Stage 12 – Bourg-en-Bresse to Saint-Etienne

French chef Gabriel Gaté is in the wonderful region of Beaujolais to taste the light, fruity local wines made with gamay grapes. He also meets a talented local chef, then in the kitchen makes a dessert of poached cherries in Beaujolais syrup.

Recipe from this episode

Cherry and Beaujolais syrup with almonds (soupe aux cerises au Beaujolais et aux amandes)

Thank you

www.rhonealpes-tourisme.com
Paul-Henri Thillardon Winemaker, Beaujolaispaul-henrithillardon.blogspot.com

L'Auberge de Clochemerle, Vaux-en-Beaujolaiswww.aubergedeclochemerle.fr

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1 min read

Published 2 July 2014 1:48pm

Updated 3 July 2014 3:35pm

By SBS Food

Source: SBS

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Stage 12 – Bourg-en-Bresse to Saint-Etienne

French chef Gabriel Gaté is in the wonderful region of Beaujolais to taste the light, fruity local wines made with gamay grapes. He also meets a talented local chef, then in the kitchen makes a dessert of poached cherries in Beaujolais syrup.

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Stage 12 – Bourg-en-Bresse to Saint-Etienne

French chef Gabriel Gaté is in the wonderful region of Beaujolais to taste the light, fruity local wines made with gamay grapes. He also meets a talented local chef, then in the kitchen makes a dessert of poached cherries in Beaujolais syrup.

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