Bizarre Foods: Delicious Destinations Season 1 Episode 2 Paris

In season 1, episode 2 of Bizarre Foods: Delicious Destinations, viewers embark on a culinary journey through the streets of Paris. Host Andrew Zimmern takes viewers to various eateries and markets in the city to explore the unique and unconventional foods that make Parisian cuisine so famous.

The episode begins with a visit to a local cheese shop, where Zimmern samples some of the finest cheeses from around France. He highlights the importance of terroir, the unique qualities of the environment that give French cheeses their distinct flavors. He then heads to a local market, where he discovers an array of exotic fruits and vegetables, including prickly pears and tiny, sweet strawberries.

The next stop on the tour is a traditional bistro in Paris, where Zimmern tries classic French dishes such as escargot, beef tartare, and bouillabaisse. He interviews the chef and delves into the history of French cuisine, discussing how the country's food culture has evolved over time.

Zimmern then heads to a bakery to taste some of the city's famous croissants, pastries, and breads. He learns about the complex process of making these items and how the quality of the ingredients and the skill of the baker can greatly impact the final product.

The episode takes a turn towards the unconventional as Zimmern visits a restaurant that specializes in offal, or the organs and entrails of animals. He tries a variety of unusual dishes, including calf's liver, sweetbreads, and tripe, and discusses the stigma surrounding these types of foods in other cultures.

The tour continues with a stop at a Moroccan restaurant, where Zimmern tastes tagines and couscous dishes that reflect the significant North African influence on Parisian cuisine. He examines the use of spices and flavors such as saffron, cinnamon, and cumin in these dishes.

Zimmern also visits a local market to learn about the production of foie gras, a controversial delicacy that is a staple of French cuisine. He discusses the ethics of foie gras production with vendors and advocates and tastes some of the finest examples of the dish.

The episode ends with a visit to a chocolate shop, where Zimmern tries different varieties of chocolate and learns about the history of chocolate-making in France. He discovers the many ways that the French incorporate chocolate into their desserts and pastries, including in mousses and truffles.

Throughout the episode, Zimmern gives viewers a deeper understanding of the culinary traditions and influences that have shaped Parisian cuisine over time. He celebrates the city's rich cultural heritage and its commitment to using fresh, locally-sourced ingredients to create unique and delicious dishes.