- 33 minutes ago
Explore Vienna's local food at the Nash Market, try the famous schnitzel, and enjoy traditional Austrian cuisine at a cozy restaurant.
维也纳著名的纳许市场（Naschmarkt）是一处色彩缤纷的美食胜地，这里不仅拥有上百个售卖食品和复古商品的摊位，还汇集了众多餐厅；这座大型市场始建于16世纪，历史悠久。
维也纳著名的纳许市场（Naschmarkt）是一处色彩缤纷的美食胜地，这里不仅拥有上百个售卖食品和复古商品的摊位，还汇集了众多餐厅；这座大型市场始建于16世纪，历史悠久。
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00:01Our cities have become big and hungry.
00:05They consume enormous quantities of fresh food daily.
00:11Some can count on thriving food markets, the bellies of our cities.
00:18Their colors and liveliness stimulate our senses and trigger our taste buds.
00:43Budapest, Vienna, Turin, Lyon and Barcelona all have a central market
00:49which connects us to the region and its seasonal products.
01:04In the belly of the city explores these markets, their products, their people.
01:31At the heart of the Rhone Valley, Lyon is France's third largest city and the capital of the nation's greenest
01:39region.
01:39The Rhone Alps.
01:44Cote de Rhone vineyards, mountain pastures, fruity hills and extended plains surround the city in what is called an ecological
01:52greenbelt.
02:01Lyon itself is a natural haven, with the hills and two rivers that unite the town to its surroundings.
02:09This balanced ecosystem helps in making Lyon the country's gastronomic capital.
02:22Age-old copplestones, narrow streets and stunning keys along the rivers add to the city's atmosphere.
02:32The city has 45 food markets that all flourish from the products arriving into the city.
02:47Perched on top of the Coahu's hill looms the enchanting quarter and boulevard which carries its name.
02:55Capitalized by its enormous street paintings, the neighborhood is still remembered as the hill of the 1800 silk workers.
03:09The boulevard crosses the whole neighborhood and in the mornings a food market suddenly appears.
03:14It is the Coahu's market, Lyon's biggest belly.
03:20The kilometer long stretch of over 100 stalls seethes with local harvests and traditional specialities.
03:33With its distinct flavour, the market represents Lyon's working-class heritage with a vivid zest for life.
03:50In the warmer months it brings the countryside fruits to the city.
04:01During the winter months it is filled with what the earth has to offer.
04:06Sunchokes, pumpkins, cauliflowers, fennels, carrots and artichokes.
04:13Gastronomy is the city's flagship and the Coahu's market is its largest window.
04:25On the same boulevard of Coahu's one can find market vendors who supply at the city wholesalers next to local
04:33producers selling their own crops.
04:46Francois comes from the north of the region and sells a special selection of seasonal products.
04:58Most of his vegetables are vintage varieties that have been preserved, passing seed down from generation to generation.
05:09The market adds up with a heavy load of work he already has on the farm.
05:17We arrive at 6 a.m. and we begin to dismount our stall at midday.
05:21Towards 1 p.m. we leave the market.
05:30Going towards the Beaujolais wine region is the farm where Francois has his production of heirloom vegetables.
05:38We are in the heart of the green belt of Lyon.
05:41It broadly embraces the city, assuring fresh air and flourishing agricultural products.
05:49The passion that Francois has for the uncommon varieties, that they back in time, makes his work more risky but
05:57far more rewarding.
05:58What do you think?
06:06What do you think?
06:08Well, we cultivate a variety of potato called the Sertema.
06:12It's a very old variety and one day we may not find the plants anymore.
06:17We try to grow our own but they are easily attacked by diseases.
06:21We also try to cultivate old salad varieties, but they are also prone to disease.
06:26One is called a fine maraîchère and cannot even be found on the catalogs.
06:30It's no longer cultivated and we can only produce it by making our own seeds.
06:41A search for authenticity by the consumers has led to these old varieties coming back onto the market.
06:52The BF stands for La Belle de Faunée and it has a rather compact taste.
06:59The Sertema instead has a hazelnut aftertaste.
07:01It's a good choice for making mashed potatoes, gratins and fries.
07:06These potatoes sell very well in the Croix-Rousse market.
