I really enjoy this episode for the way it ties tradition and food preparation to the region. Parts 1 & 2 are of particular interest for the commitment to quality over quantity by chef Olivier Roellinger. In Tony's words, "to describe him as a chef is insufficient". His past includes a tragic story of being beaten, left for dead and in a coma for weeks, before then having to teach himself how to walk again. Now, over 30 years later, he has made a name for himself as a chef (including being awarded 3 Michelin stars in 2006). Olivier is currently running his most recent venture, Chateau "Richeux.� This restaurant and hotel has a Celtic kitchen, exotic herb garden, apple orchards, potato farms, a tee pee and...pigs.
