Season 01

Rick's journey begins in Dieppe with turbot straight off the boats, followed by a forage for sea herbs along the Bay of the Somme

Rick's journey takes him through France's eastern border regions of Alsace and Jura, home to his favourite French dish, choucroute garnie, and favourite French cheese, comté.

Rick reaches the mid-point of his meander through France, exploring Burgundy and then arriving in the Auvergne for hearty dishes celebrating the finest meat and dairy.

Rick arrives in Perigord, famous for black truffles, walnuts and duck dishes. He cooks enchaud, a traditional pot-roast pork, before heading towards the balmy shores of the Med.

Rick continues on to the sunnier climes of the Mediterranean, where he explores the French-Catalan legacy of Roussilon on the foothills of the Pyrenees next to the Spanish border.

Rick approaches the end of his meander through France with a final glance at the culinary delights of the Languedoc, along with making a confit tomato and aubergine tarte tatin.