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Keith Floyd visits Provence. His journey begins at Sault, where he has breakfast with Christian Dova, who grows and makes nearly all his own food. Floyd then travels to L'Isle sur la Sorgue, where he visits the market. He cooks a lunch of fish soup, chicken in garlic, ratatouille, salad and goat's cheese with mint. The final cooking sequence is a barbecue in the garden of Albert Gassier, where he does bass flamed in brandy, quail, two types of sausage, sardines and lamb kebabs.