Floyd on France - Season 1
Season 1
Episodes
Provence
In the first programme in the series celebrating the great gastronomic regions of France, shy and retiring cook Keith Floyd returns to the rich landscape of Provence where he discovered his passion for good food and cooking.
Perigord
Keith Floyd continues his gastronomic ramble with a visit to Perigord, famous for its truffles, geese and walnuts.
Burgundy
Globetrotting gastronaut Keith Floyd samples the best of French cuisine, including veal with Dijon mustard, coq au vin and ham with wine sauce.
Alsace
Keith Floyd cooks liver dumplings, pheasant cooked with cabbage leaves and chicken in beer, and takes a balloon trip over the mountains to the Munster valley.
Pays Basque
Keith Floyd visits the Pays Basque region of France, where he cooks chicken with Bayonne ham, pigeon stew and a very unusual soup.
Brittany
Keith Floyd visits Brittany, where he visits a soup factory, and watches crepes being made. He cooks chicken roasted with cider and a Breton apple flan.
A Farewell to France
In the final programme of the series, Floyd retraces his steps in all the regions in which he has filmed, as he celebrates French cuisine one last time.
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