Chefs: Jean Michel Lorain, Ramiro Rodriquez Pardo, and Gunter Gaderbauer
Recipes included with this episode: Duck Foie Gras Carpaccio, Salmon Fillets and Shrimp, and Ricotta Dumplings. Restaurants include: La Côte St. Jacques in Joigny, Restaurant Catalinas in Buenos Aires, and Villa Schratt in Bad Ischl.
