Chefs may not love working brunch, but they love eating it, so Guy Fieri asks his chef friends to prepare a Parisian brunch menu they can all enjoy together. Marc Murphy roasts beets with a quintessential French ingredient -- snails -- and prepares Shakshuka, a French-Moroccan favorite. Alex Guarnaschelli brings the bistro to the ranch with a buttery, bacon-filled Quiche Lorraine and an upside-down Apple Tarte Tatin. Jonathan Waxman's beet juice cocktail called a Le Poil du Chien is a surefire hangover cure, and he also prepares a juicy steak with creamy mushroom and spinach eggs. Finally, Michael Voltaggio makes savory mushroom-filled crepes and delivers a stunning beef tartare topped with a buttermilk fried onion.