The Best of Taste Le Tour with Gabriel Gate s15 ep296
Channel: Peter J Warren
Date: 2020-03-07

"Bonjour and welcome to the best of Taste le Tour.
Some of the most exciting moments in the last 14 years have been discovering the superb food and beverages of countries I have visited outside France."
When the tour visited the Netherlands i enjoyed the delicious sea food and tasted the rare flat Belon oyster
Good? yes very good. They are very good oysters
How lucky was I to visit one of the great chocolate shops of Belgium.
Jean Philippe Darcy is a great pâtissier and a very creative master chocolatier.
"Il y a toujours une évolution.  Effectivement on est toujours à la recherche de nouveaux goûts. 
Les machines évoluent, les tendances évoluent.
Things are always changing. We are always after new flavours. 
There are new machines, new trends."
While in Belgium I was also impressed with their superb cheese. This Neteling farmhouse goat cheese was very tempting.
To me, it is just so subtle in goat flavour, but just perfect.
And what a treat to visit Luxembourg where the cool climate produces world class white wines.
mm! It’s so delicious
It was also in Luxembourg that I discovered one of Europe’s best cake shops.
Further north I sampled the great bread of Germany.
The most popular bread in Dusseldorf and Germany is the Rye bread.
And of course a few fabulous German beers. 
Gabriel cheers
In Switzerland is the melted cheese raclette that needs to be eaten while still hot…. YUM
In Italy it was the Gelateria for a real treat.
Ricotta and fig, I have never had one like that before.
The Mediterranean cuisine of the Principality of Monaco, along with the rustic Pyrenees cuisine of Andorra.
And the popular tasty Spanish speciality of paella.
What a thrill to taste great fish and chips in the UK.
So I am going to have the medium size haddock and chips with mushy peas.
My meal looks appetising and the only thing left to do is to find a spot with a view.
The fish is very fresh, the batter is crispy. It’s really delicious
And for a British desert, Janet Oldroyd from Rothwell has the goods.
Every eight weeks you've got young tender rhubarb, so it’s lovely, tender spring Yorkshire rhubarb.
Rhubarb and Strawberry Fool
This is a delicious modern version of Rhubarb and Strawberry Fool. 
First I heat three tablespoons of honey in a pan with some rhubarb and cook until soft.
Next I add some sliced strawberries and cook gently for about 3 minutes.
 "Rhubarb and strawberries are so delicious together."
I spoon a little cold rhubarb and strawberries into six glasses.
I mix about one cup of mascarpone cheese with finely grated lemon zest.
I add most of the remaining rhubarb and 2 cups of whipped cream.
Using a table knife, I briefly swirl the mixture together, then transfer it into the glasses, using a piping bag.
Finally, I top with the remaining rhubarb.
This Rhubarb and Strawberry Fool is an ageless British classic! Yum!
In our next show, I will toast the best of Taste le Tour in the glorious Champagne region of France.