Eva Longoria: Searching for France (2026) s01e08 Episode Script
Brittany
♪♪
♪♪
-This is the magnificent
walled city of Saint-Malo,
which was founded a
thousand years ago by the Celts,
who came from
just 100 miles over there,
from Great Britain
which is how this rugged
coastal region
came to be known as "Brittany."
And everything that defines its
distinct culture and identity,
whether it's their
Celtic origins,
their world-class seafood,
or the salt
and their famous butter,
it all comes from out there
from the sea.
[ Birds calling ]
I'm Eva Longoria,
and I'm a serious Francophile.
Santé.
Over the past 20 years,
my career as an actor
has brought me to France
time and again.
It's my home away from home.
But those trips were more
about work than joie de vivre.
-[ All cheer ]
-[ Laughs ]
Now I want something deeper.
This is going to be an
adventure ♪
So I'm setting out
to really experience France
-This is Cabernet Sauvignon.
-[ Gasps ]
[ Whispers ] That's my favorite!
to savor
its world-celebrated cuisine
Wow!
and explore the country's
rich history.
Vive la France!
[ Laughter ]
Brittany isn't
just the edge of France.
To the ancient Celts,
it was the world's end
a sacred place where the sea
beckons you to its shores.
This is your garden.
Here, time is measured
not in hours, but in tides.
It's like four seasons
in one day here.
Surrounded by
the longest coastline in France,
almost cut off
from the rest of the country,
its people live by the rhythm
[ Crashing wave echoes ]
of this wild emerald sea
-Brittany has
the best seafood of the world.
-and the bounty
it still provides.
Oh, my God!
The sea shapes everything
even in ways you'd least expect.
Amazing.
I don't think I'll ever look at
an American hot dog the same.
You've changed my life.
-[ Laughs ]
♪♪
♪♪
♪♪
-From the moment
you arrive in Cancale,
it's obvious what
this place is famous for.
Tanguy!
-Eva. So nice to see you.
-And Breton chef
Tanguy Thomassin
is going to be my guide
to France's oyster capital.
You told me to bring these --
my wellies.
-Yeah.
-Why? Where are we going?
-Yeah, let's get some.
-Okay.
♪♪
-On Brittany's northern coast,
just across the Channel
from England
and sheltered by a bay,
sit Cancale's oyster beds.
They span an area bigger
than New York's Central Park.
Okay, now the boots
are making sense.
-Yeah.
-Hello.
-Hello. I'm Eva.
-Hi. Nice to meet you.
-How are you?
-I'm Pierre.
-Pierre.
Pierre and his family have been
tending these since the 1930s.
This kind of looks like
a vineyard of oyster beds.
-It is. It is.
-There's so much more revealed
now that the tide
is further out.
And what a tide!
-It's very unique.
-At a staggering 45 feet,
it's one of the highest
in Europe.
Yeah.
-And the oysters are inside?
-Yeah. They're inside.
-Uh-huh.
Oh, my gosh!
There they are.
I got a stick.
Okay.
Each knock breaks the bonds
between the shells,
mimicking
the ocean's turbulence,
shaping plumper,
healthier oysters.
Aah! There's a crab!
-[ Chuckles ]
-Oh! [ Laughs ]
He scared me.
-The crabs are gonna eat it?
-Yeah.
-This is the birthplace
for modern oyster farming.
Techniques like this were
developed here in the 1850s,
setting the standard
for the rest of the world.
Unsurprisingly, the
oyster market here is legendary.
-Bon appétit.
-And no wonder -- just hours
ago, these were in the sea.
-Bonjour, madame.
-Bonjour.
[ Conversing in French ]
-No way!
She's been shucking oysters
longer than you've been alive.
-Yeah.
[ Laughter ]
Yeah, that's true.
-So why are they so famous?
-Yeah, Louis XIV was a foodie.
The Sun King didn't
just like oysters --
he demanded them.
Every day, horse-drawn carts
carried Cancale's oysters
nearly 300 miles to Versailles.
His appetite transformed
oysters into a royal luxury,
and their status soared.
-We just go right there.
-We're gonna eat them here.
-Yeah.
-But there's
no royal fanfare needed here.
This is
a very common thing to do --
sitting here
and eating these oysters?
-So
-Every day.
Are you a swallow or a chew?
[ Birds calling ]
Wow, that's really good.
Nice texture.
-It's, like, really soft.
-Mmm.
-The tradition is, like,
you have to do that.
-Oh, okay.
-Give the sea
what she gives to us.
-Oh! Give the sea
what she gives us.
-Yeah.
-[ Laughs ]
Now I feel Breton.
-Welcome.
[ Both laugh ]
♪♪
-We're so close to England.
How much of that Celtic roots
do you identify with?
Resilient people.
Ancient Celts believed
that the tide
was the breath of the earth,
revealing hidden life
and food offerings.
[ Gasps ]
This is beautiful!
-Thank you. I think we'll get
the best view, for sure.
-Today, these food offerings
come from Kalypso,
the cool beach restaurant
that Tanguy runs
with his girlfriend, Adèle.
-What's this one called?
Why?
You don't want to mess up
the perfect product.
Yeah.
But you don't use
a glove or anything?
-Yeah, never.
-You didn't even set a timer.
Do you have, like, a mind timer
that tells you
it's been 14 minutes?
-Yeah, of course.
[ Both laugh ]
-Oh, look at that!
They are, like, bright red now.
Look at all that meat!
-Yeah.
Brittany has the best seafood
of the world.
-And with the waves
just a few feet away,
I can't imagine a better place
to enjoy it
with Tanguy and Adèle.
[ Gasps ] Hello!
-Hi.
Enchanté. Enchanté.
-Ah. Et voilà.
-Et voilà.
-Just for you, Eva.
-[ Laughs ]
I might share it with you guys.
This is amazing.
You know what I noticed is
you don't put it on ice.
I'm gonna take the big one.
Yeah.
-Okay.
-[ Chuckles ]
-Oh, my God!
-Yes.
-I love crab, but this one
-Wow.
-Yes.
-Oh, my gosh.
Yeah.
-Oh, Paris caught on.
-Yes.
And they do, like,
seafood platter tower.
-You don't do the tower.
-It's just simple.
-Even today, nearly half
of the seafood caught in France
comes from Brittany.
What is it about Brittany
and the people
that makes it so special?
-No stress in Brittany.
-No.
-Stress
-You heard it here, guys.
No stress in Brittany.
[ Laughs ]
♪♪
-Bonjour. Wow!
