Eva Longoria: Searching for France - Season 1 Episode 6 - TBA - video Dailymotion

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Transcript

00:06so if you know me you know i love a good workout and from the looks of things this one

00:11is going

00:11to be intense towering over strasbourg the cathedral of notre dame is a testament to

00:17this city's historic power and might taking over 400 years to complete this magnificent gothic

00:26cathedral held the title of being the tallest building in the world for over two centuries

00:33and i'm feeling it here we go oh we're so high

00:42that had to be the best workout in france but the view is totally worth it

00:50from up here the geography tells the whole story to the west you have the vosges mountains and to

00:58the east just past the rhine you have the black forest of germany so this is frontierland it's

01:05a borderland one side france the other side germany it's no wonder things can get complicated

01:14i'm iva longoria and i'm a serious francophile over the past 20 years my career as an actor

01:21has brought me to france time and again it's my home away from home but those trips were more about

01:27work than joie de vivre now i want something deeper this is gonna be an adventure so i'm setting out

01:35to

01:36really experience france this is cabernet sauvignon that's my favorite to savor its world-celebrated

01:42cuisine and explore the country's rich history oh alsace france's crown jewel in the northeast

01:53it's some very special very unique place in france over the centuries the french have claimed it as

01:59their own like but so have the germans this is clearly german influence no no no you don't want

02:07to have war with germany yeah lisa sa toujours était un terre de conflit and that tug of war has

02:13created

02:13a cultural conundrum my parents changed three or four times nationality without moving is it french

02:22you have to sneeze it more than pronounce it is it german so what are we making

02:27booze that does not sound french in a place where borders shift and identities blur perhaps the truth

02:34is found on the plate that is fantastic

02:57i'm starting my alsace journey on the left bank of the mighty rhine in its biggest city strasbourg

03:05this capital has been a powerhouse since roman times because of its strategic setting on the river

03:12hello hello how are you corley aunt a proud strasburger and restaurateur

03:17has promised to give me a taste of what makes the city so special

03:22you know it's my first time in alsace oh very nice to be here with you never been in this

03:27region

03:27yes we are on the borderline between france and german it's some very special uh very unique place in france

03:33let me show you around let's go

03:41this is so beautiful i feel like i'm in a fairy tale just from the architecture alone i think i

03:47was in germany

03:48and there's good reason for that in 1871 was annexation of alsace by the german an annexation

03:55yes okay and we change uh two times uh we are german and after france wow so you guys went

04:02back and

04:03forth and back and forth yes it's a complicated history first germany took alsace in the franco-prussian

04:10war then france won it back after world war one only to lose it again during the second world war

04:16since 1945 it's been part of france can you guess eva what's french institution was born in alsace

04:25a french institution that's born here i give you a hint okay uh to boo brassy in french brassy

04:33a brasserie yeah brasserie brasserie comes from alsace exactly from alsace

04:39like most people when i think france i think wine but given strasbourg is only a stone's throw from

04:46germany it makes sense that they brew beer too

04:51brasserie le tea is one of the oldest brasserie in a town it was a founded in 1795 years and

05:00it's still

05:01working today with its ornate statues le tigre echoes the glamour of the grand brasseries in paris

05:09but has a more down-to-earth vibe this beer is an old recipe from tiger book okay well let's

05:15taste it

05:16salty something oh that's lovely it's a very fresh so light a little bit a note of florals and very

05:27important the head of the beer the head like two fingers oh must be two fingers yes okay and now

05:33you

05:34must absolutely with a beer it's a tart flambe what exactly is the tart flambe so it looks like a

05:40pizza

05:41yeah yeah no it's not like a pizza on the top you have a mix of cream and furniture uh

05:46onions bacon

05:49and will be cooked legend has it that this treat began as a tasty way to test the heat in

05:56communal

05:56bread ovens

05:59so this is the sign of a good tart flambe yes exactly because it's a sign of the wood oven

06:06okay i'm mexican

06:07so i eat it like a taco oh you're right that's not a pizza no no it's alzheimer's cuisine that

