Floyd on France

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 disco...

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....

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...

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

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 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...