Gérard and Laurent travel to Roscoff in Brittany to see lobster fishing, visit apple grower and cider maker Eric Baron and meet chef Patrick Jeffroy in Carantec.

Accompanied by chef Laurent Audiot, Gérard Depardieu shares his love of local specialties during a gastronomic journey in Europe.

Gérard visits a breeder of Kintoa pigs, then explores cheese, trout and pepper from the Basque region.

Gérard and Laurent visit an olive oil rich region, meet Chianina cattle and learn the rules of ham in Italy.

In Capaccio, the travelers learn how to make mozzarella; on the slopes of Mount Vesuvius, Antonio Tubelli shows them cabbage of Campania; in Naples, they discover pasta which has been manufactured since the 17th century.

This is a surprising trip to the Paris region: beehives on the Opera of Paris' roof, Méréville - the capital of watercress or Milly-La-Forêt and its mint culture. Gerard also reveals the origin of the Parisian baguette.