Documentary AreaSimply the best Documentaries

Earthflight departs on its grand European tour, using a host of techniques including taking extraordinary footage from microlites as they fly alongside imprinted birds. Among other wonders, cameras soar with cranes and geese over Venice, the white cliffs of Dover and Edinburgh. White storks leave Africa and struggle to reach Istanbul, the gateway to Europe, while cranes take an easier route over the monkey-guarded Rock of Gibraltar. In France, the white horses of the Camargue make a splash around the new arrivals. In Rome, the heat of the city lures 20 million starlings that perform nature's greatest aerial display to outwit peregrines. In Hungary, sand martins grab mayflies from the air; and at Bass Rock, gannets create Britain's greatest natural spectacle as they dive in exquisite slow-motion. The story takes an emotional turn as storks and swallows wait for their partners to return and indulge in a spot of DIY to impress. Finally, geese touch down in Svalbard to raise a family. To protect their young, a squadron of birds assemble to see off polar bears. With views of birds flying over the Loire Valley, London docklands and the bulb fieds of Holland, this is Europe as never before.

Lucy Worsley continues her journey through Russia in the footsteps of the Romanovs, the most powerful royal dynasty in modern European history. In this episode she examines the extraordinary reign of Catherine the Great, and the traumatic conflict with napoleonic France that provides the setting for the novel War and Peace. At the magnificent palace of Peterhof near St Petersburg, Lucy charts the meteoric rise of Catherine the Great, who seized the Russian throne from her husband Peter III in 1762 and became the most powerful woman in the world. Catherine was a woman of huge passions - for art, for her adopted country (she was German by birth) and for her many lovers.
Catherine expanded her empire through military victories overseas, while at home she encouraged education and introduced smallpox inoculation to Russia. But Catherine struggled to introduce deeper reforms, and the institution of serfdom remained largely unchanged. Lucy explains how this injustice fuelled a violent rebellion. Nevertheless, Catherine left Russia more powerful on the world stage than ever. But all she had achieved looked set to be undone when Napoleon invaded Russia in 1812. Lucy relives the pivotal battle of Borodino, when the Russian army finally confronted the French forces; the traumatic destruction of Moscow; and, under Catherine's grandson Alexander, the eventual victory over the French that provided the Romanov dynasty with its most glorious hour.

Dr Janina Ramirez shows how medieval manuscripts gave power to the king and united the kingdom in an age of plague, warfare and rebellion, discovers that Edward III used the manuscripts he read as a boy to prepare him for his great victory at the battle of Crecy and reveals how a vigorous new national identity bloomed during the 100 Years War with France. In the British Library's Royal Manuscripts collection Dr Ramirez finds out that magnificent manuscripts like the Bedford Hours, taken as war booty from the French royal family, were adapted for the education of English princes. She also explores how knowledge spread through a new form of book - the encyclopaedia.

A powerful depiction of Vladimir Mukhin's struggle to resuscitate an almost forgotten russian cuisine, going against the established tradition. Be prepared for stunning images of culinary creations at White Rabbit, some will leave you uneased.
A fifth-generation chef, Mukhin worked in his father’s kitchen as a young man, preparing Soviet-era classics. So, like generations of youths before him, Mukhin had to rebel against the old man. He left his small hometown of Essentuki for Moscow and became obsessed with modern techniques and food from across Europe. It wasn’t until he worked as a sous chef in France, when he collaborated on a menu with chef Christian Etienne, that Mukhin realized Russian cuisine could exist within modern cooking. 'His French clients who ate it were amazed,' he says. ¡They loved his Russian cooking.'

How does a chef trained in the finest kitchens of France translate his haute cuisine to fast food? Ludo’s obsession with a perfectly cooked bird can be traced back to France, where he learned to roast chicken.
His love for the American classic was solidified in 1996 when he arrived in LA and ate at KFC for the first time. “It was the same sensation,” he’s said, the crunchy skin and juicy flesh, and the gap between his two worlds was bridged. In this episode we learn how a Frenchman became famous for a truly American dish.

La mer means, simply, 'the sea.' Ludo came up under mentors like Alain Passard and Mark Meneau, chefs with an almost pathological obsession with ingredients. His eyes light up when he describes the Lobsters of Brittany, the Oysters from Cancale, and the myriad of other extraordinary culinary jewels.
In this episode, we explore how the oceanic bounty of France is some of the best anywhere by profiling the ingredients that can be pulled from it.