They were born in the far corners of the planet, then came to France to learn the high culinary arts. They've now fled their Parisian haunts to open restaurants in Brazil, Argentina, Japan, South Africa, and the Philippines. How will their old-world training stack up against the experimental styles of the new world? Can they adapt and forge a whole new planetary cuisine?

They were born in the far corners of the planet, then came to France to learn the high culinary arts. They've now fled their Parisian haunts to open restaurants in Brazil, Argentina, Japan, South Africa, and the Philippines. How will their old-world training stack up against the experimental styles of the new world? Can they adapt and forge a whole new planetary cuisine?