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Burgundy
Episode 3 of 7
Globetrotting gastronaut Keith Floyd samples the best of French cuisine, including veal with Dijon mustard, coq au vin and ham with wine sauce. (1987)
Keith Floyd visits Gevrey-Chambertin and Dijon in Burgundy.
From a barge on the River Saone he cooks veal with Dijon mustard and talks to Jean Michel La Fond about the wine of the area.
He then travels to Gevrey-Chambertin where he cooks a meal of coq au vin for the grape pickers on the first day of the harvest, and has a wine tasting with the owner Rene Leclerc. In Dijon, he cooks ham with a wine sauce and fish for some of the top chefs of the area. (1987)
Last on
Fri 10 Apr 2015
15:10
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Credits
| Role | Contributor |
|---|---|
| Presenter | Keith Floyd |
| Producer | David Pritchard |
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