Rick Stein's Secret France

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Rick Stein's Secret France

Series 1 - Episode 6

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Review

There’s a slightly subdued feeling to the last leg of Stein’s meander through France. We learn towards the end that in the course of making the series, David Pritchard, Stein’s long-time collaborator behind the camera, had died. He and Stein made 15 series together over 30 years (Pritchard had previously turned Keith Floyd into a roving TV chef) so it’s no wonder there’s a valedictory feel here.

But there are still, as ever, some appealing snapshots of foodie France, including a section on brandade – a paste of salt cod mashed with olive oil or cream. Stein does a recipe where he stuffs brandade into courgette flowers then fries them in batter; it looks beltingly rich, but wonderful.

Summary

The chef concludes his tour with trips to the Languedoc and Provence. In the border town of Uzes, Rick samples salt cod and marvels at a colourful array of French patisserie - selecting a seasonal fig tart to have with his morning coffee. He moves on to the harbour town of Cassis to try North African lamb chorba cooked by a local fisherman, while back in his country kitchen, he prepares a confit tomato and aubergine tarte tatin. Last in the series.

Cast & Crew

Presenter Rick Stein
Editor Adam De Wan
Executive Producer Arezoo Farahzad
Producer David Pritchard
Lifestyle Food