Brittany is the most important fishing region in France, with its approximately 2,500 kilometers of coastline. In the Finistère, Gérard Depardieu and Laurent Audiot discover the secrets of cider, sourdough and salted butter.

Gérard Depardieu and Laurent Audiot meet on the Scottish Isle of Skye. Keith Jackson, a breeder of the Scottish highland, herds sheep.

The Ossau-Iraty cheese is made from the sheep's milk from the high pastures of the Basque Country. Gérard meets his friend Laurent, who is fishing in a river of Banca. Then the two go to a breeder of Kintoa pigs.

Gérard Depardieu and Laurent Audiot visit the olive oil producer Franco Bardi. A short time later, they stand in front of a flock of Chianina cattle and are inaugurated in Parma by Carlo Galloni in the strict rules and traditions of ham manufacture.

The culinary journey begins in Capaccio on the Buffalo River of Antonio Palmieri. Today the mozzarella of the Vannulo farm is one of the most famous in Italy. On the slopes of Mount Vesuvius Laurent meets his friend Antonio Tubelli.

Our two friends visit places in the Isle of France, home to little-known products.