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A Farewell to France

Episode 7 of 7

In the final programme of the series, Floyd retraces his steps in all the regions in which he has filmed, as he celebrates French cuisine one last time. (1987)

Keith Floyd retraces his steps in all the regions from his tour, reminding people of the main ingredients of each region.

In Provence he visits the restaurant of Andre Guige where a wide selection of Provencal food is displayed. He tries two local wines, Cote de Ventou and Gigondas, in the Provence area with wine experts.

He goes back to the Perigord region where he cooks a soup with haricot beans and toasted goat's cheese served with a walnut salad.

Finally, he travels to Morlaix in Brittany and talks to Patrick Jefroid on how he cooks on hot stones. (1987)

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28 minutes

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Presenter Keith Floyd
Producer David Pritchard

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