Rick Stein's Secret France

The chef travels across Burgundy and the Auvergne, and later, back in his Provencal country kitchen, he prepares Cantal bourriols – traditional buckwheat pancakes made with fresh farmhouse eggs and wild Cep mushrooms, a simple dish he cooks in his Provencal country kitchen.

This programme follows a chef as he journeys through two of France’s celebrated regions. It’s presented as a single episode that blends travel with cooking, giving viewers a glimpse of the landscapes and culinary heritage of both Burgundy and the Auvergne. The format is straightforward, focusing on the chef’s experiences and the dishes he creates. During the episode the chef spends time exploring the vineyards and countryside of Burgundy before heading to the rugged terrain of the Auvergne. He takes in the local scenery, noting the character of each area, and uses those impressions as a backdrop for his cooking. The travel segments are interwoven with his preparations back home. Back in his own Provencal country kitchen, the chef turns his attention to a traditional recipe: Cantal bourriols. These are buckwheat pancakes that he makes using fresh, farmhouse eggs, giving the batter a rich, authentic flavour. He carefully folds in Cep mushrooms, a prized variety that adds an earthy depth to the dish. The final result is a simple yet hearty plate that reflects the regions he’s visited. The buckwheat base ties in with the rustic traditions of the Auvergne, while the use of local mushrooms and eggs highlights the chef’s commitment to sourcing ingredients straight from the countryside. The episode therefore combines travel, regional produce, and a classic French pancake in a concise, culinary narrative.