August 24, 2005
Overview
Rick Stein explores the banks of the River Garonne on board a 100-year-old converted barge and savours some French provincial cooking including magret de canard and petit sale. Other dishes included in the programme are clams in white garlic sauce, eels in parsley and garlic butter and steak tartare.
Comments 0
Please log in to leave a comment.
No comments yet. Be the first to share your thoughts!