06:16is

06:17amazing those onions and the pork is super savory with that cheese the ingredients are also simple

06:24hearty and local combined with a beer it really is the best bar snack ever hey bone pretty delicious

06:30thank you merci beaucoup that hop to the brasserie definitely teased my appetite for more lucky for

06:39me my guides got another delicious idea up her sleeve this one is my restaurant this looks so traditional

06:45coralie has been running the family winstube for over 10 years these are your regular ah yes yes they

06:52originally started as a place where wine growers would sell their surplus to thirsty locals

06:57now it's time to drink white wine white wine and justin white wine okay it's a riesling it's a dry

07:05mineral elegant oh that's right up my alley it's a vinch tube it's only a place to drink wine okay

07:14when we want to say more wine you must to eat a little bit a little and if you eat

07:19a little bit you

07:20you drink more you drink this is my first alsatian wine i'm very excited merci beaucoup

07:26this is amazing it's so dry i love it the food here is all very traditional for the region it's

07:32a tartal

07:33wow that's like an onion souffle with a crust c'est delicious this one is a very traditional salad

07:42it's a mix salad this is no way okay hold i don't i don't

07:47did you just call this a salad yes no no because this is clearly not a salad in alsace when

07:56you

07:56think about salad you never it's never green it's never like green okay it's only sausages

08:03cheese cheese pork oh we love it oh i love that clearly no garden salads in the northern climes

08:12of alsace then but there's another dish that really wouldn't look out of place to me in munich

08:17okay this is clearly german influence no i know no no no no no no no you don't want to

08:27have war

08:28was germany yeah it's not fully french and not fully german it's alsacean okay that touched a nerve

08:35i don't even know how to attack this plate you must to have five different kind of

08:40thing i have to have all five cgs and two different kind of bacon

08:48wow oh that's not the sauerkraut i know yeah this is so delicate so how do you make it here

08:56we

08:57cook the sauerkraut with raisley or with wine yes a typical german sauerkraut would never contain

09:04wine but when in france why not yes yes i'll take more wind stubs brasseries strassburg's complicated

09:13history is loaded into every bite the food combines german comfort with french joie de vivre

09:19turning it into something deliciously alsatian

09:36this river used to be the lifeblood of the area it was used for transportation

09:43fishing trading this is one of the few river boats that are left but the legacy of the river lives

09:51on in

09:51other ways flowing from the jura mountains northwards to the rhine is the river in and i'm headed to a

09:59restaurant that's been on its banks for a hundred and fifty years

10:08hi eva bonjour eva

10:13do you receive all the guests like this no not only mark heberlin that's him in the hat is the

10:22fourth generation of his family to run the auberge de lille how did this all begin 1878 my grand-grandmother

10:30begins this small village in along the river cooking the fish from the river and a little bit of game

10:37in

10:37winter and after that my grandfather and his wife was taking over the inn and cooking it was destroyed

10:44during the second world war this place this place completely destroyed

10:52all of alsatians became occupied territory when hitler annexed the region to germany in june 1940

11:00after that the alsatians became german nationals and remained that way until the battle for liberation in

11:061944. all the french army was destroying the bridges and they put too much powder and the two inns were

11:17completely destroyed and after the war my father and my uncle rebuild it and called it l'auberge de lille

11:25since then the auberge has earned three michelin stars

11:31marx invited me into the kitchen for a taste of what brings everyone here what do you think it is

11:37about this place that makes it a destination restaurant so many people come here uh from all

11:42over the world and they come also to eat traditional dish one of the dish i have still on the

11:48menu

11:49my father created almost 60 years ago what is this this for like oh from france

11:57mark's father's recipe only uses the most tender part of the hind legs wow i'm so excited i've never

12:03had french frog legs but i had these growing up my dad would make these all the time oh but

12:09we would

12:09eat it like chicken like oh yeah off the leg it's good yeah it's also good fried and mark and

12:14i could

12:15clearly talk frog legs all day long but there's a sauce to make well here we pour a little bit

12:20fish stock

12:21hmm it smells so good butter garlic wine can't go on this is the sauce in which we will cook

