Daniel makes a stop in the French Quarter, with an entire goose in tow, for his visit with Susan Spicer at her restaurant, Bayona. Chef Boulud collaborates with the French-trained chef/owner on a meal that celebrates the incredible decadence of French cooking. As Chef Spicer prepares sweetbreads and crawfish, Daniel assembles a ham and truffle appetizer and a serious cassoulet, one that puts the whole goose to good use-roasted, as confit, and stuffed with foie gras. Over a dinner that adds a bit of Louisiana sass to classic French cooking, the guests discuss new, old food sources and the rise of the Slow Foods movement.