Rick Stein's French Odyssey - Episode Guide

Rick Stein journeys across the Channel and follows the Atlantic coast down to Bordeaux to sample superb seafood and French regional cuisine. He explores the banks of the River Garonne on board a 100-year-old converted barge and savours some French provincial cooking including magret de canard and petit sale. Other dishes included in the programme are clams in white garlic sauce, eels in parsley and garlic butter and steak tartare.

Rick Stein explores French regional cuisine. He continues by barge through south-west France, cooking the famous Gascon dish poule au pot.

Rick Stein journeys across the Channel to sample superb seafood and French regional cuisine. His epic barge journey continues and he starts to smell the salty Mediterranean Sea on the warm breeze. At Narbonne he serves freshly grilled sardines with salad and cold rose wine for the boat crew and Louis, the chef onboard Anjodi, cooks seafood with squid ink pasta.

Rick Stein's epic barge journey through south west France takes him to the end of the Canal du Midi and sails across the salty Etang de Thau, famous for its oysters and mussels. At the fishing port of Sete it's Bastille Day, celebrated with water jousting, fireworks and seafood ragout.