Rick Stein searches for France’s best-kept gastronomic secrets. Rick's journey begins in Dieppe with turbot straight off the boats, followed by a forage for sea herbs along the Bay of the Somme.
Rick Stein embarks on a new journey through the byways of France, from the Channel to the Mediterranean, always on the look out for things where we, the British, could learn from the French to enhance our lives.
Rick's journey begins in the Norman port of Dieppe with turbot straight off the boats, followed by a forage for sea herbs along the Bay of the Somme, inspiring him to cook a memorable seafood gratin. He then heads for southern Champagne, loved by Renoir, whose wife also happened to be a formidable cook.
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Timings (where shown) are from the start of the programme in hours and minutes
|Editor||Adam De Wan|
|Executive Producer||Arezoo Farahzad|
|Production Manager||Olwyn Goldsmith|
|Production Manager||Meg Keegan|
|Production Manager||Natalie Brightman|
|Production Company||Denham Productions|