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 discovered his passion for good food and cooking.

Keith Floyd continues his gastronomic ramble with a visit to Perigord, famous for its truffles, geese and walnuts.

Globetrotting gastronaut Keith Floyd samples the best of French cuisine, including veal with Dijon mustard, coq au vin and ham with wine sauce.

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.

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

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.

In the final programme of the series, Floyd retraces his steps in all the regions in which he has filmed, as he celebrates French cuisine one last time.