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Le Cordon Bleu-trained chef Sarah Sharratt is an American mother with a passion for food. When she ends up with a new life in rural France, it allows her to experience a new culture, people and -- perhaps most importantly -- food. This series follows her as she finds herself in her new home across the Atlantic from her native country. She learns about the French culture by going to events and visiting sites across the country. She uses those experiences as inspiration for meals she prepares for friends and family, whether it's for an intimate date night dinner with her husband or a barbecue party for visiting family members and new friends.
S1, EP3 "A French Picnic"
Sarah prepares a picnic menu with egg and goat cheese filo tarts, spaghetti frittata, strawberry lemonade and strawberry cobblers in a jam jar; visits a goat cheese maker in Rocamadour; helps with a strawberry harvest in a local greenhouse.
S1, EP10 "Little Bites of Basque"
Sarah visits the artisanal food producers of French Basque country; inspired by her trip, Sarah throws a tapas party with a menu of Piperade, ham and cheese bites, Patatas Bravas, Gilda lollipops and Piment chocolate pudding.
S1, EP9 "A French Christmas"
Sarah Sharratt adapts her Christmas cooking to a seafood-themed dinner starting with some local caviar and finished off with a meringue tower; Sarah tries to continue some Christmas traditions from her childhood growing up in America.
S1, EP11 "The Black Truffle"
Sarah prepares a truffle-packed dinner featuring truffled brie, champagne risotto with truffles, beef tenderloin with Perigord truffle sauce and chocolate truffles.
S1, EP11 "The Black Truffle"
Sarah prepares a truffle-packed dinner featuring truffled brie, champagne risotto with truffles, beef tenderloin with Perigord truffle sauce and chocolate truffles.
S1, EP8 "The Pigeon Hunt"
Sarah is invited by her local mayor to accompany him on a seasonal pigeon hunt; Sarah throws a dinner party featuring pigeon stuffed with sausage and fennel seeds and Pommes Dauphinoise; a dessert of apple and armagnac tresse is served.
