Rick shows the French there is at least one Englishman who knows there's more to cooking than just opening a can. Soon the air is redolent with the savoury smell of lamb ragout with flageolet beans. Later, while passing under the perilously low bridges of Narbonne, Rick treats the barge crew to barbecued sardines with salad and cold rose wine. Louis, the chef on board, cooks seafood with squid ink pasta.
