TASTE LE TOUR S11 EP228 Baked Trout with Gruyère Cheese
Channel: Peter J Warren
Date: 2020-06-25

This is the splendid alpine region of Savoie and behind me the majestic Mont Blanc, the tallest mountain in Europe


Voice over

I am in the village of Arbin that produces the little known but superb white and red wines of Savoy.

The very steep vineyards enjoy outstanding exposure to the sun.

Louis and Béatrice Magnin are a couple that cultivate their vines bio-dynamically.


Interview Louis Magnin 


Actuellement on est dans une tràs vieille vigne de mondeuse 
We are in an old mondeuse grape variety vineyard
plantée par mon grand-père au siècle dernier.
planted by my grand-father last century.
Cette vigne produit peu parce qu’elle est très agée 
Because of their age these vines don’t produce much
mais elle produit un vin de grande garde.
but they produce wines that will age well.

Les sols de la commune d’Arbin sont caractéristiques du fait qu’ils aient une grosse
proportion d’argile
The soil of the village of Arbin is specific because it has a high proportion of clay
 et ses argiles sont favorables au cépage mondeuse pour la qualité des vins rouges .
and this clay is excellent for the making of red wine with mondeuse grapes.

Interview Beatrice Magnin 

Donc nous avons fait des essaies en biodinamie en 2007
We have experimented with biodynamic methods in 2007

Et nous avons vu, nos clients ont vu aussi, beaucoup de
and we noticed, and our clients also noticed, more

finesse dans les vins et apprécient davantage les vins.
finesse in the wines and enjoy the wines more.

185529 to 185539
Cette vigne elle produit ma cuvée “Tout un Monde,” donc c’est un vin qui est élevé en fûts de six cent litres.
With this vineyard I produce my cuvee “Tout un Monde” that matures in a six hundred litre barrel.

Tasting Interview
191246 to 191300
La mondeuse est un rouge trés coloré, charpenté, qui a une belle structure 
Mondeuse is a red with stong colour, a big body and beautiful structure 
aux arômes de violette et pas mal d’épices.
with aromas of the violet flower and several spices. 
191419 to 191429

This is really a top wine and the violet taste and the red fruit is exceptional.
   


Voice over

In the nearby town of Chambéry the market is worth a visit

The fruit monger has just been awarded the official title of one of the best in France in her profession, giving her the privilege to wear a special jacket with a tricolour collar.

Her knowledge is outstanding and she warmly helps her clients with cooking advice for  her top quality products.

Next to her is a great cheese shop where I taste for the first time the very delicious local blue de Termignon. 

Piece to camera
This delicious bleu de Termignon is unique.  it is made without any rennet and it matures in very special caves. Superb!

Voice over
At the fish stall I notice, amongst other fish, the freshness of the alpine trouts.
 


Baked Trout with Gruyère Cheese
Truites à la Savoyarde

Gabriel to camera

“Baked trouts with gruyère cheese are a speciality of the Savoie region”

Voiceover 

I first place two trouts in a buttered oven dish and brush the fish with soft butter. 

I pour fifty millilitres of dry white wine over the fish and place in an oven at 150°C for 
5 minutes.

In a bowl I beat one egg with fifty millilitres of crème fraîche and a little salt and pepper.

Gabriel to camera

“If I don't have crème fraîche, I use sour cream or cream with  lemon juice.”

Voiceover 

Next I pour this over the trout and sprinkle with a light coating of grated gruyere,

 and finish cooking the trout in the oven for about 15 minutes .

These truites à la Savoyarde are a simple alpine pleasure!

Piece to camera
Tomorrow I am high in the Alps to visit a family of cheese makers that makes the very big Beaufort cheese.