Taste le Tour with Gabriel Gaté S08 2012 EP161
Channel: Peter J Warren
Date: 2020-06-29

This is the very pleasant Mediterranean port of Cap d’Agde in the Languedoc Roussillon between Provence and the Pyrenees.


Voice over

The local fishermen go to sea every day early in the morning and are back in the afternoon to sell their catch of many different types of fish and shellfish.

Most of the local fish tend to be smaller than the Atlantic or Channel fish but have stronger flavours. 

Like the red mullet and the mixed rockfish that are used for fish soups.

The locals are great seafood lovers and there is plenty of choice for visitors.

Gabriel to camera

This is Raphaël Traiteur, an amazing takeaway, French-style, on the seaside.

Here you find a beautiful selection of seafood to take away.

Look at this marmite de pêche, a seafood stew with tomato, with prawns, with fish, with potato.  So delicious.

And then of course the paella.  The paella you find everywhere on the Mediterranean sea and there is other dishes like a mussel salad with mayonnaise and saffron or - sardines à l'escabèche - just marinated sardines with a little bit of a spicy dressing.  All delicious. C'est très bon.


Gabriel to waitress

L'assiette de l'Ecailler.

Waitress to Gabriel
L'assiette de l'écailler, un petit verre de Picpoul
The seafood platter , a small glass of Picpoul

Gabriel to waitress

Merci.

Gabriel to camera

This is L'Ecailler.  It is actually an oyster bar and there is a big tradition in Cap d’Adge to come here just before lunch or dinner and to just have a tasting of a few oysters - the local oysters of Bouzigues.  Absolutely delicious or other seafoods with just a glass of the local white wine, Picpoul, and it is wonderful.  I love it.
 
Waitress to Gabriel

Alors, c'est bon?
So is it good

Gabriel to waitress

Oui.  Très bon (laughs).
Yes it's very good

Langouste Gratinée
Crayfish au Gratin

Voice over

The French Mediterraneans love crayfish and this crayfish au gratin dish is known all over the world.

I first cut a cooked crayfish in half.  After cleaning it, I cut the flesh into small pieces.

In a saucepan I cook twenty-five grams of butter with a chopped shallot for two minutes.  

Then stir in twenty-five grams of plain flour and cook for a few minutes, before mixing in thirty ml of dry white wine.

Then gradually on low heat I incorporate one cup of milk.  Stir for about five minutes until the white sauce is creamy.  

I season with a little salt and pepper and a pinch of cayenne pepper.

I gently stir the crayfish into the sauce along with thirty grams of freshly grated parmesan, and reheat for one minute.

I delicately fill the crayfish shells with the preparation.

I evenly sprinkle the top with breadcrumbs and dot the top with little knobs of butter.

Lastly, I place the crayfish in a hot oven for about ten minutes or until the top is golden brown.

Voilà!  The famous crayfish au gratin.   One of the best French dishes.

 Gabriel to camera

This is the historic eleventh century Château de Foix in the Midi-Pyrenees region and tomorrow I visit its charming market and taste the local charcuteries.