Final Episode – French Food Safari is taken on a tour of one of the top Parisienne kitchens with three Michelin-starred chef Guy Savoy, who cooks up some of his signature dishes for Maeve and Guillaume.We have a lesson in sauces from respected chef Tony Bilson, who discusses the precision needed to create perfection.We visit one of Paris’ most famous wood-fired bread maker, Poilâne, whose oven has been creating great sourdough for decades; his loaves are flown to New York and Tokyo daily. Guillaume shares his recipe for the wonderful vegetable dish of the south of France – ratatouille.We have breakfast in the markets of Lyon with legendary chef Paul Bocuse, the father of modern French cuisine, and gauge his thoughts on the future of French food.Highly acclaimed Sydney chef Mark Best, whose restaurant Marque was scored by critics an exceptional 19 out of 20, shares the secrets of his version of duck a l’orange. And we finish with flame and the luscious dessert with the hard toffee top – crème brûlée.
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