Bon Appetit: Gérard Depardieu's Europe

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

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

The Portuguese journey starts in Porto at Bolhão Market: mackerel, sardines, cod - everything makes them happy. In Troia, on the sea coast, they speak of octopus fishing with Carlos Mota and they hunt razor shell with Toni Viegas.

Gérard Depardieu and Laurent Audiot take us to Scotland to meet Keith, breeder of cows, close to the island of St Kilda, then they taste huge langoustines in Elgol and arrive to the pub Eilean Larmain to discover some Scottish whiskey. Their journey ends in the house of the Scottish writer Philip Kerr.

Gerard Depardieu takes a surprising trip to the Paris region: beehives on the Opera of Paris's roof; visits Mereville, the capital of watercress or Milly-La-Foret and its mint culture; and reveals the origin of the Parisian baguette.