YOU CAN TASTE
THE MUSTARD ON THIS, AND IT'S
REALLY WELL SEASONED; THE SALT
THAT COMES THROUGH THIS,
ABSOLUTELY DELICIOUS.
NO BETTER WAY TO HAVE THIS THAN
ON A BARBECUE OUT IN NOWHERE.
ACTUALLY, I LIKE TO INSIST THAT
I ONLY EAT MY MEAT LIKE THIS.
[laughing]
ANY YOUNG CHEF THAT NEEDS TO
REALLY GET IN TOUCH WITH WHAT
THEY DO, THIS IS WHERE IT
BEGINS.
TO DISCOVER WHAT THE PRODUCE IS
ABOUT, WHERE IT COMES FROM, I'M
SURROUNDED BY IT: WHAT WE'RE
EATING, TO MEET THE SUPPLIERS,
THE ARTISANS, TO SEE THE
CRAFTSMEN IN THEIR SURROUNDINGS
AT THEIR BEST.
THEY'RE VERY HUMBLING PEOPLE TO
BE AMONGST, AS TO THE REALITY OF
BEING AT THE OTHER END OF
COOKING, THESE HIGH-END
PRODUCTS, SERVING IT IN HIGH-END
RESTAURANTS.
IT'S RIGHT HERE; THIS IS IT.
AFTER SEEING THE DEDICATION OF
THE SANGLIERS AND PASSION OF THE
MILK PRODUCERS, I WANT TO KNOW
HOW THESE ELEMENTS COME TOGETHER
TO MAKE THE FINISHED MONT D'OR.

(music plays)

He visits the cheese factory.

She spots many plaques on a wall.

She says LOOKS LIKE THEY WON A FEW
PRIZES, HUH?
THIS IS HENRI MAMET, WHO
WORKS ON A FAMILY-RUN DAIRY
FARM.

(music plays)

Henri is in his early thirties, clean-shaven and with very short brown hair. He wears white trousers, T-shirt, apron and cap.

Henri stirs the milk on a large steel container.

HE says THIS IS PERFECT. I’M GOING TO START NOW.

Monica says YOU CAN SEE THE DIFFERENCE?

Monica says EVERY MORNING, HIS
PARENTS AND SISTER MILK THE
FAMILY COWS.
I'VE ARRIVED JUST AT THE POINT
WHEN THE MILK HAS SOLIDIFIED AND
IS BEING SEPARATED INTO THE
SOLID CURDS AND LIQUID WHEY.

Monica and Henri slide a sieve across the container.

(music plays)

Monica says HE'S A TRUE ARTISAN CHEESEMAKER,
WHICH INVOLVES KEEPING A KEEN
EYE ON THE WEATHER.

Henri says IF IT’S WARM, IF IT’S COLD, IF THERE’S HUMIDITY IN THE AIR. YOU NEED TO STAY AROUND THE VAT AND ADAPT THE PRODUCTION A LITTLE, DEPENDING ON HOW IT DEVELOPS.

Monica says THERE'S NO RUSH IN
HIS WORK HERE; EVERYTHING IS ON
SITE, HE'S TOUCHING AND HE'S
FEELING THE CHEESE.
THERE'S NO CARELESSNESS HERE.

Henri says HERE AT THE FARM, PEOPLE COME TO US DIRECTLY TO BUY THEIR CHEESE. THEY CAN DRAW A LINK BETWEEN AGRICULTURE, CATTLE FARMING, THE DAIRY, THE CHEESE MAKING AND THE COMMERCIALISATION. THERE IS A DIRECT LINK BETWEEN WHAT THEY’RE BUYING AND WHAT THEY’VE SEEN. I FIND THAT A GREAT PICTURE.

Monica says FOR ME, I CAN RELATE
EXACTLY TO HOW HENRI FEELS.
IT'S THAT DRIVE TO CREATE
SOMETHING AND THEN SELL IT ON OR
TO GIVE PEOPLE THE PLEASURE OF
WHAT YOU'VE MADE.
HENRI'S YEARS OF EXPERIENCE
BUILD UP TO ONE MOMENT EACH DAY.

Henri says THERE, IT’S PERFECT.

Monica says KNOWING THE EXACT
POINT WHEN THE CURDS ARE READY
TO MAKE MONT D'OR.

A machine pours the curd in moulds.

