Rick Stein's French Odyssey

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Rick Stein's French Odyssey

As Rick starts to smell the salty Mediterranean Sea on the warm breeze, he serves freshly grilled sardines with salad at Narbonne and a lamb ragout with flageolet beans.

Series 1
Rick Stein hops across the Channel to sample superb seafood and French regional cuisine. Rick journeys along the Canal Lateral a la Garonne.
Rick Stein journeys across the Channel. Some traditional French recipes are shown including artichoke salad with poached egg and bass with buerre blanc.
Rick Stein's epic barge journey through Francais takes in some fantastic oysters. The journey nears its end in Marseilles with bouillabaisse.
Rick Stein journeys across the culinary Channel. In Toulouse he samples sausages before creating France's most popular ready meal, the cassoulet.
Rick arrives in the city of Agen and tastes the first melon of the season in Quercy and cooks the famous Gascon dish poule au pot.
Rick Stein journeys across the Channel to sample seafood and French regional cuisine. He tries out some provincial cooking including magret de canard.
The final part of Rick Stein's epic barge journey through south west France. He ends up in Marseilles and samples some delicious cuisine!
Rick fulfils a boyhood dream by visiting the canteen of the French Foreign Legion at Castelnaudary. It inspires him to cook a spicy tagine with couscous.
Rick Stein journeys across the Channel to sample seafood and French regional cuisine. He joins a local fisherman to go pike fishing on the River Tarn.
Rick arrives in the city of Agen and tastes the first melon of the season in Quercy and cooks the famous Gascon dish poule au pot.
Rick Stein hops across the Channel to sample superb seafood and French regional cuisine. Rick journeys along the Canal Lateral a la Garonne.
Rick Stein journeys across the Channel. Some traditional French recipes are shown including artichoke salad with poached egg and bass with buerre blanc.
Rick Stein journeys across the Channel to sample seafood and French regional cuisine. He tries out some provincial cooking including magret de canard.
The final part of Rick Stein's epic barge journey through south west France. He ends up in Marseilles and samples some delicious cuisine!
Rick Stein's epic barge journey through Francais takes in some fantastic oysters. The journey nears its end in Marseilles with bouillabaisse.
Rick fulfils a boyhood dream by visiting the canteen of the French Foreign Legion at Castelnaudary. It inspires him to cook a spicy tagine with couscous.
Rick Stein journeys across the Channel to sample seafood and French regional cuisine. At Narbonne he serves freshly grilled sardines with rose wine.
Rick Stein journeys across the Channel to sample seafood and French regional cuisine. He joins a local fisherman to go pike fishing on the River Tarn.
Rick Stein journeys across the culinary Channel. In Toulouse he samples sausages before creating France's most popular ready meal, the cassoulet.
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