[ Chuckling ]
This is a patisserie!
This is so beautiful!
Excuse-moi.
[ Speaking French ]
-Oui.
-So, there are three secrets
to French cooking --
butter, butter, and butter.
[ Chuckles ]
But in Brittany,
they take it to new levels.
And I heard about this cake
because The New York Times
described it
as the most buttery pastry
in the world,
so I'm excited to try it.
My job is very tough.
Fellow butter enthusiast
and award-winning chef
Virginie Giboire is joining me.
-You don't use the --
don't use the knife.
-My finger. Okay.
Oh, my God!
It's like caramel in a cake form
and a croissant form
because it has many, many,
many, many layers.
-I've never tasted anything
like this.
This buttery dough --
it's all over my hands.
-[ Chuckles ]
-Super flaky.
-A lot of butter.
-Yeah.
-Oh, my gosh.
Don't threaten me
with a good time.
-[ Laughs ]
♪♪
-In Brittany, butter begins
way before the churn.
Atlantic winds and granite soils
may not be good for crops,
but does make for fresh grass
all year round,
giving Brittany
the most incredibly rich milk.
♪♪
The crème de la crème travels
the ancient trade routes
to Brittany's capital
of Rennes
home to Maison Bordier,
the masters behind France's
most famous butter.
[ Gasps ]
-[ Speaking French ]
Julie.
-Hello!
-Hi, Eva!
-Enchanté.
But here, butter isn't made --
it's transformed.
What is happening right now?
Who makes the butter?
Uh-huh.
Yeah.
And is that what
you're doing right now
is manipulating the taste?
-Yeah, exactly, because
You know?
-Oh!
Yeah.
Well, it looks like he's
giving it an amazing massage.
-Yeah, exactly.
-[ Laughs ]
-This process
from the 19th century
was used to blend
small batches of butter
from local dairies
into uniform blocks for sale.
But 40 years ago,
Monsieur Bordier noticed
that it also produced
a better flavor and texture,
and he revived this method.
This is why Brittany
is known for the best butter --
because you guys preserve
techniques like this.
-Exactly.
-You only get your butter
from here?
-Oh, they're the only
-Yeah.
-ones in France?
-In the world
-Yeah.
-to do this technique?!
-Yeah.
-Why doesn't everybody
do this process?
Brittany is also
the only region in France
where salted butter
is the traditional choice.
From the salt marshes
of the Breton coast,
mineral-rich salt
is hand-harvested and sun-dried.
This is
where the land meets the sea.
-Oh, yeah. I can salt it?
-Yeah. Yeah.
-I just got so nervous
all of a sudden.
But the flavors
don't just stop at salt.
Today, they are making
a specialty butter
for Virginie's restaurant.
-This is your new flavor.
-Yeah. [ Laughs ]
-Yay!
Garlic and pepper?
-Yeah.
-Oh, my God, I smell it.
♪♪
[ Chuckling ] Oh, my God.
-More butter magic.
♪♪
-Yes.
-Why do you call it that?
-All of them are working on
somebody's order --
for restaurant chefs?
-Yeah. Absolutely.
-It's half workshop,
half wonderland
a place where butter
is kneaded like dough
shaped like clay
and gleams like treasure.
Each golden nugget
is stamped and sealed
before being sent
to the world's best chefs.
-Oh, this has
your name on it!
-Yeah.
-Yeah.
Yeah.
-Oh, these are all the stamps.
This is amazing!
Here's Alain Ducasse.
-Yeah.
-Orient Express.
Well, I definitely want
my own stamp now.
-[ Laughs ]
-You know,
what I find so beautiful
about what you do here
is each step is so special.
I've never seen anything
like this.
♪♪
Now I've seen the magic
behind the butter,
Virginie is taking me
to her restaurant
for a master class
in how to cook with it.
Hello. What are we making?
And, of course, here,
every visit begins with butter.
Is this the new one
that we tasted?
-Yeah.
-Wow. That smells so
You just filled
the whole kitchen
with this aroma
of garlic and butter.
That's beautiful.
I'm okay with this tradition.
-[ Chuckling ] Okay.
-Look at that.
The fact that butter has
a beautiful odor --
like, we don't have that
where I come from.
[ Chuckles ]
Mmm!
Guys, I gotta follow tradition.
What is that?
Amazing.
-It's like art.
[ Gasps ] Look at that.
The asparagus is sprinkled
with breadcrumbs,
garnished with tarragon,
and finished with
a toasted-bread vinaigrette.
Mmm! So good.
You guys take something
so humble,
and then you elevate it,
making it spectacular.
-Thank you.
[ Laughs ]
[ Chuckles ]
-You can't live without butter?
-No, I can't live without
-I can't live without butter.
Maybe I'm from Breton.
Okay.
-But can I --
can I take the bread and butter?
-[ Chuckling ] Yeah, of course.
-We definitely need the butter.
And when it comes to butter
in the main course,
Virginie doesn't disappoint.
First, she spoons
Swiss chard puree
onto a blini
and layers it with delicate
strips of John Dory fish.
She's so focused and precise
and has, like, purpose --
it's almost like this
quiet pride that has no ego.
It's really beautiful to watch.
And to finish --
you guessed it -- butter,
this time
in a delicate, foamy sauce.
Wow.
Mmm!
This butter sauce
gives it complexity and layers.
-[ Chuckles ]
-Look at this.
It's not dense and heavy.
-No.
-This is so smooth and easy
and light.
Mmm, my God.
-[ Laughs ]
-Yes. It's well done, yes.
You're so inspiring.
You're a Michelin-star chef.
You're a woman in a
very male-dominated industry --
not a small accomplishment.
-[ Chuckles ]
-This is magnifique.
It's amazing.
I need more butter.
♪♪
♪♪
-This landscape is breathtaking.
We're in Finistère,
which means "end of the world."
It's perched on
the westernmost point of France.
And the ancient Celts sailed
96 miles from Cornwall,
across the Channel,
to land here,
on Brittany's wild side.
With dramatic granite cliffs
along nearly 800 miles
of coastline,
this is Brittany's
Celtic heartland.
So, I'm here to meet one of
Finistère's most exciting chefs.
Rumor has it she's
an alchemist of Breton cuisine,
with the ambition of distilling
the essence of this wild sea
onto a plate.
♪♪
[ Water splashing,
birds calling ]
Breton native Nolwenn Corre
is only 35
and already one of France's
most celebrated young chefs.
Hello. Bonjour.
-Hello.
[ Smooches ]
-She treats the coast
like a grocery aisle.
