The Cevennes

Explores the history, traditions and cuisine of the Cevennes region in southern France.

The Cevennes form a barrier between the Mediterranean and the Massif Central.  The mountainous region served as a refuge for the Huguenots when Louis XIV ordered the persecution of all Protestants. 
Deer have been abundant here since the 16th century.  These days the Cevennes are a national park. 
Robert Louis Stevenson came here in 1878 on a donkey and published his lovely account of “Travels with a Donkey” in 1879. 
The cattle here are mostly of the Tarentaise breed which produce a very rich milk.  Arlett Bessiere shows us how to prepare a local specialty, a potato and local cheese pancake.  Jean Talon’s farm specialised in making cheese the traditional way which was by hand. This produces a fromage de campagne which is the base for the traditional aligot, a kind of potato and cheese fondue.  Sheep, goats and cattle graze in these parts. 
Chef Laurent Segura will show us how to prepare a local tripe specialty, Gras double maison. 
The town of Mande is the capital of Lauzère.  The master craftsman, Jean Goareguer, works with pewter.  The use of pewter in France takes back to Roman times. 
The local chestnut trees have provided for many recipes.  Here Terrine à la chataigne or chestnut cake is made by Laurent Segura showing every step of preparation in detail.
Glass-blowing has also long been a tradition in this region.