大象传媒

Marcus鈥檚 time in Saint-Remy is nearly at an end. During his trip, he鈥檚 been a sous-chef, been run over by goats, searched for snails, steered a combine harvester, and met some incredibly passionate producers along the way. But the main thing he鈥檚 learnt when it comes to food is to keep it simple.

Now, he鈥檚 been invited to a local farm party, but the catch is that he has to bring a dish. He needs inspiration for a celebratory, but of course simple, recipe. He鈥檚 helped out by farmer Sebastien, who runs a community-supported agriculture project, Le Jardin du Papet, where he creates individual veg boxes for his customers in the local community from veg grown on his own farm.

Marcus is astonished by the variety of veg he has growing and starts thinking about what he could make for the party. He stops by a local restaurant, where he learns how to make one of the region鈥檚 most famous vegetable dishes with artichokes. It鈥檚 the best thing he鈥檚 eaten in Provence, but not quite right for a party, so it鈥檚 back to his rooftop kitchen one last time, where he makes simple veg and bean topped toasts that celebrate the abundance of produce in Provence. They鈥檙e beautiful to look at, but how do they taste, and how will they go down at the party with the locals?