Episode One focuses on the 1st and 2nd Arrondissements. Originally the home of French Royalty, the 1st Arrondissement in the heart of Paris is now associated with beautiful gardens and world-class art housed in the Louvre, and is also known as 'the belly of Paris'. Inspired by visits to two restaurants, Guillaume cooks his version of one of the earliest French recipes, artichoke barigoule. In the 2nd Arrondissement, once a very poor area but now a culinary epicentre in the city, he explores the Rue du Nil. This 27-metre street is a foodie’s paradise with many wonderful artisans, providores and restaurants including the Michelin-starred restaurant Frenchie. Guillaume meets chef Gregory Marchland and is impressed by the quality of the fast food from his new venture, Frenchie To Go. Later, he buys fish to make braised turbot with asparagus.

Chef Guillaume Brahimi explores the 3rd and 4th arrondissements of Paris to meet some legends of the city’s food scene. Guillaume visits Marché des Enfants Rouges, the oldest covered market in Paris serving an abundance of international cuisine. He samples the famous falafel that locals wait for hours to order, and he tries what is said to be the best ice cream in France. This episode is all about delicious perfection.

Next up are the 5th and 6th arrondissements of Paris where some of the greatest bistros in the city can be found. After a visit to the Grand Mosque of Paris to try their famous mint tea, Guillaume enjoys the wonderful French cooking found in Bistro Les Papilles, and meets Yves Camdeborde, the creator of the “Bistronomy” food movement which has taken over Paris and the world. Guillaume finishes with a visit to the largest organic food market in Paris to buy the ingredients to make a delicious veal stew.

Guillaume enjoys the finer things in Paris life that can only be found in the 7th and 8th Arrondissements, including a visit to the iconic Jules Verne restaurant in the Eiffel Tower. Along with haute cuisine, the 8th also boasts shops such as Bellota Bellota supplying quality ingredients fit for the finest charcuterie board imaginable.

Guillaume explores the 9th and 10th arrondissements of Paris to discover the locations for the best coffee and bread in the city, and shows us how to make a decadent French classic, the onion soup. He also visits Opera Garnier, the most spectacular music venue in the city, which happened to inspire a famous Paris dessert.

Chef Guillaume Brahimi explores the 11th and 12th arrondissements of Paris to discover some of the best food experiences in the city. Guillaume visits the chocolate factory of Alain Ducasse, a legend of French gastronomy making his mark on this popular delicacy. At Le Train Bleu, an exquisite restaurant designed to resemble a first-class train carriage, Guillaume orders the Crepe Suzette, which is made at the table by expert dessert chefs who finish their dish with a spectacular flambe of Grand Marnier. In the 12th Arrondissement, Guillaume visits one of the most unique communities in Paris. Saint Martin Canal on the Seine was once used for shipping purposes but nowadays it houses a permanent floating village. Guillaume enjoys a seafood BBQ with the residents to learn about living on a boat in Paris.

The 13th and 14th arrondissements of Paris have both had a huge impact on the cuisine of the city. Guillaume visits the artistic neighbourhood of Montparnasse where ‘bistro culture’ was born, and eats at Le Dome Cafe, one of the historic cafes frequented by Pablo Picasso. He also spends time with legendary Chinese-American chef Ken Hom in the Asian quarter of Paris and tries a unique durian cream cake. Inspired by his time with Ken, Guillaume makes a spicy Prawn ravioli with a lemongrass dressing.

Hunter-gatherer communities have occupied the 15th arrondissement longer than any other area of Paris. This area still has an abundance of great food in the markets and shops for locals to enjoy. Guillaume visits his good friend Christian Etchebest, who runs a Basque-inspired restaurant serving huge dishes with quality local ingredients. Guillaume then visits Nature Urbaine, the largest rooftop Garden in Europe. Nature Urbaine is 14,000 square meters of soil-free, vertical farming, that produces hundreds of kilos of fruit and vegetables every day. Guillaume uses some of the fresh produce on offer to make a healthy spring salad. The 16th arrondissement is the sporting centre of Paris, and features Roland Garros and the Jean-Bouin Rugby Stadium. Guillaume meets Australian Rugby player Kurtley Beale at a sports bar to chat about life in Paris as an expat.

In the exciting Batignolles district, Guillaume visits Brutus, a modern creperie and cider bar with over 25 ciders and a unique cocktail menu. He also tours an underground mushroom farm in a disused carpark and gets an exclusive wine tasting in the last working vineyard in Paris.

Guillaume finishes his tour of Paris in the 19th and 20th arrondissements, the district of his childhood and the bohemian hub of the city. Guillaume begins with a visit to Brasserie de l’être, where local brew masters are developing unique craft beers in Paris. On the outskirts of the city, Guillaume shares a drink with a local historian at Café aux Follies, the bar where Edith Piaf was known to perform. He also discovers an incredible couscous restaurant in the multicultural suburb of Belleville. Guillaume’s grandfather gave him his very first kitchen apron, and to honour this memory Guillaume makes his grandfather’s favourite dish, the choucroute garnie, a spectacular sauerkraut dish garnished with an abundance of smoked and cured meats.