Wednesday, 04:00 
Rick Stein's French Odyssey
Bordeaux to Bazas
At the Restaurant Le Grilladin des mers at Isle d'Oleron, Rick enjoys clams in white garlic sauce, and savours the simple dish of freshly caught eels cooked in garlic butter and parsley. He whips up one of his favourite French meals, petit sale, a typical peasant dish of salted pork belly and lentils, before preparing a steak tartare in the ancient town of bazas.