Rick Stein's Secret France

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Rick Stein's Secret France

Series 1 - Episode 6



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.


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