French Food Safari journeys under the ground in Paris to the secret bakery of one of the great Parisian bakers – the rock star of bread Jean-Luc Poujaran, who supplies all the top restaurants in the city. A perfect loaf of his naturally leavened bread takes three days to prove and the results are golden crusted and fragrant.

Guillaume Brahimi then whips up the world’s best croque monsieur – the toasted cheese-and-ham sandwich that’s become a café favourite.

We travel to Lyon to meet the woman who has been synonymous with delicious regional smallgoods, such as saucisson and jambon. Charcuterie queen Madame Colette Sibilia has been working in the Les Halles food market of Lyon for decades.

Guillaume shows us how to put a charcuterie plate together complete with cornichons and mustard.  

We see how master charcutier Roméo Baudouin makes a rabbit terrine.

For a towering sweet finish, pastry chef Jean-François Perron makes choux pastry into profiteroles and creates an exquisite croquembouche.

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