In Rick’s new series on BBC2 he takes a series of Long Weekends across Europe.
His first adventure began in an autumnal Bordeaux where Rick started at La Tupina Restaurant to sample gratton with radishes, roast chicken, côte de beouf, wood pigeon roasted in duck fat and wrapped kidneys with caul. He ventured over Napoleon Bridge speaking about Bordeaux architecture. Rick explored a wine fountain then tucked into breakfast of tartine burée and black coffee back at La Tupina.
Rick explored the perfect dishes that make up French lunches including rabbit with prunes, steak tartare, petit salé, poulé au pot, duck confit and cassoulet while tucking into a crew lunch at Chez Mémé. We were then whisked back to Rick’s cottage in Padstow where he showed us how to make a chicken parmentier dish.
In true Rick style, we are then taken to vineyard Chateau Phélan Ségur to meet Véronique Dausse who talked about her vineyard before showing us the winemaker’s barbecued cote de bôeuf with a marrowbone topping. Next, whilst musing on Bordeaux, Rick takes us to seafood restaurant, Le Petit Commerce, where he tried grilled fillet of maigre a la plancha.
Fried ceps sprinkled with garlic and parsley was the next dish on the menu at Marché de Capucins in Places des Capucins, which left Rick pondering on what makes for the perfect long weekend.
Next we met Gael of Garopapilles Restaurant for a selection of dishes paired with wines. First up were clams in the shell with an emulsion of smoked ham, crab with a purée of Jerusalem artichoke, herring roe with hard goats cheese and smoked bell pepper cream paired with Chateua de Charmes-Godard, a 50/50 split of Sauvignon Blanc and Sémillon. Then Rick tried veal with pan friend ceps, shallots, lardons, grapes and croutons, pumpkin ravioli with a beef stock sauce and then, preserved lemons, black olives topped with slices of truffle, truffle foam and cucumber flower. These dishes were paired with Chateau Belle-Vue, a Cabernet Sauvignon, Merlot and Petit Verdot. The meal finished with caramel parfait with rice crispies, chocolate, caramel ice cream and pineapple sage leaf.
After so many wonderful dishes, Rick attempted a swim in Cap Ferret but had to abandon it, heading next to Chex Hotense Restaurant a la Pointe for some mussels. Back in Padstow, Rick showed us how to recreate the dish: mussels with Bayonne ham and fines herbes.
Rick sampled the local wine, Lillet, at the Casino Royale before visiting Angelika Hermann’s oyster farm, Arcachon Basin Oysters. He then stopped at the Grand Hotel de Bordeaux to try a classic sole meunière.
After musing over the large queues both day and night for L’Entrecôte, Rick took us back to his cottage in Padstow where he cooked the final dish for this week: steak frites with Bordelaise sauce.
The episode ended with a visit to Gavin Quinney at Chateau Bauduc where Rick tried Pauillac lamb with petit pois and pommes Dauphinoise, followed by a wine tasting at Syndicat Viticole des Graves.
In this episode, an excitable Rick visited Reykjavik, Iceland’s coastal capital and home to the National and Saga museums, tracing Iceland’s Viking history. After a beer and chat with Ymir Björgvin Arthúrsson at Micro Bar, Rick took a walk by the harbour in anticipation of finding the perfect cod. He soon found it at the Icelandair Reykjavik Marina Hotel, where he watched chefs pan cook cod.
Conscious that his attire was attracting a lot of attention, Rick visited the Nordic Store in Lækjargata to buy some more appropriate clothing to blend in with the locals. Kitted out, he joined Mayor Dagur Bergþóruson Eggertssonat at Reykjavik City Hall for a breakfast of waffles with rhubarb jam and cream.
Next, Rick visited the Sun Voyager sculpture by Jón Gunnar Árnason, made to commemorate the 200th anniversary of the city of Reykjavík which led to Rick thinking about an old Anglo – Saxon poem: The Seafarer by Ida. L Gordon.
Rick then went on to view the three large murals by Guido van Helten on the Loftkastalinn building in the old west side of Reykjavik. The murals were inspired by images from the archive of the Reykjavik museum of photography from the 1961 screen play, ‘No Exit’ by Jean Paul Satre.
Ready for his next dish, Rick visited Matur og Drykkur Restaurant to try their halibut soup, before taking us back to his cottage in Padstow where he showed us how to make a simple cod gratin with bearnaise sauce.
