Rick Stein embarks on a series of culinary long weekends in search of food excellence and brilliant recipes, heading to markets, restaurants, wineries, cafes and bars. He begins his first adventure in autumnal Bordeaux. Rick arrives just in time for ceps and the judging of a local wine contest. He hires a 2CV for an excursion to the coast, which has abundant mussels and oysters. At home he cooks a memorable dish of steak frites with bordelaise sauce.
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