Taste le Tour 2019

Everything to enable your inner Francophile during Taste le Tour.

After almost five decades of cooking, Gabriel Gaté still walks the walk and talks the sweet talk. #TasteLeTour
These are the best restaurants in France, according to retiring Taste le Tour host, Gabriel Gaté.
A chicken retailing for up to $65/kg might seem crazy, but there’s nothing quite like the French Poulet de Bresse anywhere else in the world.
Don't know your Roquefort from your Bleu de Bresse? That's okay, your fromage education begins here.
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.

Recipes from the show

With its beautiful flavour of herbs, capsicum and olives, this dish is a great example of Provencal cuisine. If you can’t find capsicum of different colours, don...
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,...
Served simply in a glass, this type of fruit mousse has become very fashionable. Mousse makes a great entertaining dessert option, because you can prepare it the...
Stage 1 – Utrecht/Utrecht: These delicious savoury tartlets feature the wonderful Dutch Gouda cheese, which is greatly underestimated. Served with a crisp green...
Stage 2 – Utrecht/Zélande: The cold waters of the North Sea are perfect for farming mussels, a favourite seafood for the Dutch. This dish makes a great appetiser...
Belgium is to fries what England is to fried fish. Dunked in mayonnaise, these potato bites are always a treat. It's useful to use an electric deep fryer with a...
Stage 4 – Seraing/Cambrai: The north of France produces sugar from sugarbeets, so I thought it would be fitting to make a sweet dessert. And what better than a...
The cold, fertile soil of Picardy is perfect for growing beetroots, and baby beetroots have become a gourmet item. Served with smooth goat's cheese, a simple...
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,...
Stage 7 – Livarot/Fougères: This classic French veal stew takes its name from the fact the meat is not browned prior to stewing, so the dish remains pale in...
Brittany is regarded as the birthplace of these lovely delicate pancakes, so much so that every family in Brittany knows how to cook them. You can fill the crêpes...
The scallops of Brittany are out of this world and this entrée is the perfect way to celebrate them. It’s essential you find the freshest scallops you possibly...