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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)

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30 minutes

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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