麻豆社

Rick Stein journeys across the Channel and follows the Atlantic coast down to Bordeaux to sample superb seafood and French regional cuisine. He explores the banks of the River Garonne on board a 100-year-old converted barge and savours some French provincial cooking including magret de canard and petit sale. Other dishes included in the programme are clams in white garlic sauce, eels in parsley and garlic butter and steak tartare.