Rick Stein’s French Odyssey first aired in late summer, 2005 on BBC2. The series has been a great success and has received lots of positive reviews:

 “… an example of a first-class BBC commission. Amiable, if a little wobbly, chef Stein sets off on a sumptuously filmed gourmet tour of France… everywhere he goes he demonstrates or explains the recipes he encounters and does with undisguised joy.” The Observer

“He’s not even off the ferry before he’s raving over his perfectly saignant steak, and soon he’s marvelling over what the French consider to be standard transport cafe fare.” Guardian

“Stein pauses to stuff his face at every opportunity. Who wouldn’t? So what if, in reality, few of us will attempt to cook this fantastic food ourselves? You can almost smell it wafting off the screen.” Daily Express

 “After stuffing his face in Vendee, Rick hops on a luxury barge to appreciate France’s cuisine – not to mention gorgeous scenery and blue skies – at a pace more suited to leisurely digestion. And I’m not sure whether we’re supposed to rush out and start cooking our chips in duck fat – as they do at Rick’s favourite restaurant in Bordeaux – or just be sick with jealousy…You’ll be glued.” Daily Mirror

“Addictive” Sunday Mail

You’ve got to love Rick Stein. Unlike every other TV chef, he’s got no gimmicks, he doesn’t swear and he doesn’t slag off other telly cooks.” Scottish Daily Record

“… entertaining viewing… an enticing, gentle mixture of travelogue, good food and what look like very do-able recipes.” London Evening Standard

Padstow to Bordeaux

Institution / Contact Address Tel/Fax/Email Info
Brittany Ferries Brittany Ferries
Millbay
Plymouth
PL1 3EW
T: 01752-635396
Creperie du Menez-GorreMde Le-Routier 86 Rue de Poulpatré
29160 Crozon
France
T: 00-33-2-98-271966 Brittany Crepes
Relais de BeaulieuAndre Briand Route de Vannes
Beaulieu
44160 Pont Chateau
France
T: 00-33-2-40-016058
F : 00-33-2-40-456082
www.relais-trois-rivieres.com
Truck stop serving local recipe of eels in cider. Yvon Plognin – chef
Château du Cléray-SauvionJean-Ernest Sauvion Château du Cléray-Sauvion
BP3
Éolie
44330 Vallet
France
T: 00-33-2-40-362255
F: 00-33-2-40-363462
E: sauvion@sauvion.fr
W: www.sauvion.fr
Angelie Trotel prepared the evening meal for filming
Mussels EcladeJean Paul Bouteiller 23 Rue du 14 Juliette
17230 Charron
France
T: 00-33-5-46-015374 Representative of mussel growers in the area of Charente Maritime. Made an eclade on the jetty by his boat & took crew out to his mussel beds
Oléron OystersChantal & Jacques Savineau 6 Bis
Rue de la Libération
17480 Le Chateau D’Oléron
France
Tel Home:
00-33-5-46- 752140
Tel Work:
00-33-6-89-717498
Oyster farmers in Isle D’Oleron
La TupinaJean-Pierre Xiradakis 6 Rue Porte de la Monnaie
33000 Bordeaux
France
T: 00-33-5-56-915637
F: 00-33-5-56-319211
E:latupina@latupina.com
W: www.latupina.com
Good traditional Bordelais cooking
Rosa Barge The Barn, Riding Court, Riding Court Road, Datchet, Berkshire
SL3 9JT UK
T:01753 598555
F: 01753 598550
W:www.gobarging.com
E:sales@gobarging.com
European Waterways – Luxury hotel barge holidays

 