Monica says HMM!
IT'S VERY SOFT, JELLY-LIKE, AND
IT TASTES LIKE A VERY FRAGILE,
VERY LIGHT YOGURT.
AND IT'S NOW INTO THE MOULD AND
IT'S DRAINING OFF.
THE CURDS REST IN THE MOULDS FOR
A COUPLE OF HOURS, ALLOWING THE
WHEY TO DRAIN OFF AND THE CHEESE
TO COMPRESS, AFTER WHICH THEY'RE
WRAPPED IN THE SPRUCE STRAPS.
THE PASSION, THE DRIVE, THAT
GETS THESE PEOPLE UP IN THE
MORNING, FOR ME IS JUST, IT'S
AMAZING.
I'M IN AWE, IN ABSOLUTE AWE, AND
UN CHAPEAU, A HAT OFF TO THEM.

Henri says MERCI.

Henri's mother says ENTREE,
MONICA!

Henri’s mother is in her sixties, with long wavy red hair in a bun. She wears glasses, a white top and a blue cardigan.

Monica says TASTING THE FIRST
MONT D'OR OF THE YEAR IS ALWAYS
A SPECIAL MOMENT.
HENRI'S MOTHER HAS ONE OF THEIR
FIRST BATCHES OF THE SEASON FOR
ME TO TRY.
BONJOUR, CA VA?

Henri's Mother says PAPA.

Monica says PAPA, JE SUIS MONICA.

Henri’s father is in his sixties, with short receding gray hair. He wears gray trousers and a gingham shirt.

He says BONJOUR,
MONICA.

Monica says AROUND HERE, WHEREVER
THERE'S CHEESE, THERE'S GOING TO
BE WINE.
YOU CAN SEE THE CURVES AND THE
RUFFLES THROUGH THE MONT D'OR,
AND THEY SAY IT'S MEANT TO
SYMBOLIZE OR EMULATE THE
MOUNTAINS AROUND US.

Henri’s mother says SHALL WE START?

Monica says BUT YOU AS WELL.

IT'S VERY EARLY IN THE SEASON
AND IT'S VERY CLEAR BECAUSE IT'S
MUCH LIGHTER.
YES, IT'S VERY CREAMY STILL, BUT
THE TASTE IS VERY LIGHT.
IT HASN'T GOT THAT SORT OF
RICHNESS AND THAT STRONG, WOODY
TASTE COMING THROUGH YET.
IT'S ABSOLUTELY DELICIOUS, BUT I
THINK COME THE CHRISTMAS PERIOD
THIS IS GOING TO BE AT ITS BEST.

Henri's Mother says SANTE!

Monica says SANTE.
MERCI A TOI.

Henri's Father says SANTE!

(music plays)

An aerial view of the area appears.

Monica says AT THE RESTAURANT, I
COOK A LOT OF MEAT AND ALWAYS
LOOK FORWARD TO AUTUMN WHEN THE
GAME SEASON KICKS IN.
BUT I THINK THAT IF YOU EAT
MEAT, YOU'VE GOT TO FACE UP TO
WHERE IT COMES FROM.

(music plays)
HUNTING IS PART OF EVERYDAY LIFE
HERE, AND BEFORE I LEFT CHEF
MICHEL SAID THAT THIS IS
SOMETHING I SHOULD EXPERIENCE.
SO, I'M TAKING HIS ADVICE AND
GOING ON A BOAR HUNT.

(music plays)
I'M A BIT ANXIOUS TO SEE WHAT
HAPPENS WHEN IT'S BEING CAUGHT
AND THAT I DON'T KNOW WHAT MY
REACTION WOULD BE TO THAT.
FOR ME, I'D PRETTY MUCH GIVE
ANYTHING A GO AND THEN I DECIDE
WHETHER I'D DO IT AGAIN.

(music plays)
BONJOUR!

François Dole is in his thirties, clean-shaven and with short wavy brown hair. HE wears jeans, a blue sweatshirt and an army green vest.

He says BONJOUR,
MONICA, VOUS ALLEZ BIEN?

Monica says OUI, SUPER.
FRANCOIS DOLE IS MASTER
OF THE HUNT.
HIS FAMILY HAVE BEEN BREEDING
HUNTING DOGS FOR THREE
GENERATIONS AND A KEY PART OF
HIS ENTERPRISE HERE INVOLVES
RAISING THEIR OWN BOARS.
THESE ARE RELEASED INTO A LARGE
BUT ENCLOSED AREA SO THE DOGS
CAN BE TRAINED TO PICK UP A
SCENT AND TRACK THE BOAR.
THIS WAY, THERE'S NO IMPACT ON
THE WILD POPULATION.

François says TODAY IS THE BEGINNING OF THE HUNTING SEASON AND THE PEOPLE HERE HAVE COME TO TRAIN THEIR DOGS.