What are you doing right now?
-All of it?
We can eat all of it?
-Yeah.
-Beneath the surface
of the sea,
Finistère has one of Europe's
richest kelp forests,
nearly 800 species of algae
swaying with the tide.
Is this seaweed?
It looks like an octopus.
What do you do with this one?
This is beautiful.
It looks like kale.
And what do you use
this one for?
You're the first chef
that I've ever heard say that --
this -- this is your garden.
♪♪
Nolwenn grew up
on this coastline,
just below the family's
restaurant she now leads.
I'm intrigued to see
how her beach backyard
has shaped her cooking.
So, what is your philosophy
of cuisine?
A wave crashing into the table.
-Yeah.
-Each one of Nolwenn's dishes
has the sea infused
into its DNA,
like locally caught
yellow pollock
served on a bed of seaweed
and hot beach stones.
So what are we preparing today?
You know, I didn't grow up
eating sardines.
I wouldn't say I like them.
You're going to convert me
to a sardine lover.
Is this a family recipe?
The sardine boom
hit Finistère in the 1850s
and shaped life
on this coastline.
With the men gone for months
at sea,
the women had to hold
everything together,
while also working
long hours at the canneries.
People called them
"sardine heads,"
and after their 1924 strike
for better working conditions,
which was one of the first
women-led labor movements
in France,
the whole country knew
who they were.
They weren't
just packing sardines --
they were demanding respect.
Women are in charge.
I love that you have
a dish dedicated to women.
Nolwenn cures fresh sardines
in local salt, olive oil,
and lemon.
Now, what is this?
The addition of the seaweed
transforms the broth
into a sea of gel,
a small act of alchemy
that puts the sardine
both in a can
and back into the sea.
-It's finished with bread crisps
and a yogurt dressing.
♪♪
[ Crunching ] Mmm!
You might convert me
to a sardine lover.
-Ah, thank you.
-They're perfectly marinated.
Melts in your mouth.
Yeah.
Tiny? Okay.
-Okay.
-Oh, God.
Oh, you boil the milk. Okay.
I feel like
you should be chopping,
I should be boiling the milk.
But okay.
I didn't know seaweed
was so springy.
It's just jumping off
the board.
Aah!
Oh, my God.
It's getting harder.
The seaweed and the milk?
-Yeah.
-Oh, my God. It's so thick.
You are a magician. [ Laughs ]
-Thank you.
-The thickened milk
is strained,
plated, and cooled
before being decorated
with strawberries,
strawberry jam,
and borage flower petals
picked fresh this morning.
[ Gasps ]
This is really quite beautiful.
It tastes like
an elevated crème.
Nolwenn's love for this coast
and its traditions
isn't just confined
to the kitchen.
She's taking me
to the annual night
of the lighthouse celebration
nearby.
[ Bagpipes playing ]
This dance dates back
to the 16th Century.
♪♪
And honestly, how do you
watch this and not join in?
Okay. Wait, wait, wait.
How do I do this?
Oh, here. Okay, okay, okay.
Aah!
-[ Trilling ]
-Good one.
-Uh, uh! ♪
-Two steps, kick.
-Oh!
People gather every year
to honor the safe return
of the fishermen
who faced these wild waters
I already got it!
I already got it!
and the strong women
who fought for change.
[ Down-tempo music plays ]
-This part
of the English Channel
is known as the Emerald Coast,
named after
its emerald-colored waters.
The sea here
is incredibly generous,
but the land not so much.
The grass may look green
and gorgeous,
but the soil underneath
is pretty hopeless
for traditional crops
like wheat.
Farmers want to grow crops,
have to come up with ingenious
ways to get by.
And Bertrand Larcher
has done exactly that,
and not just in the fields.
He's also
an international entrepreneur
with 19 restaurants
around the world,
all built around
a humble Breton staple.
Bertrand!
-Bonjour, Eva.
-Le sarrasin.
I like that the buckwheat is
so representative of Brittany,
but, also, of the people.
It's resistant. It's strong.
It has character.
[ Mid-tempo music plays ]
Buckwheat grows fast,
nourishes the soil,
and its seed is ready
for harvest in just 10 weeks.
Ah. It's almost like
a hazelnut.
Mmm. I like that.
The seeds are traditionally
ground into flour
to make galette,
Brittany's savory and some
might say superior answer
to the more common
French crêpe.
I'm so excited
to try my first galette!
It looks like
I'm not the only one
who is eager to eat
this Breton classic.
Amongst Bertrand's many ventures
is a pop-up café.
It's no frills, but draws
a crowd of hungry regulars.
Okay!
[ Sizzling ]
This is the talent.
I can never do this.
Way darker than a crêpe.
[ Gasps ]
[ Down-tempo music plays ]
The moment of truth.
♪♪
Oh, my God.
Wow.
You know what you're doing.
I would eat this every day
if I lived here.
This is so good.
-Merci.
[ Laughter ]
I mean, the whole world
needs to know
about the galette
with the sausage.
I don't think I'll ever look at
American hot dog the same.
You've changed my life.
-[ Laughs ]
-The galette
has changed my life.
Oh, patisserie, too.
A Japanese place in Brittany
making buckwheat cake?
I would love to see that.
Now, that's a combo
I need to explore.
I really could eat 10
of these.
[ Mid-tempo music plays ]
-Bertrand Larcher's hot-dog
galette was so good,
I just had to come back
to Cancale
to try his unique,
Michelin-starred restaurant.
Wow.
This is a Japanese restaurant
in Brittany.
Bonjour.
-Ah!
Bonjour.
Enchanté.
-Enchanté.
Merci beaucoup.
In a gorgeous spot
overlooking the bay,
Chef Raphael-Fumio Kudaka
blends the flavors
of Japanese cuisine
with the finest Breton
ingredients.
You're a Breton, no?
-[ Laughs ]
-Aw!
-[ Laughs ]
-They may be 6,000 miles
apart,
but Brittany and Japan
are both shaped by the sea,
sharing a deep love
for its produce
and even coastal crops like
our Breton friend, buckwheat.
-Okay, what do we start with?
Okay.
Breton farm-raised guinea fowl
are prized all over France
for their delicious,
gamey flavor.
Of course!
-Of course.
-Of course. Butter.
-[ Laughs ]
-Wow! I love this.
-Okay. [ Speaks French ]
-A little bit of seaweed.
Okay.
Oh, my God.
Look at that little tower.
-Okay?
I'm so nervous. I'm so nervous!
Okay.
I don't want to make
a mistake with Raphael.
