Isle Saint Louis
Andrew stops at a butcher shop on Isle Saint Louis, where many meats from the Rungis market are sold. Andrew samples cow's head cheese, lardo (100% pork fat) and terrine de campana, chopped organs from barnyard animals.
44 Rue St Louis en l'ile, Paris, France
Restaurant Michel Rostang
Andrew settles down for some fine dining and pressed duck at Restaurant Michel Rostang, where a 5th-generation Parisian chef prepares a specialty of the house.
20 Rue Rennequin, 17th Arr., 75017 Paris, France
At this laidback Paris restaurant, the chef rebels against the grand old style by serving world-class food in an everyday setting. Andrew tastes pigeon meat, blood sausage and chicken tureen with minced vegetables in olive oil and vinegar syrup.
27 Rue Lamar, 7th Arr., 75007 Paris, France
France is famous for its mustard, so Andrew stops by Maille, a shop that strives to preserve classic mustard flavors. Maille also invents new mustard flavors, including dry white mustard.
6 Place de la Madeleine, 75008 Paris, France
Maison de la Truffe
Andrew bikes his way to the Place de Madeline to sample one of the tastiest treats of Paris at the Maison de la Truffe.
19 Place de la Madelaine, 75008 Paris, France
Fromagerie Laurent Dubois
The French make more than 250 varieties of cheese, so Andrew's journey through Paris would not be complete without stopping at a cheese shop. Andrew samples aged cheese in 80 different flavors.
2 Rue de Lourmel, 75015 Paris, France
Pierre Gagnaire's Kitchen/Physicist Lab
Andrew tastes a strawberry dessert cup and learns a little about combining food and science to create an intense explosion of taste in the mouth.
French Institute for Agricultural Research, Rue Claude Bernard, 75005 Paris, France
Andrew heads back into the city to see how old meets new when it comes to eating snail.
38 Rue Montorgueil, 75001 Paris, France
Andrew heads 40 miles northeast of the city to snail country, in the town of Soissons, where he finds a whole new way to eat snails. He tries snail caviar.