Monica says PEOPLE FROM ALL WALKS
OF LIFE BRING THEIR DOGS HERE.
TODAY, THERE'S A BUTCHER, SOME
FARMERS, AND A BUILDER.
FRANCOIS'S SISTER-IN-LAW MARION
ALSO HUNTS REGULARLY.
I WASN'T EXPECTING TO SEE ANY
WOMEN HERE, JUST A LOT OF THE
MEN.
OBVIOUSLY, THE MAJORITY ARE MEN
HERE.
WHAT'S THE RATIO OF WOMEN THAT
DO HUNTING NOW?

Marion is in her thirties, with straight brown hair inside a beret. She wears an army green jacket.

Marion says IN THIS DEPARTMENT,
THERE IS 8,000 THIS YEAR, 8,000
PERSON ASKING FOR THE LICENCE,
AND 600 ARE WOMEN.

Monica says WOW!

Marion says EACH YEAR, IT'S MORE
AND MORE.
THE WOMEN, THEY'RE HUNTING AS
WELL WITH DOGS LIKE THIS, WITH
GUNS, OR THEY ARE DOING THE
CHASSE A COURRE, SO WITH HORSES
OR BICYCLE, ALL DEPENDS.
USUALLY THERE IS A LOT OF WOMEN
PRACTICING THIS BECAUSE THEY CAN
COME WITH KIDS AND THEY CAN RIDE
A HORSE AND THERE IS NO GUNS
USED; THE DOGS HAVE TO CATCH THE
DEER OR THE BOAR OR THE RABBIT.
[barking and whining]

Monica stands next to a truck full of dogs.

Monica says THEY'RE EXCITED.
THEY WANT TO GET OUT THERE.
[barking]
LIKE THE HUNTERS, THE DOGS COME
IN DIFFERENT SHAPES AND SIZES.
D'ACCORD, ON Y VA.
TODAY, THERE ARE NO GUNS, UNLIKE
MOST HUNTING OR STALKING IN
BRITAIN.
THE DOGS WILL BRING THE BOAR
DOWN AND THEN A HUNTER WILL
DISPATCH IT QUICKLY WITH A
KNIFE.
[dogs barking]
AFTER ONLY 10 MINUTES, THE PACK
ARE ONTO SOMETHING.

François says SOME DOGS ARE CHANGING THE WAY THEY BARK. THESE DOGS HAVE PICKED UP THE SCENT. WHEN IT PICKS UP THE SCENT, A DOG SEARCHES AND THEN MAKES ITSELF HEARD. THERE, THEY HAVE FOUND THE SCENT.

Monica says I HAVEN'T SEEN IT
YET, BUT THE HUNTERS HAVE CAUGHT
SIGHT OF THE BOAR.
APPARENTLY, IT'S A GOOD SIZE.
[speaking French]

Monica says THEY'RE JUST TALKING
ABOUT THE WILD BOAR THEY'VE
SPOTTED.
THEY SAY IT'S A BEAUTIFUL BLACK
ONE, SOIXANTE-CINQ, I THINK SORT
OF 65, 65 KILO MAYBE.
AND HE'S SAYING IT'S GOT A VERY
BIG HEAD ON IT.

Marion says THE BOAR IS TRYING TO
ESCAPE, AND HE'S DOING DIFFERENT
THINGS.

Monica says OH, RACING.

Marion says YEAH.
[excited yelping and barking]

(music plays)

Monica says THEY'RE COMING VERY
CLOSE.
HERE WE GO.

Marion says HERE, YOU CAN SEE THE
BOAR.

Monica says OH, THEY'VE GOT IT.
OH!
I AM ACTUALLY FINDING IT QUITE
EMOTIONAL, TO SEE AN ANIMAL
BEING CHASED DOWN.
I'M A BIT TORN HERE, BECAUSE
BEING A PART OF THIS HUNT IS
EXCITING, BUT I DON'T LIKE
WATCHING AN ANIMAL BEING CHASED
DOWN.
SO, FOR ME, IT IS GETTING QUITE
EMOTIONAL AND I DON'T KNOW HOW -
I REALLY DON'T LIKE THAT SIDE OF
IT.
[dogs barking]
IT'S RUNNING FOR ITS LIFE.
IT'S RUNNING FOR ITS LIFE, FROM
US, FROM THE DOGS.
I'M NOT PREPARED FOR THAT.
THE HARSH REALITY OF HUNTING,
ISN'T IT?
THE BOAR IS BEGINNING TO TIRE,
AND THE PACK IS GETTING CLOSE TO
BRINGING IT DOWN.
AS SOON AS THIS HAPPENS, ONE OF
THE HUNTERS WILL DISPATCH IT
WITH A KNIFE.
[excited yelping and barking]
ALLEZ!
[excited yelping and barking]

Monica and the crew run after the dogs.

