Rick Stein's Secret France

Rick arrives in the Perigord region, a French area celebrated for its black truffles, walnuts and duck. He makes his way to his favourite market in France, where the local produce is on full display. There, he cooks a traditional pot‑roast pork dish that is typical of the region.

The episode follows Rick as he makes his way to the famed Perigord region, an area celebrated for its black truffles, walnuts and duck. Set against the lush landscape of southwestern France, the programme positions Perigord as a culinary hotspot, giving viewers a clear sense of why the locale is so closely associated with some of the country’s most prized ingredients. Once there, Rick heads straight to his favourite market in the heart of a typical French town. He wanders among the stalls, taking in the colours and aromas that define the local fare, and selects the components needed for his cooking demonstration. Back in the kitchen, he prepares a traditional pot‑roast pork, a dish that reflects the region’s heritage and showcases the flavours that Perigord is known for. The final segment highlights the simplicity and authenticity of the preparation, with Rick using the market‑fresh produce to create a pork roast that stays true to the area's culinary traditions. By the end of the episode, the audience sees how the combination of Perigord’s renowned ingredients and a classic cooking technique results in a meal that embodies the spirit of the region.