Rick Stein's French Odyssey

Celebrity chef Rick Stein takes as meandering journey through the waterways of France, sampling the very best of the country's cuisine, as he takes the long route to a favourite Marsailles eatery.

1. E1. Padstow to Bordeaux

   Aug 17, 2005

   Rick Stein doesn't waste any time getting into the gourmet swing of things for his gastronomic tour of southern France. No sooner has he waved goodbye to Padstow, than he's seen tucking into steak and frites and a glass of red on the ferry to Brittany, which he announces to be remarkably good.

2. E2. Bordeaux to Bazas

   Aug 24, 2005

   Rick Stein explores the banks of the River Garonne on board a 100-year-old converted barge and savours some French provincial cooking including magret de canard and petit sale. Other dishes included in the programme are clams in white garlic sauce, eels in parsley and garlic butter and steak tartare.

3. E3. Agen

   Aug 31, 2005

   Rick Stein journeys along the Canal Lateral a la Garonne and is invited to a BBQ lunch after a morning on the river fishing for shad. He also visits a local market at Nerac and joins the villagers of Bruch for an escargolade.

4. E4. Agen to Moissac

   Sep 7, 2005

   Rick Stein arrives in the city of Agen and continues his barge excursion through South-West France. He tastes the first melon of the season in Quercy, and then cooks the famous Gascon dish poule au pot.

5. E5. Moissac to Toulouse

   Sep 14, 2005

   Rick Stein joins a local fisherman to go pike fishing on the River Tarn, cooks the popular confit of goose with braised red cabbage and meets a fellow chef in Moissac.

6. E6. Toulouse to Castel Naudary

   Sep 21, 2005

   Rick continues his journey through south-west France on his way to the Mediterranean. At Toulouse he samples the sausages and further downstream he creates France's most popular ready meal, the cassoulet.

+4 more episodes — open all seasons to browse every episode.