Luke Nguyen explores France’s southwest, sampling Basque delicacies in Biarritz and oysters on the island of D'Oleron. He discovers the key ingredients in Basque cuisine – Espelette pepper and artisan jambon – with chefs Eric and Sebastian. With cuddly pastry chef Didier, and under the watchful eyes of his dog and goldfish, Luke learns how to make a true gateau Basque cake. At St Jean De Luz, he meets the Marie-Claire, a veteran of the fish market, who provides him with an insider’s look at the fish auctions. She then shares her specialty fish soup recipe. At D’Oleron, Luke samples some of the freshest oysters in France and cooks local langoustine alongside local artist Mia.
