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Food Culture & Travels

Food Culture: Markets, Producers & Travels

25 lessons · 3 quizzes · Certificate of completion · Chef Eric Arrouzé

Great cooking starts with great products. Travel with Chef Eric Arrouzé to markets, farms and producers in France, Vietnam and British Columbia, and see where ingredients come from.

Course content

  1. France
    1. A Market Gardener in Lyon
    2. Meet an Oyster Farmer from France
    3. Truffles with Pebeyre, Cahors
    4. Visit of Château Pape Clément
    5. SIRHA 2019: Food Products on Display
    6. Brittany’s Seafood Platter
    7. Quiz France — Checkpoint
  2. Vietnam
    1. Market in Hoi An Before Cooking
    2. A Beach Restaurant on the Way to Hoi An
    3. Street Food in Hue
    4. Tour of Hue Public Market
    5. Tour of Sapa Public Market
    6. Egg Coffee at Café Dinh, Hanoi
    7. Cai Rang Floating Market, Can Tho
    8. Quiz Vietnam — Checkpoint
  3. British Columbia & Vancouver
    1. Pickmick Dairy Farm Visit
    2. Visit of Westcoast Greenhouses
    3. Two Rivers Specialty Meats
    4. Sockeye Salmon Run, Adams River
    5. Live from the Vancouver Grocery Show
    6. The Grocery Bag
    7. Vancouver’s Japadog
    8. Join The Pipe
    9. Cooking Class in Vancouver
  4. Quiz Food Culture — Final Exam

Cook it: recipes for this course

Oysters Velouté with Paprika OilRecipeOysters Velouté with Paprika Oil: French Seafood SoupWhite Chocolate TrufflesRecipeWhite Chocolate Truffles: Creamy Ganache Confectionery RecipeSalmon Duo and Mushroom PieRecipeSalmon and Mushroom Pie: Fresh & Smoked Salmon Recipe
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