As we know, the French not only revere food, but also its history and provenance. To that end, there is a website academiedugout.fr which describes the essence of French food. Aussies might think it’s about dugouts, but it’s the academy of taste. It describes a garbure Bearnaise as “a soup of cabbage and different vegetables originating in Béarn, accompanied by confit of duck and ham”. Yolaine has used all the tricks of the Thermomix to re-create the traditional soup/stew.