Returning: Luke Nguyen’s France

Luke Nguyen’s France returns to SBS next week, as the Sydney-based chef looks at French food, lifestyle and culture -with an Asian twist.

Episode Nine
Luke 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. 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 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.

Thursday 17 July at 7.30pm.