#1 ∙ S1.E6 ∙ Toulouse to Castel NaudaryTue, Sep 20, 2005Rick Stein stops off at Toulouse to sample the famous sausages before heading downstream to create his perfect cassoulet.8.8/10 (7)Rate
#2 ∙ S1.E2 ∙ Bordeaux to BazasTue, Aug 23, 2005Rick Stein explores the banks of the Garonne river, cooking dishes such as Eels with parsley and garlic and the French classic Petit Sale.8.8/10 (6)Rate
#3 ∙ S1.E10 ∙ Mort to MarseilleTue, Oct 11, 2005It's the last leg of Rick's culinary cruise through France but the country still has plenty of delicious reasons not to hasten its end. A perfect bouillabaisse is a fitting end to a memorable journey.8.4/10 (6)Rate