St Servan

James is back on the beach in Brittany, reliving his work experience student days! After shopping in a market in Saint-Servan-Sur-Mer, near St Malo, James and guest chef Lawrence Keogh prepare veal with rosemary and garlic and their own version of cauliflower cooked with tasty local cheese. The chefs also visit a local bread mill and bakery to help knead dough and bake bread the traditional hard-work way. It doesn't take long before the cider comes out and everyone is singing and dancing. Later, James cooks his market-fresh scallops on the beach barbecue, using freshly made hazelnut butter.