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The vineyards of Southern France await you with Chef Kate Hill's dish of Civet de Sanglier with wild boar, ribs, and escargots in a Medieval wine stew.
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Journey to Provence with Chef Kate Hill's Agneau, Artichauts et Citrons Confit glazed with Rosé in the wood oven.
Enjoy 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.