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Pays Basque
Floyd on France - S1 - E5
Keith Floyd visits the Pays Basque region of France, where he cooks chicken with Bayonne ham, pigeon stew and a very unusual soup. (1987)
Floyd on France: Season 1 - 7 Episode s
1x1 - Provence
September 1, 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)
1x2 - Perigord
September 8, 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)
1x3 - Burgundy
September 15, 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)
1x4 - Alsace
September 22, 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)
1x5 - Pays Basque
September 29, 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)
1x6 - Brittany
October 6, 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)
1x7 - A Farewell to France
October 13, 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 a wide selection of Provencal food is displayed. He tries two local wines, Cote de Ventou and Gigondas, in the Provence area with wine experts. He goes back to the Perigord region where he cooks a soup with haricot beans and toasted goat's cheese served with a walnut salad. Finally, he travels to Morlaix in Brittany and talks to Patrick Jefroid on how he cooks on hot stones. (1987)