Touraine - Wine pie: a surprising French dessert | What's cookin'

80 goats, a few chickens and green meadows - this is Sébastien Beaury and his wife Claire Proust’s farm. It lies in the Touraine region, south west of Paris. From the goats’ milk they make Saint Maure cheese with a rind of ash and salt. Claire’s passions are herbs and medicinal plants. She uses both generously in her cooking and makes traditional recipes with improvised variations: the potatoes for her Petatou bake are cooked in goats’ milk and the dough is flavoured with home made rosemary distillate.


What's cookin' is about traditional culinary recipes from different European regions.

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