Rick Stein reaches the mid-point of his meander through France as he continues exploring Burgundy and practises 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 salers beef and Cantal cheese. No one goes on a diet here! In his Provencal country kitchen, Rick cooks Cantal bourriols, buckwheat pancakes with farmhouse egg and cep mushrooms.
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