Homps to Agde (also taking in Olargues)

Rick Stein journeys across the Channel to sample superb seafood and French regional cuisine. His epic barge journey continues and he starts to smell the salty Mediterranean Sea on the warm breeze. At Narbonne he serves freshly grilled sardines with salad and cold rose wine for the boat crew and Louis, the chef onboard Anjodi, cooks seafood with squid ink pasta.