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Journey to the wilds of south central Texas, meet some tough, gritty characters and learn what it means to be from the Lone Star State. Gordon will herd cattle with the help of a
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Journey to the wilds of south central Texas, meet some tough, gritty characters and learn what it means to be from the Lone Star State. Gordon will herd cattle with the help of a helicopter, hunt for venomous rattlesnake in the backcountry and go on a night hunt for invasive and ferocious feral hogs. He’ll need to dig deep and toughen up if he wants to show the acclaimed James Beard Award-winning chef Justin Yu and a group of locals that he has what it takes to cook his way through their state.
Gordon Ramsay explores the rugged landscape of Portugal, where the simple way of life is evident in the country’s incredible cuisine. He’ll chase black pigs across a farm to feed them,
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Gordon Ramsay explores the rugged landscape of Portugal, where the simple way of life is evident in the country’s incredible cuisine. He’ll chase black pigs across a farm to feed them, brave giant pounding waves for barnacles that cling to the rocky coastline and the open seas to fish for iconic sardines. He’ll need to roll up his sleeves and bring his A-game in order to beat local chef, Kiko Martins, in an epic feast for the Mayor of Nazaré.
Along the rugged coastline, Gordon struggles to keep up with a team of lobster fisherwomen, dives for clams, harvests oysters, forages in freezing waters and tests his lumberjack skills.
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Along the rugged coastline, Gordon struggles to keep up with a team of lobster fisherwomen, dives for clams, harvests oysters, forages in freezing waters and tests his lumberjack skills. Can he earn the status of a tough Mainer as he tests his culinary skills against local legend chef Melissa Kelly, a two-time James Beard award-winner?
Gordon Ramsay travels to the untouched peninsula of Istria, Croatia, for ingredients that rival the best of Italy in world-class quality. He fights for oxygen freediving for local
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Gordon Ramsay travels to the untouched peninsula of Istria, Croatia, for ingredients that rival the best of Italy in world-class quality. He fights for oxygen freediving for local mollusks, risks his pride fishing for rare cuttlefish and chases after goats for cheese and donkeys for milk. He learns the secrets to finding exquisite truffles and making exceptional olive oil before testing his newly found skills against local chef David Skoko.
Gordon Ramsay explores the enchanted island of Puerto Rico, from the bright blue sea to the lush mountains of the interior. Along the way, he learns about Hurricane Maria’s recent
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Gordon Ramsay explores the enchanted island of Puerto Rico, from the bright blue sea to the lush mountains of the interior. Along the way, he learns about Hurricane Maria’s recent devastating toll on the island and how food shortages have prompted locals to push for food independence. On this epic adventure, Gordon goes spearfishing, takes a helicopter ride to an organic coffee plantation, and rappels down a waterfall for delicious river shrimp. Throughout his journey, he is hosted by laid back surfer-chef José Enrique, who turns up the gas at the final cook.
In his quest to unearth the region’s culinary secrets, Gordon must rappel down a treacherous waterfall, kayak through raging rapids, and trek deep into the forest, attempting to find the
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In his quest to unearth the region’s culinary secrets, Gordon must rappel down a treacherous waterfall, kayak through raging rapids, and trek deep into the forest, attempting to find the most delicious ingredients in this magnificent mountain range. His culinary rival at the big cook is chef William Dissen, named one of America’s “Most Sustainable Chefs,” who knows these mountains, rivers and forests like the back of his hand.
Gordon Ramsay heads to the land of fire and ice during the Icelandic summer to learn secret cooking techniques utilizing the volcanic landscape. He fishes in a glacial river for wild
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Gordon Ramsay heads to the land of fire and ice during the Icelandic summer to learn secret cooking techniques utilizing the volcanic landscape. He fishes in a glacial river for wild salmon and cooks bread in geothermally heated soil before heading north to the sparsely populated Westfjords. After sampling fermented shark and diving for scallops in the freezing fjords, he joins Iceland’s first Michelin-rated chef, Ragnar Eiríksson, for a feast in a rainstorm.
Gordon Ramsay discovers the culinary secrets of the country’s legendary Oaxaca region, where mole reigns supreme. In addition to learning to make the storied chocolate- and chili-infused
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Gordon Ramsay discovers the culinary secrets of the country’s legendary Oaxaca region, where mole reigns supreme. In addition to learning to make the storied chocolate- and chili-infused sauce, he must rappel down a cliff in search of delicious butter worms, harvest the honey sacs from burrowing ants and fend off angry wasps in search of their coveted larva. In his effort to measure up to acclaimed Mexico City chef Gabriela Cámara, he will also engage in the punishing physical process of harvesting agave plants to make mescal.
Chef Ramsay travels over the Mackinac Bridge to the Upper Peninsula of Michigan, where he uncovers the culinary gems that originated from the miners. Gordon dives into Lake Superior in
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Chef Ramsay travels over the Mackinac Bridge to the Upper Peninsula of Michigan, where he uncovers the culinary gems that originated from the miners. Gordon dives into Lake Superior in search of burbot amongst shipwrecks, navigates the forest to hunt woodcock, and helps a monk build a fence for his thimbleberry jam bushes. He'll need to work with local food legend James Rigato to learn the culinary secrets of the region in order to impress the local Yoopers, or forever be branded as a Troll who lives 'below the bridge' to the Upper Peninsula!
Chef Ramsay explores the land of the midnight sun and the sprawling wetlands of Lapland in Northern Finland, at the height of summer to learn its culinary secrets. He plays swamp
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Chef Ramsay explores the land of the midnight sun and the sprawling wetlands of Lapland in Northern Finland, at the height of summer to learn its culinary secrets. He plays swamp football, navigates fierce rapids in a raft, fishes for white fish and cooks in a sauna. After sampling tar and ant's urine and foraging in swamps, he goes head to head against Michelin rated chef, Kim Mikkola, to prepare a riverside feast.
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