Rick Stein’s French culinary journey begins in the Norman port of Dieppe where he tries fresh turbot straight off the boat. That’s 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, loved by the artist Renoir, whose wife also happened to be a formidable mistress of French cuisine.

Chef Rick Stein continues his journey through French cuisine by visiting the regions of Alsace and Jura, home to his favorite French dish, choucroute garni, and favorite French cheese, comte. He then heads to Burgundy for a memorable glass of wine and oeuf en meurette with a difference. Following a memorable lunch near the Swiss border, he is inspired to recreate a traditional blueberry tart.

Rick Stein’s meander through French cuisine reaches Burgundy. There he practices a little entente cordiale with a chateau owner who cooks him sorrel soup straight out of the garden. He then arrives in the Auvergne, famous for hearty dishes celebrating the finest beef and cheese. In his Provencal country kitchen, Rick cooks buckwheat pancakes with farmhouse egg and cep mushrooms.

Rick Stein arrives in the region of Perigord, famous for black truffles, walnuts and decadent dishes cooked with duck. He discovers his favorite French market in the city of Perigueux and learns about the region's historical relationship with England as the former kingdom of Aquitaine. Inspired by this fine French cuisine, Rick cooks enchaud, a traditional pot-roast pork from the area.

Rick Stein’s journey of discovery through French cuisine brings him to the sunnier climes of the Mediterranean, where he explores Roussillon on the foothills of the Pyrenees next to the Spanish border. This is the land that celebrates the best of mountain cookery with its grilled sausages and snails together with the finest fish straight out of the region’s famous self-contained sea lake.

Rick Stein explores the culinary delights of the Languedoc region before crossing over to Provence to reveal new insights into southern French cuisine. In the border town of Uzes, he rediscovers his love for salt cod and marvels at the colorful array of French patisserie as he enjoys a seasonal fig tart with his morning coffee. In his Provencal kitchen, he makes a Tomato and Eggplant Tart Tatin.