Monica says THE BOAR HAS BEEN CAUGHT IN SOME
WOODS.
IT'S STILL ALIVE WHEN I GET
THERE.
[howling and barking]
[speaking French]

Monica says NO.
[speaking French]
AH, NO!
AH.
[heavy breathing]

Monica sobs.

She says THANKFULLY, IT'S OVER IN
SECONDS.
[heavy breathing]
THE CHASE AND THE ADRENALINE OF
THE EXCITEMENT, YOU'RE CAUGHT UP
IN THE EXCITEMENT OF THE DOGS
AND THE HUNTERS, UNTIL I GET
HERE, AND THEN HE'S DOWN.
[heavy breathing]
WOW, YEP, IT'S NOT FOR THE
FAINT-HEARTED, FOR SURE.
AND TO SEE SOMEONE KILL AN
ANIMAL, I'M JUST PLEASED THAT
THEY HAD HIM DOWN IN SUCH A WAY
THAT IT ONLY TOOK ONE STAB AND
IT WAS GONE.

(music plays)

Monica says IT'S TRADITIONAL FOR THE HUNTERS
TO PAY THEIR RESPECTS TO THE
ANIMAL AND THE LAND THAT
PRODUCED IT.

A hunter places a leafy branch on the animal’s head.

(music plays)

One of the hunters says ARE YOU OK?

Monica says YEAH.

Monica says THE BOAR IS TAKEN
BACK TO THE LODGE TO BE
BUTCHERED.

Monica stands next to the hanging boar.

She says I'VE HANDLED A DEAD WILD BOAR
BEFORE, BUT NEVER WARM LIKE
THIS.
IT'S SO WARM, AND HANDLING IT
LIKE THAT IS DIFFERENT.
IT JUST REMINDS YOU THAT IT WAS
ALIVE JUST A MOMENT AGO.
THIS CONNECTION I NEVER HAD IS
SO REAL HERE.
ALMOST TO DO THIS, I'VE GOT TO,
LIKE, GO INTO IT QUITE COLD, TO
TRY AND GET THAT EMOTION OUT THE
WAY; I NEED TO SORT OF BLOCK IT.
IT'S A DANGER FACTOR HERE
BECAUSE THE INNARDS, THE OFFAL
IS THE FIRST PART THAT'S GOING
TO GO OFF, AND IT GETS QUITE
DANGEROUS, SO WE WANT TO REMOVE
THIS OFFAL NOW.
ONLY KIND OF HOT MEAT I TOUCH IS
WHEN IT'S BEING COOKED.

Monica grabs a knife and starts slicing the animal.

A hunter says STOP, STOP.

Monica says AND DROP IT.

The hunter says YES, THIS ONE.

Monica says VOILA.
EACH HUNTER WILL GET PART OF THE
CARCASS TO TAKE HOME.
NOTHING IS WASTED.
IT'S LUNCHTIME.
BACK IN MY COMFORT ZONE, I'M
HELPING FRANK COOK THE LIVER.
IT'LL BE THE HIGHLIGHT OF THE
MEAL FOR A BUNCH OF HUNGRY
HUNTERS.
PIG LIVER I FIND CAN BE QUITE
STRONG, VERY INTENSE AND HEAVY,
AND THIS IS A BOAR SO YOU CAN
IMAGINE IT'S EVEN STRONGER IN
TASTE.
I PERSONALLY WOULDN'T WANT TO
EAT THIS VERY PINK; I'D PROBABLY
HAVE IT A LITTLE BIT MORE
COOKED, SO MORE ON THE MEDIUM
SIDE.
BUT HE'S ALSO GOING TO DO WHAT'S
CALLED A PERSILLADE HERE, WHICH
IS VERY CLASSIC FRENCH, GARLIC
SHALLOT AND PARSLEY.
BON?

A helper says ENCORE UNE, ENCORE
UNE.

Monica says VOILA.
C'EST PARTI.
I DON'T THINK THIS IS GOING TO
TAKE VERY LONG BECAUSE YOU CAN
SEE THE LIVER'S BEEN CUT QUITE
THIN.
THEN COMES A HEALTHY DOSE OF
WINE - FROM THE JURA, OF COURSE.
VOILA, C'EST BIEN REDUIT?

