Rick Stein's Long Weekends

The chef embarks on a series of extended culinary breaks, visiting markets, restaurants, wineries, cafes and bars, looking for food excellence and also some innovative recipes that will encourage viewers to cook at home. He begins his first adventure in autumnal Bordeaux, where he helps judge a local wine contest and hires a 2CV for an excursion to the coast - abundant with mussels and oysters. At home, he cooks a memorable dish of steak frites with Bordelaise sauce