Gerard Depardieu and Laurent Audiot take us to Scotland to meet Keith, breeder of cows, close to the island of St Kilda, then they taste huge langoustines in Elgol and arrive to the pub Eilean Larmain to discover some Scottish whisky. Their journey ends in the house of the Scottish writer Philip Kerr.

Scotland

Great French actor Gerard Depardieu journeys through different European regions (Tuscany, Bavaria, Brittany, Scotland, Catalonia...) looking for famous local specialities, identity and history. He invites us to follow him in his ultimate culinary quest to discover the freshest oyster, the best-matured cheese, wild salmon, tender beef, wine from a small grower...

Bon Appetit: Gerard Depardieu's Europe

Series 1

French actor Gerard Depardieu journeys through Europe, searching for the finest food.

Gerard and Laurent travel to Roscoff in Brittany to see lobster fishing, then they visit Eric Baron, apple grower and cider producer. Finnaly, they meet their friend, the Chef Patrick Jeffroy in Carantec.

Brittany

In Basque Country, Gerard and Laurent start with Ossau Iraty cheese, and then they catch some trouts in Banka and taste the Kintoa ham. After that they head to Itxassou in order to discover the famous Espelette pepper where Edouard Baer is waiting for them.

Basque Country

In Petroio, Gerard meets Franco Bardi, the producer of some of the finest olive oil in the world. Then he enjoys ham in Parma, and tries to cook some ravioli in Piedmont…

Northern Italy

In Capaccio, our travelers learn how to make mozzarella. On the slopes of Vesuvius, Antonio Tubelli shows them the friarielli, the cabbage of Campania, and finally in Naples they discover pasta which has been manufactured since the 17th Century.

Southern Italy

Gerard loves the Catalans. He discovers Prat chicken, snails, eels, and beautiful rice fields in the Ebro Delta. In a tapas bar in Barcelona, he meets the filmmaker Isabel Coixet.

Catalonia

This is a surprising trip to the Paris region - beehives on the Opera of Paris' roof, Mereville, the capital of watercress, or Milly-la-Foret and its mint culture. Gerard also reveals the origin of the Parisian baguette.

Paris

In this episode, Gerard and Laurent show us the Bavarian products - Simmental beef in Samerberg, sauerkraut with Georg Hahn, Pretzel in Bichl or pike on the beautiful Tegernsee lake.

Bavaria

The Portuguese journey starts in Porto at Bolhao Market - mackerel, sardines, cod, everything makes them happy. In Troia, on the sea coast, they speak of octopus fishing with Carlos Mota and they hunt razor shell with Toni Viegas.

Portugal

In this last episode, Gerard and Laurent cross the Mediterranean to immerse in Moroccan cuisine and products. A few kilometres from Fes, they discover an orangery, some spices, olives and famous Moroccan pigeons.

Bon Appetit: Gerard Depardieu's Europe

Scotland

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