Recipes from the show

Huîtres au sabayon de Champagne is one of my favourite hot appetisers - perfect with a glass of Champagne.
Savarin au rhum, a yeast cake moistened with a syrup, is like a large rum baba, a great French classic from the Lorraine region. You'll need a 20 cm buttered ring...
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.
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...
This Valrhona chocolate dessert with glacé chestnuts is out of this world. Served with raspberries, it's a perfect match! If you can’t get Valrhona chocolate,...
This dish is from the Haute Savoie Alps region. This tasty gratin-style dish, often served in the alpine ski resorts, is a wonderful choice for a winter dinner...
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.
This lovely dinner party entrée is delicious and so easy to prepare. I use two 10 cm PVC rings to mould the tartare, but you could use stainless steel cutters or...
This sweet tart is perfect in summer when the peaches are ripe and delicious. With so few ingredients in this dessert, it’s important you use the best quality...
This classic French lamb stew from Normandy uses pieces of boneless lamb shoulder, but you could use lamb neck if you prefer. While it traditionally incorporates...
This is a lovely soup to add to your repertoire of dinner party entrées. If you can’t find Roquefort cheese, use another strong blue cheese instead.

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