12:28the

12:28grenouilles complicated reductions multiple steps this is the kind of cooking i associate with france

12:34oh and have i mentioned the fish mousse it's made with pike eggs and cream wow that's a lot of

12:41cream

12:42which is then piped into ramekins with the frog meat in the center

12:48and then it goes in the oven it's going in the oven did you learn in this kitchen with your

12:53father

12:53as a child yes and after i did hotel school in strasbourg each time i came home my grandmother

13:00give me a little bit money but when i was working in germany she said i give you no more

13:05money i want

13:06not my money goes to germany because the second world war grandma's grudge is understandable and i

13:14wonder if that's why the food here is so firmly french not a german sausage in sight and i wait

13:20for just a little bit rest let it rest going down a little bit it's a souffle i try to

13:27keep one or two

13:28recipes like this one of my father because i think it's a part of a history of the restaurant yeah

13:34we have

13:34to keep it this is really a masterpiece wow that's such an interesting combination of the fish with

13:56the frog legs it's like a love letter to the river thank you yes this really is french cooking at

14:04its

14:04most traditional and perhaps it's no surprise to find such a culinary taking of sides this area was

14:11france and then it was germany and then it was france my parents changed three or four times

14:15nationality without moving german without moving yeah german french this is a double culture of the

14:22alsace yeah second world war my uncle was 17 years old in the german army and my father was in

14:30the french

14:30army so the year that you were born determined your nationality and that determined this time what side

14:35you had to fight yes they have not it was not voluntary no choice they had no choice

14:43while mark's father was fighting for france his uncle was one of the 130 000 alsatians conscripted to

14:51fight for germany threatened with death if they didn't fight but accused of collaboration if they did

14:58their plight was tragic their plight was tragic and there's even a special name for them

15:04what does mal go malgrinu malgrinu means uh the people who was in the german army who wants

15:11not to go to the german army and they were forced to fight for germany but against your will they

15:18fought

15:18against their will yes oh my gosh it was very hard in this period and after the world so

15:28it feels good to know that despite the turbulent currents of history mark and his family remain

15:34rooted here serving their beautiful food beside their beloved river

15:52i am high up in the vosges mountains cheese making country and back in the day there were so many

15:59producers that they had their own route route de fumage it was a dirt road connecting farm to farm nowadays

16:07the

16:07road is more permanent but still climbs to 4 000 feet in the ballon des vosges national park

16:15here the locals have a reputation for hosting weary travelers

16:29christophe schickel has run the film auberge de us since he took it over from his parents three years ago

16:35oh my god les vaches sont magnifiques on est à la fin de la traite oh my god bonjour mes

16:41amis

16:42bonjour mes amis now this is very modern i used to milk a cow comme ça avec des mains

16:49on pas encore no i don't want to

16:56qu'est-ce qu'ils rendent les vaches si spéciales c'est les nôtres et c'est les plus belles

17:03ah c'est

17:04les plus belles et c'est une petite vache elle est petite oui c'est très petite mais très adaptée

17:10pour la montagne et donc sur une petite vache elle va pouvoir s'adapter et elle va nous faire un

17:15lait qui est aussi très riche all that rich high protein high fat milk is just perfect for making

17:21cheese christophe has invited me to help with the latest batch on y va oh my god this is so

17:30heavy

17:35the house cheese is called lacasse which means the cheese in the alsatian dialect

17:52it starts by heating the milk to 86 degrees fahrenheit and then adding rennet to help it

17:58solidify and then you mix just comme ça okay pour mettre le couvercle comme ça la chaleur elle

18:07reste dans le chaudron while the pot works its magic i'm free to wander the farm christophe's

18:17father andré might have retired three years ago but he's still got the pipes for the job

18:22hop hop hop hop hop ben la vie de montagne c'est quelque chose de d'assez spécial

18:27oui nous on a eu le privilège de naître ici donc ça fait soixante dix ans que on est là

18:32mais il y a cinq ans six ans je gardais cinq ans de tête seule oui et donc

18:40je savais que je voulais faire ça james vies bell ah oui absolument absolument je pense pas que j'aurez

