Gérard and Laurent travel to Roscoff in Brittany to see lobster fishing, then they visit Eric Baron, an apple grower and cider producer. Finally, they meet their friend, the Chef Patrick Jeffroy in Carantec.

Gerard Depardieu and Laurent Audiot take us to Scotland to meet Keith, breeder of cows, close to the island of St Kilda, there they taste huge langoustines in Elgol and arrive at the pub Eilean Larmain to discover some Scottish whiskey.

In Basque Country, Gerard and Laurent start with Ossau Iraty cheese, then they catch some trout in Banka and taste the Kintoa ham. After, they head to Itxassou in order to discover the famous Espelette pepper where Edouard Baer is waiting for them.

In Petroio, Gerard meets Franco Bardi, the producer of one of the finest olive oil in the world. Then he enjoys ham in Parma, and tries to cook some ravioli in Piedmont…

In Capaccio, our travelers learn how to make mozzarella. On the slopes of Vesuvius, Antonio Tubelli shows them the friarielli: the fetish cabbage of Campania, and finally, in Naples, they discover pasta which is 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.