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.
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.
