Luke Nguyen's France — Season 1, Episode 9: Île d'Oléron
Family, Documentary • 26 min • 1 season, 10 episodes
Episode synopsis
Luke Nguyen continues his journey around the oyster island of D’Oleron before exploring the food traditions of the Loire Valley. He can’t stop talking about the infamous 'hot oyster' with local restaurateur James, and cooks up his own hot oysters in buerre blanc. He is reminded of his childhood through his forages for clams with local fishermen Patrick and John. A break-wall is as good as anywhere to cook up a fusion clam feast. Luke discovers some of the magic of the Loire Valley when he cooks a sumptuous rabbit cooked in red wine dish in the cellar of an old chateau with owner Sebastian. They share a glass of wine, some freshly baked bread and a sing-a-long with some local fisherman, before Luke unearths the troglodyte fine dining scene.
About Luke Nguyen's France
Follows Luke Nguyen as his appetite for food leads him out of Asia and into France, the culinary wonderland that shaped his ancestral home, Vietnam, and the lives of so many in his family.