Behind the Scenes: Eva Longoria’s Culinary Journey Through France
In the heart of Burgundy, France’s most prized poultry takes center stage. The Bresse chicken, distinguished by its marbled meat and patriotic coloring of white feathers, red comb, and blue feet, represents the pinnacle of French culinary excellence. This regional delicacy costs more than any other bird in the country, yet appears as naturally on local menus as Dijon mustard or Burgundy wine.
Eva Longoria pauses mid-filming to share this fascinating detail while working on her CNN travel series. The actress stands in the kitchen of the Michelin-starred Clos du Cèdre restaurant in Beaune, a picturesque medieval town that serves as Burgundy’s wine capital. During her stay, she has ordered this exceptional chicken for dinner every evening, constantly amazed by the regional specificity of French cuisine and eager to understand the origins of each dish she encounters.
Food origin stories form the backbone of Longoria’s travel program, now entering its third season after previously exploring Mexico and Spain. These culinary narratives reveal how ingredients and their histories reflect cultural identity. In a crowded field of celebrity-hosted travel shows, Longoria has distinguished herself as an authentic and enthusiastic explorer, whether savoring sugar-dusted conchas in Mexico City or indulging in Catalan prawns in Barcelona.
CNN selected Longoria for her personal connections to Mexico and Spain, hoping to replicate the success of Stanley Tucci’s Italian culinary journey. France emerged as a natural progression for season three, particularly given Longoria’s deep connection to the country through her former marriage to French-American basketball player Tony Parker. This relationship introduced her to France through the eyes of locals who genuinely love their homeland, an experience that opened her eyes to European travel culture and contrasted sharply with her sheltered Texas upbringing.
Authentic Connections in French Kitchens
Longoria’s genuine passion for French cuisine becomes evident during filming at Clos du Cèdre. Dressed casually in pink cashmere and cream pants, she works alongside 34-year-old head chef Jordan Billan to prepare escargot quenelle, a rich snail dumpling dish. She seamlessly transitions between English and French while film crews capture the action. Behind the cameras, sous-chefs in traditional white toques work methodically, preparing tartlet shells, whisking chocolate, and precisely slicing lobster tails.
The season has captured memorable moments across France, including tasting Aquitaine caviar in Bordeaux, learning cheese-making techniques in Alsace, and enduring a stormy boat excursion off Brittany’s coast with renowned chef Alain DuCasse. Despite challenging weather conditions that left the crew seasick, the sight of a brilliant blue lobster emerging from the waters created a moment of pure celebration worth the discomfort.
At Woodland House, a cooking school and family residence south of Beaune, Longoria discovers unexpected connections between French cuisine and her Texas ranch upbringing. While learning to prepare lapin à la moutarde (rabbit braised in mustard sauce) from American expat instructors Marjorie Taylor and Kendall Smith Franchini, she reflects on her childhood experiences eating rabbit and frog legs. Her father’s insistence on raising all their food, including Thanksgiving turkey, created a foundation for appreciating simple, honest cooking that resonates with French culinary philosophy.
The Formula for Great Travel Television
CNN’s approach to travel programming continues evolving as the network expands beyond traditional news coverage. According to Amy Entelis, CNN’s executive vice president for content and talent development, successful travel hosts must combine knowledge, depth, passion, and educational value. Having produced nearly 100 episodes with the late Anthony Bourdain, she understands the unique chemistry required for compelling travel television.
Modern audiences seek escapism through travel programming, particularly when visiting destinations that evoke strong emotional connections. The network strategically selects locations that viewers already find appealing, creating aspirational content that satisfies wanderlust while providing cultural education.
On the final day of production, Longoria and her crew visit Château d’Entre-Deux-Monts, a family-owned 17th-century estate near Dijon specializing in truffle production. Her first truffle hunting experience exemplifies the show’s approach to following ingredients from source to plate. After trudging through muddy terrain with truffle hunter Cedric and his enthusiastic dog Sultan, they discover the prized fungus that resembles an ordinary potato but carries the earthy aroma of soil rather than the refined scent of shaved restaurant truffles.
With characteristic enthusiasm, Longoria places the freshly discovered truffle in a woven basket and calls out to her crew in French, eager to return to the château kitchen and experience how this humble underground treasure transforms into culinary gold.
Photo by Jim Petkiewicz on Unsplash