Taste le Tour 2016

Catch-up on the episodes and magnificent recipes of Taste le Tour with Gabriel Gaté, available online now.

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...
This dish is from the Alps regions. Yabbies are a much-loved delicacy in France, especially in the Alps region with its many streams and lakes. You could also use...
Gabriel Gaté gives us a peek at something delicious at the Mont-Saint-Michel, from where this year's Tour De France will start.
These caramelised mille feuilles are out of this world! I love them with raspberries, but they can also be made with strawberries or just a custard.
French chef, Gabriel Gaté, is back for the 12th consecutive year to present his delicious serve of Taste le Tour, a gastronomic journey that follows the route of...

Recipes from the show

This lovely dinner party dish, carré d'agneau rôti aux légumes printaniers, is made magic by the flavour of tarragon in the spring vegetables.
The fish and seafood harvested from the cold waters of the English Channel are superb, and this scallop mousse is a very delicate dish suitable for the finest...
The Loire Valley, known as the garden of France, is dotted with magnificent royal castles. Gabriel discovers how the world famous Cointreau liqueur is made....
Gabriel is in the Limousin, renowned for its famous French breed of Limousin beef. He meets the top chef of Limoges and his butcher who tell him why the beef is...
Duck is the meat most commonly served for special occasions in the Dordogne region. Cèpe mushrooms (porcini) are usually considered the best type of mushroom.
The south-west region around Toulouse produces some very hearty food. Gabriel visits one of the oldest makers of Armagnac and enjoys a sip or two of the golden drop.
This comforting French winter dish, is a very much loved family classic in the Pyrenees region. The cut used in this recipe is lamb shoulder as it gives a...
In France this delightful summer dessert is served in glasses. The French word for "glass" is 'verre" which is why this dessert is called a verrine.
The Pyrenees streams and torrents abounds with beautiful trout. This recipe uses bacon and chive as a crisp garnish.
This dish is from the Midi-Pyrénées region. For the French, this is a very festive dish and each region has its own version, but they all contain lots of garlic....
Sunny Languedoc produces very sweet fruit, including grapes for wine and brandy, and delicious plump cherries. This stunning fruit salad makes a perfect finish to...
With its beautiful flavour of herbs, capsicum and olives, this dish is a great example of Provencal cuisine. If you can’t find capsicum of different colours, don...

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