Bordeaux to Bazas

Institution / Contact Address Tel/Fax/Email Info
M & Mme
La-Porte
Restaurant Le Grilladin des Mers
17480 Chateau D’Oleron
France
T: 00-33-5-46-475671 Roadside stop in Isle D’Oleron where Rick had Fricassee de Palourdes avec crème a L’Ail.
Kate Hill ‘Camont’
47310 St Colombe-en-Bruilhois
France
T: 00-33-5-53-475629
M: 00-33-6-75-417954
E:kate@thefrenchkitchen.com
W:www.thefrenchkitchen.com
Runs a cookery school & hosted dinner party with American guests
Ville de Bazas MairieOlivier Boissavy Ville de Bazas Mairie
33430 Bazas
France
T: 00-33-5-56-650665
F: 00-33-5-56-650666
E: mairie@ville-bazas.fr
Bazas Beef FarmOwnerNatalie Morlot Devage Morlot Manseau
Gichelon
33430 Birac
France
M: 00-33-6-81-164273 Henri Manseau – farm manager
Bazas Beef RestaurantYvan Mirambet Le Bistrot St Jean
42 Place de la Cathedrale
33430 Bazas
France
T: 00-33-5-56-251853 Restaurant that serves entrecote de Boeff Bazas in the cathedral Square, Bazas
Bazas Beef ButcherJean Ascencio 46 Place de la Cathedrale
33430 Bazas
France
T: 00-33-5-56-251144 One of only 4 butchers in the town who’s licensed to sell Bazas beef
Eel FishermanJean-Louis Laheurte 6 Route de Moulin
33210 Castets-en-Dorthe
France
T: 00-33-5-56-627654
Rosa Barge The Barn, Riding Court, Riding Court Road, Datchet, Berkshire
SL3 9JT UK
T:01753 598555
F: 01753 598550
W: www.gobarging.com
E: sales@gobarging.com
European Waterways – Luxury hotel barge holidays

 

Agen

Institution /Contact Address Tel/Fax/Email Info
Vetou Pompèle Le Creperie des Matens Vert
47400 Lagruére
France
T: 00-33-5-53-944297 Cooked Canard au Vin in her restaurant kitchen
Cave de Cocumont Wine Cave Cocumont
47250 Cocumont
France
T: 00 33 5 53 94 50 21
F: 00 33 5 53 94 52 84
E: infos@cave-cocumont.fr
W: www.cave-cocumont.fr
Vetou Pompele cooked with this wine and so filmed Rick visiting winery and buying wine from them
Jean-Francois Boitard Ferme Auberge de la Boué
Le Boué
47170 Saint Maure de Peyriac
France
T: 00-33-5-53-656394 Met him in Nerac Market. ‘King of the ducks’!
Alose FishingAlain Penichon 13 Allée du Bord de L’Eau
33550 Paillet
France
T: 00–33–5–56-721601 Shad fisherman
Kate Hill ‘Camont’
47310 St Colombe-en-Bruilhois
France
T: 00-33-5-53-475629
M: 00-33-6-75-417954
E:kate@thefrenchkitchen.com
W:www.thefrenchkitchen.com
Runs a cookery school & hosted dinner party with American guests
Bruch EscargoladeSandrine Aymerial Café Restaurant de la Paix
47130 Bruch
France
T: 00-33-5-53-952554 Had a Sunday escargolade where about 150 people turned up to eat snails in Bordelais sauce made with tomatoes, garlic, ham and sausage
Agen PruneauxPascal Roques Ferme Roques
La Vacque
47130 Montesquieu
France
T: 00-33-5-53-686039 Plum/Prune farm. Used their prunes for cooking rabbit and prunes
Rosa Barge The Barn, Riding Court, Riding Court Road, Datchet, Berkshire
SL3 9JT UK
T:01753 598555
F: 01753 598550
W: www.gobarging.com
E: sales@gobarging.com
European Waterways – Luxury hotel barge holidays

 

Agen to Moissac

Institution / Contact Address Tel/Fax/Email Info
Buffet de la Gare Dominique & Claude Baumart Buffet de la Gare
47000 Agen
France
T: 00–33–5–53–66 09 40 Good food for a railway café
Lucienne Chauvel La Ferme des Tuileries
47260 Fongrave
France
T: 00-33-5-53-013391
F: 00-33-5-53-715976
E: contact@ferme- tuileries.com
W: www.ferme-tuileries.com
La Tourtiere Apple Tart
Moissac Tourist Information Alain Bulois Office Municipal de Tourisme
Place Durand de Bredon
8200 Moissac
France
T: 00-33-5-63-040185
F: 00-33-5-63-042710
E:tourisme@moissac.fr
W: www.moissac.fr
Quercy Melons Nicholas Dussac “Gaillac”
82400 St Paul D’Espis
France
T: 00-33-5-63-790260 Melon and cherry farm
Rosa Barge The Barn, Riding Court, Riding Court Road, Datchet, Berkshire
SL3 9JT UK
T:01753 598555
F: 01753 598550
W:www.gobarging.com
E:sales@gobarging.com
European Waterways – Luxury hotel barge holidays

 

