Culinary pilgrimage in the footsteps of Floyd
TV CHEF James Martin stars in this brand-new food travel series, journeying through France to the locations that inspired his culinary career and paying homage to his culinary hero Keith Floyd.
Holidaying and studying in France as a teenager, the country helped establish James’ love for food. Hitting the open road on a journey of nostalgia, the new series follows James as he retraces the memorable TV trip his food hero Keith Floyd once took 30 years ago, while also visiting the places that influenced his own culinary beginnings.
Exploring and sampling the very best in French cuisine, James starts in Provence and continues on to Perigord, Burgundy, Alsace, Pays Basque and Brittany, stopping to produce his own versions of the iconic dishes he finds on location.
Paying homage to his role model Keith Floyd, James travels the length and breadth of the country in Floyd’s very own Citroen 2CV as he rediscovers the food and the country closest to his and his old friend’s heart.
In the first episode, James arrives in Saint- Emilion, where he holidayed with his family as a child and started his love affair with food and wine. James visits the hotel and kitchen where he trained to be chef and tries his hand at local cuisine, including the perfect steak and original macaroons invented in 1620 – always accompanied by his favourite local wine!
In episode two, James arrives cooks up a delicious fish stew on the banks of the canal in historic Carcassonne and hops aboard a boat for a trip towards the coast. In exchange for a little work, he is treated to a traditional cuttlefish lunch cooked in the boat’s tiny kitchen before treating the crew to a classic French dish.
In part three, James visits Languedoc, famous for its wine and the hearty meaty dish, cassoulet. James stays at an 18thcentury coach house, wanders round a museum dedicated to Citroën 2CVs and turns up the heat with a barbecue steak.
In the fourth instalment, James journeys into the heart of the Cognac region and, inspired by a visit to a local distillery, uses Cognac for his first al fresco cook. He also follows in the footsteps of the Queen Mother to the chateau of the De La Rochefoucald family.