London-based chefs Jeff and Chris Galvin, who operate several French restaurants, are visited. Included: a lasagna of dorset sole served with velouté of girolles; poached Landaise chicken with vegetables and rosemary-butter sauce; caramelized white Provence peaches splashed with lavender ice cream.
A visit with San Diego-based chef Paul McCabe. Included: beet salad with caramelized yogurt, citrus, Valdeon cheese and candied pistachios; lamb loin over a bed of farro, heirloom carrots and asparagus topped with a spiced-pepper jam; and dessert of white-chocolate panna cotta served with strawberries drizzled in rhubarb consommé and crowned with strawberry snow.
A visit with chef Daniel Sak, who operates the Barge Tango in Provence, France. Included: the medieval city of Caracassonne; a market in Narbonne; organic-vegetable farms; artisanal cheesemakers. Recipes include paella; and strawberry tiramisu.
A visit to New York's meatpacking district with chef Daniel Boulud, who chooses the cut for seared rib eye and red wine-braised short ribs. Also: re-creating dishes from his restaurant, such as a crab salad in a mold of Persian-cucumber-black-sesame coulis draped with early mesclun and radishes; and molten lava cake of warm Guanaja chocolate coulant and liquid caramel paired with a creamy milk sorbet.
A visit with chef Thomas Henkelmann and his wife, Theresa, in Greenwich, Conn., features tips for buying fish and recipes for black-truffle royale with lobster bisque; Napoleon of Atlantic halibut filled with onion compote and marinated salmon; sautéed langoustines and a vegetable flower with sauce mousseline; and a marzipan tart served with a warm ragout of cherries and ice cream.
Chef Josiah Citrin of Mélisse in Los Angeles visits the Santa Monica farmers market in search of local and organic ingredients for liberty duck breast à l'orange. He also prepares a sweet onion Parmesan soup with crab cake and Meyer lemon; and warm and crispy beignets served with spiced chocolate sauce and cream gelato.
A visit with chef Guy Savoy in his Las Vegas restaurant opens the series, which explores the role the region plays in shaping cuisine. Included: making a caviar appetizer; crispy sea bass with herbs; and rice pudding. Host: chef Ashley Charles James.