-Okay.
♪♪
Perfect.
[ Down-tempo music plays ]
-Rafael smears mustard
and a seaweed crumb
over the guinea fowl
Wow.
to which he adds
bulgur grain,
a sautéed mirepoix,
my potato cake tower,
and then drizzles it
with a roasted bone jus
Look at this. How silky.
and a coriander vinaigrette.
I love this.
[ Converse in French ]
It's like an art piece.
[ Both laughing ]
[ Down-tempo music plays ]
♪♪
I didn't even get to --
It was so good, so fast.
This fowl is so tender.
Wow.
-Wow!
-Wow!
Oishi?
Oishi.
But Raphael
has one more Breton dish
he insists that I try.
It also has buckwheat.
A soup with buckwheat.
Traditionally
a one-pot peasant dish
of pork knuckle, bacon,
and buckwheat boiled in a bag,
Raphael has transformed
this hearty stew
into an elegant bowl
of Japanese soup.
Look how beautiful that is.
This is the pork,
and that's the tofu
at the bottom.
And of course seaweed --
very Japanese.
And very Breton.
He's refined
the chunky buckwheat stuffing
into a delicate disc.
-Bon appétit.
-Merci.
This is so beautiful. Okay.
Wow. Oh, my God.
You take something so humble,
like
And making it into something
so luxurious.
It's really magic.
There's a beautiful story
in this dish.
It has so much of Brittany,
so much of Japan.
When I eat it, I feel
both cultures at the same time.
Arigato.
Combining the produce
of Brittany
and techniques of Japan,
Raphael succeeds in conjuring
an entirely new cuisine.
-Today, I am hunting
a Breton treasure.
It's so rare and prized
that only a few fishermen
can actually hunt it.
It's the blue lobster.
Or here they call it
the king of the sea.
[ Mid-tempo music plays ]
I'm setting sail from the
impressive port of Saint-Malo
on Brittany's northern coast.
Once an independent republic
with its own private navy,
in the 17th Century,
the trade routes from the port
were a battleground for sailors
capturing cargo
from enemy ships.
But my shipmates
look a lot more friendly.
Bonjour!
-Bonjour.
[ Conversing in French ]
Très bien.
-Enchanté.
-Enchanté.
Which is good,
because I need their help
to catch
my beach barbecue lunch.
Oh, my gosh. This is gonna be
an adventure!
[ Mid-tempo music plays ]
The pure, nutrient-rich waters
around the coast of Brittany
are perfect
for the blue lobster.
But not everyone's
allowed to catch them.
Are they endangered,
or there is plenty?
Lucky for me, Pierre and Gaetan
have a special license.
How do we catch them?
Okay.
-Yeah.
Do you have blue gloves
for the blue lobster?
-Exactly.
Otherwise, it doesn't work.
[ Both laugh ]
-These guys are experts and
have already set their traps.
-Ah! There it is!
-One of nature's
rarest sights.
Oh! He's blue!
What makes it blue?
-Only found in one
out of 2 million lobsters,
the cobalt blue.
But there are strict rules
on catching them.
How do we measure it?
-Take it from you. Oh!
So
-So it has to be bigger than --
-Yeah. Bigger than that.
Bye, sweetheart.
[ Whimsical music plays ]
There's a lobster!
[ Gasps ]
Oh, my goodness.
Look at those claws.
You always measure,
just to be sure?
This bit sits on the eye socket.
-Yeah.
-And the thorax.
So she is bigger.
-Yeah.
-Yeah. So you need to make sure
they don't fight.
♪♪
Lobster!
Oh, she's big, too.
He's fighting me. Hold on.
[ Gasps ]
Oh, my God. He's mad at me.
-She is.
-She's mad at me.
She's mad. Oh, she's mad.
She's not the only one
looking angry around here.
[ Thunder rumbles ]
It's like four seasons
in one day here.
It can be so beautiful --
emerald sea, blue skies --
and, then, to this,
which it's about to rain.
[ Dramatic music plays ]
Freezing.
[ Thunder rumbling ]
It's coming. It's chasing us.
It's both exhilarating
and a little unnerving
how quickly
the weather can turn here.
We have to go
because the storm is literally
30 seconds away.
♪♪
I guess that's Brittany.
It's no surprise
the ocean decides
when it's time to come home.
[ Thunder rumbles ]
Mother nature clearly has other
plans for our beach barbecue.
This is where I'm staying.
I know it's not as cool
as the beach,
but it will have to do.
Undeterred by the weather,
the guys have insisted
that we still grill them
to do our blue lobsters
justice.
So, is this the best way
to eat the lobsters --
just grilled?
-Yeah.
-Do you put butter on it?
[ Laughter ]
-I always get nervous
we don't have enough to eat,
so I think I'm gonna boil
some potatoes,
because that goes well
with butter.
And, then, let me see.
I don't know
if I have anything else.
I should have washed these.
Don't judge me. [ Laughs ]
[ Mid-tempo music plays ]
Oh, my God. It's pouring.
[ Laughter ]
Okay.
-Of course.
-I love how simple this is.
How long does it take?
-Well, about like five,
six minutes.
-For me, when I grew up,
anytime we ate lobster,
it was for a special occasion,
like graduation or birthday.
It was a very special moment.
And so to have it here
with you guys on my patio,
it's special,
just so you know.
Hi, Baba. Here comes my son.
Isn't that cool?
And it was blue,
and now it's turning
-Black.
-Red.
I have my girlfriend
staying with me,
so they're gonna join
our impromptu barbecue.
This is Brittany,
who's named after Britannia --
Brittany.
-Yeah.
-Lucky, you sit there.
Hey, Arthur, you here.
Bretons just go with the flow.
And this farewell meal
couldn't be more fitting.
Mmm. Really good. So good.
This is, like, way more tender
than lobster I'm used to eating.
This is like falling apart
in my mouth.
And it's sweeter than normal.
[ Laughter ]
-I'm gonna try the lobster.
-Ready?
-Mm-hmm.
Uh-huh. Yeah, I liked it.
[ Laughter ]
-[ Smooches ] You're gonna eat
all my lobster.
[ Laughter ]
It's not always easy
to find the soul of a place,
but here in Brittany, I have
such a strong sense of it.
Their pride,
their connection to the sea,
their food is so unique.
And it's a cuisine that chooses
simplicity over spectacle.
But, man, do they know
how to elevate simplicity
to great, great heights.
They have the best butter,
the best seafood.
And you feel
that here in Brittany.
It's a way of life.
