A cheese shop, sweet breads, a "fooding" restaurant, rooster comb and kidneys are just a few things Andrew experiences in France. View Andrew's photos from his trip to Paris.
Andrew Zimmern having coffee on Rue de Buci with journalist Alexandre Cammas, the 'fooding' originator.
A chef preparing sweet breads.
Andrew in a molecular gastronomy lab holding one of Hervé's food experiments.
Andrew Zimmern with the 'amuse bouche' made of chorizo mousse with a peanut in the wafer cone.
An intimate look into Pierre Gagnaire's kitchen in action.
Andrew Zimmern with Chef Stéphane Jégo at 'L'ami' Jean, an example of a 'fooding' type restaurant.
Andrew Zimmern with an appetizer from the restaurant 'L'ami Jean.'
Andrew Zimmern and Michel Rostang in deep discussion in his kitchen.
Michel Rostand and Andrew Zimmern make a toast before digging into the pressed duck dish.
The finished sweet breads 'le vol au vent du Professeur'.