TASTE LE TOUR S13 262
Channel: Peter J Warren
Date: 2020-03-19

Due to its beauty and glorious food The Dordogne Valley is one of France’s most popular destinations
Voice over
With its charming little squares lined with flowerbeds and trees the medieval city of Bergerac is alive on market day. 
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There are lots of fruit trees in this region especially plum trees that they transform into prunes but the big speciality is the walnuts that they transform
Into oil into cakes into desserts.
Voice over
The level of quality is outstanding so seasonal and for me so inspiring!
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Bergerac is famous for it’s dry white wine made with Sauvignon Gris and Sauvignon Blanc and just a little bit further in Montbazillac there is a beautiful sweet wine made of Sauvignon Blanc, Semillion and Muscadelle.
Voice over 
I am convinced to taste le Monbazillac.
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Oh this is smooth, this is sweet it is peachy, it’s delicious!
Voice over
La ferme Auberge de la Biorne is an attractive farm restaurant that opens its door to the public during the warmer month.
Yvon Artaud and his family run a duck farm on the property.
They transform their products into dishes that they preserve in glass jars and cans.
It is a French experience for groups cruising on the Dordogne river who want to discover the life on a French farm.
Interview
La ferme l’origine, elle a a peut pres 200 ans.
The original farm is two hundred years old.
C’est une ferme qui était au depart de l’élevage.
To start with, the farm bred animals
Nous, nous sommes reconvertis essentiellement sur l’élevage specialisé qui est le canard gras .
We now concentrate in mostly fattening ducks for their livers and meat.
Nous sommes obliges par notre statut de paysan  a élever nous meme nos animaux c’est a dire a leur faire de la culture au travers du maïs au travers du blé au travers de l’orge.
As a farmer producer we are committed to feed our animals with corn, wheat and barley we grown ourself 
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L’avantage du canard c’est comme le cochon c’est a dire tout se mange dans le canard. De la tete aux pates tout se mange. Ormit les plumes!
The bonus with raising duck are the same as raising pigs. All parts from head to feet can be eaten. Except for the feathers.
Voice over
It lunch time and Yvon prepares two duck fillets by scoring them with a sharp knife and start cooking some potatoes in duck fat.
Interview
Ca va cuire a peu pres sept minutes.
It needs to cook for about seven minutes
Donc ca va corespondre a a peu pres 5 minutes sur la peau et puis une a deux minutes sur la partie viande
It it take about fives minutes on the skin side and one or two minutes on the flesh side.
Voice over
The rare duck is thinly sliced and served with the potatoes seasoned with herbs and garlic. 
The  easy to drink local Pécharmant red wine a blend of cabernet and Merlot is the preferred match.
Simple and beautiful!
Piece to camera
Hum! It is so delicious. The meat with lots of flavor ,with the potatoes, out of this world.
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Tomorrow I am going to meet the chef of this chateau and she is going to prepare a speciality of the region for me.