Its spirit is really gonna
stay with me for a long time.
♪♪
-This is the magnificent
walled city of Saint-Malo,
which was founded a
thousand years ago by the Celts,
who came from
just 100 miles over there,
from Great Britain
which is how this rugged
coastal region
came to be known as "Brittany."
And everything that defines its
distinct culture and identity,
whether it's their
Celtic origins,
their world-class seafood,
or the salt
and their famous butter,
it all comes from out there
from the sea.
[ Birds calling ]
I'm Eva Longoria,
and I'm a serious Francophile.
Santé.
Over the past 20 years,
my career as an actor
has brought me to France
time and again.
It's my home away from home.
But those trips were more
about work than joie de vivre.
-[ All cheer ]
-[ Laughs ]
Now I want something deeper.
This is going to be an
adventure ♪
So I'm setting out
to really experience France
-This is Cabernet Sauvignon.
-[ Gasps ]
[ Whispers ] That's my favorite!
to savor
its world-celebrated cuisine
Wow!
and explore the country's
rich history.
Vive la France!
[ Laughter ]
Brittany isn't
just the edge of France.
To the ancient Celts,
it was the world's end
a sacred place where the sea
beckons you to its shores.
This is your garden.
Here, time is measured
not in hours, but in tides.
It's like four seasons
in one day here.
Surrounded by
the longest coastline in France,
almost cut off
from the rest of the country,
its people live by the rhythm
[ Crashing wave echoes ]
of this wild emerald sea
-Brittany has
the best seafood of the world.
-and the bounty
it still provides.
Oh, my God!
The sea shapes everything
even in ways you'd least expect.
Amazing.
I don't think I'll ever look at
an American hot dog the same.
You've changed my life.
-[ Laughs ]
♪♪
♪♪
♪♪
-From the moment
you arrive in Cancale,
it's obvious what
this place is famous for.
Tanguy!
-Eva. So nice to see you.
-And Breton chef
Tanguy Thomassin
is going to be my guide
to France's oyster capital.
You told me to bring these --
my wellies.
-Yeah.
-Why? Where are we going?
-Yeah, let's get some.
-Okay.
♪♪
-On Brittany's northern coast,
just across the Channel
from England
and sheltered by a bay,
sit Cancale's oyster beds.
They span an area bigger
than New York's Central Park.
Okay, now the boots
are making sense.
-Yeah.
-Hello.
-Hello. I'm Eva.
-Hi. Nice to meet you.
-How are you?
-I'm Pierre.
-Pierre.
Pierre and his family have been
tending these since the 1930s.
This kind of looks like
a vineyard of oyster beds.
-It is. It is.
-There's so much more revealed
now that the tide
is further out.
And what a tide!
-It's very unique.
-At a staggering 45 feet,
it's one of the highest
in Europe.
Yeah.
-And the oysters are inside?
-Yeah. They're inside.
-Uh-huh.
Oh, my gosh!
There they are.
I got a stick.
Okay.
Each knock breaks the bonds
between the shells,
mimicking
the ocean's turbulence,
shaping plumper,
healthier oysters.
Aah! There's a crab!
-[ Chuckles ]
-Oh! [ Laughs ]
He scared me.
-The crabs are gonna eat it?
-Yeah.
-This is the birthplace
for modern oyster farming.
Techniques like this were
developed here in the 1850s,
setting the standard
for the rest of the world.
Unsurprisingly, the
oyster market here is legendary.
-Bon appétit.
-And no wonder -- just hours
ago, these were in the sea.
-Bonjour, madame.
-Bonjour.
[ Conversing in French ]
-No way!
She's been shucking oysters
longer than you've been alive.
-Yeah.
[ Laughter ]
Yeah, that's true.
-So why are they so famous?
-Yeah, Louis XIV was a foodie.
The Sun King didn't
just like oysters --
he demanded them.
Every day, horse-drawn carts
carried Cancale's oysters
nearly 300 miles to Versailles.
His appetite transformed
oysters into a royal luxury,
and their status soared.
-We just go right there.
-We're gonna eat them here.
-Yeah.
-But there's
no royal fanfare needed here.
This is
a very common thing to do --
sitting here
and eating these oysters?
-So
-Every day.
Are you a swallow or a chew?
[ Birds calling ]
Wow, that's really good.
Nice texture.
-It's, like, really soft.
-Mmm.
-The tradition is, like,
you have to do that.
-Oh, okay.
-Give the sea
what she gives to us.
-Oh! Give the sea
what she gives us.
-Yeah.
-[ Laughs ]
Now I feel Breton.
-Welcome.
[ Both laugh ]
♪♪
-We're so close to England.
How much of that Celtic roots
do you identify with?
Resilient people.
Ancient Celts believed
that the tide
was the breath of the earth,
revealing hidden life
and food offerings.
[ Gasps ]
This is beautiful!
-Thank you. I think we'll get
the best view, for sure.
-Today, these food offerings
come from Kalypso,
the cool beach restaurant
that Tanguy runs
with his girlfriend, Adèle.
-What's this one called?
Why?
You don't want to mess up
the perfect product.
Yeah.
But you don't use
a glove or anything?
-Yeah, never.
-You didn't even set a timer.
Do you have, like, a mind timer
that tells you
it's been 14 minutes?
-Yeah, of course.
[ Both laugh ]
-Oh, look at that!
They are, like, bright red now.
Look at all that meat!
-Yeah.
Brittany has the best seafood
of the world.
-And with the waves
just a few feet away,
I can't imagine a better place
to enjoy it
with Tanguy and Adèle.
[ Gasps ] Hello!
-Hi.
Enchanté. Enchanté.
-Ah. Et voilà.
-Et voilà.
-Just for you, Eva.
-[ Laughs ]
I might share it with you guys.
This is amazing.
You know what I noticed is
you don't put it on ice.
I'm gonna take the big one.
Yeah.
-Okay.
-[ Chuckles ]
-Oh, my God!
-Yes.
-I love crab, but this one
-Wow.
-Yes.
-Oh, my gosh.
Yeah.
-Oh, Paris caught on.
-Yes.
And they do, like,
seafood platter tower.
-You don't do the tower.
-It's just simple.
-Even today, nearly half
of the seafood caught in France
comes from Brittany.
What is it about Brittany
and the people
that makes it so special?
-No stress in Brittany.
-No.
-Stress
-You heard it here, guys.
No stress in Brittany.
[ Laughs ]
♪♪
-Bonjour. Wow!
[ Chuckling ]
This is a patisserie!
