Bizarre Foods with Andrew Zimmern

Paris

Season 3, Ep 5, Aired 10/7/08
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  • Episode Description
  • Andrew travels to Paris for bizarre European gourmet delights. Some of Andrew's adventurous eats include: organ terrine, tripe terrine, head cheese, lardo, pressed duck, blood sausage, pigeon, mustard, black footed ham, truffles, cheese, rabbit livers, bacon and eggs ice cream, lamb's tongue, sea urchin, and snail caviar.

  • Cast & Crew
  • Andrew Zimmern

    Himself

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  • Trivia & Quotes
  • Quotes (3)

    • Andrew: (to David Lebowitz) Do you know something? Up until about 30 seconds ago, I liked and I admired you. But when you said all of that bacon is going in there, that's when I fell in love.

    • Andrew: (about the cheese aging cellar) Wow! A much different smell down here. Clotilde: Yeah, more musty and . . . Andrew: Yeah, oh yeah. It's all that mold. Everything's growing. The air is thick with a smell like rotten eggs trampled by the unwashed feet of a thousand teenage boys.

    • Andrew: Zimmern Rule #5, the sharper the contrast, the better the food.

    Notes (2)

    • This week's Bizarre Foods' clip is Skyler Hanson from Fountain Valley, California eating grasshopper in Thailand. The toddler was filmed by her mother Regina Hanson.

    • Andrew's guests this episode: Philippe Bardet - Rungis Employee Michel Rostang - Chef and Restaurateur Bruno Grimault - Head Waiter Alexandre Cammas - Journalist Stephan Jego - L'ami Jean Chef Clotilde Dusolider - Author Laureant Dubois - Cheese Shop Connoisseur David Lebowitz - Chef and Author Pierre Gagnaire - Chef and Restaurateur Herve This - Scientist, National Institute for Agricultural Research Dominique and Sylvie Pieru - Snail Farmers

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