07:10We also sell directly to clients from our farm.
07:12Our customers are very happy to buy them.
07:15Francois is particular for at least another reason.
07:18He has decided to cultivate only white asparagus.
07:22Unlike green asparagus, they need to be kept out of a light as they grow.
07:26This keeps them white.
07:29Mild and tender white asparagus can be cooked in the pan or dressed and achieved a glorious flavor.
07:40It's true. People return to old varieties of tastes that had been forgotten.
07:47For Francois, tastes is the main priority.
07:50Hard and skilled work is the way to accomplish it.
07:56There are many people who cash in on organic farming.
08:01I prefer reasonable farming.
08:04Following the correct use of products in the right quantities and in the right periods.
08:11A quality product has a good taste and flavor.
08:14Given the smell ofệu달.
08:17The flavor of its interaction is very good.
08:34In the Croix-Proven, it's not easy to walk in the narrow space left by the stalls.
08:40the one kilometer long market sees a continuous flow of people some watch and pass by others
08:47stop to touch smell talk and sometimes buy Jackie Boissart the fruit and veg vendor at the market
08:57he sells here four days a week and does it with a great passion I've been coming to the
09:05Kwarus market since 1988 I was 14 when I first came and started working here you start early and
09:25finish late it's a huge investment the investment is also creative to be noticed you need to know
09:33how to put up a stall how to attract shoppers and how to display the products on sale I have
09:46the longest fruit and vegetable stall here 16 meters long it's big which means I can display more products
09:55Jackie's stall is one of the busiest on the market he replenishes it from the Rhone Alps wholesalers
10:02the second largest in France offering an incredible variety of fresh products Jackie has hired several
10:10of his family members to help him take care of the stall when they come to the market customers look
10:18for quality produce but the price has to stay competitive Jackie is also president of the
10:28Kwarus market association and is active in representing the needs of the vendors it's not easy as some are
10:36farmer vendors and others just retailers and they don't all come on the same days
10:49there are between 120 and 150 vendors here it's a daily market the most popular days are tuesday
10:57saturday and sunday these are the days with the biggest number of customers and vendors the success of a
11:08market depends on its appeal towards the customers the success of its vendors instead depends on their
11:16own agility creativity and experience a perfect blend the Kwarus market shares the prosperity of its charm
11:25and stallholders alike quite uniquely the products are displayed and served on balls we can help
11:32ourselves to the largest or better-looking ones each vendor has a different finesse some bowls are
11:40already prepared with product price and ready to be bought some vendors decide to leave empty balls so
11:47the customers can select the produce themselves some focus on the presentation of single products while
11:53others create multi-product balls
12:11Leon is hundreds of kilometers away from the ocean nonetheless it is recognized as one of the places
12:18we're eating oysters is a popular tradition on the Kwarus boulevard there is a stall dedicated solely to seafood
12:29during the cold seasons this is where you can find the most authentic oyster sellers in town francesca
12:36manages the stall with clement an oyster expert and shaker capable of opening thousands of oysters a day
12:49we sell two types of oysters those that come from marine dolorent are meaty and very salty the others
12:56called utah beach come from the boats at the beaches of normandy and are very meaty with a slight hazelnut
13:01taste
13:05larger oysters are not necessarily more or less tasty what really influences their flavor is the season
13:15when water temperatures fall oysters are firm crisp and appetizing
13:27only when fresh the oysters smell sweet and briny like the sea and have a succulent texture
13:36we work directly with the oyster producers
13:39they sell them directly to us they are loaded onto a truck on wednesday arrive here on thursday
13:45and we sell them on friday saturday and sunday six oysters number three twelve oh twelve clement
13:56and francesca run their stall only during the autumn and winter months
14:04we chose to sell at the kwarus market because we were clients of the previous stall owners
14:13we were really attracted and fascinated by their work they made a deal with the cafe opposite and
14:27conserved their oysters to customers sitting at the tables
14:41the other one
14:54i'm daniel hello danielle so you're danielle yes it's me and here are your oysters sir thank you very much
15:02bon appetit enjoy
15:08especially on sundays young and older foodies take the time to sit down order a glass of white wine
