Rick Stein's French Odyssey

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Rick Stein's French Odyssey

The final part of Rick Stein's epic barge journey through southwest France - he ends up in Marseilles and samples some delicious cuisine before it's time to come home again.

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Series 1
Rick's epic journey through southwest France takes him to the end of the Canal du Midi and across the salty Etang de Thau, which is famous for its oysters and mussels.
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.
Rick continues his epic journey - here he fulfils a boyhood dream by visiting the canteen of the French Foreign Legion in Castelnaudary and creates a spicy tagine with couscous.
Rick continues his barge journey through southwest France on his way to the Mediterranean, sampling the famous sausages in Toulouse and creating France's most popular ready meal.
Rick joins a local fisherman to go pike fishing on the River Tarn, cooks confit of duck with braised red cabbage, and meets a chef in Moissac whose dishes celebrate seasonality.
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