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Episode 6

Rick Stein approaches the end of his meander through France with a final glance at the culinary delights of the Languedoc, and he makes a confit tomato and aubergine tarte tatin.

Rick Stein approaches the end of his meander through France with a final glance at the culinary delights of the Languedoc before crossing over to Provence and the Mediterranean coastline that continues to reveal new insights into southern French cuisine.

In the border town of Uzes, Rick rediscovers his love for salt cod and marvels at the colourful array of French patisserie as he enjoys a seasonal fig tart with his morning coffee. He then heads towards the harbour town of Cassis, not for seafood, but for North African lamb chorba cooked by a local fisherman. In his Provencal kitchen, Rick makes a confit tomato and aubergine tarte tatin.

59 minutes

Last on

Fri 27 Dec 2019 03:25

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Timings (where shown) are from the start of the programme in hours and minutes

  • 00:12

    Baustelle

    La Morte

  • 00:54

    Ben Becker

    Die Legion

Credits

Role Contributor
Presenter Rick Stein
Editor Adam De Wan
Music Crocodile
Executive Producer Arezoo Farahzad
Producer David Pritchard
Production Manager Olwyn Goldsmith
Production Manager Natalie Brightman
Production Company Denham Productions

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