Back in Iceland, Rick was driving through the snow contemplating the ‘cuisine of wants’ in Iceland, before enjoying a secret lagoon swim. He then had lunch with Ymir, enjoying chicken liver terrine with dandelion syrup, hot spring hard boiled eggs with birch smoked salt and smoked trout paté with fennel and beetroot chutney and chunky basil pesto. At the Fontana Spa, he then tried Icelandic rye bread, baked in volcanic sand, before visiting the Strokkur Geyser, and getting excited about seeing the Northern Lights.
Next, Rick met Ragnar Eiriksson at Dill Restaurant where he tried wild goose with crowberries on a bed of cauliflower pureé. The weather takes a turn for the worse and Rick had a conversation with his driver about the impending storm. At his next location, Bjarteyjarsandur Sheep Farm Thorrablot, he tucked into roast lamb marinated in blueberries. Back in Rick’s kitchen in Padstow, Rick cooks his own lamb dish: breaded lamb chops with spiced red cabbage.
Then Rick met with Elisabet Skuladottir at Sea Baron Restaurant to try grilled fish skewers or “stinky skate” as they were referred to. He then visited the Hallgrimskirkja Lutheran Church and spoke about Leif ‘the lucky’ Eriksson, an Icelandic explorer considered by some as the first European to land in North America before Christopher Columbus.
Next on Rick Stein’s long weekend, he visited one of the most popular tourist attractions in Iceland, the Gullfoss Waterfall, located in the canyon of the Hvítá river in southwest Iceland. Then he visited the Fjorubordid Restaurant where he enjoyed langoustine soup and fried langoustine tails. Rick was so impressed with the soup, he showed us how to make it at his home in Padstow.
Rick’s final stop this week was at Íslenski Barinn, the Icelandic Bar, where he tucked into fermented shark and brennivin, a clear, unsweetened schnapps that is considered to be Iceland’s signature distilled beverage.
The episode ends with Rick musing on his long weekend in Reykjavik.
This episode started with Rick checking into the intriguingly named 25 Hour Bikini Hotel, before heading to the Nobelhart and Schmutzig Restaurant with Billy Wagner to try smoked eel with jelly and radish shoots, barbecued baby leeks with speck lard and crushed fennel seeds, barbecued and oven baked saddleback pork neck with blanched salad leaves, crushed pine needles and reduced pork stock and lightly seared wild trout with smoked mashed potato and puréed kale.
Next on the menu was a German classic, a Currywurst enjoyed at Konnopke’s Imbiss, as well as a doner kebab and the history of this food in Berlin. After an emotional conversation with Hans, his taxi driver on how Hans was separated from his grandparents, Rick spoke about the renaissance of East Berlin after the collapse of the Berlin Wall. Rick’s next stop was La Soupe Populaire Restaurant where, with his guide, Per Muerline, he tucked in to königsburg klopse, a meatball speciality. Taking us back to his kitchen in Padstow, Rick cooks beetroot marinated salmon with cucumber, apple and horseradish salad.
An ever amusing conversation ensued with Rick and David Pritchard discussing ‘Noir’ Berlin, the dramatic street art across Berlin, before Rick took a ride in the exotic looking Trabant Safari.
He then went to the Cookies Cream restaurant where he tried puréed sunflower seeds and Jerusalem artichoke flam with liquidised watercress and parsley oil, potato strips topped with mashed potato and creamed spinach, Noilly Prat, radishes, spinach juliennes, chopped pistachios, sesame dressing and a fried egg. In true German style, Rick then frequented the Hofbrauhaus and got stuck in to sampling the local brews.
Back in his cottage in Padstow, Rick showed us how to make a bacon joint with sauerkraut and split pea purée.
Then Rick tried smoked fish, oysters, smoked eel and horseradish sauce at the KaDeWe department store, before heading to the Hotel Adlon to sample the Kaiser cup cocktail and the prairie oyster cocktail.
Next, Rick visited Hitler’s bunker with Nick Jackson before trying eisbien steamed pork knuckles, stuffed cabbage and burgerklopse at the Zurletzen Instanz Restaurant. Heading back to his Padstow kitchen for the last time in the episode, Rick cooks a German apple cake.
