Rick’s journey begins in the Norman port of Dieppe with turbot straight off the boats, 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.
Next airings
1 slots-
Sunday, 8 Nov 00:05 – 01:05
S1E1 - Rick Stein’s Secret France
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