France Dordogne Taste le Tour with Gabriel Gaté S08 2012 EP166
Channel: Peter J Warren
Date: 2020-06-27

La Roque Gageac, one of the most beautiful villages of France at the edge of the Dordogne River just south of Brive la Gaillarde.The region has some very delicious specialties.Voice overThe Brive market is perhaps the liveliest of this year tour de France route. The best seasonal food of the region from fruit vegetables, cheese and meat is on display.Gabriel to cameraThis is le gourmet le corissianne a shop that specializes in selling duck , everything duck, from the neck to the liver to the gizzard.With the gizzard people at home make a very delicious salad and then the piece de résistance in the duck is the magret, it is the duck filet usually very big, it is often roasted – pink and then sliced very thinly with a sauce or sometimes it is put into shaslick – very delicious with some vegetables on the barbeque. Then the second big cut is the leg it is often cooked slowly in duck fat, it is poached then reheated with some potatoes or in the cassoulet.The duck fat is the fat that the locals use in cooking, for their potatoes their roast and absolutely everything.And then there is the very special things that they make with foie gras, like the macaron or there is those figs that are filled with foie gras or there is a terrine where they put the foie gras in it.Foie gras is one of those gourmet things in France that people love.It’s a little bit controversial but people love it.This is the confe fig with the foie gras..and I understand why people love it.It is the contrast of texture the taste is extraordinary, the softness of the foie, the crunchiness and the sweetness of the fig, it is quite an experience.Voice overLimousin cherries are really superb and this cherry and hazelnut gâteau is outstanding.First I beat 150g of caster sugar, 150g of butter and the finely grated zest of 1 lemon until well combined.Then I add 3 eggs, one at a time, and beat until smooth.Next I incorporate 150g of self-raising flour and add 50g of almond meal and 80g of crushed toasted hazelnuts.I transfer the cake mix to a 22cm buttered and floured lift-out cake tin.  I push in about 30 juicy pitted cherries and sprinkle the cake with 2 tbsp of caster sugar, bake it in the oven at 170°C for about  50 minutes.Once it is cooked, it's good to rest the cake for 15 minutes before turning out.It looks great glazed with a little apricot jam.Served with cream, this Gâteau aux Cerises et aux Noisettes is so good.Gabriel to cameraThis is the Moulin de moutier the windmill of moutier in the wheat growing area of the bourse and tomorrow we find out why the French bread is so good.