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Viewing entries 1 to 7 of 7.
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BBC Two England

Floyd on France

Provence
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.
Photography CLIVE NORTH Film editor CHRIS WARING Producer DAVID PRITCHARD BBC South and West
0 RECIPE TIMES: page 78
BBC Two England

Floyd on France

Perigord
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 excellent walnuts.
The landscape is unspoilt, dotted with tiny farms and fairy tale castles and the Dordogne river provides an abundance of freshwater delicacies.
Photography CLIVE NORTH Film editor CHRIS WARING Producer DAVID PRITCHARD BBC Plymouth
BBC Two England

Floyd on France

Burgundy
Intrepid cook and gastronaut Keith Floyd , in the third
Programme of his culinary trek around France, visits the rich wine-growing area of Gevrey-Chambertin. It's the first day of the grape harvest and he cooks a Burgundian feast for the hungry pickers as well as providing a late lunch for the top chefs of Dijon.
Photography CLIVE NORTH Film editor CHRIS WARING Producer DAVID PRITCHARD BBC Plymouth
Books: Floyd on Fish. £7.50; Floyd on Fire. £7.95 from booksellers
BBC Two England

Floyd on France

Alsace
Shy and sensitive gastronaut Keith Floyd makes a danng balloon crossing over the Voges mountains to the vale of Munster, famous for its strong-smelling cheese. Floyd cooks cabbage and pheasant for the cheese makers and in neighbouring Colmar he discovers the delights of choucroute and liver dumplings.
Photography CLIVE NORTH Film editor CHRIS WARING Producer DAVID PRITCHARD BBC Plymouth
BBC Two England

Floyd on France

Pays Basque
On the eastern coast of France close to the Spanish border lies this fiercely independent region, famous for its spicy and peppery food. Ace gastronaut and bon viveur Keith Floyd , celebrates the classic dishes of the Basque country and cooks a rich and warming soup on a riverbank while fishermen net elvers in the evening light.
He also attempts to make the most famous of all Basque dishes, a piperade, with unexpected results.
Photography CUVE NORTH Film editor CHRIS WARING Producer DAVID PRITCHARD BBC Plymouth
BBC Two England

Floyd on France

Brittany
Famous for its fruits de mer, fish soups and crepes,
Brittany has long been a favourite region for gastronaut Keith Floyd. But while Brittany and Cornwall share a common heritage, it is the French who have really got their act together and devour almost everything that comes from the sea.
Floyd cooks a roast of monkfish and one of the most famous of all Breton dishes, a kig hafarz, surprisingly based on beef, flour and vegetables.
Photography CLIVE NORTH Film editor CHRIS WARING Producer DAVID PRITCHARD BBC Plymouth
Books. 'Floyd on Fish: £7.50
(hardback) and £3.95 (paperback);
'Floyd on Fire E7 95 (hardback) and £3. 95 (paperback) available from booksellers
BBC Two England

Floyd on France

A Farewell to France
In the final programme of this modest little series, the BBC has shown great initiative in sticking together all those sequences that couldn't find a home in the previous programmes - thereby extending the viewers' enjoyment and saving the Corporation pots of money.
In this melange Floyd visits a winery and samples a robust
Gigondas, with curious effect. He also cooks a delicious but expensive lunch of foie gras and truffles in the Perigord. Photography CLIVE NORTH Film editor CHRIS WARING Producer DAVID PRITCHARD BBC Plymouth






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