The first of a six-part cookery series celebrating the delights of modern
French cuisine, presented by Parisian cookery writer
Mireille Johnston . Atlantic Coast. Grilled sardines, ham and beans, sea salt and the classic beurre blanc with salmon are some of the specialities of an area that stretches from Nantes to La Rochelle.
Mireille Johnston uses local vegetables in her demonstrations, preparing a gratin of endives and stuffed cabbage. And in the oyster capital of France, she answers some awkward questions. Continues tomorrow at 5.30pm. Producer Clare Brigstocke