This is so beautiful!
Excuse-moi.
[ Speaking French ]
-Oui.
-So, there are three secrets
to French cooking --
butter, butter, and butter.
[ Chuckles ]
But in Brittany,
they take it to new levels.
And I heard about this cake
because The New York Times
described it
as the most buttery pastry
in the world,
so I'm excited to try it.
My job is very tough.
Fellow butter enthusiast
and award-winning chef
Virginie Giboire is joining me.
-You don't use the --
don't use the knife.
-My finger. Okay.
Oh, my God!
It's like caramel in a cake form
and a croissant form
because it has many, many,
many, many layers.
-I've never tasted anything
like this.
This buttery dough --
it's all over my hands.
-[ Chuckles ]
-Super flaky.
-A lot of butter.
-Yeah.
-Oh, my gosh.
Don't threaten me
with a good time.
-[ Laughs ]
♪♪
-In Brittany, butter begins
way before the churn.
Atlantic winds and granite soils
may not be good for crops,
but does make for fresh grass
all year round,
giving Brittany
the most incredibly rich milk.
♪♪
The crème de la crème travels
the ancient trade routes
to Brittany's capital
of Rennes
home to Maison Bordier,
the masters behind France's
most famous butter.
[ Gasps ]
-[ Speaking French ]
Julie.
-Hello!
-Hi, Eva!
-Enchanté.
But here, butter isn't made --
it's transformed.
What is happening right now?
Who makes the butter?
Uh-huh.
Yeah.
And is that what
you're doing right now
is manipulating the taste?
-Yeah, exactly, because
You know?
-Oh!
Yeah.
Well, it looks like he's
giving it an amazing massage.
-Yeah, exactly.
-[ Laughs ]
-This process
from the 19th century
was used to blend
small batches of butter
from local dairies
into uniform blocks for sale.
But 40 years ago,
Monsieur Bordier noticed
that it also produced
a better flavor and texture,
and he revived this method.
This is why Brittany
is known for the best butter --
because you guys preserve
techniques like this.
-Exactly.
-You only get your butter
from here?
-Oh, they're the only
-Yeah.
-ones in France?
-In the world
-Yeah.
-to do this technique?!
-Yeah.
-Why doesn't everybody
do this process?
Brittany is also
the only region in France
where salted butter
is the traditional choice.
From the salt marshes
of the Breton coast,
mineral-rich salt
is hand-harvested and sun-dried.
This is
where the land meets the sea.
-Oh, yeah. I can salt it?
-Yeah. Yeah.
-I just got so nervous
all of a sudden.
But the flavors
don't just stop at salt.
Today, they are making
a specialty butter
for Virginie's restaurant.
-This is your new flavor.
-Yeah. [ Laughs ]
-Yay!
Garlic and pepper?
-Yeah.
-Oh, my God, I smell it.
♪♪
[ Chuckling ] Oh, my God.
-More butter magic.
♪♪
-Yes.
-Why do you call it that?
-All of them are working on
somebody's order --
for restaurant chefs?
-Yeah. Absolutely.
-It's half workshop,
half wonderland
a place where butter
is kneaded like dough
shaped like clay
and gleams like treasure.
Each golden nugget
is stamped and sealed
before being sent
to the world's best chefs.
-Oh, this has
your name on it!
-Yeah.
-Yeah.
Yeah.
-Oh, these are all the stamps.
This is amazing!
Here's Alain Ducasse.
-Yeah.
-Orient Express.
Well, I definitely want
my own stamp now.
-[ Laughs ]
-You know,
what I find so beautiful
about what you do here
is each step is so special.
I've never seen anything
like this.
♪♪
Now I've seen the magic
behind the butter,
Virginie is taking me
to her restaurant
for a master class
in how to cook with it.
Hello. What are we making?
And, of course, here,
every visit begins with butter.
Is this the new one
that we tasted?
-Yeah.
-Wow. That smells so
You just filled
the whole kitchen
with this aroma
of garlic and butter.
That's beautiful.
I'm okay with this tradition.
-[ Chuckling ] Okay.
-Look at that.
The fact that butter has
a beautiful odor --
like, we don't have that
where I come from.
[ Chuckles ]
Mmm!
Guys, I gotta follow tradition.
What is that?
Amazing.
-It's like art.
[ Gasps ] Look at that.
The asparagus is sprinkled
with breadcrumbs,
garnished with tarragon,
and finished with
a toasted-bread vinaigrette.
Mmm! So good.
You guys take something
so humble,
and then you elevate it,
making it spectacular.
-Thank you.
[ Laughs ]
[ Chuckles ]
-You can't live without butter?
-No, I can't live without
-I can't live without butter.
Maybe I'm from Breton.
Okay.
-But can I --
can I take the bread and butter?
-[ Chuckling ] Yeah, of course.
-We definitely need the butter.
And when it comes to butter
in the main course,
Virginie doesn't disappoint.
First, she spoons
Swiss chard puree
onto a blini
and layers it with delicate
strips of John Dory fish.
She's so focused and precise
and has, like, purpose --
it's almost like this
quiet pride that has no ego.
It's really beautiful to watch.
And to finish --
you guessed it -- butter,
this time
in a delicate, foamy sauce.
Wow.
Mmm!
This butter sauce
gives it complexity and layers.
-[ Chuckles ]
-Look at this.
It's not dense and heavy.
-No.
-This is so smooth and easy
and light.
Mmm, my God.
-[ Laughs ]
-Yes. It's well done, yes.
You're so inspiring.
You're a Michelin-star chef.
You're a woman in a
very male-dominated industry --
not a small accomplishment.
-[ Chuckles ]
-This is magnifique.
It's amazing.
I need more butter.
♪♪
♪♪
-This landscape is breathtaking.
We're in Finistère,
which means "end of the world."
It's perched on
the westernmost point of France.
And the ancient Celts sailed
96 miles from Cornwall,
across the Channel,
to land here,
on Brittany's wild side.
With dramatic granite cliffs
along nearly 800 miles
of coastline,
this is Brittany's
Celtic heartland.
So, I'm here to meet one of
Finistère's most exciting chefs.
Rumor has it she's
an alchemist of Breton cuisine,
with the ambition of distilling
the essence of this wild sea
onto a plate.
♪♪
[ Water splashing,
birds calling ]
Breton native Nolwenn Corre
is only 35
and already one of France's
most celebrated young chefs.
Hello. Bonjour.
-Hello.
[ Smooches ]
-She treats the coast
like a grocery aisle.
What are you doing right now?
-All of it?