The man says OUI.

She puts the sliced liver in a pan and on the embers.

Monica says SO, YOU LET THIS TO
REDUCE A LITTLE BIT.
I'M NOT A FAN OF WELL DONE LIVER
NORMALLY; I WOULD HAVE IT SORT
OF PINK, SORT OF MEDIUM.
SO, I HOPE I LIKE THIS.
THE LAST THINGS TO ADD ARE SOME
CREAM AND MUSTARD.
THIS IS SIMPLE, RUSTIC FARE.
WOW, YOU CAN SEE IT AS IT'S NOW
INCORPORATING TO MAKE A
BEAUTIFUL CREAMY SAUCE THERE.
THIS FOR ME IS VERY CLASSIC
INGREDIENTS AND A WAY OF
COOKING.
I LOVE THE FLAVOURS THAT FRANK
IS USING.

She takes the pan to the table and says HERE IT IS. CAREFUL, IT’S VERY HOT.

[applause]

A hunter says IT SMELLS GOOD.

Monica says MERCI, FRANK.
OH, WOW, MMM.

François says C'EST BON?

Monica says C'EST SUPER, C'EST
SUPER BON, OUI.
IT'S AN AMAZING TEXTURE, FRESH
LIKE THAT; I'VE NEVER HAD IT SO
FRESH.
SO, COMPLETELY AGREE WITH FRANK.
IT HAS TO BE WELL DONE BECAUSE
THE TEXTURE IS STILL QUITE
TENDER, AND I CAN IMAGINE IF IT
WAS COOKED ANY LESS IT WOULDN'T
BE PLEASANT TO SORT OF CHEW ON A
LIVER LIKE THAT.
AND IT'S VERY IMPORTANT TO CUT
IT AS THIN AS FRANK PREPARED THE
LIVER, WITH THAT CREAMY SAUCE,
THE GARLIC.
I DON'T MIND BIG CHUNKS OF
GARLIC, I LOVE GARLIC, BUT I'M
GOING TO GET INTO IT AND FINISH
MINE.

(music plays)

Monica says I GET IT NOW; I COMPLETELY GET
IT.
I WOULD ABSOLUTELY TEAR INTO ONE
OF MY LADS IF I GOT THIS IN MY
KITCHEN AND THEY WERE TO WASTE
SOMETHING OR DISRESPECT IT IN
ANY WAY.
MORE SO THAN I NORMALLY AM, AND
I CAN BE QUITE HARSH IN THE
KITCHEN.
WOULD I COME BACK AGAIN AND DO
IT AGAIN?
I CAN'T ANSWER THAT RIGHT NOW.
ALTHOUGH I HAD MY QUALMS, I CAN
SEE HOW IMPORTANT HUNTING IS TO
PEOPLE HERE.
IT'S A WAY FOR THEM TO STAY
CONNECTED TO THEIR LAND AND
THEIR CULTURE.
PLUS, THEY KNOW EXACTLY WHERE
THEIR MEAT COMES FROM.
I'VE BEEN STRUCK BY HOW EVERYONE
I'VE MET ON THIS TRIP IS
PASSIONATE ABOUT PRODUCING AND
EATING EXCELLENT, LOCAL
INGREDIENTS.
BUT IT SEEMS THAT SOME PEOPLE
ARE TAKING THIS A STEP FURTHER,
TRYING TO BE SELF-SUFFICIENT AND
TO LIVE A TRADITIONAL,
JURASSIENNE WAY OF LIFE.
I'VE HEARD ABOUT A MAN WHO LIVES
UP MONT D'OR ITSELF AND WHO IS
TRYING TO DO JUST THAT.
HE SPENDS THE SUMMERS ON THE
MOUNTAIN BUT, LIKE THE COWS,
COMES DOWN WHEN WINTER BEGINS TO
BITE.
THIS IS HIS LAST WEEK UP HERE.
HOW'S THAT FOR A VIEW TO ARRIVE
TO, HUH?
[rapping]

She knocks on the door of a house on a prairie next to a pine forest.

Monica says HELLO, NORBERT?

Norbert says MONICA?

Monica says OUI, C'EST MONICA.
PLEASURE TO MEET YOU. HOW ARE YOU?

Norbert is in his fifties, clean-shaven and with short straight blond hair, HE wears a cream coat.

Norbert says GOOD THANK YOU.

Monica says A LITTLE GIFT FROM THE JURA.

Norbert says VIN JAUNE AND MONT D’OR, SUPERB.

