This book will take you to the most passionate food and wine producers of France and Italy. It is a book about gastronomic fervour and the individuals and families committed to producing the very best their regions have to offer. From the grand dining rooms of Paris to the simple trattorias of Rome, chef Serge Dansereau takes you on a gastronomic tour de forcem visiting the traditional bakery of Lionel Poilane, the impressive kitchens of Alain Ducasse, the wine houses of Champagne, Burgundy and Bordeaux, the balsamic vinegar ageing rooms of Moden, the fattorie of Tuscany and the pasta makers of Le Marche. En route he discovers the uniqueness of foie gras, the mystique of truffles, the craft of ageing parmesan and the delights of virgin olive oil....