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.
You are at the last episode
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 Company||Denham Productions|