Cookery writer Mireille Johnston explores six more regions in the second series of her gastronomic journey. The Loire. Called "the garden of France", this region is as well known for its luscious fruit and vegetables as it is for its historic chateaux. Local specialities are sorrel and asparagus soup, pork with prunes and apples, and sauteed cultivated mushrooms.
Mireille demonstrates two puddings that make use of the local produce: a red berry gratin with creme anglaise and a marquise au chocolat. Producer Clare Bngstocke
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