Episode 6

S1 E6: Peta heads south to the Camargue again, where the walled town of Aigue Morte overlooks the famous salt flats. The town’s dark history is revealed, and its Spanish connection demonstrated with a flamboyant display of Flamenco. In the city of Nimes Peta discovers a classic bull stew recipe in the city’s central market. She visits an award winning olive oil producer, and in the culinary school kitchen teaches her “gastronomads” how to make a classic Southern French pissaladiere. Peta then hands over the reins to a wild French chef, as the culinary week wraps with a final dinner party.