From Paris, Luke Nguyen heads west to Strasbourg where he develops a taste for all things Alsatian. There he discovers the secrets behind Strasbourg’s most famous – and controversial – dish. As importantly, he learns how to eat it. He meets Alsace’s ‘Queen of Gingerbread’ to learn the art of making pain d'épices and then creates his own roast pigeon masterpiece, pigeon a l'orange using her specialty spice mix. Luke samples Strasbourg’s famed tart flambé and visits a local family where he is taught how to make their unique specialty, fleischnacka, which means “meat-snail”.