Cooking with Wine

More chefs have come from Gascony than any region in the world and in this premiere episode of Cooking with Wine, Chef Kate Hill prepares Magret de Canard Sauce au Vin from the mythic region of Gascony.

The vineyards of Southern France await with Chef Kate Hill's dish of Civet de Sanglier, with wild boar, ribs and escargots in a Medieval wine stew.

A journey to Provence with Chef Kate Hill's Agneau, Artichauts et Citrons Confit glazed with Rosé in the wood oven.

A stroll through the Bordeaux region with Chef Kate Hill’s Les Huîtres au Sabayon au Sauternes, poached oysters with spiced sausage under a Sabayon blanket.