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Un gigot d'agneau en croûte de sel à Salies-de-Béarn
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Leg of lamb in a salt crust in Salies-de-Béarn
France Oberkampf meets Alain to discover the age-old history of salt in Salies-de-Béarn: the white gold that made the wealth of the town, its healing properties, its direct link with cured Bayonne ham... Accompanied by Laure, France then prepares slow-cooked seven-hour lamb in a salt crust.
Presented by: France Oberkampf.