Rick Stein’s taste of France

'There’s plenty of evidence in the book that the cooks of the next generation are not standing still' says Rick Stein

For his latest culinary odyssey, Rick Stein hit the French back roads and byways to seek out regional recipes. Here he reveals the reasons behind his new book and TV series and provides three tasty recipes

Yes, I know, you may ask what’s so secret about Périgueux, Dieppe, Troyes, Collioure, Marseille or Cassis, but the object of this book is to bring your attention to some of the best dishes in France, like one containing fabulous walnut oil from the Dordogne, and also to highlight things I discovered off the beaten track in places like Rochejean in the Haut-Jura, where I found a simple bilberry tart.

Rick Stein’s Secret France with photography by James Murphy is published by BBC Books.

I’ve had to modify the recipe to use blueberries because it’s almost impossible to get bilberries in the UK, but Alpine bilberries are the taste of the mountains and trust me, to get to that restaurant you’ll need to go seriously off the beaten track.

Or in the village of Trizac in the Auvergne where the butcher and his wife make the most unlikely terrine called pounti, a curious mixture of pork, Swiss chard and prunes, which is very good as part of a lunchtime picnic of cooked meats,terrines, pâtés and salads.

This book is an account of a trip I’ve been lucky enough to make, meandering through the back roads of France, partly for nostalgic reasons and partly to answer the question ‘Is ...

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