Download "Episode 3" from the iTunes store.
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we spend time in the kitchen of st germain bistro chef yves camdeborde whose bistro le comptoir is booked 6 months in advance guillaume shows how to make steak tartare we explore the number one ingredient in france - butter...
...meet artisan butter maker jean-yves bordier acclaimed melbourne chef philippe mouchel from pm24 in melbourne shows how to cook a delicious john dory normandy style with cider bistro moncur's chef damian pignolet shows how to make salad nicoise guillaume makes a classic clafoutis and his restaurant's pastry chef kirsty solomon makes wicked vanilla ice cream
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