Rick Stein's Secret France
Legendary chef Rick Stein travels across France, from Dieppe in the north of the country, winding his way down to Cassis in the south, on the lookout for exciting new food experiences. Along the way he develops new French recipes, samples delicious French cuisine, meets gastronomic experts and asks what we could learn from the French to enhance our culinary lives.
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Episode 1: Dieppe
Rick’s French odyssey begins in Dieppe where he samples turbot straight off the boat.
Rick Stein’s French culinary journey begins in the Norman port of Dieppe where he tries fresh turbot straight off the boat. That’s followed by a forage for sea herbs along the Bay of the Somme, inspiring him to cook a memorable seafood gratin. He then heads for southern Champagne, loved by the artist Renoir, whose wife also happened to be a formidable mistress of French cuisine.
Episode 2: Alsace and Jura
Rick heads to the location of his both his favorite ever French recipe and French cheese.
Chef Rick Stein continues his journey through French cuisine by visiting the regions of Alsace and Jura, home to his favorite French dish, choucroute garni, and favorite French cheese, comte. He then heads to Burgundy for a memorable glass of wine and oeuf en meurette with a difference. Following a memorable lunch near the Swiss border, he is inspired to recreate a traditional blueberry tart.
Episode 3: Burgundy
Rick explores Burgundy and Auvergne for dishes celebrating the finest meat and dairy.
Rick Stein’s meander through French cuisine reaches Burgundy. There he practices a little entente cordiale with a chateau owner who cooks him sorrel soup straight out of the garden. He then arrives in the Auvergne, famous for hearty dishes celebrating the finest beef and cheese. In his Provencal country kitchen, Rick cooks buckwheat pancakes with farmhouse egg and cep mushrooms.
Episode 4: Perigord
Rick Stein arrives in Perigord, famous for black truffles, walnuts and duck dishes.
Rick Stein arrives in the region of Perigord, famous for black truffles, walnuts and decadent dishes cooked with duck. He discovers his favorite French market in the city of Perigueux and learns about the region’s historical relationship with England as the former kingdom of Aquitaine. Inspired by this fine French cuisine, Rick cooks enchaud, a traditional pot-roast pork from the area.
Episode 5: Roussillon
Rick Stein explores the region of Roussillon, famed for fresh fish, sausages and snails.
Rick Stein’s journey of discovery through French cuisine brings him to the sunnier climes of the Mediterranean, where he explores Roussillon on the foothills of the Pyrenees next to the Spanish border. This is the land that celebrates the best of mountain cookery with its grilled sausages and snails together with the finest fish straight out of the region’s famous self-contained sea lakes.
Episode 6: Languedoc
Rick tries the French culinary delights of the Languedoc before crossing over to Provence.
Rick Stein explores the culinary delights of the Languedoc region before crossing over to Provence to reveal new insights into southern French cuisine. In the border town of Uzes, he rediscovers his love for salt cod and marvels at the colorful array of French patisserie as he enjoys a seasonal fig tart with his morning coffee. In his Provencal kitchen, he makes a Tomato and Eggplant Tart Tatin.