Andrew finds out why Paris is known as the food capital of the world. He dines in a classic French restaurant, learns about the science used to create intense flavor in a tiny dessert and watches how snail ...

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See & Do
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

See & Do
Boutique Maille

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

See & Do
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

See & Do
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

See & Do
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

See & Do

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.

Soissons, France


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