18:47plus

18:47faire quelque chose de plus beau andre is right it is special here up in the

18:56clouds far from the cities and crowds even borders there's a sense that time

19:03has stopped but I hope not literally because we've got cheese to make

19:10that's the travail qui va commencer Christophe cuts the curds the larger the slices the more moist and

19:18creamy the final cheese tout le monde nous pousse à aller vite vite vite vite et le fromage nous

19:25rappelle à l'ordre et il nous dit tout doux the cheese dictates the pace

19:35pour nous c'est de continuer à perdurer la mémoire de notre famille et les savoir-faire

19:41ancestraux de notre famille

19:46farmhouse inns up here are famous for more than cheese they're also known for serving lunch

19:51every day the auberge welcomes hikers bikers even stray americans

20:01it's a real feast there's a vegetable soup and Alsatian meat tort potato dish laced with bacon

20:09and of course the auberge's very own cheese

20:22oh my god it's so different this one's creamier c'est c'est comme on dit tu creme oui c

20:32'est plus

20:32et moi and this one's a little il est plus jeune a little different texture so if it's younger it's

20:39more it's crumblier c'est ça la finage j'adore que chaque région au fond c'est à sa propre

20:47identité

20:48qu'est-ce que votre identité ici c'est bien sûr la montagne et donc la montagne c'est quelque

20:56chose de bien

20:57particulier qui qui forge caractère l'Alsace ça a toujours été une terre de conflits et donc l'Alsacien

21:06il sait un peu marcher avec tout le monde et donc ici dans le contexte de la montagne c'est

21:14la

21:14montagne qui efface tout on ne fait pas de trucs de différence entre les différentes régions où les

21:20les gens en s'amène ou n'importe j'aime bien les vies de montagne oh yeah up here the

21:31tension

21:31between germany and france that's determined so much of Alsace's history seems remote maybe it's

21:40because of the geography but harmony over identity is the priority and I don't know about you but I'm

21:59all for it nice to meet you very nice to meet you I'm fine thank you I'm so happy to

22:08be here this

22:09is beautiful where are we we have in Strasbourg more than 200 bridge but this bridge is a special

22:15bridge because it's a it's a Jewish bridge it's a Jewish bridge absolutely I'm back in Strasbourg

22:21meeting up with Dan Leclerc a prominent member of the Jewish community to learn about their history

22:27in Alsace at the medieval period Jewish people couldn't stay in the city and at 10 p.m. every

22:33day a ring bell and the Jewish go out they would have to leave the city yeah they weren't allowed

22:38to

22:39live inside the wall yeah and people at this period don't like Jews and this is something

22:46unfortunately we we we wear from you carry yeah we carry for a long time ago yeah

22:56Strasbourg has a sizable Jewish population since at least the 11th century Dan's invited me to help him

23:03prepare the ritual meal that welcomes Shabbat the Jewish Sabbath it's a little bit difficult to

23:10make kosher wine because it's kosher Dan's signature Shabbat dish is a kosher version of paté en croûte or

23:30paté baked in a pastry shell here I have chicken paté is often made with cream but to adhere to

23:40Jewish

23:40dietary law Dan has a workaround soy cream white soy cream because you don't cook a lamp in the milk

23:50of her mother for the Jewish kitchen philosophically it's something very sad very wrong yeah beautiful

23:59so why are we doing this today if Shabbat's tomorrow we can't cook in Shabbat it's time for family for

24:07study the Torah or go to the synagogue now we're gonna fill it we can put in the oven put

24:18in the

24:18oven and finally one of the most important elements of the Shabbat meal we make challah bread Jewish bread

24:25every week oh wow that's tough put your fingers like this and and roll yeah very very good perfect perfect

24:36okay okay like this yeah yeah wow oh my god I can't believe this is the best challah bread yay

24:56Dan is about one of 16,000 Jews celebrating Shabbat here tomorrow but it's been a long road back from

25:03almost complete obliteration by the Nazis during World War two so I'm looking for something very

