Rick Stein's Secret France
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Last episode
1:00:00
1:00:00Rick Stein's Secret France
Rick's journey begins in Dieppe with turbot straight off the boats, followed by a forage for sea herbs along the Bay of the Somme.
1:00:00Rick Stein approaches the end of his meander through France with a final glance at the culinary delights of the Languedoc, and he makes a confit tomato and aubergine tarte Tatin.
1:00:00Rick continues on to the sunnier climes of the Mediterranean, where he explores the French-Catalan legacy of Roussillon on the foothills of the Pyrenees next to the Spanish border.
1:00:00Rick arrives in Perigord, famous for black truffles, walnuts and duck dishes. He cooks enchaud, a traditional pot-roast pork, before heading towards the balmy shores of the Med.
1:00:00Rick Stein reaches the mid-point of his meander through France, exploring Burgundy and then arriving in the Auvergne for hearty dishes celebrating the finest meat and dairy.
1:00:00Rick Stein's journey takes him through France's eastern border regions of Alsace and Jura, home to his favourite French dish, choucroute garni, and favourite French cheese, comte.
Rick continues on to the sunnier climes of the Mediterranean, where he explores the French-Catalan legacy of Roussilon on the foothills of the Pyrenees next to the Spanish border.
Rick Stein reaches the mid-point of his meander through France, exploring Burgundy and then arriving in the Auvergne for hearty dishes celebrating the finest meat and dairy.
1:00:00Rick Stein's journey takes him through France's eastern border regions of Alsace and Jura, home to his favourite French dish, choucroute garni, and favourite French cheese, comte.
Rick Stein approaches the end of his meander through France with a final glance at the culinary delights of the Languedoc, and he makes a confit tomato and aubergine tarte tatin.
Rick arrives in Perigord, famous for black truffles, walnuts and duck dishes. He cooks enchaud, a traditional pot-roast pork, before heading towards the balmy shores of the Med.
1:00:00Rick Stein searches for France’s best-kept gastronomic secrets. Rick's journey begins in Dieppe with turbot straight off the boats, followed by a forage for sea herbs along the Bay of the Somme.