Jan 23, 2020 - Chef Rick Stein takes you on a culinary journey around the world. You can try a version of the risotto made with poached lobster at The Seafood Restaurant and Rick Stein, Barnes. Serve with a green salad, green beans with garlic and fried breadcrumbs (page 230) or carrots à la fermière (page 250).

Comprehensive detailed navigational information, km by km, Sete west to Toulouse. Mix the onions, meat, herbs, garlic, oil, zest and wine in a bowl. After some musings with Francois Bergez about whether French food is in decline, Rick returns to the kitchen to share the recipe for seafood gratin with caramelised apples – a dish he discovered at Le Newhaven restaurant in Dieppe. Fried parsley and braised peas seem like the perfect accompaniment to go with the breaded chops. On the menu is a simple sorrel soup made with potatoes, leeks, onions, garlic, vegetable stock and plenty of sorrel to give it a vibrant green colour. This is followed by a pastime that Rick enjoys back home in Cornwall, cold water swimming – the channel is on the nippy side in comparison to the Camel Estuary though. As his journey through the Dordogne continues, Rick visits Moulin de la Veyssiere near Neuvic in Périgord to catch up with Christine Elias, a producer of some very fine walnut oil. Sprinkle the ground almonds over the pastry within the score lines. Rick Stein takes us on an enchanting culinary journey through France, with page after page of authentic recipes as seen on his 2019 TV series. This dish comes from a restaurant in Dieppe called Le Newhaven. Add the lentils, 300ml of, thyme, half a teaspoon of salt and plenty of black. In the third instalment of our A Home-Cooked Summer series, we are joined by culinary globetrotter, Rick Stein, who shares five recipes from his latest cookbook, Rick Stein's Secret France, to inspire a home-cooked summer with a decidedly French feel. For the final dish of the episode, Rick is transported back to the 1980/90s by Martine Causse, chef at Les Maison de Concasty. He stops by La Vieux Logis Hotel to meet Chef Vincent Arnould – this was the hotel that director Claude Chabrol and his wife Stephane Audran stayed whilst filming. Bring the stock to a simmer in a pan, then add the fish fillets and poach for one minute. 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. Keep stirring until all the liquid is incorporated and the sauce is smooth with no lumps. And you have a search engine for ALL your recipes! All-butter puff pastry topped with incredibly sweet, confit tomatoes and aubergines make this a special main that deserves pride of place at the table. After hearing so much about this special bird, Rick tires it cooked with spinach and rice at the Aire Poulet de Bresse motorway services. Following this, he travels south to explore the traditional weekly cattle market at St Christophe en Brionnais, first recorded in 1488. Some of the local breeders have been raising this prince among poultry here since Roman times, and it’s the only chicken in the world to be protected, like a famous wine, by an Apellation d’Origine Controlée (AOC)! First up, he heads for lunch at Restaurant La Boissaude which is right on the Swiss border, savouring cote de boeuf with baked potato. However, finishing a stew with anchoïade is so rewarding and I think accompanying it all with these very slow-cooked tomatoes is pretty special too.

Following a cheese fest in Jura, Rick demonstrates the recipe for a dessert that he enjoyed at Restaurant La Boissaude, blueberry (or bilberry if you can get them) tart. It’s a popular ingredient in the region, which Rick enjoys drizzled over a haricot bean and confit pork skin stew – another very French dish. french-waterways.com is the most comprehensive and authoritative online source of inspiration and information about enjoying the rivers and canals of France – on the water or by the water. Grease six shallow ovenproof gratin dishes or one large dish measuring about 30 x 25cm. For more information on our cookies and changing your settings, click, Get our latest recipes, competitions and cookbook news straight to your inbox every week, Get our latest recipes straight to your inbox every week. Add the flour and stir well, then add the milk and stock mixture, a ladleful at a time. Put the beetroots on a baking tray and roast them for up to an hour, depending on size. In Uzes, Rick stops by La Nougatine Patisserie for a sweet treat of tartelette figure (fig and frangipane tart) before travelling down to Marseille to meet Theo in the North African Quarter. Following this, Rick watching a hot air balloon flying high above the Dordogne, marvelling at the scenery as he goes. For more information on our cookies and changing your settings, click here.

