Chef Blanc focuses on tomatoes, opening with a simple salad recipe inspired by his mother he also makes a creamy risotto, stuffed tomatoes glazed with cheese and a series of ices and sorbets to cleanse the palate with elegance.
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Rick Stein arrives in the region of Perigord, famous for decadent dishes he discovers his favorite market in the city of Perigueux and learns about the region's historical relationship with England as the former kingdom of Aquitaine.
Rick Stein continues exploring Burgundy and practices a little entente cordiale with a chateau owner who cooks him sorrel soup straight out of the garden.
Rick Stein's goes through France's eastern border regions of Alsace and Jura home to his favourite French dish, choucroute garni and favorite French cheese, comté.
Rick Stein embarks on a new journey through the byways of France, from the Channel to the Mediterranean, always on the look out for things where the British could learn from the French to enhance lives.
In Mallorca, Rick finds wonderful seafood dishes and the most succulent roast lamb he's ever tasted, while in Barcelona he samples Catalonian food at the famous Boqueria market.
Rick departs Italy and makes his way to the Greek island of Corfu, where he attends a family feast he visits kitchens in restaurants all over the island and learns how to make dishes such as a Greek peasant salad with feta and olives and more.
Rick Stein arrives in the cultural city of Lucknow, India it is reputed to be the curry capital of India.
Rick explores Mumbai in search of the bombil, the fish that immortalized Bombay Duck enjoying Parsee hospitality.
Rick explores Bengal and Tamil Nadu, the regions that began Britain's love affair with curry Rick enjoys the prominence of fish and seafood in their dishes, flavored with mustard in Kolkata and tamarind in Chennai.
Fresh cod smoked kippers prepares halibut with cucumber salmon en croute.
Wild smoked salmon sea trout sea moss pudding.
Cockles and samphire pink shrimps Cromer crabs.
Silver eels edible seaweed langoustines pollan.
Sweet brown shrimp flounder fresh salmon oysters scallops.
Pilchards, bream, ormer and cockles with lavarbread.
Rick Stein continues his Byzantine odyssey through Croatia and savours the famous native oysters of Ston he then crosses the border to Albania, a country loved by Lord Byron.
Rick Stein continues his gastronomic journey from Venice to Istanbul in the Byzantine city of Ravenna he discovers Piadinas, street food dating back to Roman times.
Rick's journey begins in the magnificent city of Venice and on the idyllic Greek island of Symi he cooks some of his favorite Venetian dishes: seafood risotto, tiramisu and gnocchi with spider crab.
Rick Stein heads east from Oaxaca to the Yucatán Peninsula, a place once frequented by real pirates of the Caribbean, including Sir Francis Drake.
Rick Stein's latest travels take him to Mexico's culinary capital Oaxaca.
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