Bon Appetit: Gerard Depardieu's Europe

Gerard 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.

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

In Basque Country, Gerard and Laurent start with Ossau Iraty cheese, than they catch some trouts 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 raviolis 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 .

Gerard loves the Catalans. He discovers Prat chicken, snails, eels, and beautiful rice fields in the Ebro Delta. In a tapas bar in Barcelona, he meets the filmmaker Isabel Coixet.

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.

In this episode, Gérard and Laurent show us the Bavarian products: Simmental beef in Samerberg, sauerkraut with Georg Hahn, Pretzel in Bichl or pikes on the beautiful Tegernsee lake.

The Portuguese journey starts in Porto at Bolhão Market : mackerels, sardines, cods, 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.

In this last episode, Gérard and Laurent cross the Mediterranean to immerse in Moroccan cuisine and products. A few kilometers from Fes, they discover an orangery, some spices, olives and famous Maroccan pigeons.