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Episode 3 of 7

Duration: 30 minutes

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.

Last on

Fri 15 Nov 2013 14:30 BBC Two except Scotland

See all previous episodes from Floyd on France


Keith Floyd
David Pritchard


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