Monica says NORBERT BOURNEZ RUNS
A HOSTEL FOR HIKERS NEAR THE
SWISS BORDER.
THERE'S NO RUNNING WATER OR
MAINS ELECTRICITY, BUT I HEAR
THERE'S NO SHORTAGE OF DELICIOUS
THINGS TO EAT.

He gives Monica the reins of a donkey.

He says WITH YOU MONICA. LET’S GO.

Monica says WHAT’S HER NAME?

Norbert says LIBELLULE.

Monica says COME ON, LIBELLULE.
HE'S PLANNING TO MAKE A HEARTY
SOUP FOR SUPPER, BUT WE NEED TO
FORAGE FOR THE INGREDIENTS.
THIS IS SUCH A TREAT!
A CHEF TO GET THE TIME OUT IN
THE COUNTRY LIKE THIS WITH
SOMEONE LIKE NORBERT TO SHOW YOU
WHERE TO GO AND PICK YOUR OWN
MUSHROOMS.
HE PICKS HIS OWN NUTS.
[laughing]
HE PICKS HIS OWN NUTS.
[laughing]
IT'S NOT LONG BEFORE WE FIND OUR
FIRST INGREDIENT.
WHAT WE HAVE HERE IS WHAT IS
KNOWN AS PIED BLEU, WILD
MUSHROOMS - TRANSLATES AS BLUE
FEET.
I LOVE IT; I LOVE THE FACT THAT
THEY'VE NOT COME OUT OF A BOX.
WE'RE GOING TO GET THEM
OURSELVES.

She cuts off some mushrooms.

She says PIED BLEU, WHEN THEY'RE IN
SEASON, WE ALSO GET THEM IN THE
RESTAURANT.
CAN BE VERY EXPENSIVE; THEY'RE
VERY FRAGILE, THEY'VE GOT TO BE
TREATED WITH A LOT OF RESPECT.
BUT I'VE NEVER PICKED THEM OUT
IN THE FRESH LIKE THIS -
WONDERFUL.
[squeaking]
I'VE NEVER SEEN PIED BLEU THIS
BIG BEFORE; THIS IS LIKE A
CHEF'S NATURAL CANDY STORE.
[squeaking]
DO YOU TAKE THEM ALL OF LEAVE SOME?

Norbert says NO, WE TAKE THEM ALL.
BECAUSE IF WE LEAVE ONE, PEOPLE WILL SEE THEY’RE HERE AND THEN THEY’LL KNOW ABOUT THE PATCH. SO WE NEED TO COVER IT UP.

Monica says OKAY, YOU HIDE IT.

Monica says NEXT ON NORBERT'S
LIST IS NETTLES, SOMETHING
THAT'S MAKING A RETURN TO
HIGH-END RESTAURANT MENUS.

Norbert says WE CAN DO THIS AND THEN THEY WON’T STING ANYMORE. THEY NEED TO BE TWISTED AROUND A BIT AND THEN WE CAN EAT THEM. IT’S TRUE.

He chews some.

Monica says HE SAYS THAT, LOOK,
IF YOU TAKE IT LIKE THIS - OH,
YEAH, NO, IT DOESN'T STING AS
NETTLE WOULD AND - AHH!
LIAR.
[laughing]
WHERE SHOULD I PICK IT? HERE?
AH, OKAY.
OW, SHIT.
[laughing]
UP HERE IN THE
MOUNTAINS THERE'S NOT MUCH
CHOICE FOR GREEN VEGETABLES, AND
THIS IS A GREAT SOURCE OF
PROTEIN AND MINERALS.
AH!
NORBERT HAS A SMALL VEG PATCH
WHERE WE HARVEST SOME ONIONS,
CHARDS, AND LEEKS FOR OUR SOUP.
BUT THIS IS FRANCE AND THERE'S
ALWAYS DESSERT.
NORBERT'S SPOTTED WHAT WE NEED
TO MAKE A FRUIT COMPOTE.
WHAT WE HAVE HERE IS A VERY OLD
WILD PEAR TREE - YOU SEE THEM?
THEY'RE MINUSCULE, ABSOLUTELY
ADORABLE.
THEY'RE REALLY QUITE SOLID
LITTLE PEARS.
OUT OF CURIOSITY, I CAN'T HELP
MYSELF, I'VE GOT TO TRY ONE.
WELL...
NOW WE KNOW WHY THEY'RE STILL ON
THE TREE.
[laughing]
VOILA.
OKAY, I'M READY TO RIDE BACK.

They put the vegetables on the donkey’s back and she starts running.