15:15and enjoy their seafood in front of the market
15:35the kwarus market unravels across the top of the hill with its daily variety of fresh products
15:41vegetables seafood fruit and local vegetables cheese and meat
15:47established in 1820 the voraz stall is the longest running on the market
15:53it is a family-run business which mr voraz oversees with great pride
16:05the stall has grown in nearly 200 years and today all the specialities of which leon is known for
16:13can be found here rabbits minced meat all the assortments of pâtés sausages duck
16:20but what has made the voraz stall famous is its poultry it is the reign of the prince of poultry
16:27the poultry de braise our specialty is the breast chicken everything that is breast chicken aoc is a priority
16:36aoc certificates the controlled origin of this red crown chicken with its blue claws and white plumage
16:44undoubtedly it is the symbol of france
16:47bred in the rhone alps northern town of boules
16:51on breast the poultry de braise must be fed on milk mixed with corn by law it can only be
16:57raised in small
16:58flocks with a minimum 10 square meters of floor space
17:06like a famous wine the poultry de braise is the only chicken in the world to be protected by the
17:13aoc
17:13controlled origin stamp
17:17the producers who breed the breast chicken cannot take care of any other chicken they nurture them like
17:23children the breast chicken is cared for from a to z throughout the whole breeding process
17:28if a farmer breaks the breeding guidelines he is downgraded cdc automatic
17:38following his advice a very simple recipe can turn this chicken into a special delight
17:46so i'm going to do first i cut the chicken in two like this
17:51then we prepare a pan with some butter and cook it for 15 minutes so it's grilled nicely
18:00then add a little white wine and finally the cream now we can wrap it up and give it to
18:08the customer
18:19and here it is the poulet de bress
18:34farmers from within the region come to this market even from a three hour distance
18:41there are 150 spaces available on the strip of the coahu's market many vendors have a fixed spot others
18:49come infrequently and locate themselves a temporary spot
18:57long established as the manager of the market is gil he is employed by the city council
19:06the company council
19:07my job is to manage the market and distribute the vacant spots of those people who are absent that day
19:12the vendors cannot buy their spot permanently but have to pay rent for it when they cannot attend
19:20their space is distributed to others
19:28i register which vendors are present at the market after that i collect their payment as i am sort of
19:35a tax collector
19:37i measure the extra length the stall occupies collect the money and bring it immediately to the city
19:47the city council believes that customers should find the largest possible variety of products on sale
19:54at the market gil has to check that no one product dominates the coahu's on any day
20:06in our regulations we have priorities if one day we don't have a butcher the fishmonger or a cheese
20:13seller present on the market we'll give priority to one of these missing products
20:19gilles presents is the grassroots foundations of this market helping maintain its high quality day in day out
20:34of the market
20:35john pierre is a new producer at the coahu's market
20:38every saturday he has to find a place to set his fresh organic bread this morning gilles gave him a
20:45good
20:45space
20:50all our braids are made with organic flour there's no added yeast
20:56we work exclusively with 100 percent natural yeast
21:04bread can be much more than ordinary baguettes and for john pierre meeting the customers is very important
21:14the interest i find in going to sell at the coahu's market once or twice a week
21:19is to meet the consumers
21:23nowadays the consumers want to feel connected to their territory they like to know that our flower
21:29doesn't come from some unknown region in france or europe it actually comes from a place they know well
21:36they don't know what they're talking about
21:52john pierre and his brother bake bread every day at their bakery in saint george de renaz north of lyon
22:25we work slowly which allows a long and gradual rising of the dough
22:33and the development of aromas which would not be possible using mechanical methods
22:38it's simple
22:42it's a tough job a very physical work but we work calmly with serenity
22:47it's very pleasant
22:58john pierre gets his inspiration both from his ancestry and his relationship with customers
23:04today one or two types of bread dominate the market
23:08but years ago bread was made using a range of flowers
23:20we collect old recipes from customers who bring them to us
23:27it is also thanks to them that today we have a range of five wheat breads a whole bread
23:34and a spelt wheat bread
23:39the loaves john pierre and his brother make also include sunflower poppy and pumpkin seed
