French chef, Gabriel Gaté, is back to present his delicious fourteenth 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 the beauty and the specialities of the region leaving you wanting more.
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25 Jun 2018 - 4:46 PM  UPDATED 12 Jul 2018 - 1:13 PM

Taste le Tour with Gabriel Gaté is back and there's something so satisfying about living vicariously through Gabriel alongside SBS's superb live coverage of the Tour de France.

Gabriel knows France intimately and during his epicure adventures, Gabriel meets talented food artisans, including some of the best pastry cooks, bakers, winemakers, cheese makers and, of course, finest chefs, the country has to offer.

Episode 1 - Noirmoutier/Fontenay-Le-Comte

Airs 8.30pm, Saturday 7 July on SBS

French chef, Gabriel Gaté, welcomes viewers to Taste Le Tour 2018 from the beautiful Atlantic island of Noirmoutier in the Vendée region of France and discovers the delicious local seafood. In his kitchen, Gabriel prepares a gourmet prawn and potato salad with hazelnut.

Prawn and potato salad

Episode 2 - Mouilleron-Saint Germain/La Roche-sur-Yon 

Airs 8.30pm, Sunday 8 July on SBS

Gabriel Gaté is in the Vendée region, famous for its speciality of brioche and its tasty poultry such as duck, guinea fowl and free-range chicken. In his kitchen, Gabriel prepares a rustic dish of braised chicken with cabbage.

Braised chicken with cabbage

Episode 3 - Cholet/Cholet

Airs 10.30pm, Monday 9 July on SBS

Gabriel Gaté continues his gourmet adventures in the region of Anjou where he visits a local winery that makes great dry and sweet white wines, using the Chenin blanc grape. In his kitchen, Gabriel prepares a delicate regional dessert of cream cheese with cherries and raspberry coulees.

Cream cheese with cherries and raspberry coulis

Episode 4 - La Baule/Sarzeau

Airs 10pm, Tuesday 10 July on SBS

Tonight Gabriel arrives in Sarzeau a fishing village in the superb region of Brittany to taste the plentiful local Breton specialities. In his kitchen, Gabriel prepares one of his most popular creations, a very delicious scallop and carrot soup.

Scallop and carrot soup

Episode 5 - Lorient/Quimper

Airs 9.30pm, Wednesday 11 July on SBS

Gabriel Gaté visits a great chef in the west of Brittany famous for its fine seafood dishes. Gabriel enjoys the stunning local coastline and charming villages. In his kitchen, he prepares the most famous Breton speciality called galette, a thin pancake made with buckwheat flour.

Buckwheat crepes

Episode 6 - Brest/Mûr de Bretagne

Airs 10.30pm, Thursday 12 July on SBS

Gabriel uncovers the traditional food of the centre of Brittany. The region makes delicious butter and because Gabriel is also a butter lover, he prepares his salted caramel and roast peach dessert.

Salted caramel mousse with roast peach

Episode 7 - Fougères/Chartres

Airs 9.30pm, Friday 13 July on SBS

Gabriel Gaté is thrilled to be in the town of Chartres famous for its stunning cathedral and a delicious meat pie. He visits the local market, and in the kitchen prepares one of the most popular French entrées, a goat cheese salad with walnuts.

Goat's cheese salad with walnuts

Episode 8 - Dreux/Amiens

Airs 8.30pm, Saturday 14 July on SBS

Tonight Gabriel discovers the specialities of Picardy in the market of the attractive town of Amiens. He meets a cheesemonger who specialises in a local fromage. In his kitchen, Gabriel prepares a dessert of baked apples with raspberries.

Baked apples with raspberries

Episode 9 - Arras/Roubaix

Airs 8.30pm, Sunday 15 July on SBS

Gabriel Gaté visits a famous cave in Roubaix in the north of France where some of the tastiest cheeses of France that have matured to perfection. Gabriel also discovers a brewery that makes great beers before heading into his kitchen to cook an appetising chicken and beer casserole. 

Chicken and beer casserole

 

Episode 10 - Annecy/Le Grand Bornand

Airs 9.30pm, Tuesday 17 July on SBS

Gabriel Gaté is in the Alps and travels around the picturesque Lake of Annecy, discovering the great cuisine of the region. He stops for lunch in one of the most famous restaurants in France. In his kitchen, he makes a popular and flavoursome soup featuring the yabby.

