Rick Stein's French Odyssey
Rick Stein's French Odyssey is a TV show on Dave. Rick Stein journeys across the Channel to sample French regional cuisine. The program has been available since 2024. A total of 10 episodes have been broadcast, most recently in September 2024.
Last episode
30:00
30:00Rick Stein's French Odyssey
The final part of Rick Stein's epic barge journey through southwest France - he ends up in Marseilles and samples some delicious cuisine before it's time to come home again.
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30:00Rick's epic journey through southwest France takes him to the end of the Canal du Midi and across the salty Etang de Thau, which is famous for its oysters and mussels.
30:00As Rick starts to smell the salty Mediterranean Sea on the warm breeze, he serves freshly grilled sardines with salad at Narbonne and a lamb ragout with flageolet beans.
30:00Rick continues his epic journey - here he fulfils a boyhood dream by visiting the canteen of the French Foreign Legion in Castelnaudary and creates a spicy tagine with couscous.
30:00Rick continues his barge journey through southwest France on his way to the Mediterranean, sampling the famous sausages in Toulouse and creating France's most popular ready meal.
30:00Rick joins a local fisherman to go pike fishing on the River Tarn, cooks confit of duck with braised red cabbage, and meets a chef in Moissac whose dishes celebrate seasonality.
30:00Rick arrives in the city of Agen and continues his barge excursion through southwest France, tasting the first melon of the season in Quercy and cooking a famous Gascon dish.
30:00Rick journeys along the Canal Lateral a la Garonne, is invited to a BBQ lunch after a morning on the river fishing for shad, and joins the villagers of Bruch for an escargolade.
30:00The connoisseur of local food explores the banks of the River Garonne on board a 100-year-old converted barge and savours more of the delights of French provincial cooking.
30:00The connoisseur of local food takes a gastronomic tour in France and samples regional cuisine including artichoke salad with poached egg, eels in cider, and bass with beurre blanc.