Chefs: Walter Jost, Phillipe Legendre, and Michele Sorrentino
Recipes included with this episode: Brook Trout Fillet Salad, Breton Langoustines and Pasta, and Grandmother's Apple Pie. Restaurants include: Gartenhotel Tummlerhof in Seefeld, Georges V in Hotel in Paris, and Antica Trattoria Botteganova in Siena.
