Burgundy

S1, E3: Rick Stein’s meander through French cuisine reaches Burgundy. There he practices a little entente cordiale with a chateau owner who cooks him sorrel soup straight out of the garden. He then arrives in the Auvergne, famous for hearty dishes celebrating the finest beef and cheese. In his Provencal country kitchen, Rick cooks buckwheat pancakes with farmhouse egg and cep mushrooms.