Dourade in herb butter. Prepared by M. Gilbert, Proprietor at Restaurant Charlotte Premiere.
Hutspot. Prepared by Chef Hugo de Haan at Haesje Claes Restaurant.
Grilled hake in rice paper. Prepared by Head Chef at Panteli Restaurant.
Dourade, Turkish style. Prepared by Chef Halil Dogoleaur.
Poona, IndiaDedicated to the gourmet traveler, the adventurous cook, and to all those who want to heighten their understanding of food, this fast-moving, exciting gastronomic experience is the television version of an international recipe book. Designed with the entire world in mind, each episode features prominent chefs and local culinary experts all presented with voice-over commentary.
Apple and berry dessert. Prepared by Chef Jean Marc at Osho Commune.
We visit each major area and enjoy the food for which it is noted and observe the fascinating and historical influences that have led to the development of the great dishes from everyday fare to haute cuisine.