Floyd on France

Keith Floyd visits Brittany, where he visits a soup factory, and watches crepes being made. He cooks chicken roasted with cider and a Breton apple flan. (1987)

Keith Floyd visits the Pays Basque region of France, where he cooks chicken with Bayonne ham, pigeon stew and a very unusual soup. (1987)

Keith Floyd cooks liver dumplings, pheasant cooked with cabbage leaves and chicken in beer, and takes a balloon trip over the mountains to the Munster valley. (1987)

Keith Floyd visits Gevrey-Chambertin and Dijon in Burgundy. From a barge on the River Saone he cooks veal with Dijon mustard and talks to Jean Michel La Fond about the wine of the area. He then travels to Gevrey-Chambertin where he cooks a meal of coq au vin for the grape pickers on the first day of the harvest, and has a wine tasting with the owner Rene Leclerc. In Dijon, he cooks ham with a wine sauce and fish for some of the top chefs of the area. (1987)

Keith Floyd continues his gastronomic ramble with a visit to Perigord, one of the most beautiful and historically rich areas of France, famous for its truffles, geese and walnuts. The landscape is unspoilt, dotted with tiny farms and fairy-tale castles, and the Dordogne river provides an abundance of freshwater delicacies. (1987)

In the first programme in the series celebrating the great gastronomic regions of France, shy and retiring cook Keith Floyd returns to the rich landscape of Provence where he discovered his passion for good food and cooking. (1987)