Occitania

S1 E3: In Castres and Albi, the two chefs showcase the diversity and quality of Occitan products. Whether cooking wood pigeon, asparagus or foie-gras, these foreign chefs help discerning diners to rediscover the products of the region. Each has his own style: bistro-gastronomy for the Swede, and more elaborate creations for the Englishman, who loves the flowers and plants of the nearby Montagnes Noires.