BBC - Rick Stein's Secret France (2019)

Rick Stein sets off on a new culinary adventure to search for France’s best-kept gastronomic secrets.
Episode 1
The chef takes a culinary tour of France to discover what Britain's nearest neighbours have to teach us. He begins his trip in Dieppe, where he prepares freshly caught turbot, forages for sea herbs along the Bay of the Somme, and cooks a seafood gratin. He then heads for southern Champagne, a region that was a favourite of Renoir.

Episode 2
The chef continues his `journey without maps', leaving the main routes and tourist hotspots behind to embark on a personal road trip along picturesque and remote backroads. Here, he heads through France's eastern border regions of Alsace and Jura - famous for Comte cheese and home to his favourite French dish of choucroute garni. He then begins to head inland, visiting Burgundy for a memorable glass of Auxey-Duresses wine, and sampling oeuf en meurette with a difference. Following a memorable Sunday lunch near the French/Swiss border, he is inspired to recreate a traditional blueberry tart.

Episode 3
The chef explores Burgundy and the Auvergne, sampling a sorrel soup made by a chateau owner from the produce of the garden and showcasing Salers beef and Cantal cheese. Back in his Provencal country kitchen, Rick prepares Cantal Bourriols - buckwheat pancakes made with farmhouse eggs and Cep mushrooms.

Episode 4
Rick's tour brings him to Perigord, which is famous for its black truffles and walnuts, as well as duck dishes. He pays a visit to his favourite market in the city of Perigueux, and traces the historic connections between England and the city, which was once known as the Kingdom of Aquitaine. Inspired by his visit, he returns to the kitchen to prepare Enchaud, a traditional pot roast pork from the region, before heading towards the shores of the Mediterranean and the Cote Catalan near the Spanish border.

Episode 5
Rick's journey takes him to the Spanish border and the Mediterranean coast. He discovers how Catalan and French influences have shaped the culinary legacy of Roussillon in the foothills of the Pyrenees, and samples some of the area's famous mountain cuisine, including grilled sausages, snails and fresh fish caught in a self-contained seawater lake - all with generous servings of the region's famous garlic mayonnaise. Back in his country kitchen, Rick prepares pork and beef meatballs in a tomato and piment sauce.

Episode 6
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.