The Best of Taste Le Tour with Gabriel Gate s15 ep306
Channel: Peter J Warren
Date: 2020-03-07

Bonjour and welcome to the best of Taste le Tour. Today we feature cassoulet, one of the most famous french dishes and Roquefort cheese both from the picturesque Occitanie region.
Carcassonne was first fortified in the fifth century and now is a Unesco-designated world heritage site.
The Saturday market is one of the liveliest I have visited.
This region loves its meats - white veal is popular and sold in many cuts.
These dry white beans are a regional ingredient enjoyed with Toulouse sausage and confit duck legs. Yes  this market is alive!
The restaurant of Domaine d’Auriac serves the famous speciality of cassoulet. Philippe Deschamps the chef is a master at cooking the slow cooked classic. 
"Il faut bien compter trois heures et demie à quatre heures pour faire un cassoulet.
We need up to four hours to make cassoulet."
The dish is assembled in special earthenware bowls called cassoles.
"Au dèpart dans la cassole nous mettons le confit de canard
We start by putting duck confit "
"avec l’échine, la poitrine, la saucisse et de la couenne.
pork shoulder, pork belly, sausage and rind in a casserole dish."
"Nous recouvrons de haricots.
We cover this with beans.  "
"Nous mouillons avec du bouillon qui a été fait avec de la tête de cochon et du pied de cochon.
and add broth made with pig’s head and pig’s trotters."
The dish is then baked slowly in the oven until it forms a crust on top.
The cassoulet is definitely one of the greatest dishes of French cuisine
Roast Duck Fillet with Orange and Hazelnuts Canard à l'Orange et aux Noisettes
This modern version of duck à l’orange is very easy to make.
First score the skin of two duck fillets and season with fennel seeds sea salt and pepper. 
I then brown them in a heavy pan  skin-side down for at least 3 minutes.  I turn the meat over and finish the duck in the oven at 150°C for 10 minutes.
I transfer the meat and fat to a dish and cover to keep warm.
Resting the duck will keep the meat pink and tender.
Next I season some cooked carrots with salt  pepper and a knob of butter and blend to a purée before mixing in some chopped parsley.
I add a little Armagnac to the pan and bring to the boil.  Then I add some orange juice and wait thirty seconds then add some veal glaze some green pepper corns a dollop of cream a few pieces of roasted hazelnuts and some skinless orange segments.
I spread some carrot purée on plates and top with a duck fillet cut in half and some orange sauce.
This new canard à l’orange is so good.
Nestled against the rocks at an altitude of 600 metres the historic village of Roquefort sur Soulzon is the home of one of the most emblematic French cheeses - the delicious blue Roquefort.
This Roquefort looks so perfect.  It is the result of a thousand years of savoir faire.  It’s a privilege to taste it where it is made.
"Tu peux me dire quelques mots sur ce roquefort? Oui.
Can you tell me a few words about this roquefort? Yes."
"Donc c’est un fromage plutôt jeune de trois à quatre mois d’age
It’s a rather young cheese about three to four months old"
"et il est assez rond en bouche.  Il est bien beurré.
It’s quite mellow nice and buttery ."
"Je l’adore
I love it, so do I"
In our next best of Taste le Tour we feature Michel Guerard an outstanding french chef I have admired all my life.










 
qui sont des failles dans la roche. 
that comes from faults in the rock.