Maeve meets up with top chef Guillaume Brahimi, owner and chef of Bennelong Restaurant at the Sydney Opera House. He gives the rundown on the essential French ingredients – great butter and salt (both French), bread, fresh herbs, mustard and cheeses. He cooks up a beef bourguignon and shares the secrets of the perfect potato mash. Former chef France Vidal makes a French Onion soup in half an hour; TV chef Gabriel Gate gives the rundown on essential cooking equipment and makes an easy summer dessert using raspberries, while renowned chef Philippe Mouchel (Philippe Mouchel at The Brasserie, Melbourne) shows his knife work. And innovative French chef Meyjitte Boughenout from Absynthe on the Gold Coast whips up a one pan fish dish from his hometown.