Rick Stein reaches the mid-point of his meander through France, exploring Burgundy and then arriving in the Auvergne for hearty dishes celebrating the finest meat and dairy.
Rick Stein reaches the mid-point of his meander through France as he continues exploring Burgundy and practises a little entente cordiale with a chateau owner who cooks him sorrel soup straight out of the garden.
He then arrives in the Auvergne, famous for hearty dishes celebrating the finest salers beef and Cantal cheese. No one goes on a diet here! In his Provencal country kitchen, Rick cooks Cantal bourriols, buckwheat pancakes with farmhouse egg and cep mushrooms.
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||Natalie Brightman|
|Production Manager||Meg Keegan|
|Production Company||Denham Productions|