Moissac to Toulouse

Institution/Contact Address Tel/Fax/Email Info
Michel Dussau Restaurant Le Pont Napoleon 2 Allée Montebello
82200 Moissac
France
T: 00-33-5-63-040155
F: 00-33-5-63-043444
Rick ate a seasonal lunch at his restaurant with strong theme on cherries & fois gras. Also cooked pike dish in his kitchen.
Cocktail – chassolas grape juice, champagne, cherries
Canapés – Caviar d’alose, jambon fumee avec fromage chevre, crusteons de legumes
Bread – corn, cereal, lardoons, noix, campaigne
Foie Gras – braiséavec jus chassolas avec cherries, peach & nectarine
Main – Magret of goose, confit of goose, goose stock
Dessert – strawberries & cherries on roasemary crousteons, chantilly cream, red fruit sorbet & strawberry coulis
Pike FishingBenoit Doneux 157 Chemin de Beline
St Benoit
82200 Moissac
France
M: 00-33-6-26-301667
Christian & Marie ClaudeGrimal “Aulié”
St Christophe
82220 Molières
France
T: 00-33-5-63-677882
F: 00-33-5-63-677882
Duck Fois Gras
Anjodi The Barn, Riding Court, Riding Court Road, Datchet, Berkshire
SL3 9JT UK
T:01753 598555
F: 01753 598550
W:www.gobarging.com
E:sales@gobarging.com
European Waterways – Luxury hotel barge holidays

Toulouse to Castel Naudary

Institution / Contact Address Tel/Fax/Email Info
Victor Hugo MarketJean Marie Castet Gilles Vidal
Le Marche Victor Hugo
Toulouse
France
T: 00-33-5-61-139877 (stall)
T: 00-33-5-61-095567
Toulouse Sausage stall at Victor Hugo Market. Open daily,
except Monday 6am – 1pm
Pere Louis BarPatrick Mistou Bar Pere Louis
45 Rue de Tournours
31000 Toulouse
France
T: 00-33-5-61-213345 Traditional old fashioned bar in centre of Toulouse with simple food & good charcuterie
Hotel De FrancePhillipe & Natalie Dunod Hotel de France
2 Avenue Frederic-Mistral
11400 Castelnaudary
France
T: 00-33-4-68-231018
F: 00-33-4-68-940464
E:hdf@cassoulet.com
www.cassoulet.com
Make ‘house’ cassoulet with confit d’oie – fantastic! Jars cooked for 3hrs at 115ºC, 1hr to heat up to 115ºC, 1hr at 115ºC, 1hr to cool down from 115ºC, cooked in an autoclave!
St Papoul Cassoulet FestivalEmmanuel Griffe
(Manu)
Daubin
11400 St Papoul
France
Comte des Fetes. Fete de Cassoulet at Chateau de St Papoul, 5th Year, Hotel de France provided the cassoulet meal.
Pierre Cros 20 rue de Minervois,
11800 Badens
France
T: 00-33-4-68-792182
M: 00-33-6-14-145663
Visited by Rick and Peter Forrestal
Anjodi The Barn, Riding Court, Riding Court Road, Datchet, Berkshire
SL3 9JT UK
T:01753 598555
F: 01753 598550
W:www.gobarging.com
E:sales@gobarging.com
European Waterways – Luxury hotel barge holidays

Castel Naudary to Homps

Institution / Contact Address Tel/Fax/Email Info
French Foreign LegionMajor
Bourban
T: 00-33-4-68-946802 Communications officer
Hotel D’AlibertFrederic Guiraud Hotel D’Alibert
Place de la Mairie
11160 Caunes Minervois
France
T: 00-33-4-68-780054
E:frederic.dalibert@wanadoo.fr
Jean Pierre Vives 463 Chemin du Chateau D’eau
11620 Villemaustaussau
France
T: 00-33-4-68-472411 Cooked tripe dish ‘tripe a la mode de Jean’ at Hotel D’Alibert in Caunes Minervois
Christopher Hope 23me des Lavandiers
11160 Caunes Minervois
France
Tel: 00-33-4-68-784222
E: christopher1hope@aol.com
Writer living in Caunes Minervois
Eric Saulnier La Ferme de Guerin
47400 Grateloup
France
Tel: 00-33-5-53-796912
M: 00-33-6-08-175360
Rick had 5 course lunch at ferme auberge just outside Marmande:
1. Tourin a l’ail
2. Terrine de lapin
3. Salade au chevre chaud
4. cheavreau roti au four (gigot de chevre) with gratin de pomes de terre
5. Frais avec crème chantilly ‘lou balet’ – ‘harbour from the sun’
Anjodi The Barn, Riding Court, Riding Court Road, Datchet, Berkshire
SL3 9JT UK
T:01753 598555
F: 01753 598550
W: www.gobarging.com
E: sales@gobarging.com
European Waterways – Luxury hotel barge holidays

