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Andrew Zimmern goes to one of the culinary capitals of the world: Paris, France. In a city famous for putting its unique stamp on culinary history, classic Parisian foods are making a comeback. A new attitude is reinvigorating French foods with the use of innovative techniques and artisanal ingredients. While here, Zimmern feasts on mushrooms harvested in underground caves, brines ham that is so good, it’s regularly delivered to the presidential palace and learns the dying art of aging artisanal French cheese.
