In the first episode of French Odyssey, Rick Stein travelled down from Padstow to Bordeaux, sampling dishes including artichoke salad with poached egg and eels in cider.
In the first episode of French Odyssey, Rick Stein travelled down from Padstow to Bordeaux, sampling dishes including artichoke salad with poached egg and eels in cider.
In the second of the new series of French Odyssey, Rick Stein explores the banks of the Garonne river, cooking dishes such as Eels with parsley and garlic and the French classic Petit Sale.
In the second of the new series of French Odyssey, Rick Stein explores the banks of the Garonne river, cooking dishes such as Eels with parsley and garlic and the French classic Petit Sale.
In the third episode of French Odyssey, Rick Stein journeyed along the Canal Latéral à la Garonne. From prunes to snails, he found plenty to eat along the way.
In the third episode of French Odyssey, Rick Stein journeyed along the Canal Latéral à la Garonne. From prunes to snails, he found plenty to eat along the way.
In the fifth episode of French Odyssey, Rick Stein joined a local fisherman to go pike fishing on the River Tarn. He cooked an indulgent dish of Duck confit with braised red cabbage, and met a fellow chef in Moissac.
In the fifth episode of French Odyssey, Rick Stein joined a local fisherman to go pike fishing on the River Tarn. He cooked an indulgent dish of Duck confit with braised red cabbage, and met a fellow chef in Moissac.
In the sixth episode of French Odyssey, Rick Stein stopped off at Toulouse to sample the famous sausages before heading downstream to create his perfect cassoulet.
In the sixth episode of French Odyssey, Rick Stein stopped off at Toulouse to sample the famous sausages before heading downstream to create his perfect cassoulet.
In the seventh episode of French Odyssey, Rick Stein fulfilled a childhood dream by visiting the French Foreign Legion's canteen in Castelnaudary. A spicy tagine, roast kid and tripe made for an interesting menu this week.
In the seventh episode of French Odyssey, Rick Stein fulfilled a childhood dream by visiting the French Foreign Legion's canteen in Castelnaudary. A spicy tagine, roast kid and tripe made for an interesting menu this week.
In the eighth episode of French Odyssey, Rick Stein enjoyed freshly grilled sardines from the market, white pudding cooked by his artist friend and used local honey to add a little 'je ne sais quoi' to his baking.
In the eighth episode of French Odyssey, Rick Stein enjoyed freshly grilled sardines from the market, white pudding cooked by his artist friend and used local honey to add a little 'je ne sais quoi' to his baking.
In the ninth episode of French Odyssey, Rick Stein reached the end of the canal du Midi and crossed the salty Etang de Thau, famous for its oysters and mussels. A trip to the vermouth producers in Marseillan inspired a classic fish dish.
In the ninth episode of French Odyssey, Rick Stein reached the end of the canal du Midi and crossed the salty Etang de Thau, famous for its oysters and mussels. A trip to the vermouth producers in Marseillan inspired a classic fish dish.
The connoisseur's epic journey from the Atlantic to the Mediterranean comes to an end as he takes the final leg of his gastronomic tour along the canal systems of southern France. .. show full overview
The connoisseur's epic journey from the Atlantic to the Mediterranean comes to an end as he takes the final leg of his gastronomic tour along the canal systems of southern France. Arriving in Marseilles, he samples seafood and regional cuisine, as well as showing a variety of traditional recipes. He also cooks roast black bream and finds time to send Chalky a postcard.
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