We can eat all of it?
-Yeah.
-Beneath the surface
of the sea,
Finistère has one of Europe's
richest kelp forests,
nearly 800 species of algae
swaying with the tide.
Is this seaweed?
It looks like an octopus.
What do you do with this one?
This is beautiful.
It looks like kale.
And what do you use
this one for?
You're the first chef
that I've ever heard say that --
this -- this is your garden.
♪♪
Nolwenn grew up
on this coastline,
just below the family's
restaurant she now leads.
I'm intrigued to see
how her beach backyard
has shaped her cooking.
So, what is your philosophy
of cuisine?
A wave crashing into the table.
-Yeah.
-Each one of Nolwenn's dishes
has the sea infused
into its DNA,
like locally caught
yellow pollock
served on a bed of seaweed
and hot beach stones.
So what are we preparing today?
You know, I didn't grow up
eating sardines.
I wouldn't say I like them.
You're going to convert me
to a sardine lover.
Is this a family recipe?
The sardine boom
hit Finistère in the 1850s
and shaped life
on this coastline.
With the men gone for months
at sea,
the women had to hold
everything together,
while also working
long hours at the canneries.
People called them
"sardine heads,"
and after their 1924 strike
for better working conditions,
which was one of the first
women-led labor movements
in France,
the whole country knew
who they were.
They weren't
just packing sardines --
they were demanding respect.
Women are in charge.
I love that you have
a dish dedicated to women.
Nolwenn cures fresh sardines
in local salt, olive oil,
and lemon.
Now, what is this?
The addition of the seaweed
transforms the broth
into a sea of gel,
a small act of alchemy
that puts the sardine
both in a can
and back into the sea.
-It's finished with bread crisps
and a yogurt dressing.
♪♪
[ Crunching ] Mmm!
You might convert me
to a sardine lover.
-Ah, thank you.
-They're perfectly marinated.
Melts in your mouth.
Yeah.
Tiny? Okay.
-Okay.
-Oh, God.
Oh, you boil the milk. Okay.
I feel like
you should be chopping,
I should be boiling the milk.
But okay.
I didn't know seaweed
was so springy.
It's just jumping off
the board.
Aah!
Oh, my God.
It's getting harder.
The seaweed and the milk?
-Yeah.
-Oh, my God. It's so thick.
You are a magician. [ Laughs ]
-Thank you.
-The thickened milk
is strained,
plated, and cooled
before being decorated
with strawberries,
strawberry jam,
and borage flower petals
picked fresh this morning.
[ Gasps ]
This is really quite beautiful.
It tastes like
an elevated crème.
Nolwenn's love for this coast
and its traditions
isn't just confined
to the kitchen.
She's taking me
to the annual night
of the lighthouse celebration
nearby.
[ Bagpipes playing ]
This dance dates back
to the 16th Century.
♪♪
And honestly, how do you
watch this and not join in?
Okay. Wait, wait, wait.
How do I do this?
Oh, here. Okay, okay, okay.
Aah!
-[ Trilling ]
-Good one.
-Uh, uh! ♪
-Two steps, kick.
-Oh!
People gather every year
to honor the safe return
of the fishermen
who faced these wild waters
I already got it!
I already got it!
and the strong women
who fought for change.
[ Down-tempo music plays ]
-This part
of the English Channel
is known as the Emerald Coast,
named after
its emerald-colored waters.
The sea here
is incredibly generous,
but the land not so much.
The grass may look green
and gorgeous,
but the soil underneath
is pretty hopeless
for traditional crops
like wheat.
Farmers want to grow crops,
have to come up with ingenious
ways to get by.
And Bertrand Larcher
has done exactly that,
and not just in the fields.
He's also
an international entrepreneur
with 19 restaurants
around the world,
all built around
a humble Breton staple.
Bertrand!
-Bonjour, Eva.
-Le sarrasin.
I like that the buckwheat is
so representative of Brittany,
but, also, of the people.
It's resistant. It's strong.
It has character.
[ Mid-tempo music plays ]
Buckwheat grows fast,
nourishes the soil,
and its seed is ready
for harvest in just 10 weeks.
Ah. It's almost like
a hazelnut.
Mmm. I like that.
The seeds are traditionally
ground into flour
to make galette,
Brittany's savory and some
might say superior answer
to the more common
French crêpe.
I'm so excited
to try my first galette!
It looks like
I'm not the only one
who is eager to eat
this Breton classic.
Amongst Bertrand's many ventures
is a pop-up café.
It's no frills, but draws
a crowd of hungry regulars.
Okay!
[ Sizzling ]
This is the talent.
I can never do this.
Way darker than a crêpe.
[ Gasps ]
[ Down-tempo music plays ]
The moment of truth.
♪♪
Oh, my God.
Wow.
You know what you're doing.
I would eat this every day
if I lived here.
This is so good.
-Merci.
[ Laughter ]
I mean, the whole world
needs to know
about the galette
with the sausage.
I don't think I'll ever look at
American hot dog the same.
You've changed my life.
-[ Laughs ]
-The galette
has changed my life.
Oh, patisserie, too.
A Japanese place in Brittany
making buckwheat cake?
I would love to see that.
Now, that's a combo
I need to explore.
I really could eat 10
of these.
[ Mid-tempo music plays ]
-Bertrand Larcher's hot-dog
galette was so good,
I just had to come back
to Cancale
to try his unique,
Michelin-starred restaurant.
Wow.
This is a Japanese restaurant
in Brittany.
Bonjour.
-Ah!
Bonjour.
Enchanté.
-Enchanté.
Merci beaucoup.
In a gorgeous spot
overlooking the bay,
Chef Raphael-Fumio Kudaka
blends the flavors
of Japanese cuisine
with the finest Breton
ingredients.
You're a Breton, no?
-[ Laughs ]
-Aw!
-[ Laughs ]
-They may be 6,000 miles
apart,
but Brittany and Japan
are both shaped by the sea,
sharing a deep love
for its produce
and even coastal crops like
our Breton friend, buckwheat.
-Okay, what do we start with?
Okay.
Breton farm-raised guinea fowl
are prized all over France
for their delicious,
gamey flavor.
Of course!
-Of course.
-Of course. Butter.
-[ Laughs ]
-Wow! I love this.
-Okay. [ Speaks French ]
-A little bit of seaweed.
Okay.
Oh, my God.
Look at that little tower.
-Okay?
I'm so nervous. I'm so nervous!
Okay.
I don't want to make
a mistake with Raphael.
-Okay.
