%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
- wSerie
- TV Shows
- Chef Abroad
- Season 1
- Episode 11
Cuisine Senses, France
Chef Abroad - S1 - E11
Join Chef Michael Smith as he visits Paris, exploring the link between sight and taste. From the impeccably arranged plates of a haute cuisine temple, to the colourful street markets, to a food photography shoot, he finds that we eat with our eyes first. Then he stumbles into Dans le Noir - a restaurant that serves a surprise menu in complete darkness.
Chef Abroad: Season 1 - 13 Episode s
1x1 - Blue Fin Tuna, Canada to Japan
September 3, 2007
Deep in the Atlantic Ocean swims the most sought after prize in the sea – the Atlantic blue fin tuna. Join Chef Michael Smith as he follows the incredible journey of the prized tuna from its catch off the shores of Prince Edward Island, Canada, to exotic Japan and a Michelin-starred sushi restaurant in Tokyo.
1x2 - Google Food, California
September 10, 2007
How does a company, where creativity is prized above all else, serve 10,000 meals every day to their employees? How do they do it with ingredients sourced from within 150 miles of their kitchens? Chef Michael Smith visits the kitchens of Internet Company Google to see how the creative chefs produce a brand new menu every single day with fresh local ingredients.
1x3 - Ramadan Feast, Egypt
September 17, 2007
Chef Michael Smith visits Cairo to join an Egyptian family as they celebrate the end of Ramadan, Islam’s holiest month. He discovers a vibrant, boisterous city, and a menu of traditional dishes mixed with modern flair.
1x4 - Flying Table, South Africa
September 24, 2007
Chef Michael Smith wrestles crocodiles and scours local markets for ingredients as he helps create an elegant four-course dinner for 25 guests.
1x5 - Bedouin/Jordan
October 1, 2007
Join Chef Michael Smith as he travels with a Royal Prince to explore hospitality deep in the deserts of Jordan. From Aman, to Petra, to Wadi Rum, he discovers the culinary secrets that have kept the nomadic Bedouin alive for centuries.
1x6 - Aircraft Carrier, Atlantic Ocean
October 8, 2007
Chef Michael Smith touches down on the USS George Washington, an aircraft carrier somewhere in the Atlantic Ocean. After exploring the ship from bow to stern, he joins the kitchen brigade to learn what it takes to feed 6000 hungry sailors.
1x7 - Festival Gourmet, Mexico
October 15, 2007
Chef Michael Smith goes backstage at the world famous International Festival Gourmet in Puerto Vallarta, Mexico to see what really happens when local chefs and international chefs collaborate and cook together.
1x8 - Luxury Safari, Botswana
October 22, 2007
Join Chef Michael Smith as he ventures deep into the wilds of Botswana to a luxury Safari camp where he finds that the best food is hidden away behind the scenes, and that when it rains in Africa, the best laid plans can change very quickly.
1x9 - Tokyo Food Adventure, Japan
October 29, 2007
Chef Michael Smith packs his courage and heads for Tokyo to explore extraordinary food. He finds a world of food that he has never tasted, seen or imagined. At every turn he discovers dishes that test his preconceptions and nerve with ever increasing stakes… from the absolute extreme to the down right dangerous.
1x10 - Ice Hotel, Sweden
November 5, 2007
Join Chef Michael Smith as he departs the original Ice Hotel in Sweden and heads deep into the bush north of the Arctic Circle to find Europe’s only remaining indigenous people thriving in the cold. Along the way he discovers a herd of reindeer, an amazing outdoor cooking adventure or two, and a young local chef fusing the ways of the past and the future.
1x11 - Cuisine Senses, France
November 12, 2007
Join Chef Michael Smith as he visits Paris, exploring the link between sight and taste. From the impeccably arranged plates of a haute cuisine temple, to the colourful street markets, to a food photography shoot, he finds that we eat with our eyes first. Then he stumbles into Dans le Noir - a restaurant that serves a surprise menu in complete darkness.
1x12 - Food Design, Amsterdam
November 19, 2007
In Amsterdam Chef Michael Smith finds a culture that has lost touch with its traditional food ways, yet moved forward with a provocative blend of art and food. He experiences one of the most unique meals of his life as he discovers a thriving community of artists – not chefs – that use food as their medium and its enjoyment as a form of avant garde artistic expression.
1x13 - Welsh Roots, Wales
November 26, 2007
Join Chef Michael Smith as he sets out on a personal culinary adventure to explore his almost forgotten Welsh heritage in the most intriguing of ways – not through family, but through food.