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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
• Guy Martin, Le Grand Véfour Restaurant
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