Taste le Tour with Gabriel Gaté S08 2012 EP164
Channel: Peter J Warren
Date: 27/06/2020

The very attractive area of Béarn, situated between the Pyrenees and the great city of Pau, enjoys a superb climate, resulting in a rich and varied agriculture


Voice over
Les Halles, the covered market of Pau, is one of the best places to get a taste of the Pyrenees, as both farmers and artisans sell their fresh goods. 

It is open almost every day.

Gabriel to camera

I really love the charcuterie from the Pyrenees.  They are outstanding.  This is la ventrèche - it’s a pork tummy that has been salted then seasoned with garlic and pepper – rolled and dried.

People use it in cooking and in casseroles, but in particular, they love it with egg, like the French egg and bacon.

VO Gaby
In the farmers market section promising young chef, Loïc Ripamonti, takes me to one of his favourite producers.
 
Interview Loïc Ripamonti
 

Alors Loïc, qu’est ce que tu achètes ici?
So Loïc, what do you buy here?

Bien ici, je suis chez mon producteur de fraises.
Well here I am at my strawberry producer.

J’achète notamment les fraises Gariguettes, oui et la Mara des bois, voilà.
I especially buy the Gariguettes and Mara des bois strawberry varieties.

Ce sont de très bonnes fraises et la saison vient tout juste de démarrer en fait. 
They are very good strawberries and in fact the season has just started.

Produit régional. 
A regional product.

Elles sont délicieuses les Mara des bois?
They are delicious the Mara des bois?

Ah! Elles sont très bonnes oui, très sucrées , très floral.  Ca sent bon quoi.
Ah!  Yes they are very good, very sweet, very floral and they smell good.

Elles sont juteuses
There are juicy
 
Oui, très juteuses. Oui, elles sont super bonnes. 
Yes, very juicy, they are super tasty. 


Voice over

Almost everything Loïc cooks on his menu at the restaurant, Chez Ruffet, in Jurançon is from the region.

The purple asparagus are superb and the Bonite fish, caught a day earlier in the nearby Atlantic Ocean, looks so fresh. 

And Loïc uses the strawberries in a beautiful dessert of toasted brioche topped with the delicious berries, flavoured with vanilla and served with a laced ring of runny butterscotch and a very smooth local fresh creamy cheese sorbet .  
Yum!
Verrine de Pêches et Abricots au Vin de Jurançon
Peaches and Apricots Poached in Jurançon Wine

This fruity dessert made with peaches and apricots stewed in the local sweet wine of Jurançon is out of this world.

I first halve 4 apricots and quarter 4 peaches and remove the stones.

I then place half a cup of orange juice, half a cup of sugar and 150ml of sweet Jurançon wine in a pan.

I add the fruit, bring the mix to a simmer and poach the peaches and apricots until soft.

Gabriel to camera

"The ripe peaches, the apricots, the wine from Jurançon - all together it's so luscious."

Voice over

I mix 100g of sweetened chestnut cream with 200ml of whipped cream, and
transfer it to a piping bag.

I carefully spoon the cold fruit into attractive glasses.  I pipe some chestnut cream florettes on top.

Just before serving, I sprinkle the dessert with a few toasted almonds and dust it with icing sugar.

This Verrine de Pêches et Abricots au Vin de Jurançon is a perfect summer dessert.

Gabriel to camera

This is the magnificent valley of Luchon in the Pyrenees and tomorrow we are discovering why the local lamb is one of the tastiest in France.