25:10specific ah here it is it's called a stubble sign it's a stumbling stone there are these brass plates

25:19that are put into the sidewalks in Strasbourg and at first they blend in but once you notice them

25:24they're everywhere this one says here lived Edwin Hyman born 1899 refugee he was deported to

25:34the internment camp Reval and he died May 20th 1944 so each plaque is placed in front of the last

25:44known home of a

25:47Holocaust victim before they were taken away and there's something quite powerful about them because

25:56we're not in a museum we're just on a street corner and they make you stop and pause and you

26:04read the name

26:05you bow down and you're remembering that this was a life with every recipe every encounter I'm beginning to

26:19understand more about the Jewish experience here in Alsace and I'm hoping Shabbat dinner will fill in

26:26more of the picture hello Shabbat Shalom Shabbat Shalom Shabbat Shalom Shabbat Shalom Shabbat Shalom

26:33Shabbat Shalom Shabbat Shalom Shabbat Shalom Dan's invited one special guest he wants me to meet

26:40C'est pour moi oh la la c'est gentil merci beaucoup Simone Polak is one of the oldest living

26:47survivors of

26:47the Holocaust in Alsace after the German invasion Simone's family like other Jewish Alsatians was

27:14forced to flee first they went to Givenchy in the free zone but in 1944 they were arrested and sent

27:23to

27:23Dronsi an internment camp no so barry ve ici la-bas on a it a bien sûr voilà enregistrée et

27:33nous ne savions

27:34pas notre convoi c'était 1200 personnes et on était là et en contrebas de notre quai il y avait

27:4620 wagons

27:48à bestiaux il y avait des ouvriers qui étaient en train de mon de décharger de la paille qu'on

27:56a mises dans

27:58le wagon j'ai vu la tête des personnes changé de figure on se rendait compte on se rendait compte

28:08qu'on

28:08allait être acheminé à Auschwitz dans des wagons à bestiaux c'était terrible quand le train s'est ébranlé dans

28:21notre wagon a retenti un chant oui nous nous reverrons mes frères oui nous nous reverrons ce n'est qu

28:29'un au revoir mes

28:30frères malheureusement très peu sont revenus très peu de personnes sont revenus comme vous le savez

28:37trois pour cent c'est pas beaucoup Simone's mother and brother were among the 900,000 Jews who perished

28:45on arrival at Auschwitz Simone's survival really is a triumph and it makes this weekly gathering far

28:58more poignant and now it's the kiddush time for the sanctification the toast but not drink right

29:05now don't drink I won't drink just thank you for telling me

29:26oh wow this is yours this was mine a good challah should be golden on the outside and fluffy on

29:34the inside

29:35okay is that a good song yeah good song this is so good

29:47wow Dan's kosher pâté en croûte is a real showstopper that's beautiful with the pistachio

29:54with the pistachio with the pistachio with the pistachio wow that's amazing bravo give us a real

30:04challah disappear not that it was a competition but my my my Allah won bravo Eva to to play ball

30:12thank you very much I'm shop Shabbat Shabbat Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom

30:19Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom

30:29Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom

30:31Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom

30:33Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom Shalom

30:40The European Parliament the legislative body of the European Union has called this city home and when you have so

30:48many

30:49Influential people passing through well, you better know how to feed them

30:55Strasbourg boasts an impressive eight Michelin starred restaurants

30:59Although the woods outside town might seem an odd place to find the newest rising star on the scene

31:05Bonjour, good morning. How are you? You're welcome. Nice and you I'm good

31:16I'm here to meet Gian Sartori one half of the team behind Deja a one Michelin star restaurant rewriting the

31:24rules of Alsatian

31:25Gastronomy this place looks magical. What is this? It's the forest where I came every morning for the foraging for

31:33the restaurant. Oh

31:35That's so cool. So then everything that you find here in the forest inspires

31:41The dishes yeah, exactly so here we have oxalis oxalis

31:46It's quite acidic. Can I taste it? Yeah, you can okay. What is it wrong? Oh?

