Stage 15 – Tallard to Nîmes

The north of Provence is outstandingly beautiful, and French chef Gabriel Gaté tastes the local specialty to discover why the lamb here is so good. In the kitchen, Gabriel cooks a grilled loin of lamb with olives and capsicum.

Recipe from this episode

Grilled lamb loin with capsicum and olives (filet d'agneau rôti aux olives et poivrons)

Thank you

www.tourismepaca.fr
La Bonne Etape Hôtel/Restaurant, Chateau-Arnouxwww.bonneetape.com

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1 min read

Published 2 July 2014 1:28pm

Updated 3 July 2014 3:39pm

By SBS Food

Source: SBS

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Stage 15 – Tallard to Nîmes

The north of Provence is outstandingly beautiful, and French chef Gabriel Gaté tastes the local specialty to discover why the lamb here is so good. In the kitchen, Gabriel cooks a grilled loin of lamb with olives and capsicum.

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Stage 15 – Tallard to Nîmes

The north of Provence is outstandingly beautiful, and French chef Gabriel Gaté tastes the local specialty to discover why the lamb here is so good. In the kitchen, Gabriel cooks a grilled loin of lamb with olives and capsicum.

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