7/7 Keith Floyd retraces his steps in all the regions in which he has filmed.
6/7 Keith meets his friend Jacques Yves Cadiou and together, they cook a Brittany beef stew.
5/7 Keith visits Biarritz and prepares Piperade, a traditional Basque dish.
4/7 Keith takes a balloon trip to the Munster valley which is famous for its cheese.
3/7 Keith Floyd visits Gevrey Chambertin and Dijon in Burgundy.
2/7 Keith Floyd journey starts in the Dordogne where he makes a Perigordian salad.
1/7 Keith has breakfast with Christian Dova who grows and makes nearly all his own food.