Journeying along the Canal Lateral a la Garonne, he stops by a canal-side restaurant run by a chef famous for her duck in red wine. Fish is Rick's speciality, and he can't resist going fishing for alose, a freshwater herring, with Alain Penichon. At the markets of Nerac and Cadillac, Rick creates a dish made up of pork with lots of garlic, and at a plum farm, is inspired to cook the classic prune and almond tart flavoured with local armagnac.
