Floyd visits Egypt, where he cooks the local equivalent of Spanish paella. He also prepares a paklava, a sweet dessert; and a fish tajine or stew. Also an interview with Dr. Zahi Hawass, the noted Egyptian archaeologist.
Floyd has a meal at the Carlton Hotel in Cannes, France; visits Monaco's Grand Prix track; and sails to the island of Lerins. Also: a Nicoise fish dish using red mullet, spring lamb and maize-fed chicken.