Rick Stein's French Odyssey

December 2017
28:32

July 10, 2017

4.0 0 x
In the city of Agen, Rick indulges in a four-course lunch at the Buffet de la Gare, before heading off to cook a traditional Agen dish of Rabbit with local Prunes. Another famous Gascon dish is Poule Au Pot (chicken and vegetables), created by Henry IV as a sustaining meal for the peasantry, and is still revered throughout France. Rick also encounters Lucienne Chauvel of La Ferme des Tuileries in Fongrave, a local lady artisan who is a genius in the art of pastry-making and creates Pomme Tourti...
28:30

July 10, 2017

3.0 0 x
Journeying along the Canal Lateral a la Garonne, he stops by a canal-side restaurant run by a chef famous for her duck in red wine. Fish is Rick's speciality, and he can't resist going fishing for alose, a freshwater herring with Alain Penichon. At the markets of Nerac and Cadillac, Rick creates a dish made up of pork with lots of garlic; and at a plum farm, is inspired to cook the classic Prune And Almond Tart flavoured with local Armagnac.
November 2017
28:35

Season 1 Episode 2

4.0 0 x
At the Restaurant Le Grilladin des mers at Isle d'Oleron, Rick enjoys Clams in White Garlic Sauce, and savours the simple dish of freshly caught Eels cooked in Garlic Butter and Parsley. He whips up one of his favourite French meals, Petit Sale, a typical peasant dish of Salted Pork Belly and Lentils, before preparing a Steak Tartare in the ancient town of Bazas.
28:30

Season 1 Episode 1

4.0 1 x
Award-winning chef Rick Stein returns to France for an idyllic gastronomic journey through the waterways of France, travelling by barge on the Canal du Midi from Bordeaux to Marseilles in search of the best food and wine the area has to offer. He waves goodbye to Padstow and boards the Plymouth to Roscoff ferry for the first stage of his journey, a leisurely tour of Brittany, known for its superb seafood.
July 2017
28:28

Season 1 Episode 10

Expired 4.0 15 x
It’s the last leg of Rick’s culinary cruise through France, but the country still has plenty of delicious reasons not to hasten its end. Stopping off at the ancient, historic town of Aigues Mort, Rick finds its famous aromatic sea salt perfect for a recipe of roast local Black Sea bream and sweet, succulent tomatoes. Later, Rick has a rendezvous with fellow chef and close friend Simon Hopkinson and together they sample the perfect bouillabaisse – a fitting end to a memorable journey.
28:27

Season 1 Episode 9

Expired 4.0 8 x
Rick is in his element when he arrives at Lake Thau because the dishes he prepares and devours are predominantly seafood. When he arrives in the fishing town of Sète on Bastille Day, celebrations are in full swing, with water jousting and fireworks all part of the fun. Rick cooks seafood ragout, using produce fresh from the fishing boats. He also discovers the joys of the local wine, a bargain at less than one Euro a litre.
28:32

July 24, 2017

Expired 4.0 8 x
Rick shows the French there is at least one Englishman who knows there's more to cooking than just opening a can. Soon the air is redolent with the savoury smell of Lamb Ragout with flageolet beans. Later, while passing under the perilously low bridges of Narbonne, Rick treats the barge crew to barbecued sardines with salad and cold rosé wine. Louis, the chef on board, cooks seafood with squid ink pasta.
28:36

July 24, 2017

Expired 3.0 5 x
Napoleon once said that an army marches on its stomach and, having arrived in the historic town of Castelnaudary, Rick fulfils a boyhood dream by visiting the barracks of the legendary French Foreign Legion. With all the many nationalities involved in the Legion, Rick is eager to discover what the soldiers are served in their canteen. It inspires him to cook a Spicy Tagine with CousCous, a dish resonant of North Africa and a firm favourite with the Légion D’Étrangers.
28:32

July 17, 2017

Expired 3.0 6 x
The historic city of Toulouse is famous for its meaty sausages, and Rick can't resist cooking Toulouse Sausage Languedocienne. At the Victor Hugo Market, fresh fish from the Mediterranean inspires Rick to make the classic Pissaladiere, a Nicoise Onion Tart with Anchovies and Black Olives.
28:34

July 17, 2017

Expired 4.0 12 x
Deeper into South West France, Rick joins a local fisherman in search of pike and zander on the River Tarn at Moissac. The town is famous for its freshwater fish and, at the Restaurant Le Pont Napoleon, Rick and chef Michel Dussau create Pike in Pinot Noir, a popular Duck Confit with Braised Red Cabbage and Cherry Pithiviers.
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