Episode 13
With all the incredible meat, fish and cheese in Provence, it鈥檚 easy to focus on the savoury food offerings. But Marcus wants to discover what simple sweet treats are on offer.
When in France, it鈥檚 very easy to focus on the savoury food offerings. That's not surprising with the incredible meat, fish, veg and cheese in such beautiful abundance. But Marcus wants to discover what simple sweet treats are on offer in Provence.
After a visit to the market, where he finds pastries, jams and nougat to tempt him, he makes the simplest sweet imaginable: lavender sugar. It鈥檚 the perfect thing to take to his neighbour Emilie鈥檚 house, where he鈥檚 been invited to cook quince. Traditionally, they're made into a sweet paste, but Marcus wants to come up with a quick and easy way to cook them.
And using his lavender sugar, he and Emilie make a delicious caramel quince compote. Then, he discovers the importance of almonds in the region鈥檚 most famous sweet, calisson. He also visits a local factory, where he gets a crash course in making the marzipan-like sweets.
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Credits
| Role | Contributor |
|---|---|
| Presenter | Marcus Wareing |
| Series Producer | Bridget Gregory |
| Director | Duncan Thompson |
| Executive Producer | Karen Plumb |
| Production Manager | Rebecca Viale |
| Production Company | Plimsoll Productions |