• Gabriel Gaté with gâteau à la broche (Taste le Tour with Gabriel Gaté)
Our favourite French tour guide and connoisseur Gabriel Gaté is back on our screens from July 7. If there ever was a time to try your hand at teleportation then this would be it. #tasteitall
By
Farah Celjo

28 Jun 2018 - 12:16 PM  UPDATED 2 Jul 2018 - 1:20 PM

Here's what you can you expect in to see over the next 21 days.

The gâteau à la broche is a cake cooked on a spit over hot charcoal. Somewhere between a cake, a pancake & a waffle, gâteau à la broche is a cake cooked on a spit over hot charcoal that comes from the Occitanie region of France - in particular, the Pyrenees. ⛰🍰 Made by pouring multiple layers of cake batter onto a rotating conical-shaped mould, the gâteau à la broche can be anywhere between ten centimetres high to one metre long and weigh anywhere up to five kilos. It's become such an icon that it even has its own society - Confrérie du Gâteau à la Broche (the Brotherhood of the Cake on a Spit) - in Arreau. Every summer, Arreau hosts a cake festival & you'll want to enjoy your spit-roasted-cake with a glass of champagne & a hit of crème anglaise - a runny egg custard! 

Cassoulet Carcassonne is one of the most-loved regional French dishes and is another speciality of the Occitanie region, which is west of Provence. The recipe varies from town to town, but it always contains beans and pork meat and, very often, confit duck and is cooked slowly in the oven with a golden crust on top. It is one of the best specialities of France and it's a wonderful winter one-pot wonder, especially with a glass (or two!) of full-bodied red wine.

Get saucy with bouillabaisse
Stew on the life and times of this French classic
Originally a way of using up leftover seafood, the story behind this French classic is a rich (and saucy) one.

The charcuterie of Brittany is some of the best and original in France. The French simply adore their cold cuts and the centre of Brittany is very rural and prime charcuterie territory, as most small farmers raise a few pigs for their own consumption. Over the centuries, the art of preserving pork meat, using every part of the pig, has provided exciting meals for the rude winter months and divine platters for snacking.

French butter is one of the most delicious in the world. Thanks to the temperate climate and good rainfall that enhance the growth of rich wild grass, weeds and field flowers, that cows can produce such rich milk. French chefs and pastry chefs love to use it in their creations and good-quality butter absolutely sings in croissants, pastries, cakes or simply slathered on a piece of fresh bread. Bring on the buttery delights, we say!

Don't skimp on the butter
Almond and blueberry galette

A galette is the French term for a flat cake. I love the flavour of the cooked blueberries in this dish. You can also make eight small galettes using individual flan tins or muffin tins.

French toasted brioche

This French family classic, brioche perdue, is traditionally made with day-old bread but now it's often made with brioche as a breakfast treat.

Potato and reblochon cheese gratin (tartiflette au reblochon)

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 and a popular party dish for young adults.

Breton cake

Brittany is known for its fine butter which is used in many of the local cakes and desserts such as this buttery Breton cake.

French bread is some of the most-loved bread in the world. The smell of freshly-baked loaves, the texture and that moment when you pull it apart and enjoy it simply with a little butter or cheese. Who doesn’t like a crusty baguette or pain de Campagne? Le pain is the French staple food, for what grows well in many French regions, but particularly south of Paris around the great city of Chartres - which has come to be known as the breadbasket of France. Local millers have perfected the art of blending different types of wheat to obtain the most suitable wheat to produce outstanding bread. 

A delicious French cheese flavoured with poppies was created by talented cheesemonger Julien Planchon who owns his own store in the central market of the city of Amiens in Picardy. Le poppie is an organic goat's cheese flavoured with poppy flowers and is a tribute to ANZAC soldiers who fought in the north of France during the Great War, during which thousands of Australian soldiers lost their lives to help free the region.

Soufflé, is there anything more epic, more satisfying? This French classic is always fun to conquer and with a little TLC and some patience, you too could be in your soufflé happy place. While the silky top is tugging at our heartstrings, its the romance that has us hook, line and sinker. Who wants a spoon?

Master the soufflé
Eight soufflés that rise to the occasion
The rise of a soufflé is a magnificent thing. If you're partial to the light touch then triumph with these incredible bakes.
Frozen apricot soufflé with hazelnut praline

Finish off a special dinner with this frozen dessert. It’s made with softened dried apricots, and there is no last-minute preparation.

Cheese soufflé (soufflé au fromage)

Gabriel Gaté talks about Swiss food and discusses Swiss cheeses with cheesemaster, Will Studd. Eccentric French gendarme, François, shares his recipe for cheese soufflé using gruyère and emmental.

Taste le Tour with Gabriel Gaté airs every night from Saturday 7 July and finishes Sunday 29 July 2018. Visit the Taste le Tour website to catch-up on episodes online, scroll through recipes or find out more about the show.