31:52Yeah, and very acidic almost like yeah very strong lemon here

31:56We can have some ground ivy ground ivy you can eat ground ivy if you want you can test

32:02Yeah, you're just like my father. My father did this and he would just pull things from the ground and

32:06go eat it try it

32:07But it's maybe more bitter than the vegetable. It's definitely like a palate cleanser

32:13Yeah, I like to forage a lot of plants in the forest because it permits me to find the poetry

32:19we have in the restaurant

32:21Are you coming with us?

32:24Jeanne is taking me to the restaurant which is in the Katia de l'orangerie a known stomping ground of

32:30politicians

32:31a lot of and buses and really close from here you have the

32:36European Parliament does that give you a very international crowd? Yeah, it's really interesting

32:41I don't know if I were serving politicians. I think that might be a little crazy

32:47Wow, this is so beautiful

32:50Thank you

32:54Yes, we brought you gifts

32:58David de Gaussi

32:59Jeanne's partner and the chef at deja knows that politicking starts with the stomach

33:05Are we eating already?

33:06Yes, exactly. So it is like traditional, but we treat a little bit in the restaurant to have a little

33:11snack

33:11So this is traditional Alsatian food exactly yes, but in a snack. Yes. What is it an amuse-bouche? Yes,

33:18this is amuse-bouche

33:19I love amuse-bouche

33:22Seriously, this looks nothing like any of the other traditional Alsatian dishes. I've tried

33:27The idea to eat everything in one bite in one bite. Yes, exactly if you can

33:32The first is a riff on a tartare the raw beef is still there, but it's piled on a meringue

33:37with a surprise

33:39Wow

33:40The fish eggs are still popping in my mouth. That was so good. Wow. Thank you

33:45The next delicacy is a jebrot d'eldie a fried potato filled with cream cheese

33:51I know this is not one bite you can

33:59Oh my god. Thanks. That is amazing. It's like it's like the cool cousin of a french fry. Oh my

34:06god, and that filling

34:09Wow, I could have ten of these

34:13David's amuse-bouche have me curious to find out what he'll improvise from our foraged finds

34:20So is this the normal

34:22Routine is that you she forages

34:25She brings it in here, and then you create exactly. Yes. So what are we making?

34:30That does not sound french. Exactly. It's not french. It's an Elsassish in Elsass and in german

34:35We have a lot of pasta also and this one is very particular for me because my grandmother make that

34:40when we're young like a dumpling

34:41Exactly

34:43David's bouva spatula is a germanic ravioli filled with a very french ingredient snail and our foraged oxalis

34:52Oh my god, that smells good

34:54So now you fold it. Oh just like that just like that. Oh my gosh, that's so pretty

35:02He then pairs it with a quick cooking local perch. Oh my god. It cooks so fast

35:16So for then you have some egg pens garlic a garlic puree. Yes exactly garlic puree

35:27Finally an acacia and asparagus reduction brings it together. Oh, it's like a foam

35:33Exactly

35:36That is so beautiful

35:39So what should I eat first you can start with a little bit of a fish. Yes, okay

35:47Mmm, you know that fish is perfectly cooked. Thank you

35:52Mmm, that is like a ravioli. Mm-hmm very special ravioli

35:57This is such a creative mix of fish, but then you have escargot and you have a pasta

36:02What's the philosophy behind this restaurant? Our philosophy to be humble

36:08To be a little crazy

36:10But very simple since the plate

36:12It's also unmistakably Alsatian finding rapprochement between french flair and german simplicity in an effortless way

36:21It seems no accident that we're just moments from the european parliament because I can't think of a more perfect

36:27spot for politicians to break bread

36:40The legendary al-saz wine route passes through some of the most fairy tale villages you could ever imagine

36:49Alsat's wines can often feel overlooked but brimming with character and charm

36:56One of the biggest producers in the region has a prime location on the easternmost slopes of the vosge mountains

37:07I'm here to meet severine the seventh generation of her family to run this vineyard

37:12Hello eva. Welcome. Thank you. So nice to see you. Nice to see

37:18I'm so excited to try wine. Yes, you're in the right place

37:25How do you say your last name?

