1.
par
Courtadon, Frédérique, host.
Numéro de rayon préféré
XX(272914.1)
Date de publication
2013
Résumé
'From Earth to Table' invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format :
Ressources électroniques
Pertinence:
2.7406
par
Degueldre, Claire, director.
Numéro de rayon préféré
XX(272977.1)
Date de publication
2013
Résumé
'From Earth to Table' invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy. This episode is about coquilles Saint-Jacques, scallops.
Format :
Ressources électroniques
Pertinence:
2.7356
Voir d’autres résultats de recherche
par
Courtadon, Frédérique, host.
Numéro de rayon préféré
XX(272883.1)
Date de publication
2014
Résumé
"From Earth to Table" invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format :
Ressources électroniques
Pertinence:
2.3900
par
Courtadon, Frédérique, host.
Numéro de rayon préféré
XX(272891.1)
Date de publication
2014
Résumé
"From Earth to Table" invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format :
Ressources électroniques
Pertinence:
2.3167
par
Courtadon, Frédérique, host.
Numéro de rayon préféré
XX(272875.1)
Date de publication
2014
Résumé
"From Earth to Table" invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format :
Ressources électroniques
Pertinence:
2.1650
par
Courtadon, Frédérique, host.
Numéro de rayon préféré
XX(272886.1)
Date de publication
2014
Résumé
"From Earth to Table" invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format :
Ressources électroniques
Pertinence:
2.0726
par
Boutinard Rouelle, Patricia, producer.
Numéro de rayon préféré
XX(272663.1)
Date de publication
2014
Résumé
Hidden behind the prestigious labels of our greatest wines are all the ingredients of a pitiless world of rivalries, intrigue and back-stabbings. If oil is black gold, wine is the red gold of today. Our top wines have abandoned their outdated charm, and metamorphosed into real blockbusters that change hands at fabulous prices on a globalised marketplace. For the first time ever, over the course of a year, cameras have penetrated this inner, closed circle to follow its workings, denounce its excesses and reveal the way it functions. We see the world of wine as never before, with its complexity, its amazing knowhow - but also all its most embarrassing secrets. Pesticides in our finest wines? Suspect classifications? 'Appellations' with mysterious criteria? This is an in-depth look into the maze of this world, where critics have become like courtesans, and where 'winemakers' have taken the place of winegrowers.
Format :
Ressources électroniques
Pertinence:
1.7317
par
Courtadon, Frédérique, host.
Numéro de rayon préféré
XX(272880.1)
Date de publication
2014
Résumé
"From Earth to Table" invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format :
Ressources électroniques
Pertinence:
1.5878
par
Courtadon, Frédérique, host.
Numéro de rayon préféré
XX(272890.1)
Date de publication
2014
Résumé
"From Earth to Table" invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format :
Ressources électroniques
Pertinence:
1.5878
par
Courtadon, Frédérique, host.
Numéro de rayon préféré
XX(272879.1)
Date de publication
2014
Résumé
"From Earth to Table" invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format :
Ressources électroniques
Pertinence:
1.5792
par
Courtadon, Frédérique, host.
Numéro de rayon préféré
XX(272878.1)
Date de publication
2014
Résumé
"From Earth to Table" invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format :
Ressources électroniques
Pertinence:
1.5777
12.
par
Kanopy (Firm)
Numéro de rayon préféré
791.4372 CHO
Date de publication
2014 2000
Résumé
Nobody could have imagined the impact that the striking Vianne (Binoche) would make when she arrived in a tranquil, old fashioned French town. In her very unusual chocolate shop, Vianne begins to create mouthwatering confections that almost magically inspire the straitlaced villagers to abandon themselves to temptation and happiness! But it is not until another stranger, the handsome Roux (Johnny Depp), arrives in town that Vianne is finally able to recognize her own desires!
Format :
Enregistrement vidéo
Pertinence:
1.4127
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