 

Homps to Agde (also taking in Olargues)

Institution / Contact Address Tel/Fax/Email Info
English EpicerieShirley Preston Epicerie Britannique
7 Avenue de Languedoc
11200 Homps
France
M: 00-33-6-16-577112
T: 00-33-4-68-913640 (Home)
Lord Clive PiesDaniel Lallemand 19 Rue St Jean
34120 Pezenas
France
T: 00-33-4-67-988198 Patissier in Pezenas who makes over 25000 pies a year
Claude Alberge 5 Rue du Perdigol
34120 Pezenas
France
T: 00-33-4-67-981688 Member of Pezenas Pies Fraternity
Denis Cournol Rucher de Fiers Loups
La Salles 34390
Olargues
France
T: 00–33–4–67-978415 Local honey
Michel Aninat
André & Maryse Aninat
Le Cabrié
13 Avenue Marcellin Albert
34600 Hérépian
France
T: 00–33–4–67–951495
cabrie.free.fr
Charcuterie
Jambon sec, boudin noir au thym, fricandeau (pate), bougnette (bread, milk & eggs), rosette saucisson sec, saucisse au seche (dry)
Lou Pescadou 18 Rue Chassefière
34300 Agde
France
T: 00-33-4-67-211710 Restaurant with fixed menu starting with fish soup, mussels with ratatouille and followed by either a meat or fish course.
Anjodi The Barn, Riding Court, Riding Court Road, Datchet, Berkshire
SL3 9JT UK
T:01753 598555
F: 01753 598550
W:www.gobarging.com
E:sales@gobarging.com
European Waterways – Luxury hotel barge holidays

Beziers to Sète Aigues,  Mort to Marseille

Institution / Contact Address Tel/Fax/Email Info
Noilly PratJean-Louis Mastoro Noilly Prat
1 Rue Noilly
34340 Marseillan
France
T: 00-33-4-67-777520
F: 00-33-4-67-773222
E: www.noillyprat.com
Responsible circuit visit
Bouzigues OystersJean-Christophe Cabrol Impasse du Chateau
34140 Bouzigues
France
T: 00-33-4-67-733319
M: 00-33-6-67-201171
Oyster bed harvestor
Pierre Defend Chemin du Clap
34140 Bouzigues
France
T: 00-33-4-67-783050 Oyster bed harvestor
Sete Tourist Information T: 00-33-4-67-468146 Sete Tourist Information
Salin du Midi SaltPatrick Ferdier 122 Rue Charles Bourseul
30240 Le Grau du Roi
France
M: 00-33-6-82-667799
Camargue TaureauxJean Claud Blanc Domaine de Paulon
13200 Arles
France
T: 00-33-4-90-972773
F: 00-33-4-90-972187
E: jc-blanc@wanadoo.fr
Own Gite and bull farm. Do demos of rounding up bulls with aid of Camargue horses
Restaurant L’EstrambordEric Lacanaud 7 Route de L’abrivado
Le Sambuc
13200 Arles
France
T: 00-33-4-90-972010 Restaurant in the Camargue that serves menus with local produce e.g. bulls cheeks
Camargue RiceRegis Crozat Mas de Guinot
13200 Arles
France
T: 00-33-4-90-972068 Grows mainly white but also some red rice
Grand Hotel Nord PinusAnne Igou Grand Hotel Nord Pinus
Place du Forum
13200 Arles
France
T: 00-33-4-90-934444
E: info@nord-pinus.com
W: www.nord-pinus.com
Chez Ju Ju Unfortunately the restaurant has moved and we do not have the new contact details
L’ÉpuisetteGuillaume Sourrieu L’Épuisette
156 Vallon des Auffes
13007 Marseille
France
T: 00-33-4-91-521782
F: 00-33-4-91-591880
M: 00-33-6-19-857404
E: contact@l-epuisette.com
W: www.l-epuisette.com
Best bouillabaisse in Marseille. Guillaume is chef de cuisine and buys fish from direct from boat that comes into Vallon des Auffes harbour
Zanda www.zandamusic.com Composed and performed the music for the series
Anjodi The Barn, Riding Court, Riding Court Road, Datchet, Berkshire
SL3 9JT UK
T:01753 598555
F: 01753 598550
W:www.gobarging.com
E:sales@gobarging.comm
European Waterways – Luxury hotel barge holidays

 

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French cooking

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