Watch Extraordinary Places to Eat with Fubo
Plans start at $79.99/mo
Additional taxes, fees and regional restrictions may apply.
Extraordinary Places to Eat
Celebrated maitre d' Fred Sirieix travels around the world with some of Britain's top chefs, visiting some of their favourite places to eat.
S3, EP5 "Perfecting Puff Pastry in Burgundy, France"
Acclaimed chef Michael Caines takes Fred to Burgundy to amazing places to eat serving the finest French country cooking and exquisite patisserie.
S3, EP4 "The Floating Restaurant of Devon, United Kingdom"
Fred travels to South Devon with chef and restauranteur Angela Hartnett. From Angela's all-time favourite restaurant in Dartmouth to an incredible floating cafe on the River Exe.
S3, EP1 "The Master Pasta Maker of Puglia, Italy"
TV and radio host Dermot O'Leary takes Fred Sirieix to Puglia in Italy's deep South to his favourite restaurants showcasing simple but sublime cucina povera or poor man's cooking.
S1, EP1 "Venice"
Chef Angela Hartnett takes Fred to Venice to enjoy the simple but stunning food at her favorite restaurant and to experience unforgettable service at Italy's oldest cafe.
S3, EP6 "Exploring Castles and Cozy Inns in South Wales, United Kingdom"
Restaurateur Thomasina Miers takes Fred to South Wales to explore some wild places to eat from an ancient inn to a beachside restaurant and wood fired cooking.
S3, EP5 "Perfecting Puff Pastry in Burgundy, France"
Acclaimed chef Michael Caines takes Fred to Burgundy to amazing places to eat serving the finest French country cooking and exquisite patisserie.
S3, EP4 "The Floating Restaurant of Devon, United Kingdom"
Fred travels to South Devon with chef and restauranteur Angela Hartnett. From Angela's all-time favourite restaurant in Dartmouth to an incredible floating cafe on the River Exe.
S3, EP3 "Searching for the Best Pizza in Rome, Italy"
Chef Giorgio Locatelli takes Fred to Rome in search of the city's most exciting eats. Sublime pasta, fluffy gnocchi and the world's best pizza all delicious but affordable.
