TASTE LE TOUR 2014 EP208 Baked Quails with Grapes and Chestnuts
Channel: Peter J Warren
Date: 2020-07-10

This is the old town of Bergerac, on the side of the great Dordogne river in the rustic region of Perigord


voice over

At the east of the Bordeaux vineyards the undulating region around Bergerac is planted with picturesque vineyards producing lovely white, red and rosé wines.

Laurent de Bosredon owns the Château de Belingard, one of the best positioned local wineries.

interview Laurent de Bosredon

Belingard is part of a family business for nearly 200 years.  I am the seventh generation in charge of the business

and is mainly a vineyard which extends over eighty-five hectares which are there on the slopes overlooking the valley,

and we grow four kinds of white grape varieties and four kinds of red.

The whites are sauvignon blanc, the Semillon, the sauvignon gris and the muscadelle,

and the reds are the merlot, the cabernet sauvignon the cabernet franc 
and the malbec. 

voice over

The reason for my visit is to taste Laurent's finest drop called Monbazillac.
 

interview Laurent de Bosredon

this is a wine which is a dessert wine dedicated to my grand-Ma Blanche. That explains the name of the wine. 

It's coming from semillon mainly and sauvignon gris and muscadelle 

and it's really a full and concentrate kind of dessert wine coming from the best plot from Belingard.

voice over 

The wine has a rich golden colour and is popular served as an aperitif, as an accompaniment to foie gras and with cheese.


interview Laurent de Bosredon

Not bad. 

Gabriel to Laurent de Bosredon

It is not bad.

It is so luscious and it's fresh at the same time.


Baked Quails with Grapes and Chestnuts
Cailles aux Raisins et aux Marrons

voice over 

This baked quail with grapes and chestnuts is a classic of French cuisine.

First, I drop a handful of grapes into boiling water.  After ten seconds I drain and peel the grapes.

Then I lightly brown four quails in a little butter and oil.  Mix in the finely chopped shallot and one diced rasher of bacon. 

After two minutes I add 100 ml of the local dry white wine from Bergerac.  I bring it
to the boil, boil for 2 minutes, then add about 300 grams of peeled chestnuts.

Next I season with a little salt and pepper, cover with foil and a lid and cook on
very low heat for 15 minutes.

Then stir in the peeled grapes and reheat for five minutes.

Gabriel to camera:  

"The grapes add a magic touch of texture and flavour to this very special occasion dish."

voice over 

Just before serving, I stir a knob of butter into the sauce.  Then sprinkle some chopped
parsley over these delicious cailles aux raisins et aux marrons.

voice over

Every Wednesday and Saturday Bergerac has a farmers’ market offering the seasonal best. 

It is evident that the sun has been shining on the strawberry and asparagus fields.

This farmer has dug the first summer truffles.

These very large duck fillets, called magret, come from ducks fed to produce liver that makes the famous pâté. 

The selection of goat cheeses with spices looks appetising.

Everything looks so fresh and delicious.


Gabriel to camera

Tomorrow I am in Perigueux where I am taken on a gastronomic tour by an old friend.