France is known across the world for its culinary achievements. Did any of the regions you visited change the way you look at French cuisine?
The regions that really changed my thinking on French cuisine most were Provence and Brittany — two such different cuisines but both so iconically French. Provence has Mediterranean influences, olive oil and beautiful vegetables. Brittany is so Celtic and everything is butter, butter, butter and seafood! The contrast between these two regions really made me question what “typical” French cuisine actually is.
Being a showrunner is a tough job. How challenging is it to manage a show as it’s in motion across France?
It’s definitely a bit of an operation to shoot in so many regions and locations across what is, by European standards at least, a large country. The smooth running of the operation is down to extremely smart French-speaking producers, a very skilled production team and excellent local fixers. Eva’s enormous popularity across France also really helped open doors and smooth our path!
What do you hope the audience is able to take away from this series that might be different from past Searching For…series?
I think French cuisine was the top dog of world gastronomy for so long that in the last couple of decades there has, rightly, been much more focus on discovering the food cultures of other countries like Japan, or Spain, Mexico etc. However, that doesn’t mean that French cuisine is not still innovating and doesn’t have compelling and surprising stories to explore. So, I hope that our series can bring to life not only the truly extraordinary history of French cuisine but also the intriguing and delicious ways in which it is continuing to evolve. France was number one for so long for good reason and it’s fascinating to see where that rich legacy is heading now.
Is there a moment or a feeling from this season that felt supremely gratifying for you?
My favorite moment was probably Eva making baguettes with the award-winning (and very charming) baker Mickaël Reydellet, then delivering them to the Élysée Palace. I like to imagine Emmanuel and Brigitte Macron tucking into Eva’s baguette with a bit of jambon cuit and ripe brie for lunch that day.
This is now your third season working with Eva Longoria. How have the two of you grown since you started working together?
I feel that over these seasons of working together we have developed a shorthand and trust. I trust Eva to be extraordinary in front of and behind the camera, and she trusts me to make sure there are insightful stories, delicious food and wine and delightful contributors she can have fun with! Honestly though, Eva loves food, wine and people so my job is easy. Also I have learned that Eva will never pass up an opportunity to pet cows!
Kiss, Marry, Kill France Edition: Baguette, Croissant, and French Fries?
Marry croissant — I want buttery flakiness in my life every day forever.
Kiss baguette — crunchy, soft, versatile, irresistible.
Kill fries — only because it’s hard to find them made with beef tallow these days. Working on this series has turned me into a terrible fry snob.
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