Rick Stein joins a local fisherman to go pike fishing on the River Tarn. He cooks an indulgent dish of Duck confit with braised red cabbage, and meets a fellow chef in Moissac.
Rick Stein fulfills a childhood dream by visiting the French Foreign Legion's canteen in Castelnaudary. A spicy tagine, roast kid and tripe made for an interesting menu this week.
Rick Stein enjoys freshly grilled sardines from the market, white pudding cooked by his artist friend and uses local honey to add a little 'je ne sais quoi' to his baking.
Rick Stein reaches the end of the canal du Midi and crosses the salty Etang de Thau, famous for its oysters and mussels. A trip to the vermouth producers in Marseillan inspires a classic fish dish.
It's the last leg of Rick's culinary cruise through France but the country still has plenty of delicious reasons not to hasten its end. A perfect bouillabaisse is a fitting end to a memorable journey.
