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Sreća je na tanjiru
S01E01 - Sreća je na tanjiru (1)
A tasty series blending travel, cooking, nature and civic sense, following the daily work of five "green" chefs fighting for eco-friendly cooking in France, China, California, Benin and Tasmania. To preserve the environment, to give preference to local products and to indulge our taste buds with healthy foods, is the creed of these new chefs from five continents. 5 places, 5 biotopes, 5 chefs or ’food entrepreneurs’: Arnaud Daguin in the Basque country, Dai Jiangjun in the Zhejiang Chinese mountains, Luke Burgess in Tasmania, David Kinch in California and Godfrey Nzamujo in Benin. Serving the future on their plates, and happiness as a side dish.
Dodatne informacijeEpizode
Season 1
Sreća je na tanjiru (1)
Sreća je na tanjiru (1)
A tasty series blending travel, cooking, nature and civic sense, following the daily work of five "green" chefs fighting for eco-friendly cooking in France, China, California, Benin and Tasmania. To preserve the environment, to give preference to local products and to indulge our taste buds with healthy foods, is the creed of these new chefs from five continents. 5 places, 5 biotopes, 5 chefs or ’food entrepreneurs’: Arnaud Daguin in the Basque country, Dai Jiangjun in the Zhejiang Chinese mountains, Luke Burgess in Tasmania, David Kinch in California and Godfrey Nzamujo in Benin. Serving the future on their plates, and happiness as a side dish.
O emisiji
A tasty series blending travel, cooking, nature and civic sense, following the daily work of five "green" chefs fighting for eco-friendly cooking in France, China, California, Benin and Tasmania. To preserve the environment, to give preference to local products and to indulge our taste buds with healthy foods, is the creed of these new chefs from five continents. 5 places, 5 biotopes, 5 chefs or ’food entrepreneurs’: Arnaud Daguin in the Basque country, Dai Jiangjun in the Zhejiang Chinese mountains, Luke Burgess in Tasmania, David Kinch in California and Godfrey Nzamujo in Benin. Serving the future on their plates, and happiness as a side dish.