23:45and one sweet variety of bread with candied fruits
24:08the loaves
24:09the loaves
24:20once needed and left to stand for three hours
24:24the bread bakes for around 40 minutes in the oven
24:42despite an overwhelming number of people who say they enjoy eating bread best just out of the oven
24:48john pierre recommends that it is eaten the next morning
24:52when it is tastier and more easily digested
24:57having achieved the first step of his new business
25:00john pierre is now preparing for the second
25:05i am also a farmer and i find the idea of producing my own wheat interesting
25:13and then making my bread with this grain
25:19this is my aim
25:22so from next year onwards i will be able to make my own organic flower
25:27what
25:36every saturday 21 stalls are added to one end of the choir whose boulevard
25:42making up the largest organic market in the region
25:55each stall showcases different seasonal products
25:59mainly fruit and vegetables but also nuts and nut oil herbs and spices natural fruit juices
26:11a pioneer of organic farming the rhone alps region is the leading producer of organic products in france
26:20the production of cheese has not been left untouched by organic farming
26:32gui collet favors quality rather than quantity choosing to sell only a few varieties of cheese
26:39one of his specialities resembles the small round rigote de chondrieu originating in the lyonnaise region
26:47the cheese is made entirely with goat's milk
26:50i make two types of cheese one is ricotta style and the other is tom
26:58there are other varieties i make including an herb cheese and a seasoned cheese
27:04this is a combination of old cheese and curd
27:10i can also prepare other varieties depending on the customer's demands
27:14and how much time i have
27:30an artisan cheese maker gui produces an average of 1000 cheeses a week in spring
27:36a dedicated farmer he has a close relationship with his goats
27:50raising goats is a regional tradition and gui was highly attracted by the hard
27:55but simple lifestyle that farming implies
28:02i produce goat's milk since 1976 since i bought this rundown farm i began with six goats in 1976
28:1215 in 1977 30 in 1978 i expanded my cheese production premises and thanks to a loan i now have
28:2140 goats
28:26thanks to this expansion gui today produces about 240 liters of goat's milk per day but he cannot
28:34always predict the exact amount he'll have
28:39unlike local fruit and vegetable farmers
28:43gui's production calendar is not determined by the weather but by the animal itself
28:48the advantage or disadvantage of a farm like mine is that time flows according to the rhythm of the
28:55animals when you produce milk you are milking every morning and every evening
29:09there are moments in the year that gui is not able to produce cheese
29:14goats need a break from milking so they can make reserves this is between january and february
29:24in those months he cannot attend the market with his
29:27highly appreciated cheese his customers will have to wait local production has its rules
29:44so he can now dedicate time to the making of his rigot style cheese
29:51a true combination of local tradition 100 percent homemade manufacture and organic farming
29:58this is what brings the flavors of the region and its stunning beauty to the market in lyon
30:23not scared by the distance from his kitchen local chef alain alexagnon visits the croix rousse's organic
30:31market every week born in lyon his gentle manners and bright smile disclose his armenian roots
30:43when you go to the market you can recognize a producer by three things
30:48his hands his eyes and his heart it's not easy to see his heart but if you observe their way
30:55of
30:55speaking the way they present their products their voice you get their passion and their spirit this is
31:02what i call heart it's because it has been the case
31:07guided by his special understanding and his expert chef's eye alan chats with vendors about where
31:14and when the products are cultivated
31:22say you don't have many kinds of cherries do you one two three four five five here and 25 on
31:30the farm
31:31when did you pick these yesterday yesterday morning yesterday morning up till 4 pm great
31:46the chef's the chef's job is to prepare seasonal recipes and get people to understand that if they
31:53want good food they will find it thanks to the friendly meeting between them the producer and the
32:00chef for the producer le chef but beyond that there's the stall me would let's say he'll eat that
32:12alarm promotes the organic market and the work of the local producers
32:17it is not a political matter he chooses to buy organic because for him it just tastes better
32:27okay that's my suggestion but you're the cook okay i'll take a few and try and i'll tell you next
32:34week you can give me four of each that's enough to start you'll try i'll give you two half dried
32:42and
32:42two fresh ones thank you i'll let you know next time good cooking
