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Season 1
Globetrotting chef Keith Floyd visits Provence, where he has breakfast with a man who makes nearly all his own food, and goes to a market to pick up the ingredients for fish soup, followed by chicken in garlic.
Globetrotting chef Keith Floyd visits Provence, where he has breakfast with a man who makes nearly all his own food, and goes to a market to pick up the ingredients for fish soup, followed by chicken in garlic.
The chef searches for the best French food, including Perigord salad with walnut oil and chicken stewed with fresh-water crayfish.
The chef searches for the best French food, including Perigord salad with walnut oil and chicken stewed with fresh-water crayfish.
Recipes including veal with Dijon mustard, and coq au vin and ham with wine sauce.
Recipes including veal with Dijon mustard, and coq au vin and ham with wine sauce.
Gallic delights including liver dumplings, pheasant cooked with cabbage leaves and chicken in beer.
Gallic delights including liver dumplings, pheasant cooked with cabbage leaves and chicken in beer.
Keith Floyd visits the Pays Basque region of France to cook pigeon stew and an unusual soup.
Keith Floyd visits the Pays Basque region of France to cook pigeon stew and an unusual soup.
The chef travels to Brittany and cooks monkfish with parsley and garlic.
The chef travels to Brittany and cooks monkfish with parsley and garlic.
Globetrotting chef Keith Floyd savours the best French cuisine and shares a few of his own recipe ideas.
Globetrotting chef Keith Floyd savours the best French cuisine and shares a few of his own recipe ideas.
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