He may be known as Britain's most famous French chef, but Raymond Blanc has never cooked professionally in homeland. In this series, The Very Hungry Frenchman, Raymond travels to his mother country and discovers the recipes of his favourite regions.


Cooking his way through the quintessential French classics, the recipes include salade Lyonnaise, beef bourguignon, onion tart and a syrup-soaked rum baba. Perhaps closest to Raymond's heart is a cheese soufflé tart from his village of Comté. Served with a side of Swiss chard, this dish was a regular on the table of Maman Blanc.