Rick Stein approaches the end of his meander through France with a final glance at the culinary delights of the Languedoc.
His journey then crosses over to Provence and the Mediterranean coastline that continues to reveal new insights into southern French cuisine.
In the border town of Uzes, Rick rediscovers his love for salt cod and marvels at the colourful array of French patisserie as he enjoys a seasonal fig tart with his morning coffee.
He then heads towards the harbour town of Cassis, not for seafood, but for North African lamb chorba cooked by a local fisherman.
In his Provencal kitchen, Rick makes a confit tomato and aubergine tarte tatin.
Production credits: A Denham Production