[donkey braying]
[hysterical laughter]
ONLY SOMEONE STUPID FROM THE
CITY WOULD COME AND SLAP THE
BACK OF A DONKEY SO IT RUNS OFF
LIKE THAT.

Norbert and Monica start cooking outside.

Monica says PREP TAKES ME BACK TO MY COMMIS
CHEF DAYS: WASH, CHOP, AND CHUCK
IN A POT.
THERE'S NO ACTUAL MEAT GOING IN
THIS DISH, BUT WHAT WE DO HAVE
THAT'S GOING TO PROVIDE THAT
PROTEIN ARE OUR BLUE FEET
MUSHROOM, THE PIED BLEU
MUSHROOMS.
DESPITE MY MISGIVINGS ABOUT THE
PEARS, WE'RE CHOPPING THEM UP TO
MAKE SOME COMPOTE ALONG WITH
SOME WILD APPLES NORBERT FOUND A
FEW DAYS AGO.
AND THERE'S ONE FINAL THING TO
ENHANCE THE FLAVOUR: JUNIPER
BERRIES.
WOW, REALLY IS GOING TO BE
FLAVOURS OF THE MOUNTAINS HERE.
WHILE NORBERT TENDS TO THE
NETTLE SOUP, I ADD THE PIED BLEU
MUSHROOMS OR BLEWITS TO SOME
SWEATED ONIONS AND GARLIC.
WHAT WE HAVE HERE IS SOME DRIED
CUMIN, WHICH GROWS NATURALLY
AROUND THE LAND HERE.
I'VE ALWAYS ASSOCIATED THAT WITH
MORE ASIAN COOKING.
I'M NOT HESITATING TO ADD IT
BECAUSE IT'S ACTUALLY COME FROM
THE SAME AREA; THEY'VE GROWN IN
THE SAME WOODS HERE.
THAT WILL BE DELICIOUS, LOOK AT
THAT.
LOOK AT THAT, VIN JAUNE, INTO
THE MUSHROOMS.
WHILE THAT'S COOKING, WE TURN
OUR ATTENTION TO THE FRUIT
COMPOTE.
NORBERT'S GOT THE APPLES AND THE
PEARS STEWING DOWN TO THIS VERY
THICK COMPOTE.
AMAZING, THE SMELLS THAT'S
COMING FROM THIS STOVETOP RIGHT
NOW.
OKAY, SO NOW IT'S READY.

They sieve the pears.

She says SOME BROWN SUGAR.
NORBERT DOESN'T DO THINGS
CONVENTIONALLY.
WE'RE EATING OUR DESSERT FIRST,
BUT THERE'S ONE LAST TOUCH: TO
FLAMBE IT.
I'D REALLY LIKE TO SEE HIM POUR
THAT INTO THIS.

Norbert grabs a demijohn.

[laughing]

Monica says I CAN IMAGINE WHEN YOU'RE ON
YOUR TENTH SHOT OF THIS, IT GETS
A BIT DIFFICULT TO TIP.

Norbert says YES, I THINK SO.

Monica says THERE ISN’T ANY LEFT.

Norbert pours a shot full of liquor.

Monica says OOP, OOP - AH, COME
ON, CATCH IT ALL!
WAH!
THE ALCOHOL WE'RE USING IS MADE
FROM THE MACERATED ROOTS OF WILD
GENTIAN, A PLANT THAT GROWS ALL
OVER THE MOUNTAINS HERE.

They flambé the pears.

Monica says I'VE NEVER TASTED ANYTHING QUITE
LIKE IT.
YOU'VE GOT THIS VERY STRONG
ALCOHOL WHICH HAS HAD A VERY
STRONG SPICE NOTE TO IT; THAT'S
THE FIRST THING YOU TASTE.
AND THEN COMES THE
CARAMELIZATION THAT YOU GET WITH
APPLES AS YOU WOULD IN A TARTIN,
AND THEN YOU GET THE VERY STRONG
APPLE AND PEAR COMPOTE
UNDERNEATH AND FINISHING ON EVEN
MORE NOTES OF THE JUNIPER THAT
WE ADDED TO IT.

Norbert says IT TASTES OF THE JURA.

Monica says THE NETTLE SOUP WITH
MUSHROOMS IS READY.

(music plays)

They sit at a table with only two candles lit.

