Yotam travels to the stunning French island of Corsica, where he discovers how the lush green landscape, called the maquis, flavours and infuses the food, from charcuterie and olive oil to cheese and honey.
Yotam meets some of the island's most celebrated chefs and food producers and discovers what makes the food uniquely Corsican.
He prepares a roasted fish with aromatic Corsican olive oil; Swiss chard and herb tart with local cheeses; honey and apricot trifle with walnuts and lavender; and chestnut cake, a classic island staple.
And to celebrate Corsica's love affair with meat, Yotam makes a rich veal stew with olives, pancetta and a roasted pepper salsa.
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