32:49bye bye the streets running down the boulevard de la croix rousse are intersected by alleyways and
32:56tunneled passages known as traboules this is where the silk workers in the 1800s used to hang their
33:03cloths to dry heading for his restaurant alan uses the traboules to invisibly and rapidly cross the city
33:14he knows shortcuts almost impossible for others to find for me the croix rousse is the montmartre of lyon
33:23the intricacy and beauty of its architecture seems to connect the city and its gastronomic specialities
33:42going through the traboules of lyon with all their history is for a person of the city the cherry on
33:47top of the cake
34:00at his restaurant alan offers his customers meals that combine flavor with organic natural and local ingredients
34:11for the creation of his vinaigrette he uses beetroot instead of vinegar he combines virgin olive oil with tea
34:24alan cooks the vegetables for a very short time so that they don't lose their full nutritional qualities
34:33he doesn't believe in secret recipes he believes in simple and healthy cooking
34:40today he is preparing a monge to salad with sliced goat's cheese on bread and a beef main course doused
34:48in
34:48his special beetroot vinaigrette
34:53his menu is completed with a dessert of poached cherries in beetroot
35:03it's unbelievable all over the world when you say the word lyon
35:08people cannot avoid thinking wow that's the city where you eat superbly there is no city like it
35:15the world where you can do this comparison
35:18the gastronomic delights found at la croix rousse go from the more common to the most bizarre in france odd
35:38tasty parts of pigs cows and sheep are not put to waste but are put on sale liver pigs
35:45trotters tongue and brain can all be found under the counter every day of the year
35:57there's no season for selling these i don't stop i'm a tripe seller all year round
36:09guy is an awful seller and highly specialized in his job
36:17i sell all the parts as a tripe seller i've worked with all the parts the feet stomach testicles head
36:26eyes
36:29everything gui works on the stall with tiffany and her husband sebastian the owners of the stall to whom
36:36he lends his years of expertise i started at 13 and a half and i'd never seen a cow
36:44it was a cold day like today there was an old man who came with a knife he had a
36:49cow's stomach full of
36:50grass it was fuming he cut into it and said to me stick your hands in there that will warm
36:56them up
36:57so
37:03fifty years ago there were more than 100 awful sellers in leon now there are very few left
37:12tastes have changed and younger customers prefer milder flavors and less daunting products
37:19what would the croix rousse be without a stall selling these lyonnais delights
37:23to help protect the product survival on the market the city of lyon gave special permission
37:29to the young couple to buy this doll directly from the old vendor
37:35tiffany really enjoys it
37:39i've done this job for about three years now i started in december the most busy season
37:48at first i only started to give a hand but in the end i liked it
37:51i like the selling the clients the world that passes by discussing products and making suggestions to
37:59the customers our products are not easy to handle
38:08morning sir tell me hello a piece of veal please the cheek 800 grams 800 grams of cheek for which
38:15purpose
38:15i want to make a filling a filling for tomatoes
38:25i think it's a fair exchange because he has 50 years of experience
38:32what more can you want
38:35he brings his experience with him and we bring our young approach the opportunity to return to
38:42the market and meet with people and to continue doing a job he loves
38:48thanks to places like the croix rousse and stalls with people like guy and tiffany
38:54traditions are kept alive and hopefully create new consumer interest relaunching older tastes
39:08with each coming season the market serves a wave of new products
39:13showcasing the essence of summer with his blossom of apricots is local producer eric decoulti
39:25eric discovered the croix rousse market thanks to his wife who he met here with his son mathieu he
39:32provides the market with the freshest produce from his farm
39:42the rhone alps region in summer evokes a blend of delightful pastic colors
39:48eric grows his apricots on his farm south of lyon in the department of ardèche somewhat of a fruit
39:55kingdom the farm has a little more than one thousand apricot trees
40:01his farm contributes to making the region the largest producer of apricots in france
40:08eric is the fourth generation farmer on the family farm he knows the ins and outs of the orange stone
40:14fruit
40:17they're going to be able to go to the market you can find apricots in the market at least those
40:22that
40:23ripened on a tree from the end of june to the end of august depending on the variety
40:32what you find afterwards are apricots that come from the fridge