♪♪
Perfect.
[ Down-tempo music plays ]
-Rafael smears mustard
and a seaweed crumb
over the guinea fowl
Wow.
to which he adds
bulgur grain,
a sautéed mirepoix,
my potato cake tower,
and then drizzles it
with a roasted bone jus
Look at this. How silky.
and a coriander vinaigrette.
I love this.
[ Converse in French ]
It's like an art piece.
[ Both laughing ]
[ Down-tempo music plays ]
♪♪
I didn't even get to --
It was so good, so fast.
This fowl is so tender.
Wow.
-Wow!
-Wow!
Oishi?
Oishi.
But Raphael
has one more Breton dish
he insists that I try.
It also has buckwheat.
A soup with buckwheat.
Traditionally
a one-pot peasant dish
of pork knuckle, bacon,
and buckwheat boiled in a bag,
Raphael has transformed
this hearty stew
into an elegant bowl
of Japanese soup.
Look how beautiful that is.
This is the pork,
and that's the tofu
at the bottom.
And of course seaweed --
very Japanese.
And very Breton.
He's refined
the chunky buckwheat stuffing
into a delicate disc.
-Bon appétit.
-Merci.
This is so beautiful. Okay.
Wow. Oh, my God.
You take something so humble,
like
And making it into something
so luxurious.
It's really magic.
There's a beautiful story
in this dish.
It has so much of Brittany,
so much of Japan.
When I eat it, I feel
both cultures at the same time.
Arigato.
Combining the produce
of Brittany
and techniques of Japan,
Raphael succeeds in conjuring
an entirely new cuisine.
-Today, I am hunting
a Breton treasure.
It's so rare and prized
that only a few fishermen
can actually hunt it.
It's the blue lobster.
Or here they call it
the king of the sea.
[ Mid-tempo music plays ]
I'm setting sail from the
impressive port of Saint-Malo
on Brittany's northern coast.
Once an independent republic
with its own private navy,
in the 17th Century,
the trade routes from the port
were a battleground for sailors
capturing cargo
from enemy ships.
But my shipmates
look a lot more friendly.
Bonjour!
-Bonjour.
[ Conversing in French ]
Très bien.
-Enchanté.
-Enchanté.
Which is good,
because I need their help
to catch
my beach barbecue lunch.
Oh, my gosh. This is gonna be
an adventure!
[ Mid-tempo music plays ]
The pure, nutrient-rich waters
around the coast of Brittany
are perfect
for the blue lobster.
But not everyone's
allowed to catch them.
Are they endangered,
or there is plenty?
Lucky for me, Pierre and Gaetan
have a special license.
How do we catch them?
Okay.
-Yeah.
Do you have blue gloves
for the blue lobster?
-Exactly.
Otherwise, it doesn't work.
[ Both laugh ]
-These guys are experts and
have already set their traps.
-Ah! There it is!
-One of nature's
rarest sights.
Oh! He's blue!
What makes it blue?
-Only found in one
out of 2 million lobsters,
the cobalt blue.
But there are strict rules
on catching them.
How do we measure it?
-Take it from you. Oh!
So
-So it has to be bigger than --
-Yeah. Bigger than that.
Bye, sweetheart.
[ Whimsical music plays ]
There's a lobster!
[ Gasps ]
Oh, my goodness.
Look at those claws.
You always measure,
just to be sure?
This bit sits on the eye socket.
-Yeah.
-And the thorax.
So she is bigger.
-Yeah.
-Yeah. So you need to make sure
they don't fight.
♪♪
Lobster!
Oh, she's big, too.
He's fighting me. Hold on.
[ Gasps ]
Oh, my God. He's mad at me.
-She is.
-She's mad at me.
She's mad. Oh, she's mad.
She's not the only one
looking angry around here.
[ Thunder rumbles ]
It's like four seasons
in one day here.
It can be so beautiful --
emerald sea, blue skies --
and, then, to this,
which it's about to rain.
[ Dramatic music plays ]
Freezing.
[ Thunder rumbling ]
It's coming. It's chasing us.
It's both exhilarating
and a little unnerving
how quickly
the weather can turn here.
We have to go
because the storm is literally
30 seconds away.
♪♪
I guess that's Brittany.
It's no surprise
the ocean decides
when it's time to come home.
[ Thunder rumbles ]
Mother nature clearly has other
plans for our beach barbecue.
This is where I'm staying.
I know it's not as cool
as the beach,
but it will have to do.
Undeterred by the weather,
the guys have insisted
that we still grill them
to do our blue lobsters
justice.
So, is this the best way
to eat the lobsters --
just grilled?
-Yeah.
-Do you put butter on it?
[ Laughter ]
-I always get nervous
we don't have enough to eat,
so I think I'm gonna boil
some potatoes,
because that goes well
with butter.
And, then, let me see.
I don't know
if I have anything else.
I should have washed these.
Don't judge me. [ Laughs ]
[ Mid-tempo music plays ]
Oh, my God. It's pouring.
[ Laughter ]
Okay.
-Of course.
-I love how simple this is.
How long does it take?
-Well, about like five,
six minutes.
-For me, when I grew up,
anytime we ate lobster,
it was for a special occasion,
like graduation or birthday.
It was a very special moment.
And so to have it here
with you guys on my patio,
it's special,
just so you know.
Hi, Baba. Here comes my son.
Isn't that cool?
And it was blue,
and now it's turning
-Black.
-Red.
I have my girlfriend
staying with me,
so they're gonna join
our impromptu barbecue.
This is Brittany,
who's named after Britannia --
Brittany.
-Yeah.
-Lucky, you sit there.
Hey, Arthur, you here.
Bretons just go with the flow.
And this farewell meal
couldn't be more fitting.
Mmm. Really good. So good.
This is, like, way more tender
than lobster I'm used to eating.
This is like falling apart
in my mouth.
And it's sweeter than normal.
[ Laughter ]
-I'm gonna try the lobster.
-Ready?
-Mm-hmm.
Uh-huh. Yeah, I liked it.
[ Laughter ]
-[ Smooches ] You're gonna eat
all my lobster.
[ Laughter ]
It's not always easy
to find the soul of a place,
but here in Brittany, I have
such a strong sense of it.
Their pride,
their connection to the sea,
their food is so unique.
And it's a cuisine that chooses
simplicity over spectacle.
But, man, do they know
how to elevate simplicity
to great, great heights.
They have the best butter,
the best seafood.
And you feel
that here in Brittany.
It's a way of life.
Its spirit is really gonna
stay with me for a long time.