Global Gourmet Stuffed Sea Bream, Vegetable Carving, Marrowfat Peas & Macaroni Cheese
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Dourade foicie en papillotte (stuffed sea bream). Prepared by Chef Jean Luc at Restaurant Plage Goeland.
Vegetable carving. Prepared by Chef Leeowl at Howard Plaza Hotel.
Marrowfat peas with garnish. Prepared by Chef Ruud Stein at Hotel Amsterdam.
Macaroni cheese with a pizza topping. Prepared by Glyn Christian.Dedicated to the gourmet traveler, the adventurous cook, and to all those who want to heighten their understanding of food, this fast-moving, exciting gastronomic experience is the television version of an international recipe book. Designed with the entire world in mind, each episode features prominent chefs and local culinary experts all presented with voice-over commentary.
We visit each major area and enjoy the food for which it is noted and observe the fascinating and historical influences that have led to the development of the great dishes from everyday fare to haute cuisine.