Chefs: Alain Passard, Pablo Massey, and Franz Augustin
Recipes included with this episode: Parmesan and Truffle Fondant, Surubi with Basmati Rice, and Sponge Cake Roll. Restaurants include: Restaurant Arpège in Paris, Restaurant Massey in Buenos Aires, and Demel/K.u.K. Hofzuckerbacker in Vienna.
