Taste Le Tour with Gabriel Gate S14 288 Veal Casserole with Mushrooms
Channel: Peter J Warren
Date: 2018-07-24

stage15 Sunday 22 july 2018 Millau – Carcassonne

script
Ep 15 (288)   
PTC
Bonjour, this is the imposing fortress of the city of Carcassonne in the Occitanie region. 

VO  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. 

INTERVIEW
Il faut bien compter trois heures et demie à quatre heures pour faire un cassoulet.
We need about three and half to four hours to prepare a cassoulet.

VO The dish is assembled in special earthenware bowls, called cassoles.

INTERVIEW
Au dèpart dans la cassole nous mettons le confit de canard
To start with in the cassole we put the duck confit 
avec l’échine, la poitrine, la saucisse et de la couenne.
with pork belly, loin, sausage and rind. 

Nous recouvrons de haricots.
We cover with cooked beans.  

Nous mouillons avec du bouillon qui a été fait avec de la tête de cochon et du pied de cochon.
Cover with a broth that's made been made with pig head and trotters.

VO The dish is then baked slowly in the oven until it forms a crust on top.

PTC The cassoulet is definitely one of the greatest dishes of French cuisine

Veal Casserole with Mushrooms
Sauté de Veau aux Champignons
PC This rustic veal casserole with mushrooms is a great dinner 
party main course.
      
VO   I first  brown some veal pieces for a few minutes, season with salt and  pepper, stir in  some chopped onions and sprinkle some flour over the meat. 
I stir well before adding some thyme and bay leaves and a little white wine. 
      
Next go in some veal stock and some carrot pieces. 


I transfer to an oven-proof dish, cover with foil and cook in the oven                    
at 150°C for about an hour.
      
PTC   If you have time, cook it longer at a lower temperature.
      
VO  Just before serving, I heat some olive oil in a large pan and cook some mushrooms on high heat.
I  stir in some chopped garlic and parsley, add some cream, bring to the boil and add some lemon juice before adding the cooked veal casserole.
      
I like to serve it in a deep plate.
      
This cocotte de veau aux champignons is very popular.
  
VO Graham Nutter, owner of the Château Saint Jacques d’Albas north of Carcassonne, produces fine whites, rosés and red wines. 
His picturesque vineyard is cultivated with care, using natural techniques and his winery has state-of-the-art equipment that helps making purer wines.
He take me to the barrel room to sample a batch of a new shiraz. It already tastes powerful and will be blended next year with other red varieties to make a superb red.
In the cellar door room we taste his most special drop, a Minervois La Chapelle 2012, a blend of shiraz with a touch of grenache.
 
PTC This is a very beautiful red, full of body, great fruit, a wine for winter, watching the Tour de France.

Tomorrow I am in the Pyrénées in the town of Bagnères de Luchon on market day.