Season 5
13 episodes
22 min. per episode
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Chefs navigate cultural clashes and personal challenges, transforming local ingredients into unforgettable meals that connect hearts across borders.
Episodes
Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d'Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France's finest estates, showcases equally exquisite cuisine prepared by star chefs Jean-Michel Lorain and Nicolas Isnard. From a visit to Dijon's fully in-bloom mustard flower fields with Nicolas to a trip to the Burgundy escargot farm with Jean-Michel, this episode contrasts classic French ingredients with innovative techniques. Jean-Michel serves up escargot bon-bons and Burgundy roast chicken while Nicolas prepares classic escargots and quinoa with mustard vinaigrette. This feast is truly magnifique!
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Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy Savoy, who collaborate to cook an authentic feast in Patricia's beautiful home. Patricia, a celebrated author and chef who left the United States in the 1980s to pursue writing and cooking in France, guides Pete to the President Wilson Market for gorgeous, fresh produce. Guy, whose eponymous restaurant remains a stalwart fixture in the culinary world, takes Pete to Quatrehomme, a fromage institution to sample the best cheeses that Paris has to offer. Then, our chefs prepare a comforting and classic French feast, featuring a salad that must be tossed 32 times, steak frites, an elegant preparation of asparagus, and of course, plenty of wine and cheese.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma's popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking takes you to Massimo's mesmerizing culatello cellar, a place where his prized salumi lines the ceiling and walls. Then, pluck the freshest of produce with Marco on the grounds of the gorgeous estate that's been a part of the Spigaroli family for generations. The feast is served on the grounds surrounded by a curious peacock, roaming hens, and stunning white cows, right on the edge of the Po River. On the menu are stuffed squash blossoms, millefoglie of quinoa, gnocchi with blue goat cheese, rabbit and Culatello powder, and roasted Guinea hen.
In Season Three, learn cooking tips and techniques from our talented chefs, including Lee Anne Wong, Ludo Lefebvre, David Kinch, and Michelle Bernstein, and how you can interpret their flavorful dishes in your own kitchen. Watch as diners sit down to enjoy these spectacular meals hosted in unique places, from a lush Hawaiian retreat and California orchard to a stunning Kentucky farm and remote Alaskan lodge with an amazing view. You'll want a seat at the table!