Salade Nicoise. Prepared by Chef Yves Martin at Restaurant La Mere Besson.
Punjab, Northern India
Roasted aubergines. Prepared by Chef Lali Nayar.
Iberia, Louisiana, USA
Dirty rice. Prepared by Anne Dettmer at Konriko Company Store.
Cinnamon semolina in a red berry sauce. Prepared by Chef Hugo de Haan at Haesje Claes Restaurant.Dedicated 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.
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.