THE SECRETS OF SOUTHWESTERN FRENCH CUISINE

Discovering the secrets of a rich culinary heritage

Synopsis

Foie gras, duck breast, oysters from Arcachon Bay, garbure and cassoulet: southwestern France is renowned for its wealth of culinary specialties. But with supermarket shelves overflowing with products labelled “Southwest France,” how can consumers distinguish authentic regional specialties from the rest? A mouthwatering investigation into traditional craftsmanship, quality labels and the secrets of this generous cuisine.