Eva Longoria, the actress known for her roles in "The Young and the Restless" and "Desperate Housewives," has embarked on a new culinary journey across France as part of her documentary series "Searching for France." The series, which follows her previous explorations of Mexican and Spanish cuisine, delves into the origins and regional diversity of French gastronomy, a country widely regarded as a global leader in fine dining.
Throughout the series, Longoria travels to various French regions, exploring both long-standing culinary traditions and contemporary innovations. From Provence’s bouillabaisse to Alsace’s frog legs mousseline, Burgundy’s boeuf bourguignon, Brittany’s blue lobster, and Bordeaux’s Bordelaise sauce, the actress highlights dishes that define the country’s rich food heritage. The journey begins in Paris, where she meets prominent chefs shaping the city’s evolving food culture.
In the French capital, Longoria visits renowned chef Alain Ducasse at Le Meurice, where she experiences a theatrical presentation of a single oyster dressed with rhubarb, evoking the opulence associated with King Louis XVI’s court. She also converses with Mory Sacko, the Michelin-starred chef behind MoSuke, whose West African heritage influences his innovative approach to French cuisine.
Longoria, a longtime Francophile who was previously married to French basketball player Tony Parker, describes France as "a cornerstone of global cuisine," emphasizing its blend of artisanal craftsmanship and inventive spirit. The series showcases not only the artistry behind French culinary practices but also the cultural and historical contexts, including influences from royal courts, monastic vineyards, and local communities.
The first installment of "Searching for France" aired on BBC Two, featuring the initial Paris episodes. Longoria expressed enthusiasm for the project, calling it “my dream job” and celebrating the opportunity to explore one of her favorite countries through its food. The series aims to offer viewers an in-depth look at how French gastronomy continues to evolve while maintaining its storied past.