Plat du Tour

Swordfish With Sauce Piperade (1x9)

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Today’s stage runs through the Pyrénées-Atlantiques region. This area includes French Basque country which has a rich culinary heritage and a tradition of simple hearty rural meals made with fresh produce from the region - especially capsicums. To celebrate, Guillaume makes a traditional dish from Northern Basque Country called Piperade, and serves it with a medley of seafood.