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The Gorges of Aveyron
Journey to the heart of Aveyron—once called Rouergue—where lush, rolling hills remain untouched by urban sprawl. This region, dotted with medieval bastides, is rich in abbeys, castles like Najac, and bustling markets, as gastronomy is a way of life here. Duck features in every form, even in blood sausage. Julie explores local poultry, the famous fouace for dessert, and the classic pascade, all paired with Marcillac wines.
Year of production
2017
Cast
Julie Andrieu (Host)
Director
Pierre Blanchandin
Category
Cooking,Food
Duration
52
Parental rating
-
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