TV Guide Food Network Sunday

Buying goods from the comfort of home

Buying goods from the comfort of home

Buying goods from the comfort of home

Buying goods from the comfort of home

Buying goods from the comfort of home

Buying goods from the comfort of home

The chef arrives at the Palace of Versailles, a vast royal hunting lodge which boasts amazing architecture and a great market. He talks about food fashions and seasonality with the director of the King's allotment, meets a chocolatier who makes enormous chocolate sculptures, which he then casts in bronze or aluminium, and visits Alain Ducasse's newly opened Restaurant Ore. Dishes include sole Veronique, roasted spelt and wild mushrooms, and veal chops

The chef ends his excursion at the Bois de Boulogne, a park on the outskirts of Paris, coinciding with the hosting of a prestigious steeplechase event at its Auteuil Hippodrome. James meets fellow Yorkshireman and jockey James Revelly and rustles up leeks vinaigrette with salmon and lamb cutlets with a colourful ratatouille. Later, the chef pays a visit to the Michelin-starred Pre Catelan restaurant, where he enjoys his favourite meal of the trip

Matt Lucas and Noel Fielding host a 1980s-themed episode of the contest. The signature challenge features a classic quiche, while the technical round requires the bakers to master a popular retro sweet treat. For their final showstopper task, the contestants must keep their cool while preparing an ice cream cake before judges Prue Leith and Paul Hollywood pick this week's star baker and decide who will be leaving the tent

Noel Fielding and Matt Lucas present dessert week of the culinary competition. The signature round features a miniature cheesecake, while the technical challenge features a dish that dates back to the 17th century. Finally, for their showstoppers, the bakers must concoct a jelly art dessert cake constructed of delicate sponge. Judges Paul Hollywood and Prue Leith are on hand to sample the results and decide who will be Star Baker and who will be leaving the tent

The chef ends his excursion at the Bois de Boulogne, a park on the outskirts of Paris, coinciding with the hosting of a prestigious steeplechase event at its Auteuil Hippodrome. James meets fellow Yorkshireman and jockey James Revelly and rustles up leeks vinaigrette with salmon and lamb cutlets with a colourful ratatouille. Later, the chef pays a visit to the Michelin-starred Pre Catelan restaurant, where he enjoys his favourite meal of the trip

Buying goods from the comfort of home

Buying goods from the comfort of home