37:26Schlumberger

37:27Schlumberger, not burger

37:29No, because my family fights very hard to remain french

37:33So don't say burger, say berger

37:35Berger

37:35Got it. Okay

37:37The vineyard is the largest privately owned estate in Alsat by far

37:42So the working conditions are very very hard. It's a lot of handwork. We can't use a lot of machine

37:47over here

37:48When it's deep and hard to work

37:50You have a super nice result because the the vines are super strong and they have to go deep to

37:55get their their food

37:56And they have to fight hard

37:57Yeah

38:00Wow, I feel like we're very high up now. We are at about 300 meters

38:05It's so steep right here

38:07This is a cliff. We are on like it drops down right here. We're just really high

38:12We're just gonna get a glass of wine to make you feel better. Yeah

38:16Severine isn't just dragging me up here to test me

38:19She wants me to see the most important part of the vineyard

38:27Just that part is really scary

38:29This view is definitely worth the vertigo

38:32Yeah

38:33But we're not just here for the vista

38:35Oh, this one is give us coming up

38:37And it's give us coming up

38:40I'm sorry you have to sneeze it more than pronounce it

38:43Sneeze it

38:49Wow, that is lovely

38:51You see the acidity behind

38:52So it's not over sweet

38:53Yes, no, but it's not all sweet either

38:55No, no

38:56There's other things

38:56This Grand Cru has volcanic terroir

38:59The volcanic brings a lot of smokiness and minerality to the wine

39:02I took a quiz one time that tells you what wine you are

39:06And it says I was an Alsatian Gerwurztraminer

39:10Really?

39:11Yes, and I had no idea what it was and I couldn't say it

39:13So what does that mean? That I'm sweet?

39:15You are sweet, you are spice, and you are energetic

39:19I wouldn't say complicated

39:20Oh, I'm not complicated

39:22I'm a Gerwurztraminer

39:26Besides the distinctive landscape

39:28there's another important element that impacts the flavor of the wines

39:32Time

39:33If we literally wait 15 years to use Grand Cru grapes into Grand Cru wine

39:38So those grapes are going to come into Grand Cru production

39:41When my kids are going to be in charge

39:43So I benefit from my parent's job

39:45And whatever I do is for my children

39:47Yeah

39:48That's the transmission

39:49So you have to plan so far in advance

39:51Yes

39:53Severin's custodial mindset is impressive

39:56But the best place to understand what this means is the cellar

39:59So let me show you the family collection of wine

40:02Oh wow, this is beautiful

40:06We keep all the precious vintages

40:10And one of them is especially precious here

40:16It is a 1945 vintage

40:201945?

40:21Yes

40:21Wait, you guys made wine in 1945?

40:24Well, apparently they did

40:25And they were right to because it's an amazing vintage

40:28So the year that the war ended

40:30Ended

40:30It's the reward after so much suffering

40:33Actually producing a wine that year, that is a miracle

40:37That's a miracle in itself

40:38And I think it can give a lot of hope new days that we need

40:42Wow, that is really special

40:48I've realized that Alsatians are like their rugged hillside vines

40:52Uniquely adept at creating joy out of hardship and struggle

40:57And that joy is on full display at Severin's local barbecue in Gebvillea

41:02Bonjour

41:04What is this called again?

41:06Fleischnacca

41:06Fleisch means meat

41:08And uh, schnacca is the snail

41:11The snail

41:11It's literally meat rolled in pasta

41:16That is fantastic

41:19What I found about Alsatian food is it's so unique to you guys

41:23I always describe the Alsatians as they have the hard-working spirit of the German

41:28But with the French spirit, we are Alsatian and French and Alsatian first

41:34If I have a life straight on it

41:39Alsace was a place I knew the least about

41:42Its food, its history has been shaped as much by its neighbors as by itself

41:49Here people have always walked a fine line between worlds, between identities, French, German

41:56Somehow both and neither

41:59And that I think is the secret to their success

Eva Longoria: Searching for France - Season 1 Episode 6 - TBA

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