Add the lentils, 300ml of water, thyme, half a teaspoon of salt and plenty of black pepper, then simmer for 23 minutes. He shares some the classics that we know and love, as well as unexpected twists on known recipes and completely new dishes that you've never heard of. You can’t possibly visit this part of France without enjoying the majestic scenery of the Pyrenean foothills, the beautiful village of Eus and as Rick finds out, the Abbey of Saint Michel de Cuxa – a Benedictine abbey that dates back to 840. These are recipes that are hearty, unctuous, celebratory and luxurious but always with Rick's straight-forward advice that make them totally achievable at home. This takes him onto visit the Saturday market at Périgueux with local guide Marie Calonne. Great quality flat fish (brill, plaice or flounder), paired with a chicken stock base sauce that’s packed with umami notes from the mushrooms.

We use cookies on this site and by continuing to browse it you agree to sending us your cookies. The delicate flowers are stuffed with the brandade paste before being dipped into tempura batter and fried – Rick serves his with a tomato dipping sauce flavoured with pimenton. RICK STEIN'S SEAFOOD GRATIN WITH CARAMELISED APPLES. In his French hideaway kitchen, Rick cooks up his recipe of mussels with poulette sauce – a perfect weeknight supper or weekend lunch to recreate this autumn. Alsace’s answer to the time-honoured French dish, coq au vin, this version uses white wine with whole shallots, mushrooms, cream and lots of parsley for a result that "looks much more appetising". Serve up at the table with hot buttered toast. All-butter puff pastry and the confit vegetables come together to make an intensely  flavoured tarte tatin – ideal for a vegetarian main course with salad. Rick Stein takes a trip down memory lane to re-discover the country he thought he knew well, travelling from the north to the south in search of the authentic, classic and lesser-known recipes of this much-celebrated cuisine. A wonderfully warming, humble dish that he discovered being cooked for grape pickers in Auxey-Duresses. Registered number: 861590 England. Your request has been submitted. Set aside. Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA, UK, We use cookies on this site and by continuing to browse it you agree to sending us your cookies. Episode five of Rick Stein’s Secret France begins with Rick arriving in the south of France, looking forward to great seafood and proper aioli wherever he goes. Stir in the parsley, then transfer the mixture to the gratin dishes or dish. After a quick visit to Harry and Alexandra Lester’s Restaurant, Le Saint Eutrope, Rick demos Harry’s recipe for deep-fried breaded pork chops with braised peas and lardons. Pour everything into a flameproof casserole dish, bring to a simmer on the hob, then transfer the dish to the oven for 4 hours. The courgettes are blended with egg yolks and set into a custard before being served on a pasty disc. Here he comes across all manner of the freshest local produce; garlic, muscat grapes, aubergines, plums, gnarly tomatoes, lettuce galore and Reine-Claude greengages. I saw it on Rick Stein's French Odyssey the other night and thought it looked gorgeous. After a quick recap of his journey so far from Dieppe onwards, his first stop is a vineyard called Domaine Pietri-Geraud where he chats to fifth generation producer Laëtitia about her Banyuls – a fortified apéritif or dessert wine made from old vines in the Roussillon area. Order a signed copy of Rick Stein’s Secret France, which includes 120 new recipes to recreate for your friends and family at home here. Rick Stein is a well-loved and respected chef, TV presenter and author who has produced an array of award-winning books and television series, including Rick Stein's India, Seafood, Seafood Lover's Guide, Taste of the Sea and many more. The information published here results from more than ten years personal experience cruising the waterways from north to south and east to west.

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His wine trail then continues to Jura in search of Savagnin wine  and the famous vin jaune and vin de paille, taking in the beautiful Jura mountains en route – some of which date back to the Jurassic period. They enjoy two classics, soup au pistou and roast poulet de Bresse. Lunchtime at Guinguette de Creysse, at a small café by the water in the village of Creysse is a celebration of seafood delights with Rick trying freshwater crayfish, fried eels with persillade, grilled catfish on skewers and fried minnows. It’s most definitely France, but the area takes inspiration from these two great countries as well as Switzerland too.