Taste le Tour 2019

The sweet Gabriel Gaté reveals his favourite French food and drink adventures in a best of edition.

French chef and host of Taste le Tour, Gabriel Gaté, shares his favourite artisanal items as a parting gesture as he bids adieu to the show this season.
From buckwheat to black gram flour, the crepe may have been brought to popular culture by the French, but takes many forms across the globe.
Gabriel Gaté gives us a peek at something delicious at the Mont-Saint-Michel, a highlight from Taste le Tour.
The chef's legacy lives on via the chefs he inspired around the world.
"There is nothing more special than sitting down to a seafood platter. The oysters, the scampi, shellfish, crabs and sea snails, everything is very fresh."...

Recipes from the show

Many of the top three-star restaurants all over France served this dish 40 years ago. It’s a great classic French dish to learn and perfect for a special occasion...
This type of savoury cake has become very popular with French families and is usually served with a green leafy salad. 
This beautiful French duck recipe is my modern take on a classic. It is easier to make for a small number of people and can be accompanied by one of your finest...
This simple dish is so delicious that it can be served at the most special occasions. A good choice for Valentines’ day or a dinner between a small group of...
A piperade is a classic Basque dish of cooked capsicum seasoned with the famous regional chilli, called after the small town of Espelette. 
These parcels make a lovely special-occasion entrée or light lunch. You can adjust the size and content of the parcels, depending on your needs. It adds a special...
Huîtres au sabayon de Champagne is one of my favourite hot appetisers - perfect with a glass of Champagne.
The fish and seafood harvested from the cold waters of the English Channel are superb, and this scallop mousse is a very delicate dish suitable for the finest...
The south-west region around Toulouse produces some very hearty food. Gabriel visits one of the oldest makers of Armagnac and enjoys a sip or two of the golden drop.
This Valrhona chocolate dessert with glacé chestnuts is out of this world. Served with raspberries, it's a perfect match! If you can’t get Valrhona chocolate,...
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...
Stage 6 – Abbeville/Le Havre: This lovely, yet simple, dish makes the most of the amazing seafood Normandy has to offer. If you can’t get blue eye, use a firm,...