After visiting a few more spots in Berlin, learning a lesson in the perils of jaywalking in Berlin and seeing Russian tanks near Brandenburg gate, Rick visited guerilla chefs, Markus and Christian to enjoy roast beef eclairs with hot consommé, scallops with mung beans, black lentils, yellow split peas, apple vinegar, crispy bacon, Japanese green tapioca and fresh shoots, sausages on purée of chervil roots, apricot mustard, fried black radish with a salad of shredded red and white cabbage, carrots and vinegar and finished with a decadent dessert of chocolate brownie with passionfruit, chocolate mousse, apples and pomegranate sauce, crumbled dark chocolate with roasted almonds and chocolate toffee.
The episode started with Rick checking into Motel One and sharing with us his first impressions of Vienna’s architecture, the Danube River and the Johann Strauss statue in Stadtpark before heading to meet Martina Hohenlohe at Hotel Imperial, then Executive chef, Rupert Schnait who cooks wiener schnitzel. Taking us back to his kitchen in Padstow, Rick cooks Viennese herring and potato salad.
Rick enjoys breakfast at the hotel and listens to Mona, the singing waitress. He speaks about Colonel Kulczycki and his discovery of coffee beans and Vienna’s first coffee house before meeting James Mowlam at Landtmann Coffee House where he tucks into some apple strudel with vanilla sauce.
He then notices Vienna’s politically correct traffic light symbols before meeting with Christian Wanek at Rudi’s Beisl Restaurant where he tries zwiebelrostbraten, an all time favourite dish in Austria and Rick visits Mozarthaus and talks about composer Mozart and the world famous opera, “The Marriage of Figaro”. His next stop is at Plachutta Restaurant where he tries tafelspitz.
Having had breakfast at the hotel, Rick meets with Dietmar Muthenthaler, head pastry chef at Demels where he tries apple strudel and sachertorte. Rick then takes us back to his kitchen in Padstow where he cooks apple strudel.
After seeing some of Friedensreich Hundertwasser’s interesting architecture, Rick travels to Fritz Wieninger vineyard where he enjoys some Wiener Gemischter Satz wine. His next stop is Naschmarkt, Vienna’s most popular market, where he tries some sauerkraut. He then meets with Stefanie Herkner and tries some stuffed cabbage sarma.
Rick visits some Viennese cafes, explores the Belvedere Museum which has the largest collection of Gustav Klimt’s paintings and went to Trzesniewski Restaurant where he tried speck, bacon & egg and crab sandwich. Next, Rick visits Meixner’s Restaurant where he tries goulash, before taking us back to his cottage in Padstow to show us how to cook goulash. The episode ends with Rick attending a Strauss Concert at Palais Auersperg.
After checking into the hotel at Quadrilatero al Fresco, Rick tucked into a classic Italian combination of Prosciutto and cheese before musing on the streets of Emilia-Romagna in Bologna and his first experience of Bologna: Bolognese sauce.
At the Scaccomatto Restaurant with Mario Ferrera, Rick tried Parmesan and sweet onion raviolini, before heading to Mercato delle Erbe with Tim Mawn to sample stuffed squid at Banco 32 Restaurant.
Back in his kitchen in Padstow, Rick showed us how to make our own Italian cotoletta Bolognese.
After roaming the unfinished cathedral in Piazza Maggiore, a strong Espresso coffee is in order at Café Aroma to set Rick up for the climbing Asinelli Tower and an ever comical chat between Rick and producer, David Pritchard, at the whispering walls. Rick also settles into a conversation with university students on the piazza.
At Le Sfogline, Rick tried the classic spaghetti alla Bolognese before taking us back to Padstow to show us how to make tagliatelle with sausage ragu. Next, Rick visited Caseificio Santa Lucia to try some Italian Parmesan cheese, then headed to Agri Truismo La Fenice to tuck into grilled pork steaks.
The next stop on Rick’s Long Weekend in Bologna, was to the Biassanot Restaurant for a dish of roast rabbit stuffed with frittata and Parma ham, before he visited the university and the Archiginnasio building.
Enrica Lazzarini then took Rick to Osteria Del Sole to try rosa di Bologna prosciutto, mostarda Bolognese, a jam made of quinces and plums, and Crescentine, a thin 4-inch, round shaped bread.
Rick’s final stop in Bologna was to Ciaccos Restaurant with Ricardo Cattalani where he tried gurnard with passatelli, a pasta formed of breadcrumbs, eggs and grated Parmesan.
The episode ended with Rick showing us how to make panna cotta with pistachios.