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A Farewell to France

Floyd on France Episode 7 of 7

Keith Floyd retraces his steps in all the regions from his tour, reminding people of the main ingredients of each region.

In Provence he visits the restaurant of Andre Guige where a wide selection of Provencal food is displayed. He tries two local wines, Cote de Ventou and Gigondas, in the Provence area with wine experts.

He goes back to the Perigord region where he cooks a soup with haricot beans and toasted goat's cheese served with a walnut salad.

Finally, he travels to Morlaix in Brittany and talks to Patrick Jefroid on how he cooks on hot stones.

Release date:

28 minutes

Last on

Thu 16 Apr 2015 15:15

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Credits

Role Contributor
PresenterKeith Floyd
ProducerDavid Pritchard