Rick arrives in Perigord, famous for black truffles, walnuts and duck dishes. He cooks enchaud, a traditional pot-roast pork, before heading towards the balmy shores of the Med.
Rick Stein arrives in the region of Perigord, famous for black truffles, walnuts and decadent dishes cooked with duck. He discovers his favourite market in the whole of France in the city of Perigueux and learns about the region's historical relationship with England as the former kingdom of Aquitaine.
Inspired by his visit, Rick cooks enchaud, a traditional pot-roast pork from the area, before heading towards the balmy shores of the Mediterranean and the Cote Catalan near the Spanish border.
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|