Anthony starts his journey in the frozen arctic with a group of native fishermen and hunters to give us an ideal of some of the temperatures in Quebec. The show starts at chef Matin Picons restaurant and enjoys his foie gras which the restaurant specializes in. Anthony also gets to see how the delicacy is made along with duck meat production in general. Back to Martins restaurant Anthony is bombarded with dish after dish of duck dishes. Next Anthony does a cooking demonstrations at the Montreal Institute of Cooking. Beforehand he visits a legendary kitchen supply store which provides kitchenware and fire arms. After wards Anthony goes to a shooting range for some clay pigeon shooting. After wards Anthony enjoys a Poutines which a mash up of many ingredients of your choice on one plate usually covering fries, cheese curds, or gravy. The next day Anthony heads to a recreation of 19th century life that specializes in maple inspired dishes. Next Anthony takes us back to the arctic location he opened the show with. Anthony comically comments on his trip in the nice yet small plane he's given to travel on. He arrives on Intuit land and with his Native guide Charley Anthony goes seal hunting. After a catch the group with Anthony included eat the animal raw on the kitchen floor of an elder. The next day Anthony heads back to Montreal where he gives his lecture and is dismayed at once again being asked about his eating the raw heart of a cobra. The next morning with two of the culinary students he enjoys Bagels. Anthony is shocked to see that a place outside of New York has better bagels than his home town. In the final segment of the show Anthony gears up in hokey armor and plays goalie in a friendly game.