Accompanied by chef Laurent Audiot, Gérard Depardieu shares his love of local specialties during a gastronomic journey in Europe.
Gérard and Laurent cross the Mediterranean to immerse themselves in Moroccan cuisine and products; they discover an orangery, some spices, olives and pigeons near Fez.
In Portugal, the two friends check out sardines, cod, tripe and suckling pig.
In Capaccio, the travelers learn how to make mozzarella; on the slopes of Mount Vesuvius, Antonio Tubelli shows them cabbage of Campania; in Naples, they discover pasta which has been manufactured since the 17th century.
Gérard and Laurent visit an olive oil rich region, meet Chianina cattle and learn the rules of ham in Italy.
Gérard visits a breeder of Kintoa pigs, then explores cheese, trout and pepper from the Basque region.