French Food Safari

Maeve and Guillaume begin their tour by travelling to the world's largest wholesale produce market, Rungis, just outside Paris.

Maeve and Guillaume head underground to a secret bakery belonging to master breadmaker, Jean-Luc Poujaran, who provides baked goods to all the top restaurants in the city.

Guillaume demonstrates how to prepare the classic bistro dish steak tartare with pommes gaufrette. Later, Maeve and Guillame catch up with artisan butter maker Jean-Yves.

Maeve and Guillaume head to the mountainous Ardeche region of France, where they catch up with artisan goat cheese maker Jerome Herphelin and his herd of goats.

Maeve and Guillaume head to Lyon where they enjoy the local 'bouchons', the centuries-old eating houses that began as canteens for the local silk factory workers.

Maeve and Guillaume discover what makes the French cured sausage saucisson so delicious, before Guillaume whips up his own version of a cassoulet.

Guillaume provides a behind-the-scenes look of how his restaurant runs on a busy night, demonstrating how hundreds of meals are prepared and served.

Maeve and Guillaume explore one of the best kitchens in Paris with chef Guy Savoy, who whips them up one of his signature dishes.