Monica says THIS IS A WONDERFUL, WONDERFUL
TASTING SOUP.
IT IS ABSOLUTELY DELICIOUS; THE
PERFECT LIGHT DISH YET STILL
VERY FILLING FOR A WINTER'S
EVENING.
IT'S GOT ALL THE FLAVOURS OF THE
TERROIR.
YOU'VE GOT THE NETTLE; WE GET
WONDERFUL NETTLE IN THERE.
THE ADDITION OF THE MUSHROOMS,
SORT OF VERY SIMILAR TO A
BOUILLON OR A CONSOMME LIKE, AS
YOU HAVE IN ASIAN SOUPS, WITH
THAT WONDERFUL, FLAVOURSOME
STOCK - IT'S WHAT YOU HAVE HERE.
BUT INSTEAD OF THE SALTINESS
THAT YOU WOULD GET IN AN ASIAN
SOUP, YOU HAVE VERY EARTHY
FLAVOURS COMING THROUGH AND
LITTLE HINTS OF THAT CUMIN.
THIS IS A DELIGHT TO EAT.
WHAT I'VE LEARNT ON THIS
PARTICULAR PART OF MY JOURNEY IS
THE AMAZING FACT THAT SOMEONE
CAN STILL LIVE AND TRY AND LIVE
SUSTAINABLY OUT HERE.
AND FOR ME HERE NOW IN THE
MOUNTAINS TASTING THIS,
EVERYTHING COMES TOGETHER.
I CAME HERE TO MEET THE PEOPLE
WHO MAKE THE PRODUCE THAT THE
REST OF US TAKE FOR GRANTED, BUT
I FEEL I'VE DONE MUCH MORE THAN
THAT.
MY MOTHER-IN-LAW WAS RIGHT: I'VE
STARTED TO FEEL LIKE I BELONG IN
THE JURA.
MY LIFE IN LONDON COULDN'T BE
ANY MORE DIFFERENT TO THE DAY
I'VE SPENT WITH NORBERT HERE.
YOU HAVE EVERYTHING YOU COULD
WISH FOR IN THE CITY, IN THE
KITCHEN THAT I WORK IN, BUT TO
BE OUT IN THIS NATURAL WORLD, TO
BE ABLE TO GO AND GET WHAT I
WANT WHEN I NEED IT, IT'S A
SENSE OF FREEDOM ALMOST.
I TEND TO THINK WE TAKE TOO MUCH
FOR GRANTED, WHAT WE HAVE ON OUR
DOORSTEP.
IF YOU COME OUT HERE AND YOU
LOOK AT THE AMAZING LIFE THAT
YOU CAN LIVE HERE, THE
SIMPLICITY OF IT, YOU APPRECIATE
SO MUCH MORE WHAT NATURE HAS TO
OFFER.

(music plays)

Monica and Norbert unearth some vegetables.

Monica says WOW!
AND YOU COULD BE A CHEF IN A
KITCHEN AND COOK AND EXPERIMENT
ON ADDING THIS AND ADDING THAT.
AND YET YOU COME OUT HERE AND
ACTUALLY REALIZE THE BEST THINGS
THAT GO TOGETHER ARE THE THINGS
THAT ACTUALLY GROW TOGETHER.
MAIS SANTE.
IT'S JUST AMAZING, AN ABSOLUTELY
HUMBLING EXPERIENCE, ABSOLUTELY.
I JUST NEED TO PACK MY DAUGHTER
AND HUSBAND UP AND MOVE OUT THIS
WAY, BUT COULD I LIVE LIKE THIS
DAY IN AND DAY OUT?
I DON'T KNOW, SO THAT'D BE THE
TEST OF TIME, I THINK.
IT REALLY WOULD BE.
BUT SO FAR, FROM WHAT I'VE SEEN
AND EXPERIENCED, I COULD DO A
BIT MORE OF THIS; I THINK I NEED
A BIT MORE OF THIS.

(music plays)

The narrator says NEXT TIME, RICK
STEIN GOES IN SEARCH OF THE
INGREDIENTS REVOLUTIONIZING
AUSTRALIAN FOOD.

Fast clips show Rick shopping for fish, going on an airplane over the coasts of Australia and tasting food and wine.

Rick says THAT'S GORGEOUS.
WOW, I'M IN LOVE WITH ABALONE!
THIS IS IN A CLASS OF ITS OWN.

(music plays)
He says YOU CHOOSE TO STEAL MY PRODUCE,
I HOPE YOU CHOKE.
[coughing]

Music plays as the end credits roll.

Production manager, Amanda Brown.

Executive producer, Gill Tierney.

Director, Alex Parkinson.

Series producers, Helen Simpson and Katy Fryer.

BBC Features Production. Bristol.

Copyright. BBC 2015.