Cuisine Culture

Shows us that class, elegance & the best foods in the world can be had in Vegas. We visit a hydroponic farm in the Nevada Desert. With local ingredients we recreate three of his signature plates in his famed restaurant: an appetizer of Colors of Caviar, the main course Bar en Écailles Grilles aux Épices Douces: Crispy Sea Bass with Delicate Herbs. For dessert, a spin on the classic Rice Pudding.

Takes us to Santa Monica's farmers market. Main course: a Liberty Duck Breast a l'Orange served with a colorful Blood Orange Reduction and Tender Baby Turnips. He then leads us to his renowned restaurant Melisse where he shows us the tricks behind the appetizer: a Sweet Onion Parmesan Soup with Crabcake and Meyer Lemon. Warm Crispy Beignets served with Spiced Chocolate Sauce and Cream Gelato.

Pascal takes us on a culinary adventure in England and right through the backdoor of his Michelin-rated restaurant. This is a French-British invasion where we explore the explosion factor of cheeses and charcuterie. Viewers also get to recreate some of Pascal's recipes from his best-selling cookbook, such as Red Mullett with Quinoa and "Gascon Mess," his ode to Meringue and Berries.

Family tradition of cooking for the most discriminating palates at his restaurant, L'Auberge de I'Ile. Cuisine Culture travels to the fairytale town of Colmar and throughout the picturesque wine growing region of Alsace where viewers learn how to pair the finest wines in the world with a great meal. You won't want to miss a frog leg or an extra helping of foie gras on this journey.

We visit his namesake restaurant nestled in charming Greenwich, CT. On the menu "Catch of the Day": Black Truffle Royale with Lobster Bisque, Napoleon of Atlantic Halibut filled with Onion Compote & Marinated Salmon as well as Sautéed Langoustines and a Vegetable Flower with Sauce Mousseline. Dessert is a sweet conclusion: Marzipan Tart served with a Warm Ragout of Cherries and Ice Cream.

Seared Rib Eye and Red Wine Braised Short Ribs, with a Tomato in a Light Choron Sauce stuffed with Marmalade, Spinach Fondue, Diced Buffalo Mozzarella Salad & Pommes Dauphines. Peekytoe Crab Salad in a mold of Persian Cucumber-Black Sesame Coulis, draped with Early Mesclun and Radishes. The best molten lava cake: a Warm Guanaja Chocolate Coulant filled with Liquid Caramel with a Creamy Milk Sorbet

His three-course meal includes a first course of Beet Salad with Caramelized Yogurt, Local Citrus, Valdeon Cheese and Candied Pistachios; a main course of California Lamb Loin over a bed of Farro, Heirloom Carrots and Asparagus, topped with a Spiced Pepper Jam;and a White Chocolate Panna Cotta served with Local Strawberries, drizzled in Rhubarb Consommé and crowned with Strawberry Snow.

Sail down Canal du Midi in Provence aboard Daniel Sak's barge. Enjoy a Cassoulet in the medieval city of Carcassonne, delight in France's most beautiful market in Narbonne and eat as the locals do in Beziers. We also visit artisanal cheese makers. Chef Sak has created, his French take on Paella and a Strawberry- goat milk mousse with honey ice cream with Acacia flower Beignets.

Reims is the capital of Champagne, and we begin in chef Arnaud Lallement's Two-Star Michelin restaurant, L'Assiette Champenoise. Lallement demonstrates how to grill langoustines, braise lamb & make a Raspberry Vacheron. World's oldest cookie-making factories. And a visit to Champagne is not complete unless you visit the vineyards where a special invitation awaits from Champagnes Paul Goerg

Jeff and Chris Galvin have started a food movement in London. From garnering Michelin stars to opening up the best French restaurant in the UK, viewers get to cook & dine with the masters, such as Lasagna of Dorset Sole served with Velouté of Girolles and a Poached Landaise Chicken with Summer Vegetables & Rosemary Butter Sauce. Caramelized White Provence Peaches splashed with Lavender Ice Cream

Israel is the final stop where Ashley James will try the fusions of European and Middle-Eastern cuisine being created by rising star chefs.