40:40like any agricultural product apricots do not just have one single variety
40:46the types that grow depend on how they are cultivated by the farm
40:55i cultivate three types of apricots the orange red the orange a hybrid of the orange red and the bergeron
41:07the climate affects the cultivation of apricots enormously and the farmer must be able to
41:13recognize an optimal one similarly the grower must consider carefully the distance between where the
41:20product is grown harvested and sold
41:30the apricot producing territory that surrounds lyon is not big it begins south of valence a place called
41:37monte lima and it goes up to lyon along the valley of the room
41:50we must cultivate varieties that can survive a journey
42:07but this is a concern for those being shipped for those that will be sold at the market we harvest
42:11them when they are nice and ripe
42:15eric offers customers advice when they are choosing his years of experience have taught him that the
42:20maturity of an apricot cannot be judged by their color but only by their firmness
42:27a ripe apricot should be firm not soft
42:43besides the fresh produce on sale
42:46the croix rousse also is a place where you'll find regional ready-to-eat specialities the druguets
42:54prepare an assortment of homemade lyonnaise delicacies
43:00at our stall people find products that can't be found anywhere else for example particular varieties
43:06of quiche and duck pate to which we add our special touch
43:11one of john pierre druguets biggest crowd pleases is his sausage brioche a succulently rich and hearty recipe
43:25in his kitchen john pierre must start in the early morning so that he can complete his sausage dish
43:30in the late afternoon
43:42i'll show you how i prepare a saucisson brioche and specifically how i make the brioche
43:53four eggs lots of butter and a yogi glaze are the secrets behind john pierre's melt in the mouth french
44:01brioche
44:06preparing the dish needs patience the dough has to be left at least five hours to rise before the sausage
44:28can be added
44:33john pierre brushes the yolks of several more eggs generously over the dough to avoid the brioche crumbling
44:40as it bakes in the oven
44:56this is john pierre druguets masterpiece after 15 minutes in the oven the magnificent sausage brioche is ready
45:20the secret that makes the leonaise cuisine so unique hides in the small towns of the surrounding region
45:27all play an important role in making beautiful products
45:43we're at lebegement de varais a small village of 180 inhabitants here there are more sheep than people
45:5415 years ago there was one animal breeder in the village marie's father purchased this breeders pigs and
46:01sheep and enlarged the land making an enormous farm is now the only one
46:11we have two kinds of animals here sheep and pigs of which we have 250
46:22all year round they're free to roam in the countryside
46:26we sell lamb pork and a small variety of sausage meats
46:30this is a small range of charcuterie
46:31aware of the potential disappearance of culinary tradition
46:58marie lends her support to authenticity as she prepares local recipes for sale at the market
47:17traditionally the cayette is a poor simple dish
47:23it combines pork offal head and vegetables
47:28some add cabbage and parsley
47:32we chose to add spinach but not awful
47:37then you wrap a good amount of the stomach net around it
47:41pork sausages spinach cayette and tripe cooked with onions
47:47are all culinary specialities coming from the rhone valley
48:06being one of the few breeders of sheep selling in lyon
48:10marie stall at the qua who stands out
48:13her lamb sells very well
48:20we don't know any other young producers at the market
48:26most prefer working five to ten years as employees on other farms
48:30to learn how to do it and make the money to invest in direct sales
48:36marie reveals that quality lamb should have a pinkish color
48:40if it's too light the lamb was slaughtered too young
48:44if it's too red the lamb was slaughtered too old
48:55despite her young age the clients trust her
48:59she represents the new generation of vendors
49:01those who proudly present their products knowing what it takes to make them
49:21it's two p.m. the time for the market to disappear
49:26the stalls are packed up and closed
49:28every one of them must be taken away from the boulevard in half an hour
49:55the boulevard must be washed and cleaned until there is no trace at all of the food and the stalls
50:01that were thriving in the country
50:02in the morning.
50:17Now the market is gone.
50:20The boulevard looks like any other sturdy French urban street.
50:25No more colored fruits on the stalls.
50:27No more delicacies to be tempted by.
50:32The Kwarus market is ephemeral.
50:36It vanishes every day at noon, just to timely reappear the next day.
51:02The Kwarus market is a tourist in the city of the city.
51:03The Kwarus market is a tourist in the city.
51:06The Kwarus market is a tourist in the city.