Rick Stein's Secret France

The chef wraps up his tour by travelling to the Languedoc and Provence, exploring the local produce and scenery. In his rustic country kitchen he then prepares a tarte tatin, layering confit tomatoes and aubergines to create a sweet‑savoury dessert.

The latest episode of the series follows a chef as he brings his culinary journey to a close. In this installment, the focus shifts to the final leg of his travels, taking him through the sun‑kissed regions of Languedoc and Provence. The programme captures his experiences as the tour winds down. During these concluding visits, the chef returns to his own country kitchen to showcase a signature dish. He prepares a tarte tatin that layers confit tomatoes with aubergine, letting the vegetables caramelise under a buttery crust. The cooking sequence highlights his technique and the simple yet rich flavours that emerge from the slow‑cooked produce. The episode juxtaposes the rustic charm of his kitchen with the scenic backdrops of the French regions he has explored. While the landscapes of Languedoc and Provence provide a vivid setting, the intimate preparation of the tarte tatin offers a quieter, home‑based perspective on his culinary style. By the end of the programme, viewers see the chef completing his tour with both travel and cooking intertwined. The final dish, a confit tomato and aubergine tarte tatin, serves as a fitting culmination, tying together the flavours of the regions he visited with the comfort of his own kitchen.