French chef, Gabriel Gaté, is back to present his delicious serve of Taste le Tour, a gastronomic journey that follows the route of the 21 stages of the epic Tour de France cycling event. In each episode Gabriel discovers beauty and the specialties of the region and cooks a delicious French dish.
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14 Jun 2016 - 2:14 PM  UPDATED 25 Jul 2016 - 9:36 AM

Episode 1 - Mont-Saint-Michel / Utah Beach Sainte-Marie-du-Mont

Aired Saturday 2 July, 2016 on SBS

French chef, Gabriel Gaté, welcomes viewers to Taste Le Tour 2016 from the historical tidal island of the Mont-Saint-Michel in Normandy. It's one of the most enchanting sights in France. He discovers the popular specialties of the island and the region. In the kitchen Gabriel roasts a tender rack of lamb with spring vegetables.

Famous eggs!
The famous omelette of the Mère Poulard restaurant
Gabriel Gaté gives us a peek at something delicious at the Mont-Saint-Michel, from where this year's Tour De France will start.

Thank you

 

Episode 2 - Saint-Lô / Cherbourg-Octeville 

Aired Sunday 3 July, 2016 on SBS

French chef, Gabriel Gaté, discovers the beauty of the coast around the fishing port of Cherbourg in Normandy, where he tastes the fine local seafood. In the kitchen Gabriel cooks a very delicate dish of scallop mousse with a prawn sauce.

Thank you

• Guillaume Lenoir - whelk fisherman Granville.
• Laurent and Sylvie Groult - cream and butter producer 50330 Le Theil

 

Episode 3 - Granville / Angers 

Aired Monday 4 July, 2016 on SBS

Gabriel Gaté visits the historic city of Angers, the capital of his native region of Anjou in the Loire Valley. He discovers how the world famous Cointreau liqueur is made. In the kitchen the French chef prepares a superb strawberry tart with pistachio nuts and a dash of Cointreau.

Thank you

• Artisans - Angers market Saturday morning. 

 

Episode 4 - Saumur / Limoges

Aired Tuesday 5 July, 2016 on SBS

In this fourth episode of Taste Le Tour, Gabriel Gaté is in the Limousin region where he visits the local market to meet a butcher who sells the famous Limousin beef. In the kitchen Gabriel prepares a hearty stew of beef shin with carrots.

Thank you

• Francois Brun - butcher, covered market  Halles de Limoges

 

Episode 5 - Limoges / Le Lioran

Aired Wednesday 6 July, 2016 on SBS

French chef, Gabriel Gaté, visits the stunning village of Salers high in the Massif Central mountains. The local cheese is an outstanding regional speciality. In the kitchen Gabriel prepares a speciality of the region, a classic dish of duck fillet with porcini mushrooms and green peppercorn sauce.

Thank you

 Dominique Varlet - cheese master
• Chef Jean Michel Gouzon, Hôtel/Restaurant Le Baillage 

 

Episode 6 - Arpajon-sur-Cère / Montauban

Aired Thursday 7 July, 2016 on SBS

Gabriel Gaté is in Conques, one of the most beautiful French villages in the south west of France.  He meets a talented chef who loves to use the regional ingredients. In the kitchen Gabriel prepares a luscious ice-cream flavoured with prunes.

Thank you

• Chef Hervé Busset, Domaine de Cambelong 

 

Episode 7 - L'Isle-Jourdain / Lac de Payolle

Aired Friday 8 July, 2016 on SBS

French chef, Gabriel Gaté, visits a vigneron in the south-west of France to learn how the famous Armagnac spirit is made and aged. He discovers a few local specialties, then in the kitchen the French chef prepares a very hearty lamb and bean stew.

Thank you

• Aurelie Esquiro Baylac from Armagnac 

 

Episode 8 - Pau / Bagnères-de-Luchon

Aired Saturday 9 July, 2016 on SBS

French chef, Gabriel Gaté, is in the famous town of Lourdes in the Midi-Pyrenees region. He visits the popular covered market to discover the best local specialties, including outstanding cheeses. In the kitchen Gabriel prepares a refreshing fruity dessert of apricots and peaches poached in the region's sweet Jurançon wine.

Thank you

• Artisans, covered market of Lourdes

 

Episode 9 - Vielha Val d'Aran /Andorre Arcalis

Aired Sunday 10 July, 2016 on SBS

French chef, Gabriel Gaté, is in the Principality of Andorra nestled at the border of France and Spain. He tastes the local specialties of charcuterie and cheese. The local streams abound with trout, and Gabriel prepares a delicious dish of trout with herbs and bacon

Thank you

 Borda Raubert traditional restaurant 

 

Episode 10 - Escaldes-Engordany / Revel

Aired Tuesday 12 July, 2016 on SBS

French chef, Gabriel Gaté, visits the stunning market of Revel with its medieval covered section that has been running for six hundred years. He enjoys the farmers' hearty offerings. In the kitchen Gabriel prepares the very French dish of snails with herbs and walnut butter.

