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. [S,AD]
Rick continues on to the sunnier climes of the Mediterranean, where he explores the French-Catalan legacy of Roussillon on the foothills of the Pyrenees next to the Spanish border. [S,AD]
Rick arrives in Perigord, famous for black truffles, walnuts and duck dishes. He cooks enchaud, a traditional pot-roast pork, before heading towards the balmy shores of the Med. [S,AD]
Rick Stein reaches the mid-point of his meander through France, exploring Burgundy and then arriving in the Auvergne for hearty dishes celebrating the finest meat and dairy. [S,AD]
Rick Stein's journey takes him through France's eastern border regions of Alsace and Jura, home to his favourite French dish, choucroute garni, and favourite French cheese, comte. [S,AD]