Season 3, Episode 12

Parisian Brunch

Chefs may not love working brunch, but they love eating it, so Guy Fieri asks his chef friends to prepare a Parisian brunch menu they can all enjoy together. Marc Murphy roasts beets with a quintessential French ingredient -- snails -- and prepares Shakshuka, a French-Moroccan favorite. Alex Guarnaschelli brings the bistro to the ranch with a buttery, bacon-filled Quiche Lorraine and an upside-down Apple Tarte Tatin. Jonathan Waxman's beet juice cocktail called a Le Poil du Chien is a surefire hangover cure, and he also prepares a juicy steak with creamy mushroom and spinach eggs. Finally, Michael Voltaggio makes savory mushroom-filled crepes and delivers a stunning beef tartare topped with a buttermilk fried onion.
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Recipes From This Episode

Quiche Lorraine

Shakshuka

Tarte Tatin

Cocktail with Roasted Beets and Vodka

Mushroom Crepes with Mushroom Hay

Roasted Beets with Snails on Toast

Beef Tartare, Endive and French Onion Dip

New York Steak Salad with Scrambled Eggs

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19th-Century Holiday Feast

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Almost-Eggless Brunch

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