Thank you

 Saturday morning market of Revel 
• Chef Bernard Aymes, Restaurant Hôtel du Midi

 

Episode 11 - Carcassonne / Montpellier

Aired Wednesday 13 July, 2016 on SBS

Gabriel Gaté discovers the very attractive town of Béziers in the centre of the Languedoc Roussillon region, the largest wine-growing region of France. He enjoys the local drop and visits the atmospheric market. In the kitchen Gabriel prepares an adult-only cherry fruit salad using the local grape brandy.

Thank you

• Boulangerie des Anciennes Arènes
• Covered market - Les Halles de Béziers 
• Sébastien Mostaza, La Gargotte des Halles
Beziers in Mediterranee (tourism office)

 

Episode 12 - Montpellier / Mont Ventoux 

Aired Thursday 14 July, 2016 on SBS

French chef, Gabriel Gaté, finds himself in the wonderful region of Provence where he meets an extremely talented chef who uses local ingredients in his creative cooking. In the kitchen Gabriel prepares a chicken casserole with olives and capsicum.

Thank you

• Xavier Mathieu, Hôtel Le Phébus & Spa

 

Episode 13 - Bourg Saint-Andéol / La Caverne du Pont-d'Arc

Aired Friday 15 July, 2016 on SBS

French chef, Gabriel Gaté, visits the stunning region of Ardèche, discovers the best specialties of the region and meets a great chef. In the kitchen Gabriel makes a delicious chocolate dessert with chestnuts

Thank you

• Olivier Samin, Restaurant d’Aléthius

 

Episode 14 - Montélimar / Villars-les-Dombes Parc des Oiseaux

Aired Saturday 16 July, 2016 on SBS

Gabriel Gaté travels on the Saône river near the great city of Lyons. He visits a Beaujolais vineyard and takes a cooking class at the famous Paul Bocuse cooking school. In the kitchen Gabriel prepares a Lyons specialty of cream cheese and herb dip.

Thank you

 

Episode 15 - Bourg-en-Bresse / Culoz

Aired Sunday 17 July, 2016 on SBS

French chef, Gabriel Gaté, is in the Bresse region north east of Lyon. The local free-range chicken fed with corn has the reputation of being the best in France and Gabriel finds out why at a local farm. In the kitchen Gabriel prepares one of France's most popular chicken dishes.

Thank you

• Bourg-en-Bresse market - Saturday morning 
• Christophe Vuillot, Bresse Chicken 

 

Episode 16 - Moirans en-Montagne / Berne

Aired Monday 18 July, 2016 on SBS

Gabriel Gaté enjoys the beauty of Berne, the Swiss capital, and visits the central market to discover the specialties. He meets a cheese maker who makes the famous Emmental cheese.  In the kitchen Gabriel cooks up the classic Swiss veal dish with a cream sauce and rösti.

Thank you

• Berne market - Saturday morning
• Urs and Ursula Kampfer
Hotel Allegro - Kursaal, Bern

 

Episode 17 - Berne / Finhaut Emosson 

Aired Wednesday 20 July, 2016 on SBS

French chef, Gabriel Gaté, meets a vigneron in the Swiss region of Valais, tastes a delicious white wine and discovers several of the local specialties. Switzerland is famous for its lakes, and Gabriel creates an appetising cucumber and smoked trout terrine

Thank you

• Bonvin Winery 

 

Episode 18 - Sallanches / Megève 

Aired Thursday 21 July, 2016 on SBS

Gabriel Gaté has arrived in the Alps near Mont Blanc, the highest mountain in Europe.  He discovers a lovely market and visits a local farmer who makes goat cheese.  In the kitchen Gabriel bakes an outstanding dish of yabbies wrapped in puff pastry.  

Thank you

• Artisan cheese makers - Ferme des Cabrettes
• Artisans, Saturday morning markets in Sallanches

 

Episode 19 - Albertville / Saint-Gervais Mont Blanc

Aired Friday 22 July, 2016 on SBS

Gabriel Gaté is in the heart of the Alpine mountains where he visits a charcutier who makes an excellent ham using traditional methods.  In the kitchen Gabriel prepares a fruity blueberry mousse.

Thank you

 

Episode 20 - July Megève / Morzine

Aired Saturday 23 July, 2016 on SBS

French chef, Gabriel Gaté, spends time with a family that has run a classy Alpine hotel for five generations and serves some of the most delicious food in France. In the kitchen Gabriel prepares an Alpine potato and cheese specialty.

Thank you

 

Episode 21 - Chantilly / Paris Champs-Elysees

Aired Sunday 24 July, 2016 on SBS

In the final episode of Taste Le Tour 2016 Gabriel Gaté is satisfied with his three weeks of feasting on the best of France.  Today he appreciates the beauty of Paris and visits one of the most historical Parisian restaurants.  In the kitchen Gabriel makes an irresistible raspberry mille feuille

Thank you

• Guy Martin, Le Grand Véfour Restaurant

 

Find recipes from the show here.

The cookbook Delicieux: The Recipes of France that accompanies this series is also available now!

Visit the Taste le Tour website to catch-up on episodes online, scroll through recipes or find out more about the show.