The Best of Taste Le Tour with Gabriel Gate s15 ep314
Channel: Peter J Warren
Date: 08/03/2020

Bonjour and Welcome to the best of Taste le Tour. Today we meet an outstanding young french chef and a talented patissier both from the stunning region around the lake of Annecy.
I never tire of visiting this beautiful region, in two thousand and eighteen I met Jean Sulpice one of the most admired young French chefs who has  taken over this charming hotel restaurant.
"Cette maison incarne un passé gastronomique riche et fort. 
(This restaurant embodies a rich and powerful culinary history.)

Avec le respect de la tradition de la cuisine française 
(I uphold the French cooking tradition,)

tout en apportant ma philosophie et mon côté un peu dynamique, 
(while adding my own philosophy as well as my dynamism,)

mon côté de ma génération à moi, une cuisine plus créative 
(and the creativity of my generation.)

Et cette maison mʼaide à mʼexprimer ma passion de cuisinier 
(This restaurant helps me to express my passion for cooking.)
"
"Itʼs lunch time and the kitchen brigade is buzzing with energy. A waitress presents an impressive loaf of bread.

Itʼs soon evident that Jean loves to use many wild alpine herbs. A dish of polenta gnocchi with trout eggs is out of this world.

Jean serves local yabbies with an aromatic broth and lemon balm. 

The spectacular dish of young lamb roasted and smoked with wild hay is simply brilliant.

Oh, I wish I could spend more time on the side of this glorious lake being inspired by this unique chef. "
"Yabby Bisque Soup 
Bisque d'écrevisses"
This yabby bisque soup is popular in restaurants around alpine lakes.
"I first heat some olive oil in a cast-iron pan and stir in some cooked yabby heads and shells for a few minutes before adding a chopped shallot, some diced fennel, sprigs of thyme and a bay leaf. I add a little tomato paste and plain flour and stir well for about a minute.

Next I stir in some diced tomatoes, some cognac, some white wine and fish stock and simmer for about 20 minutes.
 "
"I stir in a little cream and cayenne pepper and simmer for 5 minutes, before straining it and pressing the shells.

I reheat some cooked yabby tails in the soup and season with a little salt, pepper, garlic and lemon juice.

I pour a little bisque in each bowl and garnish each with 5 yabbies. Just before serving, I sprinkle with some finely cut chives.

This bisque dʼécrevisses is a never-ageing French classic.  
"
"The market of the attractive town of Annecy is stunning. Just a few steps is the home of the much loved patissier Philippe Rigollot. 
Philippe is a world champion and his work is a perfect example of the art of modern patisserie. 
It is exciting to watch him and his chefs at work concentrating with precise movements and techniques. 
They love their work.
"
"Ma philosophie elle est simple  c’est de faire plaisir. De faire plaisir au gens.
My philosophy is simple. Give people pleasure. 
E faire une pâtisserie gourmande jolie, que les gens aient envie d'acheter rien qu'en voyant le gâteaux avec des glaçage qui soit très brillants, des belles couleurs.
Create attractive gourmet patisseries that people want to but the moment they see them with shiny icing and beautiful colours."
It is time to taste Philippe's most famous creation call Mister Smith a light and exquisite take on the apple tart.
"Ce qui est important pour moi dans une tarte ,c'est la cuisson de la pate qui doit être parfaite.
For me, in a tart, it is most important  to have perfectly cooked pastry."
It's just perfect, very good.
Tomorrow is our last best of taste le Tour and we celebrate with a feast in Paris.