Chiller au Québec avec Félipé

Discover some of the most beautiful parts of Quebec.

Pierre Elliott Trudeau was one of the most striking, well-spoken and controversial leaders in Canadian history. He brought with him an almost rock-star aura of popularity to office in the 1960s, marking what was known as "Trudeaumania" in Canada during one of the country's most exciting and important times. Yet Trudeau's eccentricities were regularly mistaken for arrogance and he was often considered a traitor, particularly by those who wanted to see Quebec separated from the rest of Canada. With the province rocked by terrorist bombings and the nation disturbed by civil unrest, Trudeau was determined to "put the country in its place." Through hours of archival footage and interviews with Trudeau himself, Memoirs details the story of a man who used intelligence and charisma to bring together a country that was very nearly torn apart.

A series that features footage shot by amateur Quebec filmmakers from the 1920’s to the 60’s.

Les 7 péchés capitaux

Am Pass - Geschichten aus der Spitzenküche

To live is to eat. For people around the world in precarious and dangerous circumstances, eating itself is dangerous, precarious, and essential.

Agrofun

What is on our plate in the future? Will we soon be putting meat made from air on the barbecue? And do we drink potato milk for breakfast? You can see it in 'Restaurantvande Toekomst', a new TV program from KRO-NCRV. In the six-part series, presenters Sosha Duysker and Anna Gimbrère, together with chefs Marleen Brouwer and Dennis Huwaë, compete to prepare the most popular dishes in the Netherlands with future-proof ingredients.

Street Food Icons

Writer, director and food enthusiast Jon Favreau and chef Roy Choi explore food in and out of the kitchen with accomplished chefs and celebrity friends.

Leif G.W. Persson is a seasoned hunter, while Lotta Lundgren has never held a weapon before. He wants to teach her to be a good hunter and she wants to understand what the hunt, the weapon and the hunting culture say about our time. The program is about, among other things, learning to shoot, skin, cut, store and cook game. It also covers hunting dogs, weapon handling and equipment. In between there will be meal breaks.

Vincent and Norman hit the road in Ontario. Still on the lookout for local specialties, they set up their mobile kitchen in picturesque settings and prepare dishes they’ve discovered through their contacts with farmers, breeders, fishermen and craftspeople.

Join Diana Chan as she unpacks the flavours of Asia, from North Indian korma to Korean kimchi and everything in between.

Adventurous chef, entrepreneur and global trailblazer Kristen Kish travels the world in search of the people, places, culture and traditions behind the world’s most remote restaurants.

Join world-renowned chef, Analiese Gregory as she steps out of the restaurant kitchen and in to nature in Tasmania, Australia. Share her journey of discovery as she learns to hunt, fish, forage and live seasonally off the land before the wild southern winter sets in.

Big Chef Takes on Little Chef

Les Croque-morts

Whether they were born in Brazil, Argentina, Japan, South Africa, or Cameroon, they all learned how to cook in France. Meet these young and creative chefs who drew their know-how from their unique gastronomic cultures. Filled with a passion for taste and texture, this journey reveals the secrets of their cooking and takes us to the places that have inspired these chefs.

To find out about the food she feeds her family, Nadiya meets fishermen, farmers, chefs and producers across the country and creates delicious new recipes inspired by their produce.

Rick Stein has visited Spain since he was a young boy. In the past, French and Italian cooking have been seen to have more finesse, but thanks to a handful of really dedicated Spanish chefs and a growing enthusiasm for its rugged flavours, that has all begun to change. According to Rick, no one cooks fish with more respect or grills meat better. Now, he travels the length and breadth of the country in an old campervan, going off the beaten track to discover the authentic soul (‘duende’) of Spanish cooking.