Yabby Bisque Soup

Episode 11 - Albertville/La Rosière Espace San Bernardo

Airs 9.30pm, Wednesday 18 July on SBS

Gabriel Gaté enjoys the stunning alpine landscape in Albertville, an Olympic city.  He visits the market where he discovers and tastes some great local specialities, including cheese and charcuterie. In his kitchen, he creates a delicious-looking alpine cheese and ham loaf.

Alpine cheese and ham loaf

Episode 12 - Bourg-Saint-Maurice Les Arcs/Alpe d'Huez

Airs 8.30pm, Thursday 19 July on SBS

Gabriel visits a traditional restaurant with outstanding views in an Alpine village close to the Alpes d'Huez ski resort. He meets the chef and tastes the unique local specialities. In his kitchen, Gabriel prepares a dessert of poached pears served with vanilla ice-cream and hot chocolate sauce.

Pears Belle Helene

Episode 13 - Bourg d'Oisans/ Valence

Airs 9.30pm, Friday 20 July on SBS

French chef, Gabriel Gaté visits the attractive town of Valence in the Rhône Valley. He visits a vineyard planted in the centre of the historic town and tastes the great local red wine. In his kitchen, the skilled French chef prepares a gourmet modern dish of white asparagus and watercress salad.

White asparagus with walnuts and watercress

Episode 14 - Saint-Paul-Trois-Châteaux/Mende

Airs 8.30pm, Saturday 21 July on SBS

Gabriel Gaté meets an excellent restaurateur/hôtelier in the country town of Mende in the north of Occitanie. This chef is passionate about regional food and works with local growers. In the kitchen, Gabriel prepares a luscious desert with chocolate and chestnut cream.

Chestnut cream surprise

Episode 15 - Millau/Carcassonne

Airs 8.30pm, Sunday 22 July on SBS

Tasting the local speciality of cassoulet, Gabriel visits the fortified town of Carcassonne and basks in a visit to the vibrant local market. In his kitchen, he prepares a classic veal casserole with mushroom.

Veal casserole with mushroom

Episode 16 - Carcassonne/Bagnères-de-Luchon

Airs 9.30pm, Tuesday 24 July on SBS

French chef, Gabriel Gaté, enjoys discovering the specialities of the Pyrenees at the market of the spa town of Bagnères de Luchon.  In his kitchen, Gabriel creates a modern version of duck à l'orange.

Roast duck fillet with orange and hazelnut

Episode 17 - Bagnères-de-Luchon/Saint-Lary-Soulan

Airs 10.30pm, Wednesday 25 July on SBS

Gabriel Gaté has a weakness for the original flavour of Pyrenees cheeses and visits a small farmer who makes a unique goat cheese. In his kitchen, Gabriel prepares a classic French family dessert of apricot and cherry flan.

Apricot and cherry flan

Episode 18 Trie-sur-Baïse/Pau

Airs 9.30pm, Thursday 26 July on SBS

Gabriel Gaté discovers the gourmet specialities of the Aquitaine region close to the city of Pau. Wild Atlantic salmon is still caught in the local rivers and Gabriel creates a clever, delicate entrée of smoked salmon with a minted yoghurt sauce.

Smoked salmon parcel with minted yoghurt

Episode 19 - Lourdes/Laruns

Airs 8.30pm, Friday 27 July on SBS

Gabriel Gaté visits a farmhouse in the Pyrenees where they produce a wild range of foods, including regional charcuterie and cheese. In his kitchen, Gabriel bakes a classic speciality of beef, potato and local cheese gratin.  

Beef and potato gratin with Pyrenees cheese

Episode 20 - Saint-Pée-sur-Nivelle/Espelette

Airs 8.30pm, Saturday 28 July on SBS

After visiting a top chef of the Basque region and exploring the tasty regional foods on offer, including a flavoursome chilli named after the local town of Espelette, he heads into his kitchen and prepares a grilled tuna dish seasoned with a special chilli.

Grilled tuna with piperade

Episode 21 - Houilles/Paris Champs- Elysées

Airs 11.30pm, Sunday 29 July on SBS

In the final episode of Taste Le Tour 2018, Gabriel Gaté is in Paris to celebrate the end of his French gourmet journey. He presents some of the highlights of his gourmet Tour de France and prepares a dessert of choux pastry filled with red fruits and a raspberry Cointreau chantilly cream.

Profiteroles filled with red fruits

Profiteroles filled with red fruits (Profiteroles aux fruits rouges)

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