What's On UEN-TV
Travel & Delights
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Gratin De Palmiste (Palm Heart Gratin)Friday, April 26
12:30 pm on FNX 9.3In this episode, Chef Kelly is on the Reunion Island. The young commis chef Maelle takes Chef Kelly to meet with Marie Therese to discover the traditional recipe of the "gratin de palmiste" (palm heart gratin). For her revisit, Chef Kelly meets with Cecile, a takamka cheese producer in Saint-Benoit, as well as a palm producer in Saint-Philippe. -
La Tarte Ti'son ('Ti'son' Cake)Thursday, April 25
12:30 pm on FNX 9.3In this episode, Chef Kelly is on the Reunion Island. The young commis chef Rohan takes Chef Kelly to meet with Chef Laurent to discover the traditional recipe of the "ti'son" cake. For her revisit, Chef Kelly meets with Sylvie, a guava tree producer in the Plaine des Palmistes, as well as two frosted vanilla producers in Saint-Philippe, Geoffroy and Louis. -
Carry Langoustes (Lobster Carry)Wednesday, April 24
12:30 pm on FNX 9.3In this episode, Chef Kelly is on the Reunion Island. The young commis chef Gaetan takes Chef Kelly to meet with Jean-Fran?ois Dally to discover the traditional recipe of the "carry langoustes et citron caviar" (lobster carry with "citron caviar"). For her revisit, Chef Kelly meets with Ary, a local ginger producer in Saint-Benoit, as well as a farmer, and organic lime producer in Tampon, Renald. -
Carry Zourites (Zourite Carry)Tuesday, April 23
12:30 pm on FNX 9.3In this episode, Chef Kelly is on the Reunion Island. The young commis chef Laurent takes Chef Kelly to meet with Mathieu to discover the traditional recipe of the "civet zourites au sel" ("zourite" stew with salt). For her revisit, Chef Kelly meets with Gabriel and Camille, two "zourites" producers in Saint Gilles, as well as a salt producer in Saint Leu, Eric. -
BOUDIN CREOLE ET GRATIN DE CHRISTOPHINES (Creole blood sausage and Christophines gratin)Monday, April 22
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Guadeloupe. The young commis chef Marvin takes Chef Kelly to meet with Marie-Claude and Ginette to discover the traditional recipe of the "tartelettes croustillantes garnies de christophine et boudin creole" (crusty Christophine tartlets and Creole blood sausage). For her revisit, Chef Kelly meets with Anthony, a butcher in Baie-Mahault, as well as a Christophine producer in Vieux-Habitants, Emilien. -
Crabe Farci (Stuffed Crab)Friday, April 19
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Guadeloupe. The young commis chef Monica takes Chef Kelly to meet with Marie Chantal to discover the traditional recipe of the "ravioles de crabes et bouillon de legumes" (crab ravioles with vegetable broth). For her revisit, Chef Kelly meets with Helin, a crab hunter in Saint-Fran?ois, as well as a hot pepper producer, Serge. -
Chiquetaille De Morue (Cod Chiquetaille)Thursday, April 18
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Guadeloupe. The young commis chef Benjamin takes Chef Kelly to meet with Maryse to discover the traditional recipe of the "chiquetaille de daurade et son gaspacho de concombre" (sea bream chiquetaille with cucumber gaspacho). For her revisit, Chef Kelly meets with Max, a fisherman in Saint-Fran?ois, as well as two cucumber producers, Steve and Salim. -
Bebele De Marie GalanteWednesday, April 17
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Guadeloupe. The young commis chef Lunella takes Chef Kelly to meet with Patricia to discover the traditional recipe of the "bebele aux tripes de boeuf frites" (beef tripes belele with fries). For her revisit, Chef Kelly meets with Honore and Marcel, two bovine producers in Saint Fran?ois as well as a breadfruit producer in Marie-Galante, Lucie. -
CassavesTuesday, April 16
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Guadeloupe. The young commis chef Johanna takes Chef Kelly to meet with Katia to discover the traditional recipe of the manioc crepes and pataya compote. For her revisit, Chef Kelly meets with Frederic Bourseau, a dragon fruit producer in Bouillante, as well as a "siwo batterie" producer in Marie-Galante, Joel. -
CHOCOLAT COMMUNION ET PAIN AU BEURRE (chocolate and butter bread)Monday, April 15
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Martinique. The young commis chef Floriane takes Chef Kelly to meet with Marie Jo to discover the traditional recipe of the "communion" chocolate and butter bread. For her revisit, Chef Kelly meets with Kora, a young farmer and cacao specialist in Le Carbet, as well as a milk producer in Saint Feancois, Line. -
La Fricassee De Lambis (Lambi Fricassee)Friday, April 12
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Martinique. The young commis chef Dominique takes Chef Kelly to meet with Charles to discover the traditional recipe of the "fricassee de lambis" (Lambi fricassee). For her revisit, Chef Kelly meets with Michel, a "lambi" fisherman in the Vauclin's harbour, as well as an aquaponics specialist at Le Robert agricultural high school, Jean Baptiste. -
Le Pate En PotThursday, April 11
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Martinique. The young commis chef Ryan takes Chef Kelly to meet with Fabienne to discover the traditional recipe of the "pate en pot." For her revisit, Chef Kelly meets with Bruno, a Martinik sheep farmer in the heights of Marin, as well as Uncle Leon, the first farmer to go completely organic in Fonds Saint Denis. -
Le Trempage (Soaking)Wednesday, April 10
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Martinique. The young commis chef Lindsay, takes Chef Kelly to meet with Sylvie and Bruno to discover the traditional soaking recipe. For her revisit, Chef Kelly meets with Dolores, a banana producer, in her banana plantation in Vauclin, as well as two bakers, Elisabeth and Alain, who bake the "pain d'Antan" in Sainte Luce. -
La Soupe Z'habitant ('Z'habitants' Soup)Tuesday, April 9
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Martinique. The young commis chef Steven takes Chef Kelly to meet with Mrs. Malidor to discover the traditional recipe of the "z'habitants" soup. For her revisit, Chef Kelly meets with Gilbert, farmer and creator of la Savane des Esclaves aux 3 ilets (the Savane of the 3 hamlets' Slaves), as well as recycling specialist Valentine, who will teach her everything about the herbs in the heights of Saint Luce. -
La grande finale des Commis / The Grand Finale of the Commis ChefsMonday, April 8
12:30 pm on FNX 9.3During her cooking adventures, several assistant cooks escorted Chef Kelly for her revisits. Today, she welcomes the most deserving assistant whom has won a prestigious cooking internship in Paris. She takes them to the biggest market of fresh products in the world so they can chose the ones they'll use for their own revisit. -
PoeFriday, April 5
12:30 pm on FNX 9.3In this episode, Chef Kelly is in the Tahiti peninsula and Moorea, French Polynesia, to revisit the "Poe Bu." For her revisit, she meets with Teava, a tahiti vanilla producer, as well as an organic farmer, Francoise, who grows plantain. -
Punu Pua AtoroThursday, April 4
12:30 pm on FNX 9.3In this episode, Chef Kelly is in the Tahiti peninsula and Moorea, French Polynesia, to revisit the "Punu Pua Atoro." For her revisit, she meets with Bruno and Arri, two oxes and dairy cows farmers, as well as two farmers who grow eggplants, Ma?ma and her son Tim. -
POISSON CRU LAIT DE COCO (Raw fish with coconut milk)Wednesday, April 3
12:30 pm on FNX 9.3In this episode, Chef Kelly is in the Cook bay and Moorea, French Polynesia, to revisit the raw fish with coconut milk. For her revisit, she meets with Toa, a tuna fisherman, as well as Bruno and Raimona, banana producers who work at the agricultural high school. -
SALADE DE POISSONS A LA WALLISIENNE (Wallisian fish salad)Tuesday, April 2
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Va?tupu, Wallis and Futuna, to revisit the Wallisian fish salad. For her revisit, she meets with Syassi, a fisherman, and Paole, a traditional cook. -
UmuMonday, April 1
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Va?tupu, Wallis and Futuna, to revisit the "Umu." For her revisit, she meets with Joseph, a pig farmer, as well as a taro producer, Nicolas. -
Palourdes Au Lait De Coco (Coconut Milk Clams)Friday, March 29
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Tufuone and Utufoa, Wallis and Futuna, to revisit the coconut milk clams. For her revisit, she meets with Pele, a traditionnal cook who's taking her to fish clams, as well as a pak choi producer, Otilone. -
LE CRABE FARCI A LA CALEDONIENNE (Caledonian stuffed crab)Thursday, March 28
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Fonwhary, New Caledonia, to revisit the Caledonian stuffed crab. For her revisit, she meets with Mickael, a fisherman who will teach her how to catch crabs, as well as a soursop producer, Franck. -
BougnaWednesday, March 27
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Guaro and Pa?ta, New Caledonia, to revisit the "bougna." For her revisit, she meets with Myl?ne and Gladys, two yam specialists, as well as banana producers, Julien and Lionel. -
Cerf Au Bbq (Bbq Deer)Tuesday, March 26
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Poya and Bourail, New Caledonia, to revisit the "civet de cerf" (Deer stew). For her revisit, she meets with Charles, a deer farmer, as well as a farmer specialized in bell peppers, Michel. -
Blaff De PoissonsMonday, March 25
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Kameneh and Cayenne, French Guiana, to revisit the "blaff de poissons" (fish). For her revisit, she meets with Joey, a manioc producteur and "couac" specialist, as well as a former fisherman and now seller on Cayenne fish market, Tony. -
Khao PunFriday, March 22
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Cacao and Larivot, French Guiana, to revisit the "Khao Pun Bun." For her revisit, she meets with Pomah, a farmer specilized in aromatic plants, as well as a Guianese shrimps fisherman, Tony. -
Galette CreoleThursday, March 21
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Regina and Sinnamary, French Guiana, to revisit the "galette creole." For her revisit, she meets with Olivier, a local cacao producer, as well as an apiculturist, Bruno. -
Poulet BoucaneWednesday, March 20
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Morne Capot and Ducos, Martinique, to revisit the "boucane" chicken. For her revisit, she meets with Guy, a poultry farmer, as well as an organic farmer, Alexandre. -
Assiette CreoleTuesday, March 19
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Macouba and Le Carbet, Martinique, to revisit the "assiette creole." For her revisit, she goes to the fishermen market with Marcel, a fisherman and restaurateur, and she meets Nazaire, cellar master at Macouba rum distillery. -
RobinsonMonday, March 18
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Gros Morne and Saint-Pierre, Martinique, to revisit the "Robinsons." For her revisit, she meets with Philippe, a farmer and jam producer, as well as fresh fruit juices producer, Raymon. -
Ecrevisses Flambees Au RhumFriday, March 15
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Le Carbet and Ducos, Martinique, to revisit the crayfishes flambee with rum). For her revisit, she meets with Andre, a crayfish farmer, as well as the only rice producer in the West Indies, Gerard. -
Fricassee De PouletThursday, March 14
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Baie-Mahault and Petit Bourg, Guadeloupe, to revisit the "fricassee de poulet et maracujas" (chicken fricassee with maracuja), For her revisit, she meets with Rodrick, a chicken farmer, as well as a maracuja producer, Didier. -
Tourments D'amourWednesday, March 13
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Lamentin and Pointe-Noire, Guadeloupe, to revisit the "tourments d'amour." For her revisit, she meets with Simeon and Rudy, gluen-free flour producers, as well as a cacao producer, Claude. -
ColomboTuesday, March 12
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Baie-Mahault and Saint-Fran?ois, Guadeloupe, to revisit the "colombo de cabris" (goat colombo). For her revisit, she meets with Eric, a kid farmer, as well as a colombo mixes specialist, Sylvie. -
BokitMonday, March 11
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Saint-Fran?ois, Guadeloupe, to revisit the "bokit." For her revisit, she meets with Celio, a fisherman, as well as a "sauce chien" specialist, Nanny Christiane. -
Saint Jacques A La Plate BiereFriday, March 8
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Saint Pierre and Miquelon, to revisit the "Platebiere" liquor scallops. For her revisit, she meets with Benoit, a scallop producer, as well as a "Platebiere" liquor private seller, Jean-Pierre. -
Pate D'oursinsThursday, March 7
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Saint Pierre and Miquelon, to revisit the sea urchin pate. For her revisit, she goes fishing with Maite who taught her the recipe, and meets with a chicken farmer, Franck. -
Saumon FumeWednesday, March 6
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Saint Pierre and Miquelon, to revisit the smoked salmon and foie gras. For her revisit, she meets with Benoit, a smoked salmon producer, as well as a duck farmer, Joelle. -
Homard De MiquelonTuesday, March 5
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Miquelon, Saint Pierre and Miquelon, to revisit the mayonnaise lobster. For her revisit, she meets with Real, a lobster specialized fisherman, as well as a goat farmer and cheese producer, Leila. -
MatabaMonday, March 4
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Acqua and the Kahani Forest, Mayotte, to revisit the "Mataba." For her revisit, she meets with Mahaboudi, a manioc producer, as well as a coconut producer, Gauchey. -
VouleFriday, March 1
12:30 pm on FNX 9.3In this episode, Chef Kelly is in Bandrele and M'tsahara, Mayotte, to revisit the "Voule." For her revisit, she meets with Hadge, a fisherman